Bingka Suji

(Malay Style Semolina Cake)



INGREDIENTS:



3 eggs



110g castor sugar



160g semolina/sugee



250ml concentrated coconut milk



60ml pandan juice (from 6-8 pandan leaves + water)



1/4tsp salt



375ml water



90g butter, melted



30g all-purpose flour, sifted















METHOD:



Line a 8 inch round cake pan with aluminium foil. Grease with melted butter.



In a mixing bowl, beat eggs and sugar with a hand whisk until sugar dissolves. Transfer to a saucepan.



Add semolina, coconut milk, pandan juice, salt and water into (2). Mix and stir with a wooden spoon over medium heat until mixture becomes thick (resembles porridge).



Remove from heat. Add melted butter and flour. Mix well. Pour batter into prepared cake pan. Level surface of batter with a spoon or spatula.



Bake at preheated oven at 190 degC for 1 hour until golden brown. For the final 5 minutes, turn heat to grill only (top heat) to obtain crispy golden brown skin.



Allow to cool completely on wire rack before cutting. </font></font></font></font></font></font></font></font>