Tapioca Cake (Kuih Bingka) and Awards

I am so glad that the summer holidays are finally here for my boys. Hopefully life will be a little less hectic and we can spend some quality time together. This past weekend was the first one after many that we were able to spend together as a family without either one of the boys having to run off to some activity. We went out for a buffet lunch and spent the rest of the day just lounging around. Dinner was a simple affair and so I decided to make a dessert to go with it.

Tapioca cake or kuih bingka is a Malaysian favorite. It is made of grated tapioca, sugar, coconut milk, and butter. Eggs are sometimes added. The ingredients are mixed together and baked. The hardest part of the preparation is grating the tapioca and squeezing out the juice. The juice is left to stand so that the starch will settle to the bottom. The excess liquid is then discarded and the starch is added back to the tapioca mixture. Fortunately, we can now buy frozen grated tapioca and this is very convenient indeed. I did not bother to squeeze out the grated tapioca and it was just fine. I omitted the eggs but added a little rice flour and vanilla for flavor.

Grated tapioca or cassava can be found in the frozen section of Asian grocery stores.


Tapioca Cake (Kuih Bingka)
 
Prep time
Cook time
Total time
 
Serves: 8 to 10 servings
Ingredients
  • 2 packet (2 lb/900g) frozen grated tapioca (cassava), thawed
  • ¾ cup sugar
  • 1½ cup (360ml) coconut milk
  • 2 tbsp rice flour
  • 2 tbsp butter, melted
  • 2 tsp vanilla
Instructions
  1. Grease an 8-inch square baking pan. Pre-heat oven to 375°F (190°C).
  2. In a large bowl, mix all ingredients together. Pour into prepared baking pan. Bake for 1 hour or until sides are golden brown. Allow to cool before cutting.


I am sending this to Suresh for Muhibbah Malaysian Monday #12. This is my first time joining this exciting event. I miss all those delicious Malaysian foods.

And now for the awards…

I would like to thank Elle of Bromography for this Versatile Blogger Award.

Many thanks to Pam of Pam’s Midwest Kitchen Korner and Kristy of My Little Space for these awards.

Enjoy…..and have a wonderful day! 8)

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THANK YOU!

Comments

  1. says

    Happy Monday, Biren! I have yet tried making Tapioca cake cause non of my family likes it but will try to make one later day when I visit home. I bet still others will enjoy it. Btw, congratulations on the awards. You’re well deserved it.
    have a lovely week ahead.
    Kristy

    • Biren says

      Thanks Kristy for passing the award to me. :) We love tapioca cake and it is so easy to put together with the grated tapioca. Best of all, it is gluten-free.

  2. says

    I love to eat Kuih Bingka but not my family. So I usually buy a piece or two when I go to the popular stall at the Maxwell market. Biren, so next time when you are here, I’ll definitely bring you to this place where there are many popular food there….chicken rice, fish head bee hoon, char kway tiao…hahaa and many more..

    • Biren says

      Ann, you are making me drool just thinking of all those delicious foods. I can’t wait for my next visit.

      I love kuih bingka. I actually had a slice at Takashimaya at Orchard. :)

  3. says

    We have a Filipino cassava bibingka very similar to this. The process of squeezing out the juice to extract the starch is very interesting. I love seeing your photos, Biren. I can imagine the taste just by looking at them.

    • Biren says

      The juice is extracted as it is said to be bitter. My mom always does it that way after grating the tapioca. I cut corners whenever I can. :) Thanks Adora for the compliment. You’ve made my day!

    • Biren says

      I do miss all those wonderful “kuih muih” but some can be quite taxing to make. This is one of the easier ones.

  4. says

    Biren, I adore tapioca and am always looking for different recipes. I just love the look of your tapioca cake. This looks fabulous. Bravo on all the awards, too. Not surprising; adore your photos, as always! J xo

    • Biren says

      Thanks Jill for your compliments and friendship! Tapioca cake is one of the many delicious Malaysian goodies that I miss. I am so thankful we can get grated tapioca here. It is so convenient and I can whip up this cake in no time at all whenever I feel like having it.

  5. says

    I absolutely love kuih binga ubi kayu! You can get ready grated ubi kayu there? How nice! I have not made this in a long time! I grated the ubi kayu manually, using the old-type steel grater with sharp spikes on one side. Really tiring! Would be nice if we can get ready grated ones here, will look for it on my next grocery shopping, thanks for the info!
    Congratulations on your awards!

    • Biren says

      I tried using cassava from South America which I grated but it did not taste the same. I remember grating tapioca back in Malaysia and it was quite a task. The grated tapioca is so convenient.

  6. says

    I’m pretty sure I’ve only had tapioca in bubble tea (one of my favorite discoveries in college!), but I’m definitely open to trying it in different creations, cake being one of the most unique!! Hope you’re well :)

    • Biren says

      Tapioca is used quite a bit in Southeast Asian desserts as fresh tapioca is easily available. The cassava from South America is of a different species and does not taste quite the same. I am glad that we have the grated ones here. It is very convenient.

