Added by: Norah Added on: April 11, 2020
Hello everyone. Welcome to Norah’s Cooking Diary.
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In this video I am going to share with you a “Kuih Bingka Ubi Kayu” (烤木薯糕) Recipe.
The beautiful golden “Kuih Bingka Ubi Kayu” with a caramelize crust smells so wonderfully rich and is extremely delightful. This soft and moist “Kuih Bingka Ubi Kayu” taste amazingly delicious. One slice is never enough.
“Kuih Bingka Ubi Kayu” is a classic delicacy that is popular in Malaysia, Singapore and Indonesia. It is also known as “Baked Cassava Cake”, “Baked Tapioca Cake” and "Kuih Bengkang Ubi Kayu" in some countries. The main ingredient for the recipe is Cassava or “Ubi Kayu” in the Malay language. It is a traditional Malay/Nyonya dessert enjoyed by the young and old. You might find that there are many ways to prepare Kuih Bingka Ubi Kayu. There is no right or wrong recipe to create this beautiful and delicious dessert.
This recipe is very easy to prepare and now you could enjoy this dessert at any time in the comfort of your home.
Happy cooking 😉
Several notes here to share with you:
You could substitute the fresh cassava with frozen cassava. You could also use grated cassava or frozen grated cassava if you prefer.
I use Turmeric to give a natural yellow color to the cake due to its health benefits. You could use yellow food coloring if you prefer.
I used a fan forced oven set to 160°C to bake the Kuih Bingka Ubi Kayu in 1hr 30 mins. If a conventional oven is used the temperature would be 180°C.
Here is a quick rundown of the recipe:
1 kg Cassava
300 g Caster Sugar
500 ml Coconut Cream
2 Eggs (±65 g each)
±65 g Turmeric, sliced
±50 g Unsalted Butter
¼ Tsp Salt
Cut the cassava into quarters to expose the stem that runs through the core. Cut out and discard the root-like stems.
Grate the cassava prepared earlier into a bowl using the side of the grater with the tiniest holes. Grate the cassava until it is hard to grate and hold the small end pieces. Gather these small end pieces onto the chopping board and chop them finely. This will add texture to the cake. Transfer the finely chopped cassava end pieces into the bowl. Extract those cassava sticking onto the grater into the bowl with a fork and then set the bowl aside.
Pound the turmeric into a rough paste and set them aside. This will add a natural yellow color to the cake.
Add sugar, salt, eggs, pounded turmeric and coconut cream into another bowl. Stir the mixture until the sugar are fully dissolved. Transfer the liquid mixture through a sieve into the bowl containing the grated cassava prepared earlier. Press the leftover solids with the back of a spoon to strain the liquids into the bowl. Discard the solids after.
Stir the mixture until they are combined thoroughly. The mixture consistency should be thick but still easy to be stirred.
Grease a square 20cm x 20cm x 5cm cake tin with butter. Cover the cake tin neatly with baking paper. Grease the base with another layer of butter and place another layer of baking paper to fully cover the cake tin.
Pour the cassava mixture into the prepared cake tin and spread them evenly. Grate a thin layer of butter on top of the cassava mixture. Adding butter on top of the cassava mixture this way will give a beautiful caramelize crust when baked.
Transfer the cake tin into the lowest rack of the oven. Bake the cassava cake in the preheated fan forced oven set to 160°C for 1hr 30mins.
After 1hr 30mins, carefully remove the hot cake tin from the oven. Transfer the cake tin onto the table to cool. Typically, this will take about 3 to 4 hours. The baked “Kuih Bingka Ubi Kayu” should be completely cooled before removing it from the cake tin for easy cutting.
Enjoy this delicious dessert over a cup of hot tea or coffee.
Happy cooking 😉🧡