What I remember about Bekang is the soft creamy mouth feel accompanied by a burst of flavors coming from santan, ginger, shallots and fenugreek that truly awakened the senses. But I hardly remembered how Bekang looked like as it was more than 30 years ago (yes three zero) since I ate my last Bekang.
What gave me the motivation to make Bekang was the little banter I had with my cousins and K. Nor on the MFF Terengganu Facebook page. My cousin mentioned that Bekang is on the endangered kueh list, in danger of becoming extinct. The other kueh mentioned is Koleh Lemok. That got me excited as there is a good Bekang recipe in my Aunt's recipe scrapbook.
My problem was, one, I forgot how Bekang looked like and two, I did not have a Bekang mould. Back to the Facebook page, my cousin Hwee Lan mentioned that it looks like a big Akok and K. Nor's hubby's blog gave me an idea and led me to another Bekang recipe.
In absence of a proper Bekang mould, I found something that came very close. Everyone, meet my new best friend, the Paniyaram pan :
This pan is highly recommended if you want to make Bekang or Akok. I spied this pan quite a while back at Jusco and the first thing that came to my mind was Akok! I did not buy it then as I have a habit of buying kitchen gadgets and then leaving them to hibernate in the cupboard. Well, last week I decided to buy the pan at 20% discount, and it was indeed a blessing.
Bekang consists of a base which is topped with a fish sambal. The base is made from rice flour, water and eggs and it does not taste like much. It provides a neutral platform to carry the flavors of the fish sambal.
To assemble Bekang, the base is topped with the fish sambal and then drenched with a santan gravy. My Aunt's recipe (she got it from a friend) did not indicate any santan gravy, only the base and fish sambal. Based on the recipe from here I decided to make the santan gravy. When I topped the Bekang with santan gravy, I almost fainted in sheer ecstasy, as the taste of the Bekang was elevated to another level. The explosion of flavors was astounding. My God! It was extremely good. I tell you, this is the best d**n kueh ever! EVER!
Let's get to the recipe. The recipe below is reproduced from my Aunt's recipe scrapbook and comes from her friend. The santan gravy is my own concoction guided by the recipe mentioned above.
Bekang
For the base :
- 2 cups rice flour
- 1.5 cups water
- 1/4 tsp salt
- 2 cups boiling water
- 2 eggs (beaten)
Note : The batter is very runny and is supposed to be this way.
Method :
- Mix rice flour, water and salt.
- Gradually add boiling water. Mix well.
- Gradually add boiling water. Mix well.
- Finally add in the eggs while stirring.
- Oil and heat the mould over low flame and when sufficiently hot, gently pour in batter.
- let batter cook for about 8 to 9 minutes.
- the batter should brown slightly on the sides.
- when the top is almost set, flip it over so that it can cook further, about 2 minutes.
For the Fish Sambal
- 2 fish (I used ikan selar. Can also use kembong or selayang)
- 150ml santan (I used the packet santan)
- 6 shallots, thinly sliced
- 6 thin slices of ginger, finely julienned
- 10 fenugreek seeds (Halba)
- salt and pepper to taste
Method
- grill fish at 180C for about 15 minutes.
- remove fish meat and using your fingers, break it up finely.
- pour santan into a non-stick pan over medium heat and "fry" the shallots, ginger and fenugreek.
- when the shallots have wilted, add fish meat and keep stirring until the mixture is almost dry.
- season with salt and pepper.
- when the mixture does not have visible liquid, take it off the heat and set aside to cool.
For the Santan Gravy :
- 200ml packet santan mixed with 50ml water
- 3 shallots, thinly sliced
- 3 thin slices of ginger, finely julienned
- 5 fenugreek seeds
- salt and pepper to taste
Method :
- pour santan into sauce pan over medium heat.
- add shallots, ginger and fenugreek and simmer until shallots have wilted.
- take off the heat and set aside to cool.
To assemble :
- put a teaspoon of fish sambal onto the base.
- top with santan gravy.
Note : Another method is to mix the fish sambal with the gravy before topping the base.
I would like to share the practical aspects of making Bekang based on my recent experience.
1. Oil the mould and put it over low flame. When it is sufficiently hot, pour in batter.
2. The batter is runny. Do not worry as it will firm up when cooked.
3. To facilitate pouring, transfer your batter into a measuring cup with a beak.
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| Batter poured into heated paniyaram pan. |
3. Test the batter after about 8 to 9 minutes by checking the surface and loosening the sides (the sides should brown slightly). When the top is almost firm (it will have some liquid on top) flip it over. The inverted top would not come into contact with the bottom of the mould due to it's shape but the heat will cook it further. That should take 1 to 2 minutes. It is important that the base if fully cooked or else you will get the smell and taste of raw flour.
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| Top is almost done. Notice that the sides are firmed up and there is some liquid on top. |
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| Flip the Bekang base over to allow the top to to be cooked. Notice the light browning. |
4. To remove the cooked base, take the pan off the heat first. After removing, use kitchen towel to clean the pan and oil it again before putting it on the stove.
5. This is how the fish sambal looks like while being cooked. I should have wilted the shallots first before putting in the fish. That's why I mentioned this step in the recipe.
I am really glad I made Bekang and I hope that you give it a go especially those of you who hail from Terengganu. Don't let this culinary treasure disappear as it would be a great loss to our heritage.
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| Topped with fish sambal only. Still good. |
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| Add on santan gravy, even better. |
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| Topped with fish sambal mixed with santan gravy, DA BOMB! |
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