Kuih Bingka Ubi / Baked Cassava Cake

Hubby and I had a sudden craving for Nyonya Kuih - Kuih Bingka Ubi especially which we have not eaten since the start of the Covid 19 pandemic. Saw some very nice Cassava in Jaya Grocer and I knew I had to buy some back to make this Kuih Bingka Ubi.  I used Sonia's recipe but I tweaked the recipe a bit by adding cassava starch from the squeezed out water of the grated Cassava and used brown sugar instead of caster sugar. The grating was the hardest , the rest was easy ,just measure out the ingredients and mix them together till well combined. Cut some Banana leaves from the garden and lay them in baking tins. It gives the Kuih the extra fragrant. Turned out great. A keeper for sure. Need to reduce sugar by 20gms. It tasted exactly like those sold by famous nyonya stalls in town. Craving fixed for now.

the texture is soft with a slight bounce

a 500gm of grated cassava can  make 2 baking tins- size 7.5 inches by 3 inches

lined the base and side of tin with banana leaves before pouring in the cassava mixture

add in the cassava starch- residue from the liquid squeezed out from the grated cassava

use a muslin cloth to squeeze out water from the grated cassava

Kuih Bingka Ubi / Baked Cassava Cake -  recipe from Sonia

 

Ingredients:

 

500 gm grated cassava after grated and squeeze out juice (if not the kuih will be bitter)

1/2 egg

1 tbsp of  cassava starch ( residue of the cassava juice that was squeezed out earlier )

1/8 tsp salt

125 gm thick coconut milk

75 gm water

100  gm brown sugar - 70gm if you want it less sweet

20 gm salted butter

a tiny drop of yellow food coloring * optional

salted butter for greasing pan

Method: 

1.Wash cassava, cut the hard head and tail, then cut into few segments. Use a knife to make a slit on the cassava segment, then peel off the skin.

2. Use a grater to grate the cassava till finely.Then use a muslin cloth bag to squeeze out the juices( dont need too dry, it is ok when leave it with some juices) the rest of the juice ,leave it to settle down in the bowl. Later can use the residue starch .

3. Add all the ingredients in a bowl, just use a bare hand to mix the batter till combined.

4. Pour the batter into a greased pan lined with banana leaves.

 

5. Bake at preheated oven at 200c (middle rack ) for 60 mins or till golden brown.

6. Remove baked cassava cake from oven, brush on a layer of butter to enhance the flavours.

 

 7. Cut into slices when it has cooled down completely with a plastic knife.

Enjoy!