Recipe: Baked Tapioca Cake (Kuih Bingka Ubi Kayu)

Baked Tapioca Cake (Kuih Bingka Ubi Kayu)

By Margarita Lee

Margarita Lee


  • 900g Grated tapioca/cassava 
  • 210g Sugar
  • 80g Grated coconut 
  • 2 eggs + 1 yolk, lightly beaten
  • 500ml Thick coconut milk
  • Drops of yellow food colouring (optional)
  • 1 tbsp Tapioca flour 
  • 40g Melted unsalted butter
  • 1/2 tsp Salt
  • 2 Pandan leaves (knotted)


Photo by Margarita Lee


  1. Line and grease an 8×8 inch (20x20cm) baking pan with parchment paper or banana leaves.
  2. Preheat the oven to 180℃.
  3. Using a muslin/cheesecloth, squeeze out juices from the grated tapioca into a bowl. 
  4. Allow the bowl of starchy juice to settle for 30 minutes. Carefully remove and discard the yellowish liquid on top, leaving behind a layer of tapioca starch at the bottom.
  5. Combine coconut milk, sugar, salt and pandan leaves in a saucepan. Bring to a simmer over low heat. Stir to dissolve sugar, then turn off the heat and set aside. 
  6. In a large bowl, combine grated tapioca, tapioca flour, starch, eggs, melted butter and grated coconut. 
  7. Pour in the prepared coconut milk mixture. Mix thoroughly.
  8. Transfer the mixture into the prepared pan. Bake for 1 hour or until the top is golden brown. 
  9. Remove pan and allow cake to cool completely before slicing and serving.

Check out more of Margarita’s recipes on her FB @ Umummy Food



Get your local news fast. Download the Ipoh Echo App on your mobile. Available on both Google Playstore and Apple Appstore.

Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button