Foodie

Friday, May 13, 2005

Kuih Bingka Ubi

  • Baked Tapioca Cake is very easy to bake and it is not so laborious when you are baking it here in Aurora, Colorado as grated tapioca is available frozen and coconut cream comes in a can.
    Image hosted by Photobucket.com

    Ingredients:

  • 1 lb grated tapioca(casava)
  • 1 cup sugar
  • 1 cup coconut cream and 1 tbsp for glazing
  • 1 stick (4 ozs) butter
  • 2 large eggs
  • 1/4 tsp salt

Method:

  1. Grease a 6" x 6" square tin.
  2. Preheat oven at 375 F
  3. Mix all the ingredients in a large glass bowl and microwave on high 1 minute at a time until mixture is thick.
  4. Pour into greased tin and bake for 30 minutes.
  5. Glaze the top with 1 tbsp of coconut cream and broil/grill until brown.
  6. Cool before cutting into pieces.

59 comments:

Anonymous said...

Hi! I tried your recipe for Kuih Bingka Ubi a few weeks ago. It turned out very nice, smooth and tasty. Thanks for the recipe.

Regards

EJS

Flo0Ky`ala* FriBBLe said...

I tried a new dessert at my favorite buffet called tapioca taro cake. I wanted to find a recipe for it and came upon your recipe blog.

My mouth is watering at the dishes you have posted. I am looking forward to trying them.

I am really in awe of your talent!!!

Flo0Ky`ala* FriBBLe

lilyng said...

floOky ala' fribble

did you find the recipe you wanted? it looked like some vietnamese or thai dessert. if you get hold of it, pass it on. if you could describe how it is, maybe i could get friends in the forums to help.

in fact you could steam grated tapioca with just sugar and coconut milk added. it could be in a baking tray or wrap in samll portions with banana leaves and then steam. I can go on and on with more and more recipes. if only i have the time at the moment to make them so that i can post them in my blog

Anonymous said...

I tried your recipe for kuih bingka ubi.The texture is smooth but it is too oily and soft.The taste and smell turned out very good though.Can you please comment.

Regards
Betsy

lilyng said...

betsy

did you use frozen grated cassava or you grated fresh cassava? you should have drained and then weigh 1 lb of pulp. if not drained, the liquid is too much and that is why the cake is soft.

if you had used fresh squeezed coconut, the fat content is higher and this contribute to the oiliness.

over baking too will turn coconut milk to fat.

Anonymous said...

Hi Lilyng

This is betsy again.I tried your recipe again and this time it turned out very good.many thanks for your tips.

regards

Anonymous said...

Hi Lily,

what a great blog you have! i just wanna ask where do you get the frozen grated cassava/tapioca?

JJ

lilyng said...

jj

if you are in the united states, all asian grocery stores have the frozen grated cassava in the freezers.

Patricia Lee-Chin said...

Hi Lily,

I am so happy to have found your website! You've made my day! I just made the Kuih Bingka. Other then being a little too oily, it turned out great. Can't wait to share them with my Friends - especially, those from M'sia.

Thank you so much for sharing!!!

Tricia from Toronto

p/s: Will be trying the 'real thing' this Nov!!! Yippeeeee!!!

lilyng said...

tricia

the real thing might not be as good as what you have made and good kuihs are hard to get and they are expensive

Tricia Lee-Chin said...

Due to popular demand, I made more today. I found out, why mine was oily yesterday ... I misread the scale ... added too much!!!

Today's batch came out prefect!!!

BTW, Lily do you know how to make 'Lai Wong Har'?

Thanks again for sharing your recipes!!!

Tricia

lilyng said...

tricia

i will be posting my version of lai wong har soon

glad your friends like the no fail kuih bingka ubi

Anonymous said...

Hi Lily,

I came across your website as I have been trying to make Ubi Bingka for ages. Can never get it as good as how the Malays' baked theirs. When you mentioned on your site microwave for a minute till mixture thickened, how thick as some of the mixture turned to steamed cake form. Is that too long in the microwave? What I did was a bigger batch as there are 10 in my family. Please advise what went wrong.

Thanks,
Lily

Anonymous said...

Hi Lily,

I tried your Kuih Bingka Ubi recipe yesterday. Intended to share it with my friends but ended up eating the whole kuih by myself!!

Thank you for sharing the wonderful, wonderful recipes. They are so good and easy to follow. Definitely helps to reduce my homesick! (^_^)

Regards,
Clarice (Switzerland)

Anonymous said...

Hi! I wonder where I can find grated tapioca in Sydney. I envy all that were successful in making your delicious Kuih Bingka Ubi and I can't wait to try myself.

Regards KB (S'pore)

Anonymous said...

Can i just confirm - we do NOT need to drain the frozen grated coconut?

Melissa, Perth

lilyng said...

melissa

do you mean frozen grated casava as there is no frozen grated coconut in the recipe.

no, you do not need to drain the frozen grated casava.

Anonymous said...

Oops! I meant cassava - this is wht happens when one surfs on the net till the wee hours! Thks for such a swift repy, Lily. I just bought a packet of frozen cassava this morning and will be making this recipe this afternoon for supper tonight. Cant wait to try this kuih!

