Baked Cassava or Tapioca Cake
Bingka Ubi Kayu, also known as Baked Cassava Cake, is a traditional Southeast Asian dessert celebrated for its rich, creamy texture and subtly sweet flavor. This recipe combines grated cassava with coconut milk, sugar, and a hint of custard powder for an extra layer of richness. Perfect for those looking...
Ingredients
- 1000gcassava paste
- 220gCaster Sugar
- 1tspSalt
- 1tbspTapioca Flour
- 1tbspcustard Powder (Optional)
- 2beaten eggs
- 40gmelted butter
- 270gCoconut Milk
Nutrition (per serving)
Calories
254.1kcal (12.7%)
Protein
1.9g (3.7%)
Carbs
37.2g (13.52%)
Sugars
28.6g (57.16%)
Healthy Fat
2.3g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
How to make Baked Cassava or Tapioca Cake
Shred the cassava with a box grater or cut it into small chunks and blend with a Thermomix, food processor, or blender until fine.
Strain the cassava paste to remove the excess liquid.
Combine shredded cassava or cassava paste with sugar, salt, tapioca flour, custard powder, beaten eggs, melted butter, and coconut milk. Stir until smooth.
Line a 7” square baking tin with grease-proof paper. Pour the batter into the baking tin and spread the top evenly with a spatula.
Bake in a preheated oven at 200°C for one hour. Rotate the baking tin and adjust the temperature to 230°C and continue baking for 15 to 20 minutes, or until the top is slightly burnt.
Remove from the oven and let it cool completely. When ready to cut, use an oiled knife or plastic knife to prevent sticking.
Nutrition (per serving)
Nutrition (per serving)
Calories
254.1kcal (12.7%)
Protein
1.9g (3.7%)
Carbs
37.2g (13.52%)
Sugars
28.6g (57.16%)
Healthy Fat
2.3g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a richer flavor, use full-fat coconut milk.
If you don't have custard powder, you can omit it or substitute it with a teaspoon of vanilla extract.
To prevent sticking, ensure the baking tin is well-lined with parchment paper.
FAQS
Can I use frozen cassava for this recipe?
Yes, you can use frozen cassava. Thaw it completely and drain any excess liquid before using.
How do I know when the cake is done?
The cake is done when the top is golden brown and slightly burnt. A toothpick inserted into the center should come out clean.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Store it in the refrigerator for up to 3 days.
What is the best way to cut the cake?
Use an oiled knife or a plastic knife to prevent the cake from sticking. Cut it into squares or desired shapes.
Can I reduce the amount of sugar in this recipe?
Yes, you can reduce the sugar according to your preference. Start with a smaller amount and adjust to taste.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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