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Recipe: Baked Tapioca Cake (Kuih Bingka Ubi Kayu)

Baked Tapioca Cake (Kuih Bingka Ubi Kayu)

By Margarita Lee

Margarita Lee

Ingredients:

  • 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

Method:

  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

 

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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