Bingka Ubi Kayu (Baked Cassava Cake)
Bingka Ubi Kayu is a traditional Malaysian baked cake made from grated cassava, coconut milk, and sugar. This egg-free version offers a rich and chewy texture.
Ingredients
- 3 cups Grated cassava
- 1.5 cups Coconut milk
- 1 cup Sugar
- 1/4 teaspoon Pinch of salt
- 2 leaves Pandan leaves
Instructions
- 1Preheat your oven to 350°F (175°C). Take a 9x9 inch baking pan and grease it, then dust it lightly with a compliant flour substitute or oil.
- 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.
- 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.
- 4Pour the entire mixture into the prepared 9x9 inch baking pan, spreading it out evenly.
- 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.
- 6Allow the Bingka Ubi Kayu to cool completely in the pan before you slice it into pieces and serve. This helps it set properly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.