Kuih Bingka Ubi

This baked cassava cake is also known to many as tapioca cake, and is often available at kuih stalls or the night market in Malaysia. Being away from home for almost half a year, I was craving for everything Malaysian, and decided that I couldn't wait for another 6 months before I could have my kuih bingka ubi.

Kuih Bingka Ubi

Recipe by Table For 2 and modified by The Bakeanista

Ingredients:

900g finely grated cassava (I used frozen ones)

200g sugar

200ml thick coconut milk

250ml water

2 eggs

40gm butter

dessicated coconut (optional)

Method:

1) If you're using yellow cassava, ignore the further instructions in steps 1 and 2. If using white cassava, which could be slightly bitter, press out juices into a container and let the juice sit until the starch settles on the bottom.

2) Pour the juice into a measuring cup to separate the water from the starch. Measure the cassava water and discard. Substitute the discarded amount with clean water. Combine the clean water, starch and grated cassava. Add some yellow colouring if desired.

3) Combine coconut milk with eggs.

4) Boil water and sugar. Melt in butter. Pour this hot solution over (2) and stir to combine. It should thicken slightly.

5) Pour (3) into (4), and stir well.

6) Line an 8-inch square baking pan with banana leaves and grease lightly with oil. Pour batter into a lined pan and bake in a preheated oven at 180 degrees'C for 1 hour or until golden brown.

7) Let it cool then garnish with dessicated coconut. This is an optional step, so you may skip, if you do not like dessicated coconut.

8) Enjoy your kuih bingka! :D