Singaporean•indulgent
KUEH BINGKA UBI (BAKED TAPIOCA CAKE)
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 180 g sugar
- 1 kg grated tapioca
- 350 g coconut milk
- 1/4 tsp salt
- 2 whole eggs
- 20 g butter at room temperature
Instructions
- 1
Add 180g sugar to 1 kg grated tapioca
- 2
Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs
- 3
Mix all the ingredients thoroughly
- 4
Add 20g soft butter at room temperature and mix well
- 5
Line a 10 inch square tin with parchment paper and slowly pour in the tapioca mixture
- 6
Shake the tin gently to evenly spread the mixture
- 7
Bake in a preheated oven at 160°C for 1 to 1½ hour.
- 8
Check the kueh after 1 hour.
- 9
If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean
- 10
Remove kueh from baking tin and set aside to cool down
- 11
Cut only when the kueh has cooled down for at least an hour