From South KalimantanCakes & Snacks
Bingka Kentang (Banjar Potato Custard Cake)
Bingka Kentang
A soft, sweet and rich Banjar cake baked in a flower shape, a must during Ramadan in Banjarmasin.
- Time
- 1 hr 15 min
- Serves
- 12 people
- Origin
- South Kalimantan
- Type
- Cakes & Snacks
Ingredients
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How to Make
Whisk the eggs and sugar until the sugar dissolves.
Add the mashed potato and mix.
Add the flour, coconut milk, salt and vanilla little by little. Stir until smooth.
Add the melted margarine and mix.
Pour into a greased flower-shaped bingka tin.
Bake at 180°C for 50 to 60 minutes until browned.
Kitchen tip
Bingka can also be made with pumpkin, fermented cassava (tape) or pandan instead of potato.
Questions
Where does Bingka Kentang (Banjar Potato Custard Cake) come from?
Bingka Kentang is a traditional dish from South Kalimantan (capital: Banjarmasin), in the Kalimantan (Borneo) region of Indonesia.
How long does Bingka Kentang (Banjar Potato Custard Cake) take to make?
It takes about 1 hr 15 min in total to make 12 servings, including preparation.
What is the secret to a good Bingka Kentang (Banjar Potato Custard Cake)?
Bingka can also be made with pumpkin, fermented cassava (tape) or pandan instead of potato.