Baked Tapioca Cake (kuih Bingka Ubi)

This Baked Tapioca Cake, also known as Kuih Bingka Ubi, is a popular traditional dessert in Malaysian cuisine. It is a delicious and fragrant cake made from tapioca, coconut milk, and pandan leaves.

Baked Tapioca Cake (kuih Bingka Ubi)

Ingredients

  • 500g grated tapioca
  • 200g sugar
  • 200ml coconut milk
  • 3 eggs
  • 1/2 tsp salt
  • 4 pandan leaves, knotted

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, mix the grated tapioca, sugar, coconut milk, eggs, and salt until well combined.
  3. Pour the mixture into a greased baking dish and add the knotted pandan leaves on top.
  4. Bake for 1 hour or until the cake is set and golden brown on top.
  5. Allow the cake to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Baking

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Fat
8g
Protein
2g

Supplies

Baking dish Mixing bowl Measuring cups and spoons

Tools

Oven

Serving suggestions

Serve the Baked Tapioca Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Tips & tricks

For a richer flavor, you can add a splash of pandan essence to the cake batter.

Cost

$10