In actual fact, I am intimidated to make them!! I don't know why, but I hope to not be anymore, as they are many wonderful bloggers out there who are simply wonderful with their tutorial of Malay desserts, it's a shame not to try making them! This particular recipe is one given to me by a colleague and I am ever grateful to her for it. My kids love this!
Bingka Pandan or Bengkang in northern lingo, is a traditional Malay dessert which uses the most basic ingredients like flour, sugar, eggs, a bit of butter and of course, the key ingredients in many Malay desserts, the daun pandan or screwpine leaves and santan or coconut milk.
The result in three words - smooth, creamy and yummy!! (I wish I have a better photo of this - these were taken sometime ago, not to be meant as blogging photos. The bingka pandan I made yesterday dissapeared before I could even get the camera!)
2 cups flour
2 cups coconut milk
3 cups juice of screwpine leaves
1 cup granulated sugar
4 large eggs
3 tablespoons butter
1 teaspoon salt
a drop or two of green colouring
1 tablespoon (heap) of sesame seed (I used poppyseed)
Preheat oven at 170C. Butter a 9x9 baking pan (I used Pyrex). Prepare the screwpine leaves juice. I used 15 medium-sized leaves - cut them into small pieces and put them in the food processor with 3 cups of water.
Strain the mixture and you will get this:
Mix all of the ingredients (except for sesame seed) in a food processor. Depending on the size of your processor, you may need to do it in two batches. Pour mixture in greased tin.