Monday, January 10, 2011

Bingka Pandan

I don't make much of traditional Malay desserts, but I love eating them!!

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!)

Bingka Pandan


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.

Bake for 30 mins. Remove tin from oven and sprinkle sesame seed. Return tin to oven in a rotated position. Bake for another 50-60 mins. Let cool for a minimum of two hours before cutting (the longer you wait, the better it is) unless you don't mind getting frustrated with a soggy blob. They still taste great, anyways. Yes, it has happened to the impatient me!!

By the way, just to demonstrate the coconut milk I used, here's the photo below.

And...I am excited to announce that I will be submitting this post to Muhibbah Malaysian Monday, a blog event hosted by Shaz of Test with Skewer and Suresh of 3 Hungry Tummies. Looking at previous Muhibbah Malaysian Monday makes me patriotic all over!! Heeeee...


  1. woot! tqvm for this recipe!...hmmm i too must be malaysian muhibbah! wink wink

  2. The poppy seed looks so pretty! What an intriguing dessert - I've never had anything Malay. I wish I could try this out!

  3. Oooh wow, the colour is so intense! Thank you so much for sending in an entry to Muhibbah Monday. I've never made kuih bingka with flour before (only the tapioca style ones), must try this recipe. Thank you :)

  4. I remember that on the third day of my stay in KL, my friend Faridah, had brought various malay desserts with her. This was one of them :)

  5. KG... I don't get the wink wink...but anyways, come la join Muhibbah Monday!!

  6. Grapefruit...can you get screwpine leaves over there? try it!! the leaves give it a wonderful flavour and fragrant and the coconut milk gives it the creamiest texture...think of a slightly solidified pudding!

  7. pleasure to join and thanks to you and Suresh for hosting such a wonderful event. You know, Bingka Ubi Kayu is on my 10 Desserts to Make 2011 because it's also one of my fav kuih, and I shall head over to your blog for the recipe when I need it! :)

  8. Shahieda...I hope you liked them. Non-homemade ones can be blah sometimes - not creamy enough (more flour than coconut milk) and not fragrantful (no pandan leaves, just colouring).

  9. Such a delicious recipe it is.. My husband tried making it for (since im heavily pregnant right now) and it turned to be tasty! Not minding the burnt top layer. Now im making it for the 2nd time... Thanx for the wonderful recipe as this was our 1st successful bingka!

    1. so glad you like it. It is very very sedap, kan? Reminds me I should make this soon! :)