Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups coconut milk
- 1 cup sugar
- 1 cup grated coconut
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, salt, and baking powder. Mix well and set aside.
3. In another mixing bowl, beat the eggs and sugar together until light and fluffy.
4. Add the coconut milk and vanilla extract to the egg mixture and mix well.
5. Gradually add the flour mixture to the egg mixture, stirring until well combined.
6. Fold in the grated coconut until evenly distributed.
7. Grease the cake pan with butter or cooking spray.
8. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let it cool for 10 minutes before removing from the pan.
11. Slice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 49g
Protein: 5g
Sodium: 200mg
Sugar: 28g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Sugar can be substituted with honey or maple syrup for a healthier version.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped nuts or dried fruits to the batter for added texture and flavor.
- Substitute coconut milk with almond milk or soy milk for a dairy-free version.
- Add pandan leaves or pandan extract for a fragrant twist.
Tips and Tricks:
- Make sure to mix the batter well to avoid lumps.
- Use fresh grated coconut for the best flavor and texture.
- Let the cake cool completely before slicing to avoid crumbling.
Storage Instructions:
Store the Coconut Bingka in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, wrap the cake in foil and heat in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Serve the Coconut Bingka on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with fresh fruit salad or coconut ice cream.
Troubleshooting Advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too moist, reduce the amount of coconut milk in the batter.
Food Safety Advice:
Make sure to use clean and fresh ingredients. Store the cake in an airtight container to avoid contamination.
Food History:
Coconut Bingka is a traditional Malaysian cake that is commonly served during festive occasions.
Flavor Profiles:
Coconut Bingka has a sweet and nutty flavor with a moist and dense texture.
Serving Suggestions:
Serve the Coconut Bingka as a dessert or as a snack.
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Region: Malaysian