Malaysian Cuisine - Nyonya Kuih/Desserts

Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

July 31, 2017 | Recipe by Bake with Paws



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In Penang, we call this Chiu Chu Kuih.

I tried this recipe from Nonya Flavours with minor modifications.  It tasted very good but the texture is not QQ (springy or bouncy texture) like those sold by vendors.  I think the reason is because this recipe uses 100% Tapioca with very little Tapioca flour.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How to Make Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

Yields: 48 pieces

INGREDIENTS:

800g grated tapioca (from about 1 kg of Tapioca)
250g/ml coconut milk
100g brown sugar (please add more if you like sweeter)
½ tsp salt
2 eggs (medium)
2 tbsp tapioca flour
20g butter, softened

1 banana leave for lining
Utensil:  7 inch square baking pan


METHOD:
  1. Line the bottom and sides of baking pan with banana leave and grease with some vegetable oil.
  2. Preheat oven to 190C (170C for fan mode).
  3. In a mixing bowl, whisk egg and sugar with a hand whisk.  Add in the rest of the ingredients and blend until well combined.  
  4. Pour the mixture into the prepared pan.
  5. Bake at preheated oven for 90 minutes or until the top crust is brown.
  6. Remove from oven and leave it to cool for couple of hours before cutting to your desire size.
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Comments

  1. jacquisbakingsomethingJuly 31, 2017 at 5:16 PM

    Love this kueh. How do I do it in a 8inch square pan? How do I increase it? Thanks Bakewithpaws.

    ReplyDelete
    Replies
    1. Bake With PawsAugust 1, 2017 at 9:06 AM

      Hi there,
      Thank you for dropping by. You may want to try the 1kg grated tapioca recipe. Please multiply 1.25 for all the ingredients.

      1000g grated tapioca (from about 1 kg of Tapioca)
      315ml coconut milk
      125g brown sugar (please add more if you like sweeter)
      3/4 tsp salt
      2 - 3 eggs (medium)
      2 1/2 tbsp tapioca flour
      22g butter, softened

      Please double check my calculation. I hope is correct. Happy baking.
      Cheers:)

      Delete
  2. AnonymousAugust 1, 2017 at 12:41 AM

    I have a small doubt only 17 gms of butter??

    ReplyDelete
    Replies
    1. Bake With PawsAugust 1, 2017 at 8:59 AM

      Hi there, Thank you for dropping by. Yes, it is correct. Actually, you can round up to 20g and it is not going to make a lot of difference. Thanks

      Delete
  3. UnknownNovember 3, 2017 at 11:06 PM

    Hi ...can I skip putting tapioca flour?

    ReplyDelete
    Replies
    1. Bake With PawsNovember 20, 2017 at 12:11 AM

      Hi Fanny,

      I am so sorry for late response. The tapioca flour is actually help to hold the ingredients together. It should work too without the tapioca flour.

      Thanks,
      Yeanley

      Delete
    2. TestJune 6, 2018 at 8:23 PM

      Can I substitute tapioca flour with cornflor ??

      Delete
    3. Bake With PawsJune 10, 2018 at 10:35 AM

      Hi there,

      Thanking for dropping by. I never tried with cornflour. But, I think should work the same.

      Cheers:)

      Delete
  4. UnknownNovember 3, 2017 at 11:07 PM

    Hi ....can i skip putting tapioca flour?

    ReplyDelete

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