Make Authentic Bengkang Tepung Gandum Sukatan Cawan: A Culinary Guide

Embark on a culinary adventure with bengkang tepung gandum sukatan cawan, a traditional Indonesian delicacy that tantalizes taste buds with its crispy exterior and soft, chewy interior. Using precise cup measurements for wheat flour ensures consistent results every time.

This comprehensive guide will guide you through the art of making bengkang tepung gandum, from selecting the finest ingredients to mastering the techniques that yield perfection.

Understanding Bengkang Tepung Gandum Sukatan Cawan

Bengkang tepung gandum sukatan cawan, also known as cup measurement wheat flour bengkang, is a traditional Malay kuih (snack) made from a combination of wheat flour, sugar, and coconut milk. The use of tepung gandum (wheat flour) gives the bengkang a unique texture and flavor, while the sukatan cawan (cup measurements) ensure consistency in the proportions of the ingredients.

Significance of Tepung Gandum

Tepung gandum, or wheat flour, is a key ingredient in bengkang as it provides the structure and texture to the kuih. The gluten content in wheat flour helps to bind the ingredients together and creates a chewy texture. Additionally, the starch in wheat flour thickens the batter, giving the bengkang its characteristic consistency.

Purpose of Sukatan Cawan

Sukatan cawan, or cup measurements, are used for measuring the flour to ensure accuracy and consistency in the preparation of bengkang. Using cup measurements eliminates the need for weighing the flour, making the recipe easier to follow and reducing the risk of errors.

Ingredients and Proportions

Understanding the ingredients and their proportions is essential for successful bengkang tepung gandum preparation. Each ingredient plays a crucial role in creating the desired texture, flavor, and appearance of the dish.

List of Ingredients, Bengkang tepung gandum sukatan cawan

The following ingredients are essential for bengkang tepung gandum:

  • Wheat flour:Forms the base of the dough, providing structure and texture.
  • Baking powder:A leavening agent that helps the dough rise and become fluffy.
  • Sugar:Adds sweetness and enhances the flavor.
  • Salt:Balances the sweetness and enhances the overall taste.
  • Water:Binds the ingredients together and helps form a dough.
  • Vegetable oil:Adds moisture and tenderness to the dough.

Proportions of Ingredients

The precise proportions of ingredients are crucial for achieving the desired outcome. Here is a table summarizing the quantities of each ingredient:

Ingredient Quantity
Wheat flour 2 cups
Baking powder 2 teaspoons
Sugar 1/2 cup
Salt 1/2 teaspoon
Water 1 cup
Vegetable oil 1/4 cup

Preparation Methods

Preparing bengkang tepung gandum involves a straightforward process that can be broken down into mixing, kneading, and shaping the dough. Each step plays a crucial role in achieving the desired texture and appearance of the bengkang.

Before starting, ensure all ingredients are accurately measured and prepared. This precision will contribute to the dough’s consistency and the overall quality of the bengkang.

Mixing the Dough

  • In a large bowl, combine the flour, sugar, salt, and baking powder.
  • Gradually add the water while mixing with a wooden spoon or your hands until a dough forms. The dough should be soft and slightly sticky, but not too wet.

Kneading the Dough

  • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
  • Kneading develops the gluten in the flour, giving the bengkang its characteristic chewy texture.

Shaping the Dough

  • Divide the dough into small balls, approximately 1 tablespoon each.
  • Roll out each ball into a thin, round shape, about 1/8 inch thick.
  • Pinch the edges of the dough together to form a half-moon shape.
  • Crimp the edges with a fork to seal them and create a decorative pattern.

Cooking Techniques: Bengkang Tepung Gandum Sukatan Cawan

Bengkang tepung gandum can be prepared using various cooking methods, each imparting a distinct texture and flavor to the final product. The choice of cooking technique depends on personal preference and the desired outcome.


Frying is a popular method for cooking bengkang tepung gandum. It involves submerging the batter-coated dough in hot oil until golden brown and crispy. Frying results in a crunchy exterior and a soft, fluffy interior. The ideal oil temperature for frying bengkang tepung gandum is around 180°C (350°F).

The cooking time may vary depending on the thickness of the dough, but it typically takes a few minutes per side.


Baking is an alternative method for cooking bengkang tepung gandum. It involves placing the batter-coated dough in an oven until cooked through. Baking results in a more evenly cooked product with a slightly softer texture compared to frying. The oven temperature for baking bengkang tepung gandum is typically around 180°C (350°F), and the cooking time may vary depending on the size and thickness of the dough.


Steaming is a healthier cooking method that involves cooking the batter-coated dough over boiling water. Steaming results in a soft and chewy texture with a slightly sticky exterior. The cooking time for steaming bengkang tepung gandum is typically around 15-20 minutes.

Serving and Presentation

Traditionally, bengkang tepung gandum is served warm or at room temperature, often accompanied by a dipping sauce or condiment. It can be enjoyed as a snack or a light meal.

For special occasions, bengkang tepung gandum can be presented creatively to enhance its visual appeal and make it more festive. Here are some ideas:

Garnishes and Accompaniments

To enhance the flavors and textures of bengkang tepung gandum, consider garnishing it with fresh herbs, such as cilantro or green onions, or a sprinkle of sesame seeds. Accompaniments like pickled vegetables or a sweet and sour dipping sauce can also add a delightful contrast to the dish.

Variations and Adaptations

Bengkang tepung gandum sukatan cawan

Bengkang tepung gandum is a versatile dish that lends itself to a variety of variations and adaptations. By experimenting with different flavors and ingredients, you can create unique and delicious twists on the classic recipe.

One way to adapt bengkang tepung gandum is to incorporate different flavors. For example, you can add spices such as cinnamon, nutmeg, or ginger to the batter for a warm and aromatic flavor. You can also add herbs such as basil, oregano, or thyme for a more savory flavor.

Dietary Adaptations

Bengkang tepung gandum can also be adapted to accommodate dietary restrictions or preferences. For example, if you are gluten-free, you can use a gluten-free flour blend in place of the wheat flour. If you are vegan, you can use plant-based milk and butter in place of dairy products.

Creative Twists

In addition to adapting bengkang tepung gandum for dietary restrictions, you can also get creative with the recipe. For example, you can add fillings such as cheese, ham, or vegetables to the batter. You can also cut the bengkang into different shapes, such as squares, triangles, or circles.


Bengkang tepung gandum sukatan cawan

Whether you’re a seasoned cook or a novice in the kitchen, this guide empowers you to create mouthwatering bengkang tepung gandum sukatan cawan that will impress your family and friends. Embrace the flavors of Indonesia and savor the joy of homemade goodness.

FAQ Guide

What is the key to achieving a crispy exterior and soft interior in bengkang tepung gandum?

Precisely measuring the wheat flour using cups ensures the correct consistency for a crispy exterior and a soft, chewy interior.

Can I substitute other types of flour for wheat flour?

While wheat flour is traditional, you can experiment with other flours such as rice flour or tapioca flour for a different texture.

How do I store leftover bengkang tepung gandum?

Store leftover bengkang in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven or air fryer for optimal crispiness.