Oct 5, 2012
(Don't try this at home)
This is a variation of the traditional Tapioca Bingka, a local kueh (pudding-type cake) made from grated tapioca.
I'm a sucker for pumpkin and anything that has pumpkin in it. And lately, since it's close to pumpkin season and Halloween, I've been getting pumpkin fever all over again ... which is good, since I haven't been into anything lately besides moping around and leaving my usual inane comments on some blog posts.
So, when I saw this oh-so-simple recipe at Arthur's blog, I just couldn't resist.
Unfortunately, this was a recipe that didn't turn out quite as nice as it's suppose to be. Mine was a little dense and chewy, probably because of the tweaks I did to it (as usual, I can't leave well enough alone, and this time it backfired on me ... sigh).
I was of two minds as to post this disaster. But it might be useful as a "what not to do" guide.
Honestly, I think adding the dessicated coconut could have dried it out some and also maybe a little less flour might do it or just by adding more liquid or a more diluted coconut cream or, or, ..... gosh, I'm getting all knotted up here!
If you want to see a better version (of course you do!), hop over to Arthur's @ Suituapui. His look moist and soft, just how a bingka should be.
Here's what not to do:
400 g cooked pumpkin, mashed
30 g / 2 tbs butter, melted
2 cups flour
1 cup coconut cream
1 cup milk
1 cup dessicated coconut
1 cup dark muscovado sugar
3 eggs, beaten
Preheat oven to 180˚C.
Line a 9" X 9" tin with parchment
Mix everything together.
Bake for 45 mins.
Cool and slice.
Sigh. Now I'm gonna go curl up somewhere and mope some more ...