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 (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.
I have omitted the egg in this recipe but it tasted just as moist and delicious.
- 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
- Grease an 8-inch square baking pan. Pre-heat oven to 375°F (190°C).
- 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.
Enjoy…..and have a wonderful day! 😎