Posted by: Jonjon | June 4, 2009

Asian – Kuih Benga Keras 9/10

Asian – Kuih Benga Keras 9/10

June 4 2009

66% green bean flour, 500% water, 533% coconut milk, salt, 5% corn flour, 216% sugar, to rice flour
25g green bean flour blend with 50 ml water and soak for 30 minutes
2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml
(200ml +62ml water)
1/4 tsp salt 1/8 tsp
150g rice flour 37.5g
1 tbsp cornflour/tapioca flour 2g
For the syrup

325g castor sugar 81g
300ml water 75g
3–4 pandan leaves,
For Glazing
2 tbsp of thick coconut cream ½ Tbsp

To prepare the syrup
In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.
Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.
Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.
Pour cooked custard into a 8 inch square tin lined with softened banana leaf.
Spread and smooth the surface with a spatula.
Bake in preheated oven at 400 f (204) for 30 minutes until the topping is lightly brown.
Glaze with coconut cream and broil/grill until top is brown.
Cool thoroughly before cutting

This was very hard to make, took a long time, but was worth it. I tried to bake at 180 degrees in order to get the top browning, but it took me about 40 minutes to actually get some browning. So I cranked the oven up to 210, and browning started to develop. I was already baking 10 minutes overtime so I just glazed the top with coconut cream. The browning was slow, but became immediate as soon as I turned the oven to grill.
Anyways, you need to oil the parchment paper first because the end product will be sticky, even after cooling. Though after cooling, it will be less sticky. It tastes kinda like rice flour cake mixed with coconut milk and sugar. The browned parts added a crunchy texture, and the rice part really did resemble like lard but with no sign of oiliness.


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