Almost everyone who have tried the Kuih Bingka Ubi recipe said it was easy to make and so good but some said that it was too rich. Here is another version which is less rich and just as delicious.
More Bingka recipes here
Kuih Bingka Ubi
Kuih Bengka Beras
Ingredients:
1 lb frozen grated cassava, thawed and well drained.
1 1/2 cups sugar
2 1/2 tbsp Tapioca Starch
1 can 400 ml coconut cream/milk(i like Savoy brand)
100 ml water
1 egg, lightly beaten
1 cup ground steamed mung bean
Method:
Grease an 8 inch square cake pan or grease and line cake pan with banana leaves, grease the leaves.
Stir the tapioca flour with 100 ml water, then add in all the ingredients into a large microwavable bowl. Stir to combine.
Microwave on high, one minute at a time until batter slightly thickens.
Pour into greased pan and bake in the oven at 375F for 30 - 40 minutes until a toothpick inserted into the center comes out clean.
Brush a little oil or coconut cream on the top of cake and broil/grill until evenly brown.
Remove from oven, and let cake cool completely on a cake rack.
To prepare ground steamed mung bean:
Dried mung beans expand to about three times their original volume during cooking, so if you need 1 cup cooked, start with 1/3 cup of raw dried beans.
Place 1/3 cup of raw dried mung beans in a bowl and add water to cover by 1 inch.
Let soak for 2 hours,or longer if you must.
Drain the beans and put them in the steamer that fits the pressure cooker. Put in a cereal bowl , then add in water to half way up the bowl and let the steamer sits on it. This is to ensure that the beans will not be cooking in the water.
Close the lid and pressurised for 10 minutes when the pressure has reached 15 lbs.
Open the lid only when there is no more pressure (in a hurry, run cold running water over the pressure cooker and wait for the pressure to be totally released).
Let the beans cool before processing in a food processor for a ground and fluffy consistency.
The ground beans are now ready to use.
Serves
Thursday, September 25, 2008
Cassava Cake/Kuih Bingka Ubi II
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9 comments:
hi lily,
may i know where to get frozen grated casava?
tks
purple
purple
i got the frozen cassava from the asian stores. they are in the freezer.
Hi Lily, Wondering if you have a recipe for Sago Cake. I recently saw a version of this in a Malaysian Restaurant in Australia.. looks like Kuih Talam, except the base is sago (so white) and the top is Taro (light purple).
Love your site and your recipes. Thanks for sharing.
Hi Lily
I just managed to find some frozen casava in the asian supermarket. Instead of baking the cake, is it possible to steam it? Please advise. I kind of recall steaming it back many many years ago when I was still in Malaysia. Just in case I recall it wrong. Thank you.
aishiang.
anonymous
i have made sago cake and there are many many versions.
you have given me a very good idea about the taro topping. will try it someday
aishiang
of course you can steam it but the top will be browned which is kind of an attractive and give the cake another level
Hi,
I love your blog. I'm trying to make this for my dad who bought me fresh ubi. Can I use those instead of the frozen ones :) Thanks
clarissa
absolutely.
remove the skin from the cassava, then soak in water for 1 hour to rid of toxic elements. Remove the center vein which is hard and woody.
Put cassava into food processor and blend fine. if using a blender, add in some water to fasilitate blending. Remove and pour into a sieve to drain all the water.
Measure the drained cassava as what is required in recipe.
if the cassava is still rough, mixture all the ingredients, then blend again - the finner the cassava, the smoother the cake.
good luck
Thanks, Lady!
Your kuih sends me back 50 years in time when I went round kampung selling them.
They're actually nutritious and good for growing up kids even now, compared to stuffs that kill you with diabetes from bakery shelves.
Yeah! Make more! Make much more and send them to the nearest orphanage. It'll be better food for them anytime.
Must find some this week! :))
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