DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

When we were living in Malaysia, we used to buy some of the Malay kuih-kuih from the roadside vendors and we always enjoyed them with a cup of coffee/tea for our afternoon snack. What a life!  Can you imagine this: 3 pieces of kuih for RM1.00 only!!!

I really love this kuih bingka ubi kayu. Somehow it has this magical taste that I fell in love with at first bite. This kuih is of Malay-Peranakan origin and it is moist, tender, fragrant and delicious. (Salivating as I wrote this post). It is one of the easiest kuih to make as you just need to mix all the ingredients together, pour into a baking tray and pop it into the oven to bake. Yes, it is just so easy and simple! 🙂

As most kuih are sweet, I have reduced the quantity of the sugar and yet it is still very palatable. If you are like me who enjoy desserts made of tapioca and coconut this is one of those that you should make for a tea time snack or have it for after lunch/dinner dessert.

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Ingredients:

550g grated tapioca

1 egg, lightly beaten

120g sugar

A pinch of salt

150ml freshly squeezed coconut milk

25ml water

200g grated coconut

Banana leaf or parchment paper (If using banana leaf, wash, wipe dry and lightly oil shiny side.)

 

Method:

  1. Line 23 x 5 cm square cake tin with banana leaf or parchment paper. Preheat oven to 170°C.
    IMG_2107
  2. Rinse the cassava/tapioca to remove any debris.
    IMG_1999
  3. Cut a shallow slit along the length of the skin and proceed to peel it off. It should come off quite easily.
  4. Rinse off any debris after peeling off the skin.
    IMG_0836
  5. Grate the cassava/tapioca and make sure you discard the tough fibre that runs along the length of the tuber.
    IMG_2113
  6. Combine grated cassava/tapioca, egg, sugar, coconut milk and salt into a mixing bowl. Mix thoroughly to combine everything together.
  7. Add in the grated coconut and combine well.
    IMG_2114
  8. Pour the mixture into a baking tin lined with banana leaf or parchment paper.
  9. Bake in the oven for about 1 hour and 30 minutes.
  10. If you like, after the baking is done, turn up the oven heat dial to 220-225°C to allow the top surface to brown a bit more. Watch the kueh closely and remove it from the oven once the surface has attained the desired browning effect.
    IMG_2139
  11. Leave to cool completely before cutting and serving.
  12. Cover the rest of the leftover kuih. It can be kept in the refrigerator for 2 to 3 days.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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