Bingka Ubi Kayu (Baked Cassava Cake)

Ingredients

• 3 cups Grated cassava
• 1.5 cups Coconut milk
• 1 cup Sugar
• 1/4 teaspoon Pinch of salt
• 2 leaves Pandan leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take a 22.86 × 22.86 cm baking pan and grease it, then dust it lightly with a compliant flour substitute or oil.
2. 2In a large bowl, combine the 3 cups of grated cassava, 1.5 cups of coconut milk, 1 cup of sugar, and the 1/4 teaspoon pinch of salt.
3. 3Mix these ingredients together thoroughly until everything is evenly combined. If you are using the 2 leaves of pandan leaves, add them now for extra fragrance.
4. 4Pour the entire mixture into the prepared 22.86 × 22.86 cm baking pan, spreading it out evenly.
5. 5Bake for 50 to 60 minutes. The Bingka Ubi Kayu is ready when the top is golden brown and the cake feels firm to the touch.
6. 6Allow the Bingka Ubi Kayu to cool completely in the pan before you slice it into pieces and serve. This helps it set properly.

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