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Kuih Bingka Ubi Kayu or Baked Cassava/Tapioca

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Ingredients

Adjust Servings:
1.3 kg Cassava grated
3 1/2 tbsps Tapioca starch
1/2 tsp Fine salt
230 g Fine sugar
2 Large eggs yolks needed
400 ml Thick coconut milk

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Kuih Bingka Ubi Kayu or Baked Cassava/Tapioca

Features:
  • Balanced
  • Desserts & Cookies
  • Vegan
  • 1 hour 40 minutes
  • Serves 20
  • Medium

Ingredients

Directions

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Kuih Bingka Ubi Kayu or Baked Cassava/Tapioca Recipe is quite a famous kueh in Malaysia. You can find it everywhere, and the real truth, is is not difficult to make this kuih. (kueh or kui in some dialects of local Indonesia / Singapore).

A few simple ingredients are needed, no artificial flavouring and colouring. This featured recipe has some tapioca starch added, and gives the kuih a firmer texture, not too soft and sticky.

Thank you -> https://www.youtube.com/watch?v=Uxfc1e3OPD8 for the nice video. Hopefully this helps.

Steps

1
Done

From the 1.3 kg of cassava, cut the cassava tubers into 10-cm/4-inch lengths. Make a shallow cut on the skin, then peel off the skin with knife. The purpose is for easier working in next few steps.

2
Done

Remove the centre tough fibre then finely grate cassava with food processor.

3
Done

Measure out 1 kg of grated cassava from step 1 and 2.

4
Done

Add tapioca starch to grated cassava, mix well. Add in salt and sugar, mix until sugar has dissolved. Add in eggs, mix until well combined. Add in thick coconut milk gradually, mix until well combined.

5
Done

Pour into lined 8-inch (20-cm) square baking pan.

6
Done

Bake in preheated oven at 200°C/390°F for 1 hour 15 minutes, or until the top is golden brown. Set aside to cool completely.

7
Done

Un-mould and cut into pieces with plastic knife.

8
Done

Reference : https://www.youtube.com/watch?v=Uxfc1e3OPD8

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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