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Baked Tapioca Cake (Kuih Bingka Ubi)
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
Instructions
  1. Line a 23×5 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.
  3. 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.
  5. 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.
  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.
  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).
  9. Using an oiled knife, cut tapioca cake into neat cube or rectangle pieces. Serve at room temperature.
Recipe 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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