Please refer to the recipe page for details, recipe and reminders: mykitchen101en.com/kuih-bengkang-bingka-beras-baked-rice-kuih/ If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel. Follow us on Facebook for more awesome video recipes: facebook.com/mykitchen101en
Pandan leaf is not available where I live and I was wondering if it’s just for flavour or if it has another purpose? Can I make the recipe without it? I’m looking for more gluten free treats for my son who has digestive problems and this looks yummy
Sometimes when you hv too much of it, one never appreciate, when one lost it forever, one search for something never exist today. My late mother cook that bengkang for sale daily back in the 60s. Then I only choose the crispy burnt side b'c it was the tastiest. But today the kind of bengkang that my mom use to cook no more to be found.
一直在寻找这个食谱，终于盼到了。谢谢你的分享。Have been trying other recipes, it turned out too soft and somehow the texture was not as expected. The video has cleared some of my doubts, appreciate your selfless sharing. Will try it out soon.
Rice flour will yield kuih with slightly different texture and colour (slightly yellowish), and you need to add other flours to adjust the texture of the kuih. If only rice flour is used, the kuih will be sticky. The amount of liquid needed will be different too.
Mung bean starch (or green bean starch) and Hoen Kwee are different, but you may use both. The only thing is Hoen Kwee flour usually has artificial flavoring. Mung bean starch usually available at bakery supplies shop.
Kuih Bengkang / Bingka Beras | MyKitchen101en Bahan-bahan: 300 g beras putih yang belum dimasak ( BUKAN beras wangi ) 400 g + 115 g air kosong ⅓ sudu kecil garam 180 g gula halus 1 helai daun pandan 400 g santan pekat Petunjuk: 1 Bilas 300 g beras putih yang belum dimasak dengan air beberapa kali. Masukkan air biasa, simpan dalam peti sejuk untuk merendam semalaman . Toskan beras yang direndam. 2 Sapu loyang bulat 7-inci /18-cm (atau kuali persegi 6-inci / 15-cm ) dengan minyak, lapis dengan kertas yang tidak lekat. 3 Satukan 400 g air kosong, garam, gula dan daun pandan dalam periuk, didihkan , masak sehingga naik bau wangi pandan . 4 Masukkan beras yang direndam yang telah dikeringkan ke dalam pengisar, tambahkan 115 g air kosong, kisar dengan kelajuan tinggi selama kira-kira 3 minit sehingga halus , berhenti sebentar selepas setiap minit. Masukkan sirap gula, kisar hingga sebati. 5 Tapis campuran ke dalam mangkuk keluli tahan karat. Masukkan santan pekat, gaul rata. Bawa 1/2 periuk besar air hingga mendidih, putar hingga api sederhana , duduk mangkuk di dalam air panas, masak campuran selama kira-kira 5 minit , hingga pekat sedikit . ( Peringatan: Gunakan santan segar untuk rasa yang lebih baik.) 6 Tuangkan campuran ke dalam loyang yang berlapis. 7 Didihkan air pengukus, kukus dengan api sederhana selama 45 minit . 8 Bakar dalam penggoreng udara pada suhu 200 ° C ( 230 ° C-240 ° C jika menggunakan oven ) selama 20-23 minit , atau sehingga bahagian atasnya hangus sedikit . 9 Ketepikan hingga sejuk sepenuhnya sebelum dicabut. Potong-potong menggunakan pisau plastik .
Please refer to the recipe page for details, recipe and reminders:
mykitchen101en.com/kuih-bengkang-bingka-beras-baked-rice-kuih/
If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel.
Follow us on Facebook for more awesome video recipes:
facebook.com/mykitchen101en
Pandan leaf is not available where I live and I was wondering if it’s just for flavour or if it has another purpose? Can I make the recipe without it?
I’m looking for more gluten free treats for my son who has digestive problems and this looks yummy
Pandan is just for fragrance, it is optional.
Original traditional recipe.. Awesome..
Yummy. One of my favourite kuih ❤️❤️❤️
Sometimes when you hv too much of it, one never appreciate, when one lost it forever, one search for something never exist today. My late mother cook that bengkang for sale daily back in the 60s. Then I only choose the crispy burnt side b'c it was the tastiest. But today the kind of bengkang that my mom use to cook no more to be found.
Truly agree
Couldn't agree more!
