How to Make Kueh Bengka (Traditional & Healthy Version)
Kueh Bengka, also known as cassava cake, is a beloved dessert commonly found in Singapore's vibrant kopitiam and hawker centres. With its golden crust, chewy texture, and fragrant aroma of coconut, Kueh Bengka is a nostalgic treat for many Singaporeans. Traditionally enjoyed during tea time or festive occasions, this dessert highlights the multicultural influences in Singaporean cuisine, blending Peranakan and Malay culinary traditions. Its main ingredient, grated tapioca (or cassava), is naturally gluten-free and provides a satisfyingly dense bite. Kueh Bengka is a testament to Singapore's rich food culture, where classic recipes are shared across generations and adapted in modern kitchens for a healthier lifestyle. The use of coconut milk and pandan leaves infuses the kueh with a signature Southeast Asian flavor, making it popular among locals and tourists alike. Whether you enjoy it at a bustling hawker stall or homemade in a health-conscious version, Kueh Bengka remains a staple in Singaporean dessert fare. This recipe offers a lighter alternative, keeping the authentic taste while reducing unnecessary fats and sugars, making it suitable for today’s wellness-focused food lovers.
Ingredients
Step-by-step instructions
Step 1 · Preheat oven to 180°C (356°F)
Preheat oven to 180°C (356°F). Lightly grease a small baking dish with oil.
Step 2 · In a mixing bowl
In a mixing bowl, combine grated tapioca, coconut milk, water, and brown sugar. Mix until sugar dissolves.
Step 3 · Add egg (if using)
Add egg (if using), salt, and desiccated coconut. Stir until the mixture is well incorporated.
Step 4 · Pour the mixture into the prepared dish
Pour the mixture into the prepared dish. Tuck pandan leaves into the batter for aroma.
Step 5 · Bake for 20 minutes
Bake for 20 minutes, or until the top is golden and a skewer comes out clean.
Step 6 · Remove pandan leaves
Remove pandan leaves. Allow the kueh to cool completely before slicing.
Why this recipe is healthy
This healthier version of Kueh Bengka uses reduced sugar, low-fat coconut milk, and minimal oil, making it suitable for anyone watching their calorie intake. By skipping artificial additives and focusing on whole, traditional ingredients, this dessert is more nutrient-dense and less processed than store-bought versions. It’s a guilt-free way to enjoy a classic Singaporean treat while supporting overall wellness.
A note on tradition
Kueh Bengka holds a special place in Singapore’s culinary scene, commonly enjoyed at kopitiams and during family gatherings. While its roots are Peranakan and Malay, it’s embraced across all communities, especially during festive events like Hari Raya. Its simple ingredients and comforting flavor make it a favorite for breakfast, afternoon tea, or as a treat after a hawker centre meal. The presence of pandan and coconut reflect the local love for aromatic, tropical flavors.