  7. says

    Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

  8. says

    Hi Biren! Congrats on your awards! Well deserved! 😀
    I love tapioca! No matter is it steamed and topped with sugar/coconut milk, mixed with flour, sugar, green coloring and pan-fried or baked as cake like yours, all I love! 😀
    Wish you all the best and good luck for your entry! 😀
    BTW, do you know how to make the pan-fried tapioca cakes I mentioned above? They’re normally sold at SG pasar malam..

    • Biren says

      Hi Lyn, thank you for visiting and for your kind comments. :)

      You know, I have totally forgotten about pan fried tapioca cakes but I do remember eating it way back in Malaysia. I need to ask my mom or maybe experiment a little to see if I can recreate it.

  9. says

    Tapioca cake is a favorite in the Philippines. We call it Cassava Cake and we usually make it with eggs, evaporated milk & coconut milk, and condensed milk for topping. I posted it last March and in case you want to see the difference, here’s the link. :)
    Congratulations on all your awards! So well deserved, Biren!

  10. says

    Thanks for stopping by and your comment at my blog. Love your blog. I like making this kuih as this is one particular kuih that my husband will eat beside kuih bakar.

    • Biren says

      Thanks Gertrude for returning the visit. I hope you will visit often. :) I love the convenience of the grated tapioca. I can easily make this kuih now.

  11. DongXing says

    Aah, Biren! I was at the chinese shop yesterday and spotted something similar from the Philippines – grated casava, and was thinking to myself that I ought to go hunt for a kuih bingka recipe and see if the grated stuff would work. Perfect timing! Another one of my favourite kuih muih which I would love to introduce to my kids. I remember eating the fresh steamed tapioca dipped into a bit of soya sauce and sesame seed oil mixture at my granny’s house eons ago. Yummy, I like them sweet or savoury!

    • Biren says

      This grated tapioca is so convenient. I remember grating the fresh tapioca root back in Malaysia and it is not fun. The cassava that we get here from South America is not quite the same. I used it once but the cake didn’t turn out the way it is supposed too. Yes, I remember steamed tapioca. I used to eat it with a little sugar and grated coconut. Sometimes mom will make a brown sugar sauce for it too.

  12. says

    I have seen frozen cassava in supermarkets here…will have to give this a go at some point. Have had spicy cassava chips – they are delish!

    -Shilpa

  13. Jeannie says

    Oh yes, I love this kuih too…but I do not like grating them, too tedious, therefore don’t make them as often as I would like to.

  14. says

    Biren, congratulations on your awards…sure all well deserved.
    The tapioca cake looks delicious with coconut milk…love the texture of this cake. Have a great week :-)

  15. says

    Biren, you always make desserts that I can’t refuse. I want to make this… It looks easy enough for me since your direction is mix and pour. LOL. Thanks for the picture of grated tapioca. This will help! Also… rice flower. I never used it so I must buy one. I’m so excited. I hope I can succeed… I have to use cherry for baking first, then I’ll give this a try. Wish me luck!

    • Biren says

      This is one of my favorite “kuihs” back in Malaysia and I have not made it until recently. It is so easy to make with the grated tapioca. Yes, just mix and pour. I am sure you will do just fine. :)

  16. says

    My hubby loves this kueh but I’ve never got down to making it. This kueh is easily available at the market place and this morning I bought some made with palm sugar and my hubby commented that it’s nice. So perhaps you can try with palm sugar the next time you make this again. Have a nice day!

    • Biren says

      Sometimes I wish I can just walk to the market place to buy a few slices of kuih…sigh! Thnaks so much for the tip. I will try it with palm sugar next time as I do have some gula Melaka in my pantry. :)

  17. says

    Biren, you are so lucky to have frozen grated tapioca ready, we here have to grate ourself, hehehe..I have yet try to bake kuih Bingka, must try soon. Thanks for sharing. Ya, can I check with you when is the best time for Malaysian to visit US, i thinking to visit LA soon. And i prefer to eat some fresh fruits like cherry in US..

    • Biren says

      Grated tapioca is very convenient as the hardest part of this cake is grating the tapioca. Now, I can make it whenever I feel like it. :)

      How exciting for you to be visiting the US! My favorite season is fall/autumn as it is much cooler and very pretty with the leaves changing color. LA is a huge city and you will have to drive out to enjoy the surrounding areas. As for fruits, there will be lots of apples and grapes in fall. Cherries peak in the summer and they are beginning to show up at the grocery stores.

      Anyway, do email me. You can find my email address in the Contact page. :)

  18. says

    Oooh I recently tried cassava cake at the lantern festival earlier on in the year but had no idea what it was! What a lovely recipe and your instructions look so easy that I just have to try!

    • Biren says

      A lantern festival…how fun! Reminds me of my childhood. :) Yes, this cake is very easy to put together if you can find grated cassava. It is delicious too!

    • Biren says

      Joanne, I hope you will give this a try. It is very different from the cakes as we know it here. The texture is just a little chewy but not overly so. A lot of the Southeast Asian steamed cakes or “kuih” as they are called have similar texture. They are delicious and I miss them. Some can be quite tedious to prepare but this is a relatively easy one especially with the grated cassava.

  19. says

    Back here, we call this bingka ubi kayu and my mom used to make a mean (ie. delicious) version of it. Unfortunately, I never bothered to learn how to make it and am so grateful that you’ve decided to share the recipe here. Congratulations on your latest awards, Biren!

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