Pumpkin and Tapioca Bengka

This huge pumpkin has been sitting around in my kitchen since Halloween and i finally dissected it. Half of it was cooked in the microwave and then kept in 1 cup portion, the other half was shredded and also portioned into 1 cup. They are in the freezer for future recipes.

This bengka was so flavorful and rich with the addition of grated pumpkin. The taste was unbelievable, it was like eating 'kaya'. Lining the baking tray with banana leaves made the bengka more fragrant.

Ingredients:
1 lb frozen tapioca, thawed

1 lb grated pumpkin
1 1/2 cups sugar
1 can x 400ml coconut milk/cream - Savoy brand

2 tbsp butter

1 egg, beaten
1/2 tsp salt
6 tbsp corn flour
1/2 tsp bicarbonate of soda
.
Method:
Drain thawed grated tapioca and grated pumpkin until dry,

Lightly grease a 23cm square tray with margarine and line with banana leaf.

Mix all the ingredients in a large glass bowl well to combine.

Microwave on high 2 mins, stir well and microwave for 1 min at a time until mixture has thickened.

Pour into prepared tray and bake in preheated oven at 375f for 40 - 50 minutes or until it is firm.

Brush the top with butter, coconut cream or oil and broil until golden and the crust is browned and aromatic.

Cool the bengka completely before cutting

Serves