Bingka Crackers

When I came across this recipe in the Aroma Magazine, I knew that I had to try it out, as it was not only a simple recipe but using crackers! A unique kuih indeed.Surprisingly this bingka as it is known was actually quiet tasty and is a prefect bingka to serve for teatime or guests. 

 

20pcs of cream crackers

85gm plain flour

1 cup sugar

3 eggs
710ml coconut milk or fresh milk

A pinch of salt

1 tsp pandan emulco and green colouring

1 tsp chocolate emulco

1 tsp vanilla essence

1 tbsp of sesame seeds, to sprinkle as topping

Pre heat   oven  at 180C

In a blender, break the crackers in smaller bits and pieces, add in eggs,salt,sugar,plain flour and half of the milk.Blender until  well mixed.Pour in the rest of the milk and blender further until you get a smooth batter.

Sieve into a bowl. Separate the batter into 2 parts . The first part, mix in pandan emulco and green colouring .

In the second portion, take out 1 ladleful and keep aside. Add in vanilla essence and keep the colouring plain.

Add in chocolate emulco to the 1 ladleful that you had kept aside.

Grease your pan , pour in the  plain portion first. Then slowly drop spoonfuls of  chocolate batter all around.

Bake in preheated oven for 20 to 30mins until the top layer sets . Take out from the oven and slowly pour in the green layer on top. Sprinkle top with sesame seeds .Bake further for another 45 mins.

Leave the bingka to cool down  (maybe 5 to 6 hrs) before cutting and serving .

Source: AROMA Magazine June 2012

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