Bingka ubi (baked cassava cake)

PreviousNext

Dessert

12 servings

Very Easy

1 h 24 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 1.2 kg Cassava /Tapioca/ Ubi kayu (When peeled and grated, 900 g)
• 200 g sugar
• 200 ml thick coconut milk
• 250 ml water
• 2 eggs
• 40 g butter

You may like

Zebra cake, the exotic marble cake (italian marble cake)

Preparation

• 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.

Questions

Photos of members who cooked this recipe