Baked Tapioca Cake (Kuih Bingka Ubi)

by Angie Liew


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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.

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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) 烤木薯糕

   
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To bake tapioca cake:
First, line a 23 x 5 cm square cake tin with banana leaves. ( Oiled on shiny side )
 
Preheat oven to 170 degree C.
 
Peel the yellow tapioca tubers.
 
Grate finely the yellow tapioca tubers.
 
Place the grated tapioca in a strainer over a bowl. Leave for about 30 minutes.
 
This allows the juices from the grated tapioca to drain into the bowl.
 
Pour off the liquid in the bowl slowly, leaving behind the tapioca starch at the bottom of bowl.
 
Measure ingredients to be added into the grated tapioca.
 
Put the grated 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 undiluted 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 the batter is evenly mixed.
 
Bake in the preheated oven until golden brown, about 1 1/2hours.
 
Remove tapioca cake from oven and cool on wire rack for 30 minutes.
 
Unmould and leave the cake to cool for about 1 hour.
 
Using an oiled knife cut the caramelized golden yellow tapioca cake into pieces.
 
You can cut the tapioca cake into neat rectangular pieces.
 
The tapioca cake is semi-soft and moist with a springy, elastic texture. The caramelized top and edges of the tapioca cake after it’s baked give it such a special and inviting taste.
 
 
Serve the golden yellow tapioca cake best at room temperature.
 
 
AS ALWAYS ….. ENJOY!

 

 
Print Recipe
Print Recipe
Baked Tapioca Cake (Kuih Bingka Ubi)
By Angie Liew of Huang Kitchen
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.
Ingredients
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Line a 23x5 cm square cake tin with banana leaves (oiled on shinny side). Preheat oven to 180 degree C.
    Line a 23x5 cm square cake tin with banana leaves (oiled on shinny side). Preheat oven to 180 degree C.
  2. 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.
    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.
  3. Put the strained tapioca into a large mixing bowl. Then add the reserved tapioca starch. Add sugar, beaten eggs and salt.
    Put the strained tapioca into a large mixing bowl. Then add the reserved tapioca starch. Add sugar, beaten eggs and salt.
  4. Stir well until the sugar dissolved. Knead, squeeze and twist pandan leaves into mixture till completely crushed.
    Stir well until the sugar dissolved. Knead, squeeze and twist pandan leaves into mixture till completely crushed.
  5. Then add in the coconut milk and water. Mix thoroughly. Discard the pandan leaves after that.
    Then add in the coconut milk and water. Mix thoroughly. Discard the pandan leaves after that.
  6. 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.
    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.
  7. 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.
    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.
  8. 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).
    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).
  9. Using an oiled knife, cut tapioca cake into neat cube or rectangle pieces. Serve at room temperature.
    Using an oiled knife, cut tapioca cake into neat cube or rectangle pieces. Serve at room temperature.
Notes

For leftovers, wrap and refrigerate. Cut and rebake till thoroughly heated and soft.
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.

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Leave a Comment

10 comments

Kamariah Jamaludin September 17, 2020 - 10:12 pm

Thanks so much Huang for sharing the tapioca cake recipe.Turned out very well, I lessen the water suggested in the recipe tho…Thanks again

Reply
Julina September 4, 2020 - 7:58 am

Thank you so much for sharing this recipe. Its really spot on and the clarity of the photos help so much. These are a big hit in my home.

Reply
Angie Liew September 7, 2020 - 12:49 pm

You are most welcome.Great to know:)

Reply
Rinjani Saraswati August 29, 2020 - 9:54 pm

I’ve experienced eating this such a yummy Kuih in Australia, and didn’t know the name. The Lady who sold Kuih was very friendly. I bought it everyday, and I become her loyal and favorite customer. She truly made the Kuih was very very nice. But, I think I would try to make my own after opening your blog. THANK you very much. Your description amd method are very clear to me. I wish I could get the Cassava easily here. Cheers.

Reply
Angie Liew September 1, 2020 - 9:40 am

Yes, its a very simple recipe. Let me know how it turned out. Thanks for viewing.

Reply
Lai Peng Chin June 23, 2020 - 2:12 pm

Helo Angie, thank you for the very detailed recipe. Did you removed the “vein” from the topioca tubes because I understand the vein will produce a bitter taste to the kuih if not removed.
Thank you.

Reply
Soh May 8, 2020 - 10:00 am

If i were to use Stevia (a sweetener) as I am making the keuh for a person with diabetes, will the cake caramelize?

Reply
Angie Liew May 8, 2020 - 10:26 pm

Hi, you can reduce the sugar with stevia (mind the conversion) when making this tapioca cake. But I think it’s best to leave at least 1/4 cup of sugar in the recipe as this helps with browning and provide texture.Thanks

Reply
Avis Stein July 7, 2015 - 8:49 am

Looks good. I have not heard of yellow tapioca. What does it looks like before it is peeled?

Reply
Angie Liew July 7, 2015 - 9:09 am

It look just the same as any tapioca. Only after it’s peeled, then you can see that the flesh is yellowish in colour.

Reply

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