Kuih Bengka Recipe, Penang Nyonya Kuih

Kuih Bengka (14 February 2013)


Kuih Bengka, also written Kuih Bingka, are sweetened rice-flour cakes. In Penang you can find it sold at most markets in the morning. They come in a variety of colours, depending on the food colouring used. The popular colours include white, brown and purple. These are made using rice flour. If tapioca is used instead of rice flour, what we get is called Kuih Bengka Ubi Kayu, or in Hokkien, Chiu Chu Kuih (often corrupted to Choo Chu Kuih). These are yellow in colour. To differentiate between the two, the rice-flour Kuih Bengka is also often called Bee Chay Kuih Bengka. While other Nyonya Kuihs are cut in diamond or rhombus shapes, the Kuih Bengka is cut in rectangular squares.

On this page I will provide you the recipe for Kuih Bengka. For its cousin, the Kuih Bengka Ubi Kayu, please refer to the page on Chiu Chu Kuih.

Kuih Bengka Recipe

Utensils Ingredients

• 180 g Rice flour
• 45 g Green pea flour
• 20 g Tapioca flour
• 250 ml Coconut milk / Santan
• 1000 ml Water
• 200 g Sugar
• 1/2 teaspoon Salt
• 3 blades Pandan leaves - knotted

Steps
The above recipe gives you white-colour kuih bengka. This kuih is also available in a variety of other colours including purple and brown. This is achieved by adding food colouring or brown sugar to the batter.

List of Penang Nyonya Kuih

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