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.
Ingredients
- 500g grated tapioca
- 200g sugar
- 200ml coconut milk
- 3 eggs
- 1/2 tsp salt
- 4 pandan leaves, knotted
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix the grated tapioca, sugar, coconut milk, eggs, and salt until well combined.
- Pour the mixture into a greased baking dish and add the knotted pandan leaves on top.
- Bake for 1 hour or until the cake is set and golden brown on top.
- 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