Bingka ubi (baked cassava cake)

12 servings
19 min
65 min
Very Easy


Number of serving: 12
1.2 kg Cassava /Tapioca/ Ubi kayu (When peeled and grated, 900 g)

200 g sugar

200 ml thick coconut milk

250 ml water

40 g butter


  • Peel and grate cassava(1). Leave at room temperature. If you' re using yellow ones, ignore the further instructions in (1). 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. 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.
  • Combine coconut milk with eggs.
  • Boil water and sugar. Melt in butter. Pour this hot solution over (1) and stir to combine. It should thicken slightly.
  • Pour (2) into (3). Stir.
  • Pour batter into a lined 7 inch square baking pan.
  • Bake in a preheated oven at 170/180C for 1 hour or until golden brown.


Bingka Ubi (Baked Cassava Cake), photo 1Bingka Ubi (Baked Cassava Cake), photo 2Bingka Ubi (Baked Cassava Cake), photo 3Bingka Ubi (Baked Cassava Cake), photo 4




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