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.
Ingredients
- 500g grated tapioca
- 200g sugar
- 200ml coconut milk
- 4 eggs
- 1/2 tsp salt
- 50g melted butter
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- In a large bowl, mix the grated tapioca, sugar, coconut milk, eggs, and salt until well combined.
- Stir in the melted butter and pour the mixture into the prepared baking dish.
- Bake for 40 minutes or until the top is golden brown and the cake is set.
- 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