Heh..heh..heh.. So happy! Finally my Kueh Bingka Labu jadi lah! This morning I fed my lahling one slice and he said it was pretty good. Ho chiak!
This must be my third or fourth attempt at tweaking the recipe to suit me and I can now officially share the recipe. This kueh is not difficult to make. The only hassle is dealing with the pumpkin.
You can either steam or roast the pumpkin and if you ask me, I will tell you that roasting brings out the sweetness and deeper flavors of the pumpkin. How to roast pumpkin? You can read here.
The ingredients for this Kueh Bingka Labu are eggs, coconut milk, flour, sugar, vanilla extract and pumpkin puree. I was tweaking the recipe to get the right ratio of coconut milk and eggs.
This kueh puffs up nicely in the oven but will deflate once cooled. No worries, it is like that. You have to wait till it cools completely before removing it from the pan and slicing.
I'll have to say that I love the result - the kueh turned out soft and creamy (like custard but firmer) with a lovely aroma of santan, eggs and pumpkin. The level of sweetness was just right.
I baked this kueh yesterday and kept it in the fridge. Since it is so good, I bought another pumpkin at Aeon today and will be making this pumpkin kueh again next weekend.
At Aeon today my partner and I queued at the senior citizen's lane. Yes, it's nice to be old and get this kind of privilege heh..heh... By the way, Aeon has has put in place a QR code for customers to scan so that we need not manually write our name and contact number when entering the supermarket.
So what else did I do today? Oh ya...I saw Hainom's Domino's Roast Chicken and I copycat today. I didn't even know Domino's have roast chicken hah..hah...
I simply campak-campak the marinade. These chicken legs are from TTDI market. They did not release much water during marination and roasting. Turned out quite nice and I will share recipe once I document the ingredients properly.
Today our PM announced that the Conditional Movement Control Order (CMCO) has been extended for another 4 weeks to 09 June 2020. Okie, no worries. I am actually glad because I can continue to work flexi-days.
So here's the recipe for the Kueh Bingka Labu if you are interested to try.
Kueh Bingka Labu
Recipe source : Adapted from Sinar Kehidupanku
Note : I used 8" baking pan
- 160g flour, sifted
- 3 eggs, lightly beaten
- 400ml coconut milk (I used 2 boxes of Santan Harmuni)
- 200g sugar
- 200g roasted pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp butter (for greasing baking pan)
- some sesame seeds
1. Grease an 8" baking pan and set aside.
2. In a mixing bowl, combine coconut milk and sugar. Stir until sugar dissolves.
3. Add eggs and vanilla extract and stir to combine (I used a whisk).
4. Sift in flour in 3 additions and whisk to combine.
5. Add pumpkin puree and stir to combine the batter.
6. Preheat oven to 180C.
7. Put the greased empty baking pan into the oven and heat for 5 minutes.
8. Remove the pan and pour in the batter. Then sprinkle some sesame seed on top.
9. Put the pan back into the oven and bake for 45-50 minutes until the top of the kueh is browned.
10. Remove from the oven to cool completely before removing from the pan and slicing.