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Bingka Telur - Egg and Coconut Milk Cake

I once posted a recipe for bingka ubi jalar, this recipe is quite similar but using only eggs, hence we call it bingka telur. Just like bingka ubi jalar, baking bingka telur is just as easy. In Indonesia, we use a special flower shape baking pan to bake bingka, but here in the States, I usually just use a standard 9" round cake pan to make this. It works, just not as pretty. Again, like bingka ubi jalar, this cake will rise quite dramatically while it is being baked in the oven. Once it is taken out from the oven though, it will quickly deflate. I usually wait for the cake to deflate and cool slightly before taking it out from the pan and cut to serving sizes.

Bingka Telur - Egg and Coconut Milk Cake
Bingka Telur - Egg and Coconut Milk Cake

Bingka Telur - Egg and Coconut Milk Cake

4.9 from 7 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Serves: 12

Print Recipe


  • 6 eggs
  • 150 gram sugar
  • 75 gram all purpose flour
  • 200 ml coconut milk (I use canned coconut milk)
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon salt


  1. Preheat oven to 320 Fahrenheit (160 Celsius). Grease and flour a 9" round cake pan.
  2. In a mixing bowl, beat together eggs and sugar until the sugar has dissolved.
  3. 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.
  4. Pour the batter to the prepared pan and bake for 50 minutes, or until a cake tester came out clean.
  5. Once the cake is cooled to room temperature, cut into slices and served.
Indonesian Pantry
Indonesian Kitchen


  • thalia thalia says:

    wow this looks so interesting! and sweet too. perfect for my sugar-y sweet tooth.

  • Hajar Hajar says:

    Awesome and easy! But do we use electric mixer or we just use our hands to mix? Thanx!

    • Anita Anita says:

      Hi Hajar, I use a hand held electric mixer to mix.

      • Jane Jane says:

        Thanks for that. I just ordered an immersion blender, and I'm planning on using that. I'm looking forward to trying this. Thanks for the recipe, too.

        • Anita Anita says:

          You are welcome Jane. Have fun with the new immersion blender :)

          • Verlyn May Verlyn May says:

            i am a Filipina and would love to try this recipe.

  • Aaron Barrett Aaron Barrett says:

    Trying the recipe out now! Seems a little wet lol wish me luck.

    • Anita Anita says:

      Hi Aaron, how did it turn out?

  • Anni Anni says:

    I am South African and it taste exactly like our Sago pudding! Excellent recipe yours, thank you so much, will do this weekly. Kids love it and super healthy too.

    • Anita Anita says:

      Glad to hear it Anni. It's amazing how our bingka can taste exactly like South African sago pudding!

  • Zubaidah Shariff Zubaidah Shariff says:

    Hi Anita...thank you for sharing. I would to try this simple yet look so yummy recipe. Just a thought ..do you think it would be ok to add in a little sweet corn in it - to have a fusion of sweet corn pudding?

    • Anita Anita says:

      Hm... I have never tried adding corn myself, but you can go ahead and give it a try, I think the cake should still turn out okay. Please let me know how it goes :)

  • Sinead Keane Sinead Keane says:

    Hi there. Am hoping this cake works out. I substituted 1/2 the sugar for maple syrup. And then I accidentally added the entire can (400ml) of coconut milk instead of 1/2... so then I ended up adding more flour and syrup again.... gosh hope it's ok!!! Will let you know

  • Emma Emma says:

    Hi Anita, any idea what flour could be subbed in place of wheat flour to make this gluten free? I was wondering if rice flour could be okay, or perhaps a mix of rice and cassava flours? Looks amazing!

    • Anita Anita says:

      Hi Emma, I haven't tried using rice or cassava flours. But there are quite a lot of Indonesian sweets made with either of them, so I am inclined to think that both should work. And I think if you use sticky rice flour (or mochiko), it probably will turn out very very similar to Hawaiian butter mochi cake! :)

  • Jess Jess says:

    Took ages for the sugar to be incorporated When cooking foes lopsided ,when cooled not very deep at all.Not like the pictures. I think beating was the problem but every time I put a spoon in I could hear the sugar at the bottom.Also I used castor sugar

    • Anita Anita says:

      Hi Jess, the cake is supposed to be not very tall. Um... what is "foes"? I use regular granulated sugar, not castor sugar, but I am not sure how severely this impacts the outcome. Sorry if it doesn't match your expectation :(

  • Kelsey P. Kelsey P. says:

    Amazing recipe! Thank you!! Came out perfect on the first try.

  • Milky Milky says:

    Last month I had been in the mood for egg custard, so I had made one from... I think it was whatever came up on the top of a Google search for "egg custard recipes." It was delicious and super easy, but I guess it wasn't enough to quench my craving since I see many custardy egg recipes right here! This is a one-stop-shop for so many recipes that have been on my mind!!!!
    Anyway, this is a great cake if you are a fan of egg custards, and it can be sliced for even easier presentation! It was really funny seeing how huge it was right out of the oven. As far as recipes, it's another "stupid easy" one, that is great for beginner chefs or desperate short time to cook nice dessert, lol.
    I will definitely make this again, and I am extremely interested in some of the alternatives mentioned by others above, especially adding sweet corn or doing it butter mochi style... ohhhh, this recipe is getting dangerous to my waistline hahahaahah

    • Anita Anita says:

      Definitely one of those desserts that I wish I make more often, but I definitely shouldn't if I don't want to kill myself (or any of my family members) because of the high calories of this dessert. That's why I said try to serve 12, though, in reality, it's more like 6, or 8, at best! :D

  • Laura Laura says:

    I am thinking of adding condensed milk and coconut flakes. What do you think?

    • Anita Anita says:

      Hi Laura, do you mean for serving the cake? Like drizzle with condensed milk and sprinkle with coconut flakes? I can see that it will work if that's the case. But if you mean adding them into the cake batter, I haven't tried it before.

  • Aia Aia says:

  • Margaret Margaret says:

    Hi Anita, looks yummy and easy to make! can I use tetra pack coconut milk instead of canned? Thanks!

    • Anita Anita says:

      It should work, Margaret. :)

  • Miriam Miriam says:

    A big hit in my house, it had huge bubbles when I took it out of the oven but then they deflated and the cake flattened, pretty good overall šŸ‘

  • K K says:

    Is the coconut milk quantity right? My result was very "eggy" in taste and I could not distinguish the coconut milk. Almost like a sweet omelet.

    • Anita Anita says:

      Hi K, the number of eggs is correct. I guess it will inevitably be slightly eggy since we are using 6 eggs for the cake. Just to double check, did you also use canned coconut milk? In the US, carton coconut milk is very thin and that may also contribute to the lack of any coconut flavor. If all else fails, you can also try increasing the amount of vanilla to cover the egg flavor, maybe increase the amount to 2 teaspoons instead of 1 teaspoon.

  • Trina Pruitt Trina Pruitt says:

    Hi! Iā€™m excited to make this- how long ahead of time can I make it if I want to take it to a party?

    • Anita Anita says:

      Hi Tina, I would say 1-2 days ahead should be okay. Once the cake has cooled down completely, you can transfer it to an airtight container and store it in the fridge. Simply return the cake to room temperature before serving.

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