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This traditional Malay / Nyonya kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk. It’s extremely easy to make and super delicious.
Kuih Bingka Ubi ( Baked Tapioca Cake)
This traditional Malay / Nyonya kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk.
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Ingredients
- 2 eggs
- 300 g sugar
- ¼ teaspoon salt
- 1 kg yellow tapioca, grated, at room temperature
- 4 pandan leaves, rinsed and drained
- 375 ml Thick coconut milk, undiluted, from 2 coconuts, at room temperature
- 125 ml water
- First, line a 23 x 5 cm square cake tin with banana leaf (oiled on shinny side). Preheat oven to 180 degree C.
- Peel tapioca tubers (1.3 kg) and *grate finely. The grated yellow tapioca should weigh 1kg. Place the grated tapioca in a strainer over a bowl. Leave for 30 mins to allow juices to drain into the bowl. Pour off the liquid in the bowl slowly, leaving behind the tapioca starch at the bottom of bowl.
- Put the strained tapioca into a large mixing bowl. Then add the reserved tapioca starch. Add sugar, beaten eggs and salt. Stir well until the sugar is dissolved. Knead, squeeze and twist pandan leaves into mixture till completely crushed. Then add in the coconut milk and water. Mix thoroughly. Discard the pandan leaves after that.
- Pour batter into cake tin in a circular motion as you pour. Smooth the top and make sure the batter is evenly mixed. Bake for about 1 1/4 hour or until top is golden brown. Do not over bake or the cake will be dry and tough.
- Remove cake from oven and cool on wire rack about 30 mins.Unmould and leave the cake on wire rack till cold.( about 1 hour). Using an oiled knife cut into neat cube or rectangle pieces. Serve at room temperature.
- Wrap and refrigerate.
- Cut and rebake till thoroughly heated and soft. Can serve hot or room temperature.
Instructions
For leftovers:
Enjoy!
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Notes
Avoid grating the tough fibre that runs down the centre of the tuber.
It’s best to remove this fibrous core as it will cause bitterness in the kuih if the tapioca is not fully cooked.
NUTRITION
Calories: 889kcal · Carbohydrates: 174g · Protein: 8g · Fat: 20g · Saturated Fat: 15g · Polyunsaturated Fat: 0.5g · Monounsaturated Fat: 1g · Cholesterol: 106mg · Sodium: 214mg · Potassium: 711mg · Fiber: 5g · Sugar: 81g
This caramelized tapioca cake has just been cooled after baking for more than
an hour in the oven.
This is the cross- section after cutting with an oiled knife.
Enjoy!!!!
2 comments
Hi Angie, thank you for generously sharing your recipe. I’m often busy and don’t have the time luxury to cook. But I’ve followed your kueh pie tie which turned out really well and I’ve shared your link with more than 600 people who liked my post.
I’m now hoping to try this kueh bingka. May I know, if the tapioca is white and not yellow, can it be used as the same thing? You also mentioned about lining the baking pan with banana leaf but if I can’t find banana leaf in a country where I live, what is the next best alternative? Thanks for any advice you may have.
Hi Doreen, thanks for your feedback. Great to know you like my recipes. Thanks for sharing. Yes, you can use the white tapioca instead of yellow. Its the same. Only difference is the colour of the kueh bingka will be whitish instead of yellowish. If you don’t have banana leaf you can use parchment paper to line the pan as well. Need to oil the surface of the baking paper a bit. Hope this helps to clarify. Thanks