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Friday, 16 September 2011

Baked Cassava Cake / Tapioca Cake (Bingka Ubi)

Cassava.  Tapioca.  They are the same.  I remember I used to eat this Baked Tapioca Cake way back when I was still staying in my hometown.  It tastes real good.  After I left my hometown, I don't get much opportunity to have this delicious snack.  Well, just today itself while shopping in Singapore, one bakery shop selling this Baked Tapioca Cake at the cost of 90 cents per piece.  

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)
200gm sugar
200ml thick coconut milk
200ml water
2 eggs
40gm butter
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)


  1. Hi Mel! What a surprise to see this tapioca cake! I love it! This a traditional recipe in Brazil too. Your cake looks amazing! I would like to make your recipe but I didn't find tapioca here in US.

    You are so sweet! Thanks for all your comments on my blog!

  2. wow, delicious binka ubi. Lovely presentation.

  3. Hi Mel, I had try out this recipe with some changes & posted in my blog. Thanks for sharing, it's delicious.

  4. Now only I see this.
    I see the top of your kuih is rather pale.
    Maybe that's why it's wetter.
    When I made this, it's exactly like the texture of how it should be found in Kampar, soft, pliable but not mushy, neither it is hard.
    Maybe try baking it at a higher temperature and consume it when it's totally cooled down.