Kuih Bengka Beras

Here's another delicious Nyonya dessert to share with all, baked rice cake! I only have this once or twice a year when I'm back home visiting my parents during the holidays. Now, I can have this at anytime I want. Thanks Lena for sharing this lovely recipe. I have never dream of making my own. This is a very easy to prepare recipe and it's as luscious as those store bought ones.

Ingredients :

180gm rice flour
80gm green beans flour/corn flour
200gm sugar
1/2 tspn salt
500ml thick coconut milk
700ml water
3 pandan leaves
(or a few drops of pandan extract/not paste)

Method :
(1) combine all ingredients together and mix well.
(2) cook the mixture over medium heat untill thickened.
(as shown in the picture, then remove pandan leaves)


(3) transfer the thick mixture to a 7" tray, with oil coating.
(4) then bake at preheated oven at 200'c for about 40-45mins or untill brown.
(5) finally, leave cool completely before slicing. (takes about 2-3 hours)

Frankly, I think those charcoal like top which is nicely burnt. It smell better! haha...

You have a slice and you won't stopped having another slice.... untill you're truely satisfied! The heavy coconut flavour is so very tempting and very very fragrant. I should say this is something irresistible.... yummmm.... Enjoy & have fun !

Comments

  1. I'm loving this one for sure ! Thx dear!

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  2. I want 2 slices now! Happy new year my friend!

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  3. happy new year,kristy!your dessert is so delicious and so interesting,seems like a baked pudding.

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  4. Been ages since I last ate this kuih..will give this a try one day..thanks for sharing:D

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  5. Emm...yumyum...!I like this too!
    Sure will follow your recipe and make it not now but after Chinese New Year. Really busy during this month.Thanks Kristy for the recipe.

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  6. Oh, I am loving that. Must be many years I have not eaten. I have to try that some day. Looks very easy to make. Thanks to you and Lena for sharing. Hope you have a wonderful day.

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  7. This sounds delicious, one for the 'to do' list. Diane

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  8. This looks great I would love to taste a slice now! Can you please suggest a good substitute of pandan leaves as I am not getting it even in the super food malls!
    Kristy May each day of the coming year be vibrant and New bringing along many reasons for celebrations. Wishing you Happy New Year 2011 , May u always keep in ur heart the special beauty and cheer of New Year.
    Hugs and kisses
    Sutapa

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  9. I never had this before. It does not need any sauce?

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  10. Happy New Year Kristy! I have yet tasted this kuih bengka before but I bet it's real yummy! Thanks for sharing the recipe. ;)

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  11. ★•.¸¸.•*¨*❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤
    HAPPY NEW 2011 YEAR!!!
    ❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤•.¸¸.•*¨*★
    Great way to start the New Year!

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  12. This looks fabulous, Kristy! I love anything with coconut flavor....and yes, I'd probably eat every slice!

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  13. I didn't have this in a very long time. I remember during school days, I had this often. We call this kuih 'fei chu yoke' too as it resemble a piece of pork fat ha ha..I am going to make this soon. Thanks for sharing it with us.

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  14. Wow. These are so interesting. I'm curious to try!!

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  15. hi kristy, i remember you told me that you wanted to make this when you saw that..and you really made that..yup, simple and delicious!have a nice evening!

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  16. Yes..Yes...looks exactly like 'fei chu yoke' but definitely tastes better than that ;DD

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  17. I have never seen it before and it sweetly welcomes me, Delicious - could I stop after two?

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  18. What an amazing looking cake, I don't think I've ever had anything like it. I do loooooooove coconut. It is very naughty of you to put this up daaaahling, you know i am trying to diet LOL
    *kisses* HH

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  19. Happy New Year - I can practically smell the fragrant coconut in it. Looks so good... :-) Here's wishing you and your loved ones a great year!

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  20. You're right, having this just once or twice would not satisfy me. It looks so good I'd want to eat it all the time too.

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  21. It looks wonderful, I am really into coconut lately! I like the toasted brown top! So how many slices can I have?

    Thanks for linking it to tailgating time!

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  22. Hi everyone,

    Thank you so much for visiting My Little Space. It's such a great pleasure for having you boys & girls around. I will try my best to work on all the replies soon.

    Penny : This is a sweet version of rice cake. So, no need sauce! :o) I'm sure you will love it.

    Sutapa : You can either use pandan extract/essence. You can even run without it! It still taste as good, darling. Hope you will like it. :o)

    Hope you're all having a terrific day! & Happy 2011!

