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.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 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.