BINGKA SUJI [Baked Semolina Cake ]


  • 5 eggs
  • 180g castor (superfine sugar)
  • 250g semolina
  • 400ml coconut (from 400g grated coconut and sufficient water)
  • Pandan juice (100ml, from six screwpine or pandan leaves blended with water and strained)
  • 1/2 tsp salt
  • 600ml water
  • 140g margarine
  • 50g plain (all purpose flour)
  • 1 tsp vanilla essence (optional)
  • Line the bottom of a 25cm round baking tin (pan) with aluminium foil. Grease with a little margarine.
  • Beat eggs and sugar in a mixing bowl until combined. Pour into a pan.
  • Add semolina, coconut milk, pandan juice, salt and water. Mix thoroughly and stir mixture over medium heat until it becomes thick.
  • Remove pan from heat and mix in margarine, flour and vanilla. Stir to a smooth consistency. Slowly pour mixture into prepared tin.
  • Baked for 1 hour in a preheated oven at 200�C or until cooked through and firm to the touch. If you prefer a crustier top, put under the grill for 2 to 3 minutes. Cool cake thoroughly before cutting to serve.
  • You can replace margarine with butter if you like or use a combination of both.


Post a Comment