Thursday, January 23, 2014

Baked Tapioca Honeycomb Cake ( Bingka Embun )

When I flipped through a magazine or cookbook and if I like what I see I will want to try out the recipe. Who doesn't ? ;p   I saw this good looking piece of cake that I just could not resist the urge to wanting to try it out , I baked it ! and mine turned out not honeycombed haha but only 30%  resembled the original one LOL! Did I go wrong with the steps ? Anyway, this Baked Tapioca Honeycomb Cake or Bingka Embun is delicious though it may not be 100 percent perfect . It has the  'pak tong koh ' texture , slightly chewy and have a slight spring when you bite on it.  Hmmm it was a real disappointment for me. I have to try it out again I guess till I get to see at least 80% of honeycomb in this cake :)))

Tapioca Honeycombed Cake ( Bingka Embun ) 
- adapted from YumYum Issue 65

Ingredients A

30 ml warm water
20 gm plain flour
1 tsp yeast

Ingredients B

5 egg yolks
100 gm castor sugar
100 gm tapioca starch
200 ml thick coconut milk, boiled and leave to cool


1. Put ingredients A into a mixing bowl and stir well. Rest for 5 minutes.
2. Add in ingredients B and mix well. Cover with a piece of wet towel and prove for 2 hours.
3. Line a 7" round baking pan with banan leaves and grease with cooking oil. Pour the mixture into the lined and greased pan, leave to prove for another 20 minutes.
4. Bake in a preheated oven at 180 C for 20 minutes or until cooked. Remove and leave to cool before cutting into pieces.

Enjoy !

No comments:

Post a Comment