Kompas.com – Bingka cake is a traditional snack with a soft texture and a distinctive sweet taste. However, if it is not made correctly, the bingka can be deflated after baking.
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So that the frame remains soft and not stale quickly, cooking techniques are very important. Here are some tips for making bingka cakes that can be tried at home, reported from the book “Make a variety of bingka cakes“(2012) by Sisca Susanto published by Dedia.
1. Use the right eggs
The eggs used can be chicken or duck eggs. Beat the eggs and sugar for a while so that the dough is not too thick, so the bingka does not deflate after baking.
2. Use fresh coconut milk
Coconut milk from fresh coconut is better than instant coconut milk. Boil coconut milk first so that the frame is not easily stale or slimy.
3. Add natural dyes
Use suji and pandan leaves for natural green. If you want a brighter color, you can add a little food coloring.
4. How to make suji leaf water
Blender of pandan leaves and sliced suji leaves. Strain the water, then store in the refrigerator to use at any time.
5. Use a natural aroma
Add natural essences such as jackfruit, durian, or strawberries. This will give a stronger aroma to the frame.
6. Choose the right potatoes
For potato frames, choose yellow potatoes because the water content is less. This makes the cake texture more legit and not too soft.
7. Spread the pan with margarine
Before pouring the dough, spread the pan with butter or margarine. This prevents the vast frame and easily removed after cooked.
8. Use the right grilled technique
Bingka can be roasted with an ordinary oven or Au Bain Marie technique. This technique uses a pan filled with water to produce a softer texture.
9. Remove after cold
Do not remove the fraud from the pan while still hot. Wait until it’s really cold to make it easier to remove and not sticky.
10. Bake until completely cooked
Make sure the binging is roasted until it is completely cooked. If it is less baking time, the bingka can be stale quickly.
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