Baked Tapioca Cake
Kuih Bingka Ubi
To get natural yellow color cake, choose the yellow variety of tapioca. And choose firm without blemishes or soft spots tapioca.
1.3 kilograms Yellow tapioca tubers
1 1/2 cups Coconut milk
300 grams Granulated sugar
1/2 cup Water
1/4 teaspoon Salt
5 Pandan leaves
2 Banana leaves
1 tablespoon Vegetable oil
Some of us not too familiar with the main ingredient on this baked cake recipe. But tapioca or cassava is full or good fiber. Baked tapioca cake or Kuih Bingka Ubi in Malay is one of their famous traditional cake. Required not much skills to pull this recipe off, yet need a little bit more patience to bake this cake.
Line banana leaves on baking pan (9x2 inches), shinny side up. Pour some vegetable oil above the banana leaves evenly.
Use the parchment paper for the banana leaves replacement.
Preheat the oven to 180 C (356 F). While preheating the oven, prepare the tapioca.
Wash the tapioca then cut the head and tail off. Then cut into 2 or 3 segments. Using a sharp knife, make a slit on each cassava segment and skin off from top to bottom. Repeat until the skin are completely removed.
Use a grater to grate tapioca finely or you can cut the segments into smaller chunks and blend them in a food processor.
In order to avoid the cake taste bitter, the next step will be juice out the tapioca. Place the grated tapioca in a strainer over a bowl and put aside for 30 minutes.
After 30 minutes, gently pour off the liquid in the bowl and leaving behind the tapioca starch at the bottom of bowl.
Place the strained grated tapioca into a mixing bowl and add the reserved tapioca starch, beaten eggs, sugar and salt. Stir them altogether until mixed well and the sugar dissolved.
Knead, squeeze and twist pandan leaves into mixture untill completely crushed. Pour in the coconut milk and water, mix them thoroughly. Then dispose the pandan leaves.
Pour the batter into a greased baking pan and smooth the top with a spatula. It's important to make sure batter is evenly mixed.
Bake in preheated oven for 90 minutes or until the top turn into golden brown.
Remove baked tapioca cake from oven. If desired, brush a thin layer of butter on top to enhance the flavor.
Put aside and let it cool for about 30 minutes.
To serve, demold the cake from baking pan and slice them into cubes or rectangle pieces.
Use an oiled knife or plastic knife to get neat slices.
|1.3 kilograms Yellow tapioca tubers|
|1 1/2 cups Coconut milk|
|300 grams Granulated sugar|
|1/2 cup Water|
|1/4 teaspoon Salt|
|5 Pandan leaves|
|2 Banana leaves|
|1 tablespoon Vegetable oil|