Traditional dishes are always tempting to try at home. This time, I want to make my mother’s favorite cake, the traditional Acehnese Bingkang cake. This cake is very popular in our region and has a sweet flavor and a soft texture. Absolutely delicious when enjoyed with a cup of hot tea, this sweet, rich cake is often served as a snack during family gatherings or special celebrations, and is even frequently given as a souvenir when visiting a particular region. There are actually various versions of this Bingkang, but this time I’ll be making Pandan Bingkang.
Pandan Bingkang is a type of Bingkang made from all-purpose flour mixed with eggs and granulated sugar. What makes it unique is the authentic aroma of pandan and the fragrant fried shallots added to the batter. Everyone will surely love it—curious about the preparation steps? Let’s take a look at the preparation steps below.
Ingredients
2 eggs
150 grams granulated sugar
700 ml coconut milk
3 tablespoons pandan juice
2 cloves shallots
2 pandan leaves
¼ teaspoon salt
¼ teaspoon vanilla powder
Preparation Procedure
Crack 2 eggs into a bowl, add granulated sugar, vanilla powder, and salt, and stir until the sugar dissolves.
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Then add thick coconut milk, followed by the flour, stirring slowly as you go.
Add the pandan paste and stir until well combined. Sauté the shallots and pandan leaves in about 8 tablespoons of oil.
Add the fried shallots and oil to a baking pan, then pour in the batter through a sieve to remove any lumps.
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Bake in the oven on both top and bottom heat for about 50 minutes, or adjust according to your oven’s temperature.
Result and Serving
To serve, wait until the cake has cooled before removing it from the pan. Cut into small pieces to your liking, then arrange on a serving plate. Look at the result—it’s beautiful, and the aroma is incredibly fragrant. This is my first attempt at making bingkang. My mom said it’s beautiful and delicious, and she even mentioned it’s just like the ones sold in stores.
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I’m so happy to have made a traditional dish my own way at home. I think I’ll make it again using my own recipe at home. I’m sure this dish is definitely perfect to try. As I mentioned earlier, it’s sweet, has a soft texture, a pandan aroma, and a color that’s quite stunning.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.