Bingka Tepung Beras (Baked Rice Flour Coconut Cake)

Bingka Tepung Beras (Baked Rice Flour Coconut Cake)

Course: Kue
Cuisine: Indonesian, Malaysian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 of 9x5x2 pan or 7 or 8 inch square tin
Author: Marvellina
This naturally gluten-free, dairy-free, vegan bingka beras is so soft, lightly bouncy and rich in flavor is a must to try and easy to make. A favorite by many in Southeast Asia
Print Recipe


Mixture A:

Mixture B:

  • 500 ml water 2 1/4 cups
  • 230 gr sugar 1 cup
  • 3 pandan leaves cut into smaller pieces to release more flavor
  • 1/2 tsp salt

To line the baking tray:

  • Banana leaves optional

For glazing:


Scoop out the coconut cream:

  • Do not shake the can of the coconut cream. Open the can and scoop out about 2 Tbsp of the thick coconut cream for glazing. Then you need whatever left in the can. Since I use canned  coconut cream (which is thicker compare to coconut milk), I topped up with a bit of water to make up to 500 ml (2 1/4 cups) of coconut milk

Things to prepare before you start baking:

  • Cut banana leaf to line the bottom and sides of your baking tray. Wipe the banana leaf clean with a damp cloth. Set aside. Alternatively, you can always use parchment paper or just brush with cooking oil all over

Prepare mixture B:

  • Place water, sugar, pandan leaves, and salt in a pot and cook until sugar is melted.  Remove from the heat. Remove the pandan leaves and squeeze out any extra juice from the leaves before discarding. Set aside while preparing mixture A

Prepare mixture A:

  • Mix all the ingredients and stir until smooth. Sieve this mixture and add to mixture B
  • Preheat oven to 375 F

Cooking the dough:

  • Cook the combined mixture A and B from above over low to medium heat. Keep stirring. The first 10 minutes may seem like nothing is going to happen, but the mixture will continue to get thicker and keep stirring until you get a medium thick porridge consistency but still pourable
  • Pour this thick batter into the baking tray you've prepared earlier. Smooth it out with a rubber spatula as you pour to make sure you won't get any gaps or holes later inside the cake


  • Place the tray, 3rd rack from the top and bake for about 35-40 minutes (35 mins in my oven) or until a toothpick inserted into the middle of the cake comes out clean 
  • Brush the top layer with coconut cream you reserved earlier and then turn on the broiler (top heat) to low and grill until the top layer of the cake is dark golden brown or until you are happy with the color. Do not walk away during this process, you may need to turn the tray as you broil for the color to be more even

Cooling down:

  • Let the cake cool down completely for at least 2-3 hours before attempting to cut. Use a plastic knife or wet knife to cut to prevent sticking