A Traditional Malay Kuih Recipe: Baked Tapioca Cake, Kuih Bingka Ubi Kayu
Baked Tapioca Cake, also known as Kuih Bingka Ubi Kayu, is a very popular sweet delicacy. This traditional Malay/ Nyonya kuih is semi-soft, chewy and extremely fragrant. It has an inviting aroma from the aromatic pandan leaves, fresh eggs and undiluted coconut milk.
Possibly The Easiest Kuih To Make
And the good news is its so much easier to make this baked tapioca cake 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.
The Perfect Malaysian Afternoon Tea
Only when you have taken a bite then you can understand the magic of this chewy and delectable traditional kuih. Enjoy these freshly baked tapioca cake in the afternoon complimented with a cup of tea or coffee with your loved ones is the best thing you can spend the afternoon on.
So Enjoy!
Baked Tapioca Cake – Kuih Bingka Ubi – 烤木薯糕
Baked Tapioca Cake (Kuih Bingka Ubi) 烤木薯糕
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Ingredients
- 2 eggs, lightly beaten
- 200 grams sugar
- ¼ tsp salt
- 1 kg tapioca, yellow type, grated
- 5 pandan leaves, rinse and drain well
- 400 grams Thick coconut milk
- 125 grams water
- 1 banana leave, rinse and drain dry
First preheat oven to 170 degree C. Then line a 23x5 cm square cake tin with banana leaves (oiled on shinny side).
Peel yellow tapioca tubers (1.3 kg) and grate finely. The grated tapioca should weight 1 kg. Then 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 the bowl and mix well with the tapioca starch.
Add sugar, beaten eggs and salt. Mix 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.
Best to serve the baked tapioca cake at room temperature. As always, ENJOY!
8 comments
Hi may i know , do you baked with the fan on or off for 170C 1 1/4 hour?
Bake this with fan on. Thanks
The best recipes for Msian Chinese Cooking I have come across so far. Thanks.
Thanks. Great to you you like the recipe.
Thks for very detail recipe. i had baked it and it taste good. but it just a bite soft.
Can recommend more recipe for tapioca?
Thanks for your feedback. Sometimes it has to do with the texture and the type of tapioca you use.Cut down on the coconut milk a bit if tapioca is moist. Will keep in mind on tapioca recipes in future.
I tried your recipe and it turned out nice but the only shot fall is that the grated tapioca is too fine. Is there a way where you could have some tapioca fibre to make it more authentic?
Try using a grater with bigger holes perhaps. Thanks for your feedback.