Go Back

Kuih Bingka Ubi kayu (Tapioca Cake)

Course Dessert
Cuisine Asian

Equipment

  • 8 x 8 inches baking tray

Ingredients
  

  • Banana leaves
  • Pandan leaves
  • 1 tin 400 ml Coconut milk
  • 1 kg Grated Tapioca frozen or fresh
  • 3 tbsp Tapioca starch
  • 3 medium Eggs - 2 whole eggs plus I extra yolk
  • 2/3 cup Sugar, I use less sugar but you can use 1 whole cup)
  • 50 g Butter melt in microwave
  • pinch Salt

Instructions
 

  • Step 1 - Place your coconut milk, pandan leaves and sugar to simmer to melt the sugar and infuse the pandan leaves. Set aside to cool down.
  • Step 2 - Place your grated tapioca, tapioca starch, a pinch of salt, two whole eggs plus extra yolk into a large jug and mix well. Add in your melted butter leaving a tablespoon aside.
  • Step 3 - Line your baking tin with the banana leaves and I like to add some stands of pandan leaves too at the bottom.
  • Step 4 - Mix Step 1 into Step 2 and pour into prepared tin Step 3.
  • Step 5 - Place into a 170C oven (mine is fan assisted) for 90 minutes.
  • Step 6 - As soon as you removed from the oven brush the leftover melted butter on top.
  • Step 7 - Leave it to completely cook down before slicing and enjoy!

Notes

TIP - I love brushing some butter right on top after baking. don't ask me how I think of these ideas, I just love cooking/baking something well. My first kuih bingka was horrible but that was 21 years ago in Devon where ingredients were hard to get. 
However I have learned through trial and errors and this is the best recipe/way for me.
p/s I am now thinking maybe to try with one extra duck yolks next time while writing this. 
Keyword Tapioca