A Signature Malay Nyonya Kuih: Baked Tapioca Cake or Kuih Bingka
This traditional Malay/ Nyonya kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk. More importantly it’s extremely easy to make and it’s super delicious.
Possibly The Easiest Kuih To Make
And the good news is: its so much easier to make this Baked Tapioca Cake / Kuih Bingka compared to other types of kuih. You just need to mix everything together and bake. Above all, it’s such a forgiving cake. If you find that the cake is under baked, simply return it into the oven to continue baking till completely done. And it will still be as delicious.
You can also see our latest updated recipe guide for Baked Tapioca Cake in the link below:
Baked Tapioca Cake (Kuih Bingka Ubi)
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- 2 eggs, lightly beaten
- 220 g sugar
- ¼ teaspoon salt
- 1 kg yellow tapioca, grated
- 5 pandan leaves, rinse and drain well
- 400 gm undiluted thick coconut milk, 2 coconuts, at room temperature
- 125 ml water
- Banana leaves, rinse and drain dry
- Line a 23x5 cm square cake tin with banana leaves (oiled on shinny side). Preheat oven to 180 degree C.
- Peel yellow tapioca tubers (1.3 kg) and grate finely. The grated tapioca should weight 1 kg. place the grated tapioca in a strainer over a bowl. Leave for 30 minutes 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 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 with a spatula and make sure batter is evenly mixed.
- Bake in preheated oven for 11/4 hours 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 minutes. Unmould and leave the cake on wire rack to cool completely (about 1 hour).
- Using an oiled knife, cut tapioca cake into neat cube or rectangle pieces. Serve at room temperature.
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 cake if the tapioca is not fully baked.