Never mind…

Yes, never mind! Pay no attention to what people may say. Everybody knows that I don’t bake and I’m hopeless at following recipes…but at least I tried. I baked my own bingka labu (pumpkin cake) the other day.

I had some pumpkin left in the fridge after the soup that I cooked sometime ago and my missus was showing no intention of cooking it so I decided to make use of it. I came across a recipe for bingka labu that looked simple enough so I decided to give it a try.

First, I removed the skin from the pumpkin (500 gm. according to the recipe but I just used what I had!) and cleared the seeds and the fibrous part inside. After that, I cut it into small pieces and boiled it in some water in a pot for around 10 minutes. Next, I drained the pumpkin and adding two tablespoons of margarine to it, I went on to mash it and mix everything together…

Pumpkin boiled and mashed

Butter may be used instead of margarine but I did not have any in the house and I did not want to go out and buy. It probably would have been a lot more fragrant and nicer if I had used butter.

Having done that, I added two cups of flour…

2 cups flour

…two cups of santan (coconut milk)…

2 cups santan

…one cup of sugar…

1 cup sugar

…and three eggs, beaten…

3 eggs

…and mixed everything together and whisked it till smooth…

Whisking

I was supposed to use a 8″ X 8″ baking tin but I could only find a 12-inch square in the house so I decided to use this round one instead. I poured everything into it and put it in the oven to bake.

Ready to bake

Oh no! I was supposed to have turned it on at 180 degrees Celsius for 15 minutes before putting it in but I did not do that. I just put the thing inside and turned on the oven. After about 20 – 30 minutes, I realised that I had turned the temperature of the oven to full and I quickly went to check. Good grief! That was 250 degrees Celsius, glory be! I turned it down to 180 right away and let it continue baking. This was supposed to go on for 1 hour altogether but at around 45 minutes, I turned off the oven and let the bingka continue to bake for another 15 minutes. Once the time was up, I took it out! Omigawd!!! It looked as if there had been an earthquake right down the centre…

Earthquake

Oh me oh my! Where did I go wrong? Was it because I did not heat up the oven first? Hmmmm…I’m sure it was because the oven was too hot for the first 20 – 30 minutes.

Well, the consoling part was that it turned out pretty well…

STP's bingka labu

It tasted all right and I loved the crusty top but personally, I thought it was a little too sweet – perhaps the next time I make it, half a cup of sugar would do.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

31 thoughts on “Never mind…”

  1. Hi, you bingka pumpkin look delicious. The crusty top look excellent, sure got extra kick.
    Never mind the crack as long as it taste good. It maybe due to oven temperature too hot that causes the crack.

    Have a nice week ahead.

    Weekend, you mean. I’ll be in Kuching and I certainly hope it will be a whole lot of fun. πŸ˜‰ Ok…it was too hot, hence the crack. Must remember that next time. It tasted fine though and that’s all that matters, I guess.

  2. You’ve just proved that there’s always hope for mankind πŸ™‚ See… you’re now an official baker and your pumpkin cake looks splendid πŸ™‚

    Muahahahaha!!!! I wouldn’t say it was splendid but that’s a start. Lots of room for improvement and hopefully, what I attempt next time will be better. Nothing’s gonna stop me now, eh? LOL!!! πŸ˜€

  3. Whah…..Arthur, you bake!!! Well done! It does look good and delicious. But I probably would love it savoury. I wish I can get the type of pumpkin back home. It’s so good fried with ikan bilis….mmm

    Me too, not really into sweet things. Would love the savoury steamed version – like the Chinese steamed yam cake. Hmmm…dunno if I should attempt that one of these days. πŸ˜‰

  4. Arthur, well done! Never mind the crack (due to your oven too hot). The inside looks very nice and moist. You will try this again, won’t you? Next time remember to keep your temperature at 180C (mine has to be 160C whenever a recipe says 180C). Guess what? I am going to make this bingka labu using your recipe. Hah!

    Ya…will try it again sometime…and will reduce the sugar by half…and use butter next time…and perhaps ass more santan – more lemak, nicer…but may get a bit soft, not as firm.

  5. I also like to eat this Kueh bingka but didn’t know it was made from pumpkin! I thought it was tapioca, how silly. How come the nyonya varieties here sell them in yellow and light purple as well?
    Well if you had pre heat it earlier before popping in the mixture, you might get a softer and smoother results. In old days they used charcoal to slowly fire it for hours. Good try!…. What is your next attempt?

