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.

Cassava Layered Rice Cakes (kueh Kueh Bingka Ubi)

Ingredients

  • 500g grated cassava
  • 200g rice flour
  • 400ml coconut milk
  • 250g sugar
  • 1/2 tsp salt
  • Pandan leaves for fragrance

Instructions

  1. In a large bowl, mix the grated cassava, rice flour, coconut milk, sugar, and salt until well combined.
  2. Divide the mixture into two portions.
  3. Line a baking dish with pandan leaves for fragrance.
  4. Spread one portion of the mixture evenly in the baking dish.
  5. Steam the first layer for 15 minutes.
  6. Once the first layer is cooked, spread the second portion of the mixture evenly on top.
  7. Steam the layered mixture for another 30 minutes.
  8. 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