Cassava Cake (kueh Bengka Ubi)
Cassava Cake, also known as Kueh Bengka Ubi, is a traditional Peranakan dessert made from grated cassava, coconut milk, and pandan leaves. This sweet and fragrant cake is a popular delicacy in Southeast Asia, especially in the Peranakan community.
Ingredients
- 500g grated cassava
- 200ml coconut milk
- 150g sugar
- 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 cassava, coconut milk, sugar, eggs, and salt until well combined.
- Pour the mixture into a greased baking dish and place the knotted pandan leaves on top.
- Bake for 1 hour or until the top is golden brown and the cake is set.
- Let it cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Fat
- 8g
- Protein
- 2g
Supplies
Baking dish Mixing bowl
Tools
Oven
Serving suggestions
Serve the cassava cake with a hot cup of tea or coffee for a delightful afternoon treat.
Tips & tricks
For a richer flavor, you can add a layer of coconut custard on top of the cassava cake before baking.
Cost
$10