在西式甜点还未登陆大马时，这叫肥猪肉的米糕可是很火红的。因为口感有如吃肥猪肉的Q感软嫩，所以人称它为肥猪肉。现今想吃的话，要找真的有点难度，就自做吧，解解口馋！
分量： 10人份
准备时间：15分钟
煮时：60分钟
材料:
300克 粘米粉
600克 浓椰浆
600克 水
300克 细砂糖
9克 绿豆粉
1茶匙 幼盐
做法:
1. 将所有材料倒入盆里，用手动打蛋器搅拌至糖溶解，倒入8寸方模里
2. 把蒸笼的水煮至沸腾，再把米浆放入蒸笼里，蒸45分钟（米浆完全凝固）
3. 从蒸笼取出后再送入烤箱210度继续烤至表面有点焦色就完成了
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Kuih Bingka Beras 肥猪肉（米糕）
Course: Dessert, SidesCuisine: ChineseServings
10
servingsPrep time
15
minutesCooking time
1
hourThis kuih used to be very popular before the emergence of western desserts in Malaysia. However, it is not easy to spot this nowadays so best to make it yourself!
Ingredients
300g rice flour
600g thick coconut milk
600g water
300g fine sugar
9g mung bean flour
1tsp fine salt
Instructions
- Pour all ingredients into the pot, stir with a whisk until the sugar dissolves and pour into the 8-inch square mold
- Boil the steamer to boiling, then put the rice slurry in the steamer and steam for 45 minutes (until it is completely solidified)
- Take it out of the steamer and then insert it into the oven to 210 degrees. Continue to bake until the surface is a little bit burnt
Recipe Video
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