    Blessings, Kristy

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  23. Kristy...I've been craving coconut...green beans flour? is this the same as cornstarch?

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  24. oh this looks cool love learning your food culture from you :-) Rebecca

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  25. Yum...look so good. My grandma used to make it. Thanks for sharing.

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  26. Another new one to me but I'd love to try it! Thanks for adding this one to Tailgating Time too :-)

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  27. YUMMY! Is the consistency like a custard? Looks fantastic and easy to make!

    Happy New Year, Kristy! I hope you and your family are fab! xx

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  28. I love rice cake but I prefer eating it with sauce or gravy!^-^

    happy New Year to you!

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  29. Kristy...Thanks for letting me know.

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  30. Hi kristy!! Happy new year!!, sorry havent checked on you for a while :) you know me ,slow poke. That kuih looks yumm and sounds simple to make too :)

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  31. I've not had this for a very long time, think high time to try making some!

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  32. Ciao Kristy, buon anno anche a te e che il 2011 sia un anno con tante soddisfazioni per tutti e poi complimenti per questa torta di riso e cocco, chi sa che buona, mi hai fatto venire fame :-P
    buona giornata cara, a presto.

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  33. Oh boy! Look at this. I think this is GORGEOUS.

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  34. I don't think I have tried this Nyonya kueh before.

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  35. My dad used to buy it for us for our afternoon tea. Home made version without coloring is better for sure.

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  36. Your kueh bengka beras looks awesome too. Thanks for dropping by yesterday. I prefer to get frozen berries than fresh ones too, you get more for cheaper price. If only you are in KL, I can get some for you when I go back. My husband is from seremban.

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  37. Hello Kristy,
    Happy New Year to you too!. this baked rice cake looks great. I agree with you. I like the top a little burnt as well. I love the smell of it. Well... as long as it's not totally burnt. hehe :) Thanks for sharing!

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  38. Hi Kristy,
    May I know if this keeps well for consumption next day? If yes, should keep in the fridge? Thanks.

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  39. Rebecca : Thank you! Hopefully, you have a chance to try this out!

    Jet : You're welcome! I'm glad I tried this.

    Martha : You're welcome! Am glad you're liking it too.

    Mac : Welcome back, sweetie! And thank you.

    Alice : This is not a savory rice cake. It's sweet rice cake! :o) So, no need to add in sauce.

    Nammi : Nice to hear from you! How's your trip?

    Cheah : Ya, I've been craving for this for quite awhile too.

    Betty :

    Emily : Great to see you back!

    tigerfish : Then, you should try this one! It's irresistible! :o)

    Little Inbox : It's a tradition not to add in colouring! So that it looks like pork lard.

    Leny : Whoa, I'm so touched! Thanks for your special offer. haha... Btw, my hubby also from Seremban!

    Tana : Oh, you mean you had this before! COOL!

    Leen : Anything cooked with coconut milk should keep refrigerated. Unless you made them in the evening and can still keep them in a covered container untill the next morning. Not mention about the freezing cold winter! You can just leave it on the table for one day.

    Thank you all for stopping by and spending your time with me. Way to go 2011! We are still here blogging! :o)

    Hope you're all having a fabulous day.

    Blessings, Kristy

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  40. Betty : Siamo spiacenti, qualche commento sono andati perduto! ringrazio, Betty! Che è molto gentile. Augurandovi lo stesso

    Best wishes,
    Kristy

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  41. This looks delicious, Kristy. I would love the coconut flavor too.

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  42. IT is always a welcome to visit here. You have great recipes and I feel welcome. Kristy, I am glad I met you.

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  43. une assiette appétissante bravo
    je te souhaite une très bonne année 2011 plein de succès
    à bientôt

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  44. I love rice dessert :-) The batter prepared with coconut milk must have made this dessert extremely aromatic and creamy.

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  45. Oh this is just beautiful and sure delicious, too bad I will never have all the ingredients (I need to find out what pandan leaves are!), but anyway, I', enjoying your blog, and sure will come back (no way making the dessert without the pandan leaves?)

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  46. Woah really your husband from seremban too? what a small world!!. Mayb our in laws know each other...ahhaha...i'll let you know the next time i go back, who knows you might be back too and I can get some frozen berries for you. =)

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  47. So simple, but so yummy! I love pandan and santan, and so does my mum! I will make this for afternoon tea one day, to surprise my mum! Thanks for sharing Kristy :)

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  48. So simple, but so yummy! I love pandan and santan, and so does my mum! I will make this for afternoon tea one day, to surprise my mum! Thanks for sharing Kristy :)

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