Sometime last year, I attempted a Bingka Labu which did not turn out well. Then I bought a wedge of pumpkin, had it roasted and frozen, with the intention of attempting the recipe again.
Months went by until last weekend when I defrosted the pumpkin overnight in the fridge. When the pumpkin is defrosted, it releases a lot of water. So I sat it on a sieve for a couple of hours to drain.
Once it was well drained I made the batter. It's not a complicated recipe, simply a matter of combining coconut milk, sugar, eggs, flour and mashed pumpkin. The batter is runny and is poured into a greased and preheated pan and baked for 45-50 minutes until the top is browned and the kueh is fully cooked.
This time my Bingka Labu turned out well except that even with 200g of sugar, it did not taste sweet enough. It probably needs a little bit more.
I modified the recipe to reduce the amount of flour and increase the number of eggs. The texture of this kueh is soft and creamy and it had the aroma of santan, eggs and pumpkin.
Recipe source : Adapted from Sinar Kehidupanku
- 2 cups roasted pumpkin, mashed
- 400ml santan (I used 200ml packet of Harmuni santan + 200ml water)
- 200g sugar (could add more as this amount was barely sweet)
- 160g flour
- 3 eggs, lightly beaten
- 1 tbsp butter to grease baking pan
1. Prepare baking pan (I used 8" round baking pan) by rubbing the bottom and sides with butter. Set aside.
2. In a mixing bowl combine santan and sugar. Whisk until sugar dissolves.
3. Add beaten eggs and whisk to combine.
4. Sift flour into the mixture and whisk to incorporate the flour into the wet mixture until you get a smooth batter (you may strain the mixture if you wish but I did not).
5. Add the mashed pumpkin and whisk to combine.
6. Put the empty baking pan into a preheated oven at 180C for 5 minutes.
7. Then pour the batter into the pan and bake for 45-50 minutes until the top of the Bingka Labu is browned and a skewer inserted into the center comes out clean.