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Home / Courses / Cakes / Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

By: 👩‍🦳 Linda · Published: 🖨 March 11, 2016 · Updated: 💻May 8, 2021 · 🗨 28 Comments

Recipe ▼

This easy to make gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It is moist, tender, fragrant, and super delicious.

This easy to make gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It is moist, tender, fragrant, and super delicious. | RotiNrice.com #kuihbingka #tapiocacake #cassavacake

Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is one of my favorite Nyonya kuihs (Straits Chinese cake). It is fragrant, tender, slightly chewy, and perfect with a cup of tea. It is also relatively easy to make compared to other Nyonya kuihs. Simply mix everything together and bake.

First Attempt – “Skinny” Version

Some years back, I posted an egg free version. I have always wanted to make the full recipe with eggs and I finally got round to it this time. In my first attempt, I tried to make it as “skinny” as possible. I used only one egg, reduced the sugar, and omitted the butter. It was okay but not perfect. The reduced sugar resulted in the cake being a little pale. It was also a little flat as there was insufficient volume to fill the 8 inch x 8 inch pan.

Skinny, egg free version of Baked Tapioca Cake.

Second Attempt – the Full Version of This Kuih Bingka Ubi Kayu

In my second attempt, I added one more egg, increased the sugar, and put in the butter (as per my egg free version). Instead of an 8 inch x 8 inch pan, I used an 8½ inch x 4½ inch x 2½ inch loaf pan. It was a little full but fortunately it turned out just fine. A 9¼ inch x 5¼ inch x 2½ inch loaf pan would probably have worked better. The additional egg gave the cake that pale yellow color. The extra sugar allowed the top to caramelize into a golden color. The texture was tender and a little chewy, as it should be. The flavor was very good, not too sweet and quite fragrant.

Fragrant and delicious Kuih Bingka Ubi Kayu (Baked Tapioca Cake).

Leftovers

Refrigerated leftovers will harden slightly in the refrigerator. Simply microwave it for about 10 to 15 seconds per piece to get it soft again. I hope you will give it a try.


Tools Used in Making This Kuih Bingka Ubi Kayu

This post contains affiliate links. Please read my disclosure policy here.

Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear
Pyrex Easy Grab 1.5-Quart Glass Loaf Dish with Lid
Nonstick Silicone Knife, Shaped Flexible Kitchen Spatula

This easy to make gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It is moist, tender, fragrant, and super delicious. | RotiNrice.com #kuihbingka #tapiocacake #cassavacake
5 from 10 votes

Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

This easy to make gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It is moist, tender, fragrant, and super delicious.
Author : Linda Ooi
Course : Dessert
Cuisine : Malaysian
Keyword : cassava cake, kuih bingka, tapioca cake
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings : 24
Calories : 144kcal

Ingredients
  

  • 1 can coconut milk (14 oz /400ml)
  • 1 cup sugar (210g)
  • 2 pandan leaves (shredded and knotted)
  • 2 packets frozen grated tapioca / cassava (thawed) (2 lbs/900g)
  • 2 large eggs (lightly beaten)
  • 2 tbsp butter (melted) (28g)
  • 1 banana leaf to line baking pan (optional)

Instructions
 

  • Combine coconut milk, sugar, and pandan leaves in a small saucepan. Bring to a simmer over medium low heat. Stir to dissolve sugar. Turn off stove and allow coconut milk mixture to cool.
  • Grease or line a 8½ x 4½ x 2½ inch or 9¼ x 5¼ x 3 inch loaf pan with banana leaf. Pre-heat oven to 375°F (190°C).
  • In a large bowl, combine grated tapioca, eggs, and melted butter. Pour in coconut milk mixture. Stir to incorporate all the ingredients.
  • Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until the top is a light golden brown color. Remove and allow cake to cool before cutting and serving.

Nutrition

Calories: 144kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Moist, tender, and fragrant Kuih Bingka Ubi Kayu (Baked Tapioca Cake).

Enjoy…..and have a wonderful day! 😎

Signature WP

3.1K shares

Categories: 🗂 Cakes, Gluten Free, Southeast Asian, Video Recipes Tags: 📋 coconut, Malaysian, Nyonya, tapioca

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Comments

  1. Agos says

    May 22, 2016 at 4:14 pm

    5 stars
    This cake looks so interesting! Do you think it could be made with fresh cassava? I could cook it and mash it.

    Reply
    • Linda says

      June 9, 2016 at 6:55 pm

      Yes, fresh cassava is the best. Grate the cassava and proceed as per the recipe.

      Reply
      • Mariam Lim says

        June 11, 2017 at 5:20 am

        ?Yes, I did just that?~ using fresh cassava??

        Reply
  2. Limteejar says

    January 8, 2017 at 6:00 pm

    Hi Linda may I use tapioca flour, I didn’t know can I buy from Singapore supermarket or wet market?

    Reply
    • Linda says

      January 9, 2017 at 8:29 am

      Tapioca flour alone will make the cake too dense. Also it will not be flavorful. Unfortunately, if you cannot find prepackaged grated tapioca, you will need to grate the tapioca to make this cake.

