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Kuih Bingka Ubi, Cassava Cake

Kuih Bingka Ubi is a baked tapioca cake. It is a Nyonya cake and are enjoyed all over South-east Asia. This type of cake is very similar in Singapore and Malaysia. Also known as cassava, tapioca is common in Indonesia, the Philippines, Thailand, and other areas where the climate is tropical or sub-tropical. Each country has its own take on the cake.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Dessert, Snack, tea
Cuisine: Asian, Chinese, Malaysian, Nyonya
Keyword: coconut milk., coconut,, Dairy free, gluten free, Malaysian, tapioca, tapioca flour
Servings: 8 people
Cost: £6.50

Equipment

  • 1 15 x 15 cm tin (or loaf tin)  
  • Banana leaves or grease proof paper

Ingredients

  • 454 g Grated tapioca, fresh or frozen - thawed
  • 150 g Fresh grated coconut or frozen - thawed
  • 150 g Sugar
  • 200 ml Thick coconut milk or from a can
  • 15 g Cornflour
  • 1 Pandan leaf, torn and tie into a knot
  • i tbsp Brown sugar (optional)
  • 1/4 tsp Salt
  • 1/4 tsp Turmeric (Optional)
  • 1 tbsp Coconut oil

Instructions

  • Prepare a 6x6 inches or 15cm baking tin, lined with banana leaf or grease proof paper.
  • Remove any hard or fibrous bits from the grated tapioca. 
  • Mix all the ingredients together, except the coconut oil
  • Gently heat the batter until slightly thickened.
  • Remove from stove and put it in the prepared tin.
  • Dap some coconut oil on the surface of the batter.
  • Bake at 220C gas oven or 200C fan oven for 35 to 45 minutes or when a skewer comes out clean.
  • Alternatively steam for 40 minutes.
  • Place the cake under the grill to get a char top. ( if necessary)
  • Cool at least 4 hours or better still, overnight.
  • Serve when it is cool

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