Baked Cream Cracker Cake (Bingka Cream Cracker)

Not everyone loves cream cracker. But this baked cream cracker cake is soft, moist and deliciously rich. This is my daughter’s favourite cake and pink is currently her favourite colour.

It’s so much easier to make this cake, just need to mix everything together and bake. The cake tends to be rather soft when you first take it out the oven. If you find it is under baked then simply return it into the oven to continue baking till completely done. Still tasty though! Enjoy it after it cools down for a firmer texture. This cake can be eaten during breakfast, as an afternoon snack or just as dessert. 

Baked Cream Cracker Cake

Ingredients

140 gm cream cracker
85 gm all-purpose flour
1 cup castor sugar
3 whole eggs
700 ml evaporated milk / coconut milk (500 ml coconut milk + 200 ml water) 
1 tbsp butter – softened
½ tsp pink colouring
½ tsp vanilla extract
A pinch of salt
½ tsp sesame seeds

Directions

Pre-heat the oven to 180C for about 15 minutes. Grease an 8-inch square baking pan with vegetable oil and pop in the oven for 10 minutes.

In a food processor, blend the cream cracker together with the flour until fine crumbs are achieved. Set aside.

Blend eggs, sugar, evaporated milk, butter, pink colouring, vanilla extract and salt to mix well. Add the mixture of flour and cream cracker. Blend well to make sure the batter is evenly mixed.

Take out the baking pan from the oven and pour the batter into the baking pan. Sprinkle sesame seeds on top. Bake for 1 hour until golden brown.

Remove the cake from the oven and cool on wire rack for 30 minutes. Unmould and leave to cool for another 1 hour or so. Cut into rectangular pieces. 

Enjoy!