Ingredients with Measurements:
- 2 cups grated carrots
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup sugar
- 3 eggs
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the cake pan with butter or cooking spray.
3. In a mixing bowl, whisk together the rice flour, baking powder, and salt.
4. In a separate mixing bowl, whisk together the eggs and sugar until well combined.
5. Add the grated carrots, coconut milk, and melted butter to the egg mixture and mix well.
6. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 4g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chopped nuts or raisins to the batter for added texture.
- Substitute the carrots with grated zucchini or sweet potato.
- Add spices such as cinnamon or nutmeg for added flavor.
Tips and tricks:
- Use a fine grater to grate the carrots for a smoother texture.
- Make sure the melted butter is cooled before adding it to the batter.
- Do not overmix the batter as it can result in a tough cake.
Storage instructions:
- Store leftover carrot bingka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the carrot bingka in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the carrot bingka with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries or sliced fruit
- Chopped nuts
- Shredded coconut
Pairings:
- Hot tea or coffee
- Fresh fruit juice
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash the carrots thoroughly before grating them.
- Store leftover carrot bingka in the refrigerator to prevent spoilage.
Food history:
- Bingka is a traditional Malaysian cake made with rice flour and coconut milk. It is often flavored with pandan leaves or other spices.
Flavor profiles:
- Sweet, nutty, and slightly coconutty.
Serving suggestions:
- Serve warm or at room temperature.
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