Tapioca Cake (Kuih Bingka Ubi)

  • 1kg of grated tapioca, can use either the whitish or yellowish tapioca. Fresh or frozen
  • 200 gm of thick coconut milk, 
  • 220 gm of sugar
  • 90 gm tapioca flour
  • 2 tbsp of plain flour
  • 2 eggs, lightly beaten
  • 80 gm of melted butter

  1. Mix all the ingredients in a bowl and mix with your hands. Add a little water to the mixture if it's too dry or stiff.
  2. Pour the batter into a cake tin and steam the contents for 35 to 45 minutes. You may also bake the cake for 30 minutes at 190ºC(375F)
  3. If steamed you may notice moisture on the surface of the cake when first cooked. This will resorb as it cools so don't tip this off.
  4. The baked cake allows for coating the top with a brush of melted butter and a shake of sugar and cinnamon while still hot or for the last 2 minutes of cooking.

White tapioca has a slightly bitter tasting content. This can be removed by squeezing the grated tapioca juice into a bowl and allowing the insoluble starch to settle. When settled, measure the liquid and replace this amount with fresh water. Discard the liquid measured but keep the starch precipitate and mix this back in with the rest of the content. Yellow tapioca doesn't suffer this drawback.