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
Kuih Bingka Ubi Kayu (Baked Tapioca Cake)
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

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.

Course: Dessert
Cuisine: Malaysian
Servings: 24
Calories: 144 kcal
Author: Linda Ooi
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
  1. 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.
  2. 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).

  3. In a large bowl, combine grated tapioca, eggs, and melted butter. Pour in coconut milk mixture. Stir to incorporate all the ingredients.
  4. 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.