Bingka Ubi Kayu (Baked Tapioca Cake)

Name: Bingka Ubi Kayu (Baked Tapioca Cake)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Ingredients: 500 g Tapioca, grated; 2 cans Coconut Milk; 1 cup Sugar; 2 number Egg; 2 pieces Pandan Leaves; 1/4 tsp Salt

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.

80m8 servings

Contains eggSOY-free

300 cal|4g protein|45g carbs|12g fat|2g fiber

Ingredients

500 g Tapioca, grated
2 cans Coconut Milk
1 cup Sugar
2 number Egg
2 pieces Pandan Leaves
1/4 tsp Salt

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

Instructions

1Preheat your oven to 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 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.

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