Where is this dish from I wonder?
一直在寻找这个食谱，终于盼到了。谢谢你的分享。Have been trying other recipes, it turned out too soft and somehow the texture was not as expected.
The video has cleared some of my doubts, appreciate your selfless sharing. Will try it out soon.
You are welcome.
Its look tender and soft. Thanks for sharing the recepie
Saya suka resepi kuihnya, salam dari Indonesia 💕
Tq.
Wow - we will make it in indian style
Hi sis, if no oven and air fryer, what's your suggestion? This is my childhood memories kuih!
To get the flavour out, you need to make the top lightly burnt, may be you can try charring with non-stick pan.
@@MyKitchen101en thank you!
Is it okay to use rice flour instead of the soak blended rice to do this recipe?🤔
Rice flour will yield kuih with slightly different texture and colour (slightly yellowish), and you need to add other flours to adjust the texture of the kuih. If only rice flour is used, the kuih will be sticky. The amount of liquid needed will be different too.
@@MyKitchen101en
Ohh ok
Thank you, thank you so much 🥰
i have a question. can i skip the steaming process part? and cook directly it in the oven..
Yes.
Hi what kind/type of rice did you use? Thanks
Beras putih, don't use beras wangi.
My oven can only go up to 200°C, should I cook it for longer?
The kuih is actually cooked, just bake until the top is lightly charred.
Convent girl like so much this bengkang rice
Hi. Can i skip the steaming method? Just cook in a stove like the flour version
You may bake directly but need to bake much longer.
Is mung bean starch similar to hoen kwe/mung bean flour?..
Mung bean starch (or green bean starch) and Hoen Kwee are different, but you may use both. The only thing is Hoen Kwee flour usually has artificial flavoring. Mung bean starch usually available at bakery supplies shop.
Ok..tq..for the information.
Can I bake in an oven?, cos I don't have an air fryer.
Yes, you may need higher temperature if using oven.
Is fine sugar granulated sugar?
Yes, fine granulated sugar.
How does one without an air fryer cook that? 🤔
Bake at 230°C-240°C if using oven.
,👍👍👍💕
Hitam
44
Sayr suka kuih tu tp x faham sbb bisu...
Vidio bisu susah nak faham.tulis bahada melayu bolih x.org tua mane nak faham...😊
Kuih Bengkang / Bingka Beras | MyKitchen101en
Bahan-bahan:
300 g beras putih yang belum dimasak ( BUKAN beras wangi )
400 g + 115 g air kosong
⅓ sudu kecil garam
180 g gula halus
1 helai daun pandan
400 g santan pekat
Petunjuk:
1 Bilas 300 g beras putih yang belum dimasak dengan air beberapa kali. Masukkan air biasa, simpan dalam peti sejuk untuk merendam semalaman . Toskan beras yang direndam.
2 Sapu loyang bulat 7-inci /18-cm (atau kuali persegi 6-inci / 15-cm ) dengan minyak, lapis dengan kertas yang tidak lekat.
3 Satukan 400 g air kosong, garam, gula dan daun pandan dalam periuk, didihkan , masak sehingga naik bau wangi pandan .
4 Masukkan beras yang direndam yang telah dikeringkan ke dalam pengisar, tambahkan 115 g air kosong, kisar dengan kelajuan tinggi selama kira-kira 3 minit sehingga halus , berhenti sebentar selepas setiap minit. Masukkan sirap gula, kisar hingga sebati.
5 Tapis campuran ke dalam mangkuk keluli tahan karat. Masukkan santan pekat, gaul rata. Bawa 1/2 periuk besar air hingga mendidih, putar hingga api sederhana , duduk mangkuk di dalam air panas, masak campuran selama kira-kira 5 minit , hingga pekat sedikit . ( Peringatan: Gunakan santan segar untuk rasa yang lebih baik.)
6 Tuangkan campuran ke dalam loyang yang berlapis.
7 Didihkan air pengukus, kukus dengan api sederhana selama 45 minit .
8 Bakar dalam penggoreng udara pada suhu 200 ° C ( 230 ° C-240 ° C jika menggunakan oven ) selama 20-23 minit , atau sehingga bahagian atasnya hangus sedikit .
9 Ketepikan hingga sejuk sepenuhnya sebelum dicabut. Potong-potong menggunakan pisau plastik .