    They also have this same thing but with tapioca. The purple ones are probably yam…and they have green ones too – pandan. Or they have plain ones – just bingka. Hmmm…I certainly will have to be more careful with the instructions next time. πŸ˜‰

    1. Annay TM, you talked so easy to bake. Where’s Thambee’s cupcakes? I want to ask for your cupcakes too. Please bake some and pass to SP when he comes down to Taiping.

      Yalor…as they say, empty vessels make the most sound. Muahahahahaha!!!! I suppose the only thing he bakes would be chocolate cake… Ewekkk!!!! LOL!!! πŸ˜€

  6. Finally! Been waiting for this recipe forever! πŸ™‚
    I love the tapioca version but I love pumpkin even more, so I know I’ll love this. I always have some mashed cooked pumpkin in the freezer (saves it from rotting). Can’t wait to make this. Would you mind if I posted it on my blog and link it back to you?

    Oh…carry on! But it’s not 100% successful though. See how I mess up when I have to follow recipes! Tsk! Tsk! Hehehehehe!!!! A bit coarse too – maybe if I had used a blender, the texture would be really really smooth.

    1. Made this yesterday with a little bit of tweak. Mine didn’t turn out as soft and moist as how your pic looks…. a little more solid. Maybe I should reduce the flour. I’ll post it anyway. It tastes nice but I think I still prefer the original with the tapioca. I like the fibrous texture that’s why I added some dessicated coconut to mine πŸ™‚

      Ah yes! I remember now…why I was never too crazy over the tapioca ones my mum made – it had coconut inside. Not a fan of coconut in kuihs, usually nor cake nor biscuits… Ya, will hop over to look at yours.

  7. Wah, wah, wah! I love kuih bingka, not knowing what it’s made of. Especially love the crispy top, contradict to the soft kuih!

    Is this your maiden bake? *clap, clap*

    I’ve baked pies before…but bingka, 1st time. Will try baking cakes next. Hehehehehe!!!! Who says you can’t teach an old dog new tricks? Wink! Wink! πŸ˜‰

  8. I always wish to buy an oven at home to do baking, but have been procrastinating over it. Don’t mind the appearances as long as the final product is delicious. πŸ™‚

    Should get one… May come in handy sometime. We bake chicken, fish…everything as well. Healthier to bake – like steaming, no oil needed.

  9. I love this! Please post some over to me πŸ˜›

    Go ahead! Make your own. Just dump everything in and put in the oven to bake. So very easy! If I can do it, everybody can!

  10. Well…at least you’ve tried. I believe a success comes from failure right. Most important it tastes good…at least no wastage.
    Let’s leave it to the experts to comment on the cracks. πŸ˜‰

    You’re not one of the experts? I thought you’re one of those who are always cooking and baking and posting such awesome pics in the blogs – really put mine to shame. But at least, I can say I’m a guy…and being able to do this much is good enough already. Many only know how to eat! Hehehehehehe!!!!

  11. Love kueh bingka just silly like TM thought all the while made from tapioca. Good try bro, it looks tasty never mind the look.

    Got! Got the tapioca ones as well. Tastes good too…if you do not mind the fibrous texture.

  12. the 6th photo!! OMG, if i didn’t know it’s pumpkin already, i would have thought you are blending your very own chili sauce, wakakakaka!!

    That’s before the whisking mah!!! Must whisk good and whisk hard…till it’s fine and smooth. Hey!!! Somebody is asking for your cup bakes…or is it SP and TM’s?

  13. never mind how it appears lah, as long as it taste good right?? we don’t always judge a book by its cover.. so next time use less sugar, then won’t be so fattening~~ :p

    Not the fattening part that I’m concerned about. I’m already fat! Should cut down on sugar intake, salt, oil…everything especially at my age! 😦

  14. How smart! πŸ˜€ I sometimes cook with pumpkin too!

    No leh? No need to be smart to do this. I thought that was soooo easy. Just dumped everything in and it was done! Ah well, I did mess a bit but it was ok. Hehehehehehe!!!!!

