Even if you manage to find this snack at the night market which could be slightly cheaper about 50 cents per piece, they might not be as good. So I thought why not I make this myself and my family members can enjoy this delicious cake together. Ah....since Wendy of Table for 2...or more is also from my hometown, I should look for her blog for this recipe though I have many cookbooks consist of this recipe. I shall try for her recipes first!
Baked Cassava Cake (Bingka Ubi)fully adapted from Wendy's Blog
1.2kg Cassava /Tapioca (after peeled and grated, weigh about 900gm more or less)
200ml thick coconut milk
A few drops of yellow colouring
1. Peel and grate the cassava. If you are using white cassava, which could be slightly bitter, press out juices
into a container and let the juice stand until the starch settles to the bottom. Pour the upper juice into a
measuring cup to separate the water from the starch. Measure the cassava water and discard it. Substitute
the discarded amount with clean water. Combine the clean water, starch and grated cassava. Add some
yellow colouring if desired.
(If you manage to find yellow cassava, you do not need to go for this step of discarding the juice
out and replacing it with clean water as indicated by Wendy).
2. Mix the coconut milk and eggs together.
3. Boil water and sugar till dissolved and melt in butter. Pour this hot solution into the grated cassava and stir
to combine. It should thicken slightly.
4. Pour the coconut milk/eggs mixture into (3). Stir well to combine.
5. Pour batter into a lined grease proof paper into a 7 inch square baking pan and bake in a preheated
oven at 170/180C for 1 hour or until golden brown.
This is the second time I baked this, I find this time was a little too soft and wet eventhough I've baked it for more than an hour. I should reduce the water the next time round. (Amended at the ingredients level water to 200ml instead)