Bingka Suji (Baked Semolina Cake)
Recipe by Norzailina Nordin
Serves 6

5 eggs
180g castor (superfine sugar)
250g semolina
400ml coconut (from 400g grated coconut and sufficient water)
Pandan juice (100ml, from six screwpine or pandan leaves blended with water and strained)
1/2 tsp salt
600ml water
140g margarine

50g plain (all purpose flour)
1 tsp vanilla essence (optional)

Line the bottom of a 25cm round baking tin (pan) with aluminium foil. Grease with a little margarine. Beat eggs and sugar in a mixing bowl until combined. Pour into a pan. Add semolina, coconut milk, pandan juice, salt and water. Mix thoroughly and stir mixture over medium heat until it becomes thick. Remove pan from heat and mix in margarine, flour and vanilla. Stir to a smooth consistency. Slowly pour mixture into prepared tin. Baked for 1 hour in a preheated oven at 200°C or until cooked through and firm to the touch. If you prefer a crustier top, put under the grill for 2 to 3 minutes. Cool cake thoroughly before cutting to serve.

Note
You can replace margarine with butter if you like or use a combination of both.


Eggless Suji Cake

2 cups suji
11\2 cup sugar
1 cup curd
1 cup cream
1\2 cup milk
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla essence

Sieve Suji &, baking powder & baking soda into the mixing bowl. Add curd, cream, sugar & vanilla essence into it & mix well. Pour the mixture into the baking bowl, preheated for 2 minutes at a temp. of 100C & well oiled at sides. Bake for 20 minutes, slowly increasing the temperature from 150C to 300C.


Pandan Cake

8 egg yokes,
6 egg whites,
175 gr sugar,
180 gr flour,
3/4 cup thick coconut milk,
1/4 tea spoon of salt,
3 spoon suji extract,
green food coloring.

Boil coconut milk, salt, suji extract in low heat Beat egg yokes and egg whites and sugar
Add food coloring Slowly add the coooked coconut milk, mixing it evenly. Butter the cake pan, put the mix inside Bake until done


Klepon Cake

300 gr sticky rice flour,
30 gr sagu,
8-10 suji leaves,
150 gr brown sugar,
300 gr coconut.

Grind suji finely, mix water. Shred coconut Mix flours, add suji and a little water. Form balls, put brown sugar inside Boil until done Sprinkle with shred coconut.