Bingka Tepung Pulut (Glutinous Rice Bingka)

 Malay bingka (wet traditional cakes) range from sweet to savoury with countless varieties. This is one of my favourites with unique taste and bouncy texture (I must mention that my favourite part is the crispy crust). The aroma from glutinous rice filled up my whole kitchen while it was being baked that tickled everybody's tummy in the house.... LOL. Serve it for morning or evening tea.

By: Roz@HomeKreation
Yields: 8" square
INGREDIENTS:
56g Unsalted Butter - melted
1 cup Sugar
2 Eggs
1 tsp Vanilla Essence
226g Glutinous Rice Flour
1 tsp Baking Powder
170g Evaporated Milk
200g Coconut Milk

METHOD:
1. Hand whisk butter & sugar until smooth.
Add in egg + VE + flour + BP + milk + coconut milk - mix well each addition.
2. Bake 180C for 1 hour.

BAHASA MALAYSIA VERSION
 Ini adalah salah satu bingka kegemaran Along... Keunikan nya sebab menggunakan tepung pulut dan tentu nya hasil nya tekstur yg kenyal2 lembut. Aroma tepung pulut yg di bakar amat lah harum menggoda sesiapa sahaja di rumah ni. Keluar jer dari oven dah bising suruh potong... makan panas2 memang sedap tapi boleh lebur lidah kalau tak sabar.... heheee. Yang best nya makan panas2 ni sebab waktu panas kerak nya rangup dan wangi, fooooh memang syok!

Kalau anda suka boleh tambahkan pewarna tapi Along sengaja tak letak sebab nak cuba kurangkan bahan2 kimia dalam makanan, kecuali apabila perlu sahaja.

By: AlongRoz@HomeKreation
Hasil: 8" persegi
BAHAN2:
56g Unsalted Butter - cairkan
1 cwn Gula Pasir
2 bj Telur
1 st Esen vanilla
226g Tepung Pulut
1 st Baking Powder
170g Susu Evaporated
200g Santan Kotak

CARA2:
1. Hand whisk butter & gula sehingga sebati.
Masukkan telur + EV + tepung + BP + susu + santan - gaul rata setiap campuran.
2. Bakar 180C selama 1 jam.