Bingka Ubi Kayu (Baked Tapioca Cake)
A rich and creamy Malaysian baked cake made primarily from tapioca and coconut milk, making it naturally soy-free. It has a delightful custardy texture and a caramelized top.
Ingredients
- 500 g Tapioca, grated
- 2 cans Coconut Milk
- 1 cup Sugar
- 2 number Egg
- 2 pieces Pandan Leaves
- 1/4 tsp Salt
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, combine the 500 g of grated tapioca, 2 cans of coconut milk, 1 cup of sugar, 2 eggs, 1/4 tsp of salt, and 2 pieces of pandan leaves. Mix thoroughly until all ingredients are well combined.
- 3Carefully pour the tapioca mixture into a baking dish.
- 4Bake for 50 to 60 minutes at 350°F (175°C). The cake is done when it is set in the center and the top has turned a golden brown color.
- 5Once baked, remove the cake from the oven and let it cool completely in the baking dish before cutting and serving. Cooling ensures the cake sets properly and achieves its desired custardy texture.
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.
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