Kueh Bingka Ubi (Baked Tapioca Cake)

Kueh Bingka Ubi, also known as Baked Tapioca Cake, is a popular and delicious traditional dessert in Southeast Asia, particularly in Malaysia and Singapore. Made from grated tapioca (cassava), this dish has a rich, moist, and slightly chewy texture with a wonderful balance of sweetness and coconut flavor. It’s often enjoyed during festivals or as an afternoon snack with tea.

Here’s a simple and easy recipe to make your very own Kueh Bingka Ubi at home!

Ingredients:

• 1 kg (1000g) of fresh tapioca (cassava), peeled and grated
• 200g of sugar (adjust to taste)
• 200ml of coconut milk (preferably thick)
• 2 large eggs
• 1/2 tsp of vanilla extract (optional, for extra flavor)
• 1/4 tsp of salt
• 1/2 tsp of pandan essence (optional, for a lovely aroma and color)
• 50g of melted butter (or vegetable oil)
• 50g of plain flour (optional, for added structure)
• Banana leaves (optional, for lining the pan for an authentic touch)

Instructions:

1. Prepare the Tapioca:

   • Peel the tapioca root and grate it finely. This step can be quite labor-intensive, but it’s crucial for achieving the right texture. If you prefer, you can also use pre-grated tapioca, which is available at many Asian grocery stores.
   • Once grated, rinse the tapioca thoroughly under cold water to remove excess starch. Drain well.

2. Mix the Batter:

   • In a large mixing bowl, whisk the eggs until well beaten. Add the sugar, coconut milk, salt, and pandan essence (if using). Stir well to combine until the sugar dissolves.
   • Add the grated tapioca into the mixture and mix until everything is evenly incorporated.
   • Stir in the melted butter and flour (if using) until smooth.

3. Prepare the Baking Pan:

   • Grease a baking pan with butter or line it with banana leaves for a traditional touch. The size of the pan can vary, but a 9-inch square pan works well. If you prefer smaller individual portions, you can use a muffin tray.

4. Bake:

   • Preheat the oven to 180°C (350°F).
   • Pour the tapioca mixture into the prepared baking pan and spread it out evenly.
   • Bake in the oven for about 50-60 minutes, or until the top is golden brown and the center is firm to the touch. You can test by inserting a skewer or toothpick – it should come out clean when the cake is done.

5. Cool and Serve:

   • Once baked, remove the Kueh Bingka Ubi from the oven and allow it to cool to room temperature. The cake may firm up slightly as it cools.
   • Cut into squares or slices and serve! You can enjoy it warm, at room temperature, or even chilled.

Tips:

• Grating Tapioca: Make sure to use fresh tapioca for the best results. If you can't find fresh tapioca, frozen grated tapioca may also work, but it may need to be squeezed dry to remove excess water.
• Sweetness: Adjust the sugar according to your preference. If you like a sweeter cake, add more sugar; for a less sweet version, reduce it.
• Coconut Milk: For an authentic flavor, use thick coconut milk. If you prefer a lighter version, you can opt for a thinner coconut milk or even substitute it with regular milk.

Conclusion:

Kueh Bingka Ubi is a wonderfully simple yet flavorful dessert, with the combination of grated tapioca, coconut milk, and a rich, chewy texture. This versatile cake can be served for various occasions, from casual gatherings to festive celebrations. Enjoy a slice with a hot cup of tea, and indulge in the flavors of this timeless Southeast Asian treat!