Daily Cooking Quest

easy Indonesian recipes

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


4.7 from 3 reviews

Categories:

Cuisine:

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Serves: 12

Ingredients

  • 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

Instructions

  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.

Comments

  • thalia says:

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

  • Hajar says:

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

    • Anita says:

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

      • 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 says:

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

          • Verlyn May says:

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

  • Aaron Barrett says:

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

    • Anita says:

      Hi Aaron, how did it turn out?

  • 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 says:

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

  • 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 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 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 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 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 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 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 :(

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