Bingka Telur, one of the easiest and tastiest Indonesian desserts
Indonesia has been known for its diverse traditions. One of which is its food. Right now I’m going to share how to make one of my favorite traditional cakes. This is a dessert. It’s called The Bingka Telur or its English name would be equivalent to egg and coconut milk cake. It’s easy to make even for those who know nothing about cake making like I do. Originally we use special flower-shaped baking pan here in Indonesia. But if you can’t find such pan you may want to use a standard 9” round cake pan. It will do the work but won’t be as pretty.
When it is baked in an oven, Bingka Telur will rise dramatically. Though it will deflate quickly once it’s taken out of the oven. You have to wait for the cake to deflate and slightly cool prior to serving. Once it’s ready, you can cut it to serving sizes.
To make the cake, it takes about a hour from start to finish.
The ingredients are:
Granulated sugar - 150 gm
Chicken eggs – ½ doz
All purpose flour – 75 gm
Coconut milk – 200 ml
Vanilla essence – 1 tsp
Salt – ½ tsp
Instructions:
- First off we preheat the oven to about 320 Fahrenheit then grease and flour the 9” cake pan.
- In the mixing bowl, beat all the eggs together with sugar until they’re dissolved.
- Beat in flour, salt, vanilla essence, and coconut milk, one at a time. Make sure that each item is thoroughly mixed before adding the next one.
- Pour the batter to the pan we already prepare after that baked it for as long as 50 minutes, or until the cake tester came out clean
- When the cake is cooled to room temperature, you may cut it into slices and your delicious Bingka Telur is ready to be served.