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Indonesian Potato Cake – Bingka Kentang

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Ingredients for 1 servings:

  • 250 g potatoes
  • 150 g sugar
  • 4 eggs
  • 45 g wheat flour
  • 1 bag of vanilla sugar
  • 350 ml coconut milk, thick
  • ½ tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Recipe from Banjarmasin, Borneo, Indonesia

Wash, peel, and dice the potatoes. Cover with water in a suitable saucepan and bring to a boil. Mash the cooked potatoes until finely mashed and let cool. If only thin coconut milk is available, bring it back to a boil briefly and let cool to make 350 ml of creamy/thick coconut milk. Mix the eggs, sugar, wheat flour, vanilla sugar, and salt in a bowl. Then add the mashed potatoes and coconut milk. Grease an 18 cm or similarly sized springform pan and pour in the batter. Bake in an oven preheated to 190 °C (top/bottom heat) for about 30 minutes on the middle rack, until the surface is golden yellow and brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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