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.
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.
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.
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
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
Enjoy…..and have a wonderful day! 😎
This cake looks so interesting! Do you think it could be made with fresh cassava? I could cook it and mash it.
Yes, fresh cassava is the best. Grate the cassava and proceed as per the recipe.
?Yes, I did just that?~ using fresh cassava??
Hi Linda may I use tapioca flour, I didn’t know can I buy from Singapore supermarket or wet market?
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.
I have made this twice and both times it turned out great! Thanks Linda for the recipe❤
You are welcome. I am very happy the recipe turned out well for you. 🙂
Hi Linda is it necessary to use the banana leaves? Will the banana leaves affect the flavour? Thks
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.
Made this cake tonight using cassava I grew in my garden. So delicious!
Wow…homegrown cassava! Must be even more delicious! 🙂
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?
You will not get the right texture or taste with tapioca flour.
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
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.
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.
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.
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!
Great recipe and easy processes.
Is Tasty
Thank you! Glad you enjoyed the recipe.