      Reply
  3. Oimei says

    August 31, 2017 at 12:01 pm

    5 stars
    I have made this twice and both times it turned out great! Thanks Linda for the recipe❤

    Reply
    • Linda says

      August 31, 2017 at 12:25 pm

      You are welcome. I am very happy the recipe turned out well for you. 🙂

      Reply
  4. Dorothy says

    October 11, 2017 at 2:07 pm

    Hi Linda is it necessary to use the banana leaves? Will the banana leaves affect the flavour? Thks

    Reply
    • Linda says

      July 19, 2018 at 11:04 am

      I think it is more fragrant if you lined the baking pan with banana leaves. You don’t have to if you don’t want to.

      Reply
      • Sharon says

        July 13, 2020 at 4:20 am

        5 stars
        Super easy but yummy! Thanks for the recipe. Will definitely make more again.

        Reply
  5. Andrea Houston says

    December 17, 2017 at 11:23 pm

    5 stars
    Made this cake tonight using cassava I grew in my garden. So delicious!

    Reply
    • Linda says

      December 17, 2017 at 11:51 pm

      Wow…homegrown cassava! Must be even more delicious! 🙂

      Reply
  6. Catherine says

    January 24, 2018 at 1:00 pm

    I love this cake but I cannot find any grated tapioca or cassava where I live. Can I just cassava flour? You mentioned that using tapioca flour will make the cake dense. Anyway, to “lighten” it?

    Reply
    • Linda says

      July 19, 2018 at 10:33 am

      You will not get the right texture or taste with tapioca flour.

      Reply
  7. Vincent lee says

    November 18, 2018 at 9:55 pm

    I live in Vancouver BC try your Kuih Bangkit recipe it turns out great, craving for this Kuih Bangkit for years each time I get home to Malaysia is not Chinese New Year time , do not anyone who make this Kuih Bangkit during the time I am in Malaysia,, Thank you for the recipe

    Reply
  8. Susana says

    December 27, 2019 at 8:30 am

    5 stars
    Hello Linda
    It will please you to know that your recipe is perfect. Well done!
    My first attempt was good but the second attempt was better. Both times I used coconut oil instead of butter, Also a pinch of salt was added to the coconut milk. Personally I think these two ingredients help enhance the flavour.
    Kueh Bingka Ubi Kayu is one of my favourite Nyonya treats. Thank you for sharing this recipe.

    Reply
    • Linda says

      December 27, 2019 at 10:10 am

      Glad to hear the recipe turned out well for you. This is also one of my favorite Nyonya kuihs. Much easier to make than the others.

      Reply
  9. Irene says

    March 12, 2020 at 2:03 am

    5 stars
    Hi Linda
    Thank you for your lovely recipe. It is so simple and straight forward. One of my favorite kuih. The texture is just right although I didn’t put in pandan leave but still taste good.. I have tried others recipe and yours is the best.

    Great website too.

    Reply
    • Linda says

      March 13, 2020 at 10:59 am

      I am glad you enjoyed this recipe. This kuih is one of my favorites. Love the taste and texture. Thank you for your positive feedback!

      Reply
  10. Conniee loke says

    May 24, 2020 at 5:18 am

    Great recipe and easy processes.
    Is Tasty

    Reply
    • Linda says

      June 29, 2020 at 10:01 pm

      Thank you! Glad you enjoyed the recipe.

      Reply
  11. Carol says

    July 19, 2020 at 2:56 am

    5 stars
    Linda, I love your recipes, especially the measurements in metric and imperial. That really helps me here 8n the US. This kueh binka ubi turned out beautifully and my family and neighbor from Malaysia also, really enjoyed it. It really was such an easy recipe and the results were textbook perfect! Thank you.

    Reply
    • Linda says

      July 29, 2020 at 2:46 pm

      You are welcome and I am happy to hear the recipe turned out well for you. It really is an easy recipe and one of my favorites.

      Reply
  12. Angoo says

    February 11, 2021 at 8:01 pm

    5 stars
    I followed your recipe closely except I used fresh cassava/tapioca/“ubi kayu” which the Cuisinart grated for me. I also added extra butter on top before I put the loaf in the oven.

    The recipe was easy and simple to make. The ingredients, except for the tapioca, were readily available in my cupboard. Nothing fancy or unusual or expensive had to be purchased.

    The result was a golden loaf of “kueh bangka.” It was delicious. I am so encouraged that I shall make it again.

    “Kueh bangka” is a favorite childhood treat. Even though it is not a traditional Chinese New Year cake, like “tee kueh,” I deliberately made it to usher in The Year of the Cow.

    “Terima kaseh.” You have made one homesick person very happy today.

    Keong Hee Huat Chye.

    Reply
    • Linda says

      February 14, 2021 at 11:34 am

      Even better that you can grate your own fresh ubi kayu. Glad you enjoyed the recipe. This is my personal favorite.

      Kiong Hee Huat Chai to you as well! 🙂

      Reply
  13. Sherlynna says

    February 15, 2022 at 10:15 am

    5 stars
    Tried this recipe on Saturday…my first attempt at making kuih. Turned out wonderfully sedap! Surely satiated my craving. And my family enjoyed it very much. Only lasted us until Sunday.

    Reply
  14. Catherine says

    April 16, 2022 at 1:27 am

    5 stars
    Made this today for tomorrow Easter
    tea. It turned out perfectly like your recipe.
    Thank you
    HAPPY EASTER

    Reply
    • Linda says

      June 13, 2022 at 4:28 pm

      You are welcome! Glad to hear your Kuih Bingka turned out perfectly.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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