Bingka Telur/Indonesian Egg & Coconut Milk Cake

After two different Asian countries, today we ar going to land in Indonesia. Indonesia cuisine is quite as much as like our own Indian cuisine. Yes spicy foods have their own place in their cooking, most of their cooking style sounds very aromatic and flavourful. Trust me they use loads of herbs and spices in their cooking. However this cuisine is also quite an interesting cuisine to explore. I have cooked already few dishes from this cuisine and more to come. Today am sharing an interesting dessert from this cuisine. And this dish is called Bingka Telur which means Egg and Coconut milk cake. This cake is one of the easiest dessert that one can make even if you dont have much experience in cooking. I grabbed this dessert from Anita’s Daily Cooking Quest.  In Indonesia, Bingka Telur is baked in a special flower shaped baking pan, but Anita baked her cake with a round cake pan. While i baked this cake in a square pan.

However the baking pan doesnt matter for baking out this ultimate cake. We simply enjoyed this luscious cake after our meal and loved it. This cake rise quite well while baking in oven but once they comes out the oven, it will quickly deflate, obviously do leave this cake to gets cool before slicing them. I loved this cake after chilling them in fridge. This Indonesian Egg and coconut milk cake is definitely a must to try if you love puddings. Yes the texture of this cake tastes almost like French flan or as much as like Egg pudding.Am running this week’s blogging marathon with Pick a Asian country,hence am posting this Indonesian Bingka Telur.

6 eggs
3/4cup Sugar
1cup All purpose flour
200ml Coconut milk
1tsp Vanilla essence
1/2tsp salt

Preheat oven to 350F and grease a baking pan well and keep aside.

In a bowl, beat the eggs and sugar until the sugar gets dissolved.

Add and beat in flour, coconut milk, vanilla essence, and salt, one at a time, making sure each is completely well mixed before adding the next ingredient.

Pour the batter to the prepared pan and bake for 30-35 minutes, or until a skewer inserted comes out clean.

Once the cake gets cooled to room temperature, cut into slices.

Serve them as dessert.