Dwelling / Classes / Cakes / Kuih Bingka Ubi Kayu (Baked Tapioca Cake)
By: 👩🦳 Linda · · · 🗨 28 Comments
This straightforward to originate gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It’s moist, delicate, fragrant, and well-organized delectable.
Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is one in every of my favourite Nyonya kuihs (Straits Chinese language cake). It’s fragrant, delicate, a miniature bit chewy, and first-charge with a cup of tea. It’s some distance in general rather straightforward to originate in contrast to diverse Nyonya kuihs. Simply combine every thing collectively and bake.
First Try – “Skinny” Version
Some years abet, I posted an egg free model. I even have always wanted to originate the corpulent recipe with eggs and I lastly got round to it this time. In my first try, I attempted to originate it as “skinny” as that you potentially can factor in. I feeble simplest one egg, diminished the sugar, and unnoticed the butter. It was as soon as k nonetheless no longer first-charge. The diminished sugar resulted in the cake being a bit light. It was as soon as also a bit flat as there was as soon as insufficient volume to possess the 8 scramble x 8 scramble pan.
Second Try – the Full Version of This Kuih Bingka Ubi Kayu
In my 2nd try, I added one extra egg, increased the sugar, and put apart in the butter (as per my egg free model). In its set apart of an 8 scramble x 8 scramble pan, I feeble an 8½ scramble x 4½ scramble x 2½ scramble loaf pan. It was as soon as a bit corpulent nonetheless luckily it grew to become out true gorgeous. A 9¼ scramble x 5¼ scramble x 2½ scramble loaf pan would potentially have labored better. The additional egg gave the cake that light yellow color. The additional sugar allowed the pinnacle to caramelize true into a golden color. The texture was as soon as delicate and a bit chewy, because it must be. The flavour was as soon as very correct, no longer too sweet and relatively fragrant.
Leftovers
Refrigerated leftovers will harden a miniature bit in the refrigerator. Simply microwave it for approximately 10 to fifteen seconds per part to ranking it snug again. I am hoping you may well well give it a try.
Tools Weak in Making This Kuih Bingka Ubi Kayu
This put up incorporates affiliate links. Please be taught my disclosure protection right here.
Pyrex Bakeware 1-1/2-Quart Loaf Dish, Definite
Pyrex Easy Acquire 1.5-Quart Glass Loaf Dish with Lid
Nonstick Silicone Knife, Formed Versatile Kitchen Spatula
Kuih Bingka Ubi Kayu (Baked Tapioca Cake)
This straightforward to originate gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It’s moist, delicate, fragrant, and well-organized delectable.
Creator : Linda Ooi
Route : Dessert
Cuisine : Malaysian
Keyword : cassava cake, kuih bingka, tapioca cake
Prep Time 15 minutes
Cook Time 1 hr 30 minutes
Complete Time 1 hr forty five minutes
Servings : 24
Calories : 144kcal
Substances
- 1 can coconut milk (14 oz /400ml)
- 1 cup sugar (210g)
- 2 pandan leaves (shredded and knotted)
- 2 packets frozen grated tapioca / cassava (thawed) (2 lbs/900g)
- 2 massive eggs (flippantly overwhelmed)
- 2 tbsp butter (melted) (28g)
- 1 banana leaf to line baking pan (no longer mandatory)
Instructions
-
Combine coconut milk, sugar, and pandan leaves in a miniature saucepan. Bring to a simmer over medium low warmth. Lumber to dissolve sugar. Flip off range and permit coconut milk mixture to frigid.
-
Grease or line a 8½ x 4½ x 2½ scramble or 9¼ x 5¼ x 3 scramble loaf pan with banana leaf. Pre-warmth oven to 375°F (190°C).
-
In a large bowl, combine grated tapioca, eggs, and melted butter. Pour in coconut milk mixture. Lumber to incorporate the total ingredients.
-
Pour mixture into prepared pan. Bake for 1 hour half-hour or till the pinnacle is a lightweight golden brown color. Preserve and permit cake to frigid earlier than chopping and serving.
Vitamin
Calories: 144kcal
Indulge in…..and have an attractive day! 😎
