Bingka Keladi (Baked Yam Kuih)

Besides being steamed, kuehs also come in baked form. Like this Bingka Keladi I made the other day. It was very dense, a little sticky, a little chewy just like any steamed kueh except it had drier outer crust. It looked plain & boring and rather unattractive compared to other colourful kuehs, but really looks can be deceiving.  It was very fragrant and had a prominent coconut and yam taste. It almost felt like I was eating mashed yam in compacted form! This kueh was quite addictive too. Before I knew it, I had eaten almost half the cake!

Bingka Keladi (Baked Yam Kuih)
(Recipe adapted from here)

Ingredients

• 3 eggs
• 3 cups coconut milk
• 2 cups plain flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla essence
• 2 Tbs butter
• 2 cups yam (steamed or boiled, drained, then mashed)
• 1 tsp purple colouring  (optional)
• sesame seeds for sprinkling on top

Method: 

1. Preheat oven at 200C. Grease a 9 inch square pan  with butter and preheat in the oven for a while.
2. Using a blender or food processor, blend all ingredients together till smooth and combined. Do this in batches if  you can't fit everything all at once. Batter will be quite thin & runny. 
3. Add purple colouring and mix til coloring is well combined.
4. Pour batter into preheated pan. Sprinkle sesame seeds evenly on top.
5. Bake for about 1 hour, using both top and bottom heat. If you like crusty top, bake further for 10 minutes using top heat only.
6. Onced baked, remove from oven and leave to cool completely before cutting.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Made any kuehs lately? Do join in the fun too.