Tapioca Cake (kueh Bingka)

Tapioca Cake, also known as Kueh Bingka, is a traditional Peranakan dessert that is loved for its chewy texture and fragrant aroma. This sweet treat is perfect for tea time or as a dessert after a hearty meal.

Tapioca Cake (kueh Bingka)

Ingredients

  • 500g grated tapioca
  • 200g sugar
  • 200ml coconut milk
  • 4 eggs
  • 1/2 tsp salt
  • 50g melted butter

Instructions

  1. Preheat the oven to 180°C (350°F) and grease a baking dish.
  2. In a large bowl, mix the grated tapioca, sugar, coconut milk, eggs, and salt until well combined.
  3. Stir in the melted butter and pour the mixture into the prepared baking dish.
  4. Bake for 40 minutes or until the top is golden brown and the cake is set.
  5. Allow the tapioca cake to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
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 Whisk

Tools

Oven

Serving suggestions

Serve the tapioca cake with a sprinkle of desiccated coconut on top for added texture and flavor.

Tips & tricks

For a richer taste, you can substitute some of the coconut milk with evaporated milk.

Cost

$10