Bingka Tepung Beras: Nostalgic Rice Flour Custard Cake

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1. 1
   In a large bowl, combine 2 cups rice flour, 1/3 cup cornstarch, 3/4 cup sugar, and 1-2 tsp salt. Mix the dry ingredients together with a whisk.
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2. 2
   Pour in 3 cups of coconut milk first and mix thoroughly until completely blended, ensuring no lumps form.
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3. 3
   Add the remaining coconut milk and a little water to total 6 cups of liquid. Strain the mixture through a sieve to remove any lumps.
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4. 4
   Pour the mixture into a pot and heat over low heat, stirring constantly with a whisk to prevent lumps. Taste and adjust the salt if needed.
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5. 5
   Add the pandan leaf for fragrance. Continue stirring as the mixture gradually thickens. Once it starts to thicken, switch to a silicone spatula to keep stirring.
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6. 6
   Once the mixture becomes thick and custard-like, turn off the heat and remove the pandan leaf. Grease an 8-inch baking pan thoroughly with margarine, coating the bottom and sides.
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7. 7
   Pour the thick custard mixture into the prepared baking pan and smooth the top with a spatula. Gently tap the pan on the counter 2-3 times to release air bubbles.
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8. 8
   Preheat the oven to 180°C (356°F). Bake the pan for 1 to 1.5 hours until the top is deeply browned and the edges are caramelized. Cooking time varies by oven—monitor it closely.
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9. 9
   For a crispier top, you can switch to the broiler or upper heat setting for the last 10 minutes.
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10. 10
    Remove from the oven and cool completely for 1-2 hours. Use a plastic knife to loosen the edges from the pan, then invert onto a serving plate.
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11. 11
    Once fully cooled, you may brush a light layer of margarine on top for extra richness and appeal. Cut into neat small pieces and serve.
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