Steamed Pandan Bingka Cake by @videokuemanis
1 serving
🌾
25 g
Rice Flour
🍬
90 g
Sugar
🧂
5 ml
Salt
🌼
1.3 ml
Vanilla Powder
🥚
150 g
Eggs
🌿
350 ml
Pandan Water
🥥
350 ml
Coconut Milk
Preparation Steps
Step 1/12
Pour the 350 ml medium-thick coconut milk into a saucepan and heat it over medium heat until it reaches a boil.
Step 2/12
Remove the boiled coconut milk from the heat and let it cool until warm or at room temperature.
Step 3/12
Add 25 g rice flour, 90 g granulated sugar, 1 tsp salt, and 1/4 tsp vanilla powder to a mixing bowl.
Step 4/12
Whisk the dry ingredients until the flour, sugar, salt, and vanilla powder are evenly combined.
Step 5/12
Crack the 3 eggs into the dry ingredient mixture and whisk until smooth.
Step 6/12
Gradually pour 350 ml pandan water into the bowl while whisking the batter.
Step 7/12
Add the cooled 350 ml coconut milk and whisk until the batter is uniform and lump-free.
Step 8/12
Fill the steamer with water and bring it to a steady boil before steaming the batter.
Step 9/12
Line the bingka mold with parchment paper or brush it with 1 tsp cooking oil to prevent sticking.
Step 10/12
Pour the pandan batter into the prepared bingka mold, leaving a small space at the top.
Step 11/12
Place the filled mold in the steamer and steam for 15 to 20 minutes until the bingka is set.
Step 12/12
Remove the mold from the steamer and cool the steamed pandan bingka completely before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
245 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@videokuemanis
Origin
Cuisine
Indonesian, Banjar
Geographic
Indonesia, South Kalimantan
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos