Kuih Bingka Ubi (Cassava Cake) 木薯糕
Recipe source : Adapted from here
I love to eat this baked cassava cake which I often buy from Malay stalls selling an assortment of kuih-muih. The vendors usually displayed a wide array of choices which at times I find it hard to make a choice as to which kuih or cake I wish to eat!
Now making this kuih at home is another story. Grating the tapioca is no joke. It is a lot of hard work. But it is well worth the effort as the end result yielded a very fragrant and tasty cassava cake.
I made this for a family gathering and everyone likes it. As I was baking this for the first time, I only made a small loaf. I have to take note to increase the amount the next time.
Ingredients
700g grated tapioca (cassava )
450ml coconut milk
50g grated coconut
70g palm sugar ( gula Melaka)
1/2 cup granulated sugar
2 pieces pandan leaves
1/2 tsp salt
1 tbsp butter
Tapioca or cassava
Method
1. In a pot, mix coconut milk, palm sugar, granulated sugar, salt and pandan leaves. Heat over low heat until palm sugar and granulated sugar melted. Add butter. Stir to mix well. Discard the pandan leaves.
2. Add grated coconut and grated tapioca.
3. Stir over low heat until slightly thicken. keep stirring to prevent burning at the bottom of pot.
4. Line a loaf pan with aluminium foil.
5. Pour thicken tapioca mixture into the prepared loaf pan.
6. Bake at preheated oven at 180 degree C for about 1 1/2 hours or until firm.
7. The top should be browned.
