Tuesday, June 12, 2018

Bingka Telur/Indonesian Egg & Coconut Milk Cake

After two different Asian countries, today we ar going to land in Indonesia. Indonesia cuisine is quite as much as like our own Indian cuisine. Yes spicy foods have their own place in their cooking, most of their cooking style sounds very aromatic and flavourful. Trust me they use loads of herbs and spices in their cooking. However this cuisine is also quite an interesting cuisine to explore. I have cooked already few dishes from this cuisine and more to come. Today am sharing an interesting dessert from this cuisine. And this dish is called Bingka Telur which means Egg and Coconut milk cake. This cake is one of the easiest dessert that one can make even if you dont have much experience in cooking. I grabbed this dessert from Anita's Daily Cooking Quest.  In Indonesia, Bingka Telur is baked in a special flower shaped baking pan, but Anita baked her cake with a round cake pan. While i baked this cake in a square pan.

Bingka Telur, Indonesian Egg Cake


However the baking pan doesnt matter for baking out this ultimate cake. We simply enjoyed this luscious cake after our meal and loved it. This cake rise quite well while baking in oven but once they comes out the oven, it will quickly deflate, obviously do leave this cake to gets cool before slicing them. I loved this cake after chilling them in fridge. This Indonesian Egg and coconut milk cake is definitely a must to try if you love puddings. Yes the texture of this cake tastes almost like French flan or as much as like Egg pudding.Am running this week's blogging marathon with Pick a Asian country,hence am posting this Indonesian Bingka Telur.

Bingka Telur, Indonesian Cake

6 eggs
3/4cup Sugar
1cup All purpose flour
200ml Coconut milk
1tsp Vanilla essence
1/2tsp salt

Preheat oven to 350F and grease a baking pan well and keep aside.

In a bowl, beat the eggs and sugar until the sugar gets dissolved.

Add and beat in flour, coconut milk, vanilla essence, and salt, one at a time, making sure each is completely well mixed before adding the next ingredient.

Indonesian Egg Coconut Milk Cake

Pour the batter to the prepared pan and bake for 30-35 minutes, or until a skewer inserted comes out clean.

Once the cake gets cooled to room temperature, cut into slices.

Serve them as dessert.
BMLogo

10 comments:

Kalyani said... Reply To This Comment

Spongy cake ! Must have tasted delicious ; a treat for egg lovers

Srivalli said... Reply To This Comment

Does it taste more like a pudding?..sounds good and it must be so delicious for those who love this combination! fantastic selection as always Priya..

Varadas Kitchen said... Reply To This Comment

I like the texture of this cake. Coconut milk is a nice addition, lots of flavor.

Harini R said... Reply To This Comment

Looks like a fluffy cake. I am sure the coconut milk adds great flavor to it.

Mayuri Patel said... Reply To This Comment

Priya saw this at the local coffee shop when I went to Bali, but it was green because of the pandan. Didn't try it but next trip, I will definitely try it. Or even better, why wait till then, should just bake it at home. Lovely bake.

Gayathri Kumar said... Reply To This Comment

It surely sounds like pudding and looks so delicious Priya. With coconut milk this one must be so full of flavour..

preeti gupta said... Reply To This Comment

Sponge cake.. looks so tasty and perfectly done.

Ritu Tangri said... Reply To This Comment

I'm amazed at the neatness of the slices. the color of cake is making it look so attractive, so must be with the taste due to the addition of coconut milk

Sandhya Ramakrishnan said... Reply To This Comment

Priya, the cake looks absolutely stunning! What a great texture and the coconut milk flavor would be amazing.

Renu Agrawal Dongre said... Reply To This Comment

Wow such a spongy cake with such less ingredients. Loved it.