Sunday, June 12, 2016

Baked Tapioca Cake (Kueh Bingka Ubi Kayu)

Finally satisfied my cravings of this coconut-ty and rich tapioca kueh! This is not my first time attempting this traditional kueh. There are various method in making this, either by grating the fresh peeled tapioca or the lazy way blending everything up! This time round I decided to try out Alan's recipe instead of my previous old recipe as I find his recipe really interesting! No water is added into the tapioca mixture. Instead the liquid is being extracted and discarded, leaving behind a mass of natural thick tapioca starch which is then mixed together with the batter! The result of this baked tapioca cake is so rich and flavourful, even my boy whom seldom taste this kueh had two slices at one go! 

If you look carefully at the slices, there are white strands embedded. They are actually fresh grated coconut! 

Select skinny tapioca rather than those thick huge one, as the latter will be too fibrous. Discard the centre hard core if any. But the skinny tapioca is really tender and I just grated all the flesh!

Grating process is the laborious part, other than that making of this kueh is a breeze! If you have a powerful food blender you can try the blending method. ^0^

I love eating kueh but my family can't possibly polish up the whole 7" cake! Hahaha so I distributed 2/3 of it to my neighbours and friends. Unfinished portion can be stored in fridge for 1 day, just zap in  microwave for 30 secs to warm it up or steam briefly to heat up slices.

Ingredient (7" square pan)
  • 1 kg freshly grated tapioca/cassava (I used about 5 skinny fresh unpeeled tapioca)
  • 250gm fine sugar
  • 2 eggs + 1 yolk, lightly beaten
  • 500ml thick coconut milk
  • drops of yellow food colouring (optional)
  • 80gm freshly grated coconut
  • 25gm melted unsalted butter
  • 1/4 tsp salt

  1. Using a muslin/cheese cloth and squeeze out as much juices from the grated tapioca as possible into a small clear bowl.   
  2. Allow the bowl of starchy juice to settle for 30mins. Carefully remove & discard the top yellowish liquid, leaving behind a layer of tapioca starch at the bottom.
  3. Combine grated tapioca, tapioca starch, sugar, eggs, coconut milk, butter, salt & grated coconut into a mixing bowl. Mix thoroughly using a fork.
  4. Pour the mixture into a lightly grease and lined 7" square pan. Bake in preheated oven at 180 deg for 45 mins.
  5. Turn the oven into top heat mode. Grill for 5-10 mins till top is golden brown. Watch the kueh closely and remove it from oven once the surface has reached the desired browning.
  6. Remove pan from oven and leave to cool completely, approx. 3-6 hrs before slicing. 


Unknown said...

Hi Peng, I've just tried ur making ur kueh yesterday. I did some modification such as 300ml of coconut milk n 200ml water wif gula Melaka. N bake 180deg for 1hr. N bcoz I use removable bottom pan some liquid actually leaks out abt 100ml I guess. So it might ended up left 400ml of liquid. However, I still find tat it's too soft n moist after 1hr baking. Is d liquid in d recipe is too much?

Peng said...

Melissa Yap...did u remove the tapioca liquid? the density of coconut milk and water/ gula melaka is different, your modification might have affected the texture. The liquid in this recipe is correct and the outcome is not what you have experienced.

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