Cassava Layered Rice Cakes (kueh Kueh Bingka Ubi)
Cassava Layered Rice Cakes, also known as Kueh Kueh Bingka Ubi, are a traditional Peranakan dessert that features layers of sweet and fragrant cassava and rice flour. This delightful treat is popular in Southeast Asia and is often served during festive occasions and family gatherings.
Ingredients
- 500g grated cassava
- 200g rice flour
- 400ml coconut milk
- 250g sugar
- 1/2 tsp salt
- Pandan leaves for fragrance
Instructions
- In a large bowl, mix the grated cassava, rice flour, coconut milk, sugar, and salt until well combined.
- Divide the mixture into two portions.
- Line a baking dish with pandan leaves for fragrance.
- Spread one portion of the mixture evenly in the baking dish.
- Steam the first layer for 15 minutes.
- Once the first layer is cooked, spread the second portion of the mixture evenly on top.
- Steam the layered mixture for another 30 minutes.
- Allow the cake to cool before cutting into squares and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Fat
- 3g
- Protein
- 1g
Supplies
Baking dish Steamer Mixing bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Cassava Layered Rice Cakes 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 gula melaka (palm sugar) between the cassava and rice flour mixture.
Cost
$10