Kuih Bingka (Cassava Cake)
Kuih Bingka (Cassava Cake)
Ingredients
- 1.5 kg ubi kayu, cassava
- 600 ml coconut milk
- 3/4 teaspoon turmeric powder, or yellow colouring
- 300 g granulated sugar
- 1 tablespoon cooking oil
- 2 teaspoons cooking oil
- 1 pinch salt
- 1 glass water, for blending cassava
Instructions
- 1
Cut the cassava into smaller segments. Peel off the skin from the cassava segments. Cut the peeled cassava into small, roughly 1-inch cubes.
⏱️ 10 min
- 2
Place the cut cassava pieces into a blender. Pour a glass of water into the blender with the cassava. Blend the cassava until it is fully dissolved and smooth.
⏱️ 5 min
- 3
Pour the blended cassava mixture through a fine-mesh sieve into a large metal bowl. This separates the solid cassava pulp from the liquid.
⏱️ 5 min
- 4
Let the liquid sit for approximately 40 minutes to allow the starch to settle at the bottom.
⏱️ 40 min
- 5
Carefully pour out the yellowish water from the top, leaving the white settled cassava starch (referred to as cassava flour) at the bottom of the bowl.
⏱️ 2 min
- 6
Scoop out the settled cassava starch and transfer it to a clean large metal mixing bowl. Add the blended cassava solids (from the sieve) back into the bowl with the settled starch.
⏱️ 3 min
- 7
Add 600 ml of coconut milk, 300 g of granulated sugar, 1 tablespoon + 2 teaspoons of cooking oil, 3/4 teaspoon of turmeric powder (or yellow colouring), and a pinch of salt to the cassava mixture. Mix all the ingredients thoroughly by hand until well combined and the mixture turns a pale yellow color.
⏱️ 5 min
- 8
Pour the mixed cassava batter into a 7-inch square baking tray. Gently shake the tray a bit to settle the batter firmly and evenly.
⏱️ 2 min
- 9
Preheat the oven to 190°C. Place the baking tray into the preheated oven and bake for 1 hour.
⏱️ 60 min•🌡️ 190
- 10
After 1 hour, remove the tray from the oven and brush the top surface of the Kuih Bingka with oil. Return the tray to the oven and bake for an additional 30 minutes, or until the top is golden and crisp.
⏱️ 30 min•🌡️ 190
- 11
Once baked, remove the Kuih Bingka from the oven and let it cool completely. Before slicing, oil your knife to prevent sticking. Slice the Kuih Bingka into desired pieces and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kuih Bingka (Cassava Cake)
- 1.5 kg ubi kayu, cassava
- 600 ml coconut milk
- 3/4 teaspoon turmeric powder, or yellow colouring
- 300 g granulated sugar
- 1 tablespoon cooking oil
- 2 teaspoons cooking oil
- 1 pinch salt
- 1 glass water, for blending cassava
Instructions
- 1
Cut the cassava into smaller segments. Peel off the skin from the cassava segments. Cut the peeled cassava into small, roughly 1-inch cubes.
⏱️ 10 min - 2
Place the cut cassava pieces into a blender. Pour a glass of water into the blender with the cassava. Blend the cassava until it is fully dissolved and smooth.
⏱️ 5 min - 3
Pour the blended cassava mixture through a fine-mesh sieve into a large metal bowl. This separates the solid cassava pulp from the liquid.
⏱️ 5 min - 4
Let the liquid sit for approximately 40 minutes to allow the starch to settle at the bottom.
⏱️ 40 min - 5
Carefully pour out the yellowish water from the top, leaving the white settled cassava starch (referred to as cassava flour) at the bottom of the bowl.
⏱️ 2 min - 6
Scoop out the settled cassava starch and transfer it to a clean large metal mixing bowl. Add the blended cassava solids (from the sieve) back into the bowl with the settled starch.
⏱️ 3 min - 7
Add 600 ml of coconut milk, 300 g of granulated sugar, 1 tablespoon + 2 teaspoons of cooking oil, 3/4 teaspoon of turmeric powder (or yellow colouring), and a pinch of salt to the cassava mixture. Mix all the ingredients thoroughly by hand until well combined and the mixture turns a pale yellow color.
⏱️ 5 min - 8
Pour the mixed cassava batter into a 7-inch square baking tray. Gently shake the tray a bit to settle the batter firmly and evenly.
⏱️ 2 min - 9
Preheat the oven to 190°C. Place the baking tray into the preheated oven and bake for 1 hour.
⏱️ 60 min•🌡️ 190 - 10
After 1 hour, remove the tray from the oven and brush the top surface of the Kuih Bingka with oil. Return the tray to the oven and bake for an additional 30 minutes, or until the top is golden and crisp.
⏱️ 30 min•🌡️ 190 - 11
Once baked, remove the Kuih Bingka from the oven and let it cool completely. Before slicing, oil your knife to prevent sticking. Slice the Kuih Bingka into desired pieces and serve.
⏱️ 5 min