  15. 1 cup of sugar? O.o
    i never likey deal with pumpkin cos it’s heavy and the skin is soooo hard to chop!
    luckily my lovely neighbor will send some yummy smooth mashed pumpkin over. hehe

    Hmmm…young girls nowadays, a really pampered lot! Not hard at all leh! I use a chopper, a meat cleaver…

    1. hahahaha!! me too! dealing with the hard and thick skin. I’m more concern about my fingers being chop off when I’m removing the skin. Same goes to watermelon =p

      WATERMELON!!!!!! Omigawd!!!! Pumpkin, I would admit the skin is a bit hard, have to be careful when slicing but watermelon? Muahahahahaha!!!! Oops! Excuse me…but I’m so tickled. You probably need a new knife. Wink! Wink! πŸ˜‰

      1. ya….a big meat cleaver for watermelon. wahahaha….good to use as protection too πŸ˜€

        Yes, I use mine (meat cleaver) for everything… So easy and convenient. My missus will use all kinds of knives, all shapes and sizes, not me! All for one, and one for all!!! LOL!!!! πŸ˜€

  16. Good Job, Arthur!! At least much better than me surely! So did you manange to finish them all?

    Of course. I gave some to my mum and she said not bad, nice…and if she says nice, must be nice one lah. She nyonya, very fussy – will criticise if not nice. Or maybe she kesian me, try so hard… πŸ˜‰

  17. lol! STP, but good attempt. I know it sure tastes god. I did the Pumpkin butter cake before. It tastes like kuih bingka too at the end. I see you didn’t put in butter/margarine.

    Recipe is here http://sheohyan.blogspot.com/2012/09/the-side-effect-of-baking.html.

    Yup, not in the recipe…other than that little bit with the pumpkin while mashing and for greasing the baking tray. This is bingka…not the same as cake – my missus tried her hand at making bingka not too long ago, dunno what recipe she followed…and she added butter…and in the end, it came out like cake. FAIL!!!! Muahahahahahaha!!!!!

  18. Too bad none of us in the family love pumpkin else I would give a try. Aiya….why ler suddenly had an earthquake..LOL!! Too dry must give some water.ahahhahahah

    Laugh…go ahead and laugh. Your hubby can cook or not, you tell me. See, at least I can come out with something, not too bad.Hehehehehehe!!!!!

  19. wah!! Opa Arthur pumpkin cake!! look good, very moist. I am not pumpkin fan , but I don mind to eat, it is sweet and I read it good for health too.

    * clap clap* well done for the first attempt.

    Thank you, thank you. It’s ok…not bad, can be better. Hope to try again.

  20. Don’t worry, there’s always a first to everything. =D

    Did you put the cake on the top or the bottom of the oven? I’ve tried both ways; if you put it on the bottom for the whole duration, it will “laugh” but if you put it on the top and lower the temperature by at least 50-60C, it should work. Butter would be more fragrant, which is why I use it whenever I’m baking my cakes.

    With that being said, I can’t cook that very well either. Thumbs up for the attempt! =)

    I think it was at the bottom. Thanks for the tip. I certainly would try that next time…and hopefully, no more earthquakes! LOL!!! πŸ˜€

  21. i love pumpkin cake…my first and only taste of it was in highschool during dance practice…wow i could still remember that πŸ™‚ can ordinary milk be used instead of coconut milk? πŸ™‚

    I guess so – we often substitute it with milk in curries…but for cakes, probably coconut milk would give that special fragrance and taste that would make them a lot nicer. We hardly make this kind of cakes or for that matter, anything at all these days with coconut milk so once in a while should be fine. If I am that worried about all these little little things, I might as well don’t bother to eat…much less go through the trouble of making it.

  22. I love kuih bingka… but never tried pumpkin one.
    No pumpkin in the fridge so cannot try (lazy mode) I’ll just drool over your photos only lah. xD
    But now I’m craving for bingka ubi lah pulak.

    My mum used to make bingka ubi/tapioca. Don’t remember her making labu…but I used to buy at the Malay kuih stalls. Theirs, nice and smooth but not really lemak enough – what to expect from 3 slices for RM1.00?

  23. I think i would like this! i mean i hate pumpkin itself, but if my mum make it into pumpkin bun or even like ur pumpkin cake, I would like it! =D

    Give it a try. I don’t bake…so if I can do it, I am sure you can too. It’s so easy!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s