RECIPES

BUNGA TELANG BINGKA (BIKA) AMBON

INGREDIENTS

Ingredient A

2 tbsp

Prima Plain Flour Plus

100ml

Warm Water

1 tsp

Instant Yeast

INGREDIENT B

100g

Prima Plain Flour Plus

300ml

Coconut Milk

1 tsp

Salt

150g

Sugar 

220g

Tapioca Flour

7 nos

Whole Egg

1 tbsp

Butterfly Pea Flower Extract

COCONUT FILLING

1 tbsp

Prima Plain Flour Plus

50g

Fresh Durian Puree

50g

Gula Melaka

200ml

Water

100ml

Coconut Cream

 

PROCEDURE

  1. Mix Ingredient A and set aside yeast mixture for 15 minutes.
     
  2. In a mixing bowl, combine Ingredient B and mix well.
     
  3. Add in yeast mixture and mix till combined. Leave batter aside for 2 hours in a warm place. 
     
  4. Heat mould on low heat and fill it to 3/4 full with batter. Once little holes/pock marks start to form on the surface of the kuih bingka, cover the mould.

  5. Mix the butterfly pea flower extract with 50ml of the batter. Drizzle some on the surface of kuih bingka and continue to cook for a few minutes.        

DURIAN SAUCE

  1. Heat pot on low heat, melt gula  melaka  in water.
     
  2. Add coconut cream and Prima Plain Flour Plus, whisk thoroughly until it thickens. 
     
  3. Add in durian puree and mix till combined. 

 

Recipe by Chef Ambrose