Ingredients

  • Serves 8 people
  • 350 g caster sugar

  • 450 g glutinous rice flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 375 ml evaporated milk

  • 375 ml coconut milk

  • 4 eggs

  • 120 g coconut oil

  • 1 cup grated coconut

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Recipe Courtesy of
Sarah Huang Benjamin

One Bowl Baked Coconut Kueh

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Making kueh for the first time? Start with this incredibly easy One Bowl Baked Coconut Kueh and you’re sure to fall in love with kueh-making in no time! Key ingredients of coconut milk, glutinous rice flour, sugar and eggs come together in a single bowl to create a deliciously rich and fuss-free dessert that you can make to unwind in between your busy schedule. A beautiful golden brown crust with a chewy centre, this sweet treat will delight your taste buds as a perfect midday snack
  • Easy
  • 20 min
  • 45 min
  • 15 min
  • 1 steps
  • 9 Ingredients
  • Easy
  • 1 steps
  • 9 Ingredients
  • 20 min
  • 45 min
  • 15 min

Instructions

  1. Make the batter

    • Preheat oven to 180C and grease the cake tins with baking spray or coconut oil.
    • In a large bowl, whisk the glutinous rice flour, caster sugar, baking powder and salt together until combined.
    • Add the eggs, coconut oil, coconut milk and evaporated milk to the bowl and whisk until smooth.
    • Stir in the grated coconut. Divide the batter between the two cake tins.
    • Bake for 40-45 minutes, until cooked through and golden brown on the top and bottom.


Arrange and Serve

Serve warm.

Arrange and Serve

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    Ingredients
    • Serves 8 people
    • 350 g caster sugar

    • 450 g glutinous rice flour

    • 2 tsp baking powder

    • ½ tsp salt

    • 375 ml evaporated milk

    • 375 ml coconut milk

    • 4 eggs

    • 120 g coconut oil

    • 1 cup grated coconut

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