Gula Melaka Kuih Bingka Ubi (Baked Palm Sugar Cassava Cake)

Gula Melaka Kuih Bingka Ubi.png

This is the the RECIPE for Gula Melaka Kuih Bingka Ubi/Baked Palm Sugar Cassava Cake. It’s fragrant and sweet - perfect with your cup of tea or coffee.

Recipe by Mama Ding

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Total Time | 1 hr 50 mins

Prep Time | 20 mins

Cook Time | 1 hr 30 mins

Yields : One 20 x 20 cm/8x8 inch tray

Ingredients

  • 1 kg (2.2 lb) raw tapioca/cassava, peeled, center root removed

  • 400 ml (2 cup) coconut milk/santan

  • 110 g eggs (2 medium-sized eggs)

  • 2 heaped tbsp of tapioca starch

  • 190 g (3/4 cup + 4 tbsp) palm sugar (gula Melaka) or to taste, melted and strained

  • pinch of salt or to taste

  • 2 tbsp unsalted butter, softened

    For brushing the top ~

  • 2 tbsp melted unsalted butter

Method

01 Line an 8 x 8 inch (20x20 cm) baking pan with parchment paper or banana leaves.

Preheat the oven to 180 C/350 F.

02 Grate the tapioca/cassava with a fine hole grater. Transfer to a big sieve and let sit over a container to drain the juices. Press on the grated tapioca/cassava to remove as much liquid as possible.

Discard the liquid.

03 In a large bowl, mix together the grated tapioca/cassava, coconut milk, eggs, cooled melted palm sugar (gula Melaka), salt and softened butter. Stir until everything is well-combined.

04 Pour the mixture into the prepared baking pan. Bake in the preheated oven at 180 C/350 F for 1 hr 20 mins or until a skewer inserted into the center comes out clean.

When done, take it out and brush the top with melted butter. Put the cake back into the oven and use the grill function(top heat only) to grill for 10 mins to get the brown crust on top.

05 Remove from oven and run a sharp knife around the sides of the pan then unmould from the pan. Leave the cake on the wire rack for 1 hour or until completely cool.

Cut with an oiled knife and serve when cooled.

Store leftovers in a container in the refrigerator for up to 2 days.

If stored in the refrigerator, microwave for 20 - 30 seconds on high (or steam on high heat 8 mins) before consuming. Or you can toast your Kuih Bingka Ubi Kayu in the toaster to get crispy edges.

Notes

This recipe makes a smooth textured soft Kuih Bingka Ubi. If you prefer it with grated coconut, add in 100 g (1 cup) grated coconut after mixing together the other ingredients in step 03. Mix until well-combined before pouring into the lined baking pan for baking.

You can also opt to steam this kuih, if preferred:

Prepare a steamer. Place the baking pan in the steamer and steam on medium high heat for 75 mins or until an inserted skewer in the middle of the kuih comes out clean. Remove from steamer.

Brush the top with 1 tbsp melted butter and grill in your oven for 15 mins to get the brown topping. Skip this step if you prefer without the brown crust.

Remove from the oven. Run a sharp knife around the sides of the pan and unmould from the pan. Leave the kuih on the wire rack for 1 hour or until completely cool. Cut and serve when cooled.

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Dessert, KuihMama DingComment