KUIH BINGKA UBI ( BAKED TAPIOCA CAKE )

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          Kuih bingka is a traditional kuih that made from tapioca which is also known as casava. This kueh is one of my favourite kueh .On the weekand my aunt have gave me a raw tapioca and it encourage me to try to make kuih bingka. Its been a long time since i wanted to try and i only made it today. I am happy that i do give a try. I have several taster at home ….hehe …and i get a good response. They say “delisious just a bit sweet..” will reduce the amount of sugar next time.
   
       In this recipe i do add 300g granulated white sugar and its a bit sweet but for those who have a sweet tooth then this is for you… for someone who doesn’t like it too sweet then reduce the amount of sugar to
..200 – 250 g .

      I adapted this recipe from kitchen tigress and thanks to her information, it help me a lot. I also do read other blog and some of them adding fresh grated coconut flesh straight to the batter but i prefer to just add coconut milk. Remember that this cake will rise a bit while baking and shrink to its original volume as it cool down.

Recipe source : Kitchen Tigress

KUIH BINGKA UBI ( BAKED TAPIOCA CAKE )

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Ingredient :

1.15 kg raw tapioca ( grated )
400 ml coconut milk
100 ml water
1/2 tsp salt
300 g granulated white sugar (250 g )
Little yellow food coloring
2 eggs

METHOD :

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1. Peel tapioca skin and grate it to very fine texture. It should soft but not watery.

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2.  Add egg , salt and sugar to grated tapioca . Mix until well combined.

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3. Add a little food coloring, coconut milk and water. Mix throughly. You  will see that at this point the batter is a bit watery. Keep stiring until the sugar is dissolve.

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4. Line wax paper on the bottom and grease with oil side of the pan. Pour the batter into the pan , smooth the top.

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5. Bake at 170 ‘c for 1 and 20 minute or until the top of cake is turn to light brown. Cool completely before cutting.

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See the crust of this kueh ..this part is the most delicious part of this kueh.hehe.

Ps:

1. you can add a little vanilla to get ride of egg taste but it optional. Aslo there is no need to add butter to this kueh cos it delicious just the way it is but yet it still your own preference.

2. You can rebake this kueh to dry the side and bottom but wait until it a bit cool and easy to unmould. Turn on down heat only.

Baking With Kelly

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2 thoughts on “KUIH BINGKA UBI ( BAKED TAPIOCA CAKE )

  1. Hi Kelly, just love the crust of your bingka, looks really yummy! Been a while since I last bake this kuih too! I hate grating the tapioca!

    Like

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