Melissa, Perth

Anonymous said...

Hi Lily, i tried both ur recipe and Ooi's ( the link below ur recipe ). May I ask why there is a kinda soft, rubbery gooey layer at the bottom of the kuih bingka. Otherwise, the top 3/4 part of the kuih - taste n texture was great.
I used coconut milk, the 1 st time n thought mebbe i also didnt bake long enough. So, my 2nd try - i used coconut cream, cooked on the shelf lower than the middle shelf n baked a longer time. But oh dear, same thing happened. So, im really at a lost as to where else i could have gone wrong. Please advise.

Melissa, Perth

lilyng said...

melissa

i can only presume that your bingka is not fully cooked yet. Try to use a larger pan so that the cake is thinner in height and cook faster or you would have to cook longer.

Anonymous said...

Lily,
I tried your kuih bingka today.. it was perfect. I've been thinking about this kuih for many years. Didn't even know what it was called till i saw your website. Thanks.

Siew Gin

Corey said...

Hi Lily,

if i do not want to microwave the ingredients before baking, can i cook on the stove top? if so, roughly how long do i have to cook it and at what kind of heat before it is considered "thick"?

thanks.

Corey

lilyng said...

corey

could you please mention the recipe the next time you post a comment cos it took me awhile to find which recipe you were talking about.

yes, you can cook over the stovetop on low heat - medium low and cook until mixture thickens but still runny.

Jassu said...

Lily,

Thanks for the receipe, but the kuih went really oily and very soft. Please advise.

Thanks!

lilyng said...

jassu

if the cake is too oily, you could have overbaked and if too soft, it means that you did not squeeze the water out of the grated cassava. i did not specify squeezing cos the grated frozen cassava is quite dry. if you grate your own fresh cassava, it has to be squeezed to remove the water. a word of caution, do remove the root/stem in the middle of cassava as this is bitter

R said...

Lily,
Thank you so much for posting this lovely Kuih Bingka Ubi recipe. I tried making it today and it turned out a little soft and oily. I took coconut cream to mean the coagulated goodness when I open a can of coconut milk. Is that accurate? Or, should I stir and use a more dilute coconut milk?

Rowena

lilyng said...

r

i think Jassu and you had the same problem and my answer is above your comment.

R said...

Thank you, Lily. I used grated cassava but I'll try and squeeze it drier.

Merakemas said...

Hayoooo Lily.... I have tried your Bingka Ubi a.... It's test so good. I ask my husband to bring some to his office and let all the friends rasa.... Woooo... everybody really enjoy it so much..... I broiled not only at the surface but also at the bottom. Some of it I cut and put to broiled. Just to make sure all the suface become very crunchy..... Thanks alot for your wonderful blog.....

Anonymous said...

Hi Lily, I came across your blog and the kuih Bingku Ubi and can't wait to try! I have bought a packet of frozen cassava from chinese grocery but it says crushed cassava instead of grated. is that ok to use? Also, is it necessary to broil the cake? If i have an oven which has both bottom and top filament, could i use the top filament to "broil" it? Appreciate your comments and thanks in advance for your help :)

lilyng said...

anonymous

feel the texture of the crushed casava. if it too rough, give it a buzz or two in the blender/food processor together with all the other ingredients.

yes, use the top element to broil. broiling gives the cake the extra crispy and fragrant topping

Anonymous said...

Thank you Lily. I tried it and it turned out very nice! Thank you for sharing your recipe, it is very motivating and inspiring! The texture is very smooth, i think maybe the crush cassava is even finer than the grated one. Anyway i will buy the grated cassava one day and bake and see the difference. Have a nice day.

Anonymous said...

Hi lily,

I would like to make the kuih bingka ubi, but before that i would like to know was is the different of coconut milk and coconut cream. If I use coconut cream the cream is coagulated and transparent brown. How many 1b cassava means?

Hope to get your reply soon.

Have a good day!

Sally, germany

lilyng said...

sally

here in the states, i have noticed that it is just a term used, milk or cream is the same only the saturated fat content differs. if you like creamy, look for the higher saturated fat content.

the frozen grated casava is sold here is at 1 pound in weight and if you have to grate the casava, then you would have to let it drain and then measure 1 pound.

R said...

Success!! Your recipe worked very well, Lily. I cooked the cassava on the stovetop (I'm horrible with the microwave) before baking and the texture was just right this time. Thank you!!

- R

Anonymous said...

Hi Lily,

For the Kuih Bingka Ubi, after mixing all the ingredients, why do you have to microwave it? Can you bake it immediately after mixing it?

Also what's the texture of it like after baking? Is it very chewy?

Thanks,
Luv to Bake.

lilyng said...

luv to bake

the cake is buttery and very soft.

the purpose of cooking the batter is to give baking a head start.

Anonymous said...

Hi, We tried this recipe. It was so easy to follow and the cake was absolutely delicious. Thank you soooooo much. Jennifer.

R said...

Success! Thank you so much for this wonderful recipe. I'm impatient and a disaster when it comes to the microwave oven. So I stirred the mixture in a pot over medium-low heat before baking. Previously, I didn't microwave the mixture enough, which was why the kuih turned out oily.

