kueh bingka ubi

keuh bingka ubi

Another wonderful nonya kueh from Cooking for the President.

This cookbook is a worthy investment!

I spotted the recipe and cooking method from Kitchen Tigress. As usual, she explains everything very well.

If, like me, after grating the tapioca you get less than 1 kg, adjust the other ingredients accordingly. The taste is slightly sweet, so for those who do not like their kueh too sweet, you can consider to reduce the sugar slightly.

The most tedious procedure is the grating. No one sells grated tapioca at the market near my home, so I used a food processor to grate it. That tends to leave some larger bits that I have to fish out before baking. Perhaps after grating I should have blended it slightly to ensure even texture.

The taste is wonderful! Soft even when cold, chewy with a coconut fragrance. The pandan fragrance is very subtle, perhaps because I didn’t know how to mash-knead it well.

keuh bingka ubi1

My kueh is white because the tapioca I used is white fleshed variety. I prefer not to add food coloring if I can.

A very easy bake, so long as you get your ingredients ready and remember not to over-bake. I baked for 1 hour 10 mins and grilled for the last 5 mins to get a more caramelized top.

pandan layer cake

pandan layer cake

This lovely cake is one of my favourite. I first tasted it from Bengawan Solo, during someone’s birthday celebration. It is soft with a slight creamy texture from the pandan jelly. It is not too sweet and the fragrance from pandan and coconut is fabulous.

This cake is not difficult to make, though it is difficult to make it look nice.

Pandan layer cake (adapted from The Informal Chef)


  • 4 eggs, yolks and white separated
  • 30 + 50 grams castor sugar
  • 50 grams corn oil
  • 60 grams milk
  • 3 tsp pandan juice
  • 90 grams cake flour
  • 1-2 drops of pandan paste (optional)

Pandan jelly

  • 200 ml coconut milk
  • 15 pieces pandan leaves
  • 500ml water, split into 200, 200 and 100 ml
  • 70 grams castor sugar
  • 1/2 tsp salt
  • 6 grams agar agar powder (white colour)
  • 60 grams Hoen Kwe flour
  • 2-3 drops of pandan paste (optional)
  1. Line a 7 inch square pan. Preheat oven to 160 C.
  2. To make pandan juice, blend pandan leaves with 200 ml water. Strain and set aside 3 tsp for use in the cake.
  3. Add 100 ml water into remaining pandan juice and set aside to use for pandan jelly.
  4. Whisk egg yolks and 30 grams sugar until sugar is dissolved. Gradually add in oil, whisking until combined.
  5. Add in milk and the 3 tsp of pandan juice. Whisk until combined.
  6. Sieve in flour and whisk until combined.
  7. Add in pandan paste for better colour, if necessary.
  8. Whisk egg white with 50 grams sugar until stiff peaks stage.
  9. Add in 1/3 of meringue into egg yolk mixture. Mix until well combined. Fold in remaining meringue in 2 parts.
  10. Scrape batter into prepared pan and bake for 30 – 35 minutes, until a skewer in the middle of the cake comes out clean.
  11. Carefully drop the cake from a height of 30 cm to minimise shrinkage.
  12. Cool completely before slicing cake horizontally into 3.
  13. Line a 6 inch square pan with greaseproof paper. I used 7 inch and it was a bit too big, as the cake shrank. If you use a pan too big, the pandan jelly will seep under the cake.
  14. Mix Hoen Kwe flour with 200 ml water.
  15. Add coconut milk, pandan water from step 3, sugar, salt and agar agar powder into a pot over a medium low fire.
  16. Add in Hoen Kwe mixture.
  17. Add in sufficient pandan paste if the colour is not green enough. Add a drop at a time and stir in fully.
  18. Cook until jelly thickens enough to coat the side of the pots thinly. Do not overcook or the jelly will be too thick to spread nicely over the cake.
  19. Weigh jelly and divide into 3. You’ll need to work fast now to prevent the jelly from setting before you finish assembling the cake.
  20. Place 1 slice of the cake in the prepared pan. Pour in 1 portion of the pandan jelly. Swirl around to cover the entire surface of the cake.
  21. Wait for 2 minutes.
  22. Add another layer of cake, then pour in another portion of pandan jelly. Swirl around to cover the entire surface of the cake.
  23. Repeat step 21-22 for the last layer.
  24. Let the cake chill in the fridge until the pandan jelly is set.

pandan layer cake1

The pandan jelly is too soft. The taste is fine though, since I used fresh coconut milk.

I shall attempt another recipe.

nasi lemak kukus

nasi lemak kukus

Nasi lemak kukus, or steamed nasi lemak requires more time and effort to make, but the results are definitely worth it.

The rice grains are perfectly cooked. Most of the time, rice cooked using a rice cooker turns out either too soft or too hard. The grains of rice could also be mushy or broken up, especially for basmati rice.

Nasi lemak kukus (adpted from Azie Kitchen and The Food Canon)

  • 3 1/2 cups* of basmati rice
  • 3 1/2 cups* fresh coconut milk (about 500 ml)
  • 10 blades of pandan leaves
  • 3/4 tsp salt
  • 4 slices of ginger
  • 2 large pieces of banana leaves

* Means the cup that comes with the rice cooker.

  1. Wash rice.
  2. Steam rice over high heat for 20 mins.
  3. Pour rice into a large bowl and soak with water (about an inch above rice) overnight.
  4. Steam rice over high heat for 15 mins.
  5. Mix coconut milk and salt well. Add to rice and stir well. Leave to rest for 10 mins.
  6. Wash and tie the pandan leaves into a knot.
  7. Place pandan leaves and ginger slices on top of the rice.
  8. Steam over high heat for 10 mins.
  9. Remove and discard ginger slices. Keep the pandan leaves.
  10. Line a rice cooker with banana leaves and pour nasi lemak into the rice cooker. Place pandan leaves on the nasi lemak. Turn to ‘keep warm’ setting. Serve after 10 mins.

This is one of the best nasi lemak I’ve tasted! Even my mum thinks it is good!

vegetarian nasi lemak
vegetarian nasi lemak

I served the vegetarian nasi lemak with a hard boiled egg, vegetarian ikan bilis, lightly salted roasted peanuts, cucumber and tomato slices and vegetarian sambal chilli. I used Singlong brand, which tasted pretty nice. Other side dishes were vegetarian assam fish and vegetarian mutton. My vegetarian friend was very happy and going “Good good good!” as he was eating.

Lightly salted roasted peanuts are easy to make. Wash and pat dry raw peanuts, sprinkle with some sea salt then bake at 170 C for 20 minutes until it turns a light brown.