Rowena

lilyng said...

rowena

good job.

i will be posting another kuih bingka ubi which is not so oily.

look out for it

Anonymous said...

Hi Lily
I used your 1st Kuih Bingka recipe and after reading the various comments left by others who have tried the recipe, I decided to adjust the amounts as follows:- use only about 1 tablespoon of butter, reduce sugar to only 1/2 cup, add 1/2 cup dessicated coconut to recipe to absorb some of the moisture so that kuih is not too soft. The result was a delicious kuih that cuts very well even though it was still slightly warm. Hubby mistakenly bought whole frozen cassava for me so I had the extra step of grating it using a coarse grater so my kuih had some cassava texture as well. Next time, I will use the grated frozen cassava to get a smoother texture. As we are not keen on super sweet stuff, the reduced sugar amount was just nice for this recipe. Thanks for a simple and lovely recipe, it is a keeper.

SF

lilyng said...

sf

good that this is a keeper for you.

this kuih is supposed to be rich, sweet and smooth and eaten at room temp. of which the kuih will be firm enough.

twc said...

Auntie Lily ,
Thank you for sharing ! i just made this kuih bingka.and it is excellante !! Thank you for sharing all the great recipes !!

Tong Wooi
Minneapolis
MN

sandrine said...

Auntie Lily,
Thanks for your no fail kuih bingka ubi recipe. I made it this weekend and brought it to a party. It was really good. Couple friends wanted the recipe as well.

-Sandrine

Anonymous said...

Hi Lily, I just want to express my appreciation for all the works and thoughts that you have done. Thanks to people like you, the gastronomy of our own cuisine is continuing. I cannot call myself a foodie but I love and respect my food and to me you are preserving this identity of us and it's just so so important. God bless you many many Lily!

SL Ting

lilyng said...

SL Ting

i got up this morning with the first frost of the season, which means cold but this comment changed my spirit. SL, you are very kind, thank you for making me feel good on this cold day

Anonymous said...

Hi Lily, just want to thank you for posting this easy to make recipe. bingka ubi is one of my favourite and i never knew that it was so easy to make. the first time i grated the casava too coarsely and it came out loose, i tried it again today by blending the casava instead. it turn out perfect, just like the one you buy from pasar malam. thanks again for this great recipe. May

Sabrina said...

Hi Lily, I have tried your kuih bingka ubi recipe and it was FANTASTIC!!! In fact, it tasted better than the one bought from pasar malam. I've always love the kuih but can't get it where I live. Now, whenever I have the craving, I can just whip up a batch. Thank you so much!!! Do you by any chance have the jagung kuih recipe???

lilyng said...

sabrina

i hope this is the recipe you are looking for http://lilyng2000.blogspot.com/2008/09/fresh-sweet-corn-pudding.html

Liz Tarquin said...

Hi Lily - I much admire your sight, and it's become my definitely authority on Asian food. Since moving to NZ from Wash DC and having had the opportunity to travel to Singapore, we're now hooked on Singapore and Malaysian food. My husband is a Bingka Ubi fan, and yours is the definitive recipe. I personally can't wait to crack the Chee Che Fun recipe - with your help!

carole said...

hi lily, i don't have a microwave, so will have to cook on in a pot, how long do i need to do it for and till what type of consistency ? and when you say grated tapioca, if i managed to get fresh tapioca do i just grate it using a grater? how fine must it be?

many thanks
carole

lilyng said...

carole

if you have fresh cassava, split it and remove the stem that is in the middle, cut it into tiny pieces and put in the food processor or blend together with the coconut milk and sugar and blend until fine. put it into a saucepan and add in the rest of the ingredients, stir to combine and cook over low heat until it thickens. pour into greased cake pan and bake

Anonymous said...

Hi Lily,
Thank you for sharing this recipe! I just baked a delicious kuih bingka this evening. I used fresh cassava. Since I watch my fat intake these days, I used half the butter recommended and a little less than a cup's coconut cream. I ran out of white sugar, so I used brown sugar instead. The next time I try this recipe, I'll probably reduce the coconut cream a little more for less guilt eating. :) Overall, I'm happy that even by changing the fat content, my kuih bingka tastes great.

Kate

Anonymous said...

hi lily

i wass just wondering if i were to use an 8" pan - how do i adjust the amt of ingredients...i'm in canada and i can't seem to find a
6" square pan for the life of me!
:( help!

thanks!

rendy

lilyng said...

rendy

for 8 inch square pan use double the recipe

Chrissy said...

Hi there, this might be a silly question but can I use tapioca flour instead? or will it not work? I bought the flour and then realised my mistake!!

lilyng said...

chrissy

no, there is no sub or replacement for tapioca root/cassava/yucca in this recipe.

Anonymous said...

Hi Lily,made your tapioca cake and it turned out awesome. Thanks for sharing.....will try others.

Anonymous said...

Dear Lily,

I tried this recipe and your angku they both turned out well.

You have a great blog!Thanks for sharing.

Stephy from KL
(p/s: haven't got the courage to try your oyster sauce pau yet.)

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