Bingka Ubi Kayu (Baked Tapioca Cake)

Ingredients

• about 910 g Tapioca
• 2 cup Coconut Milk
• 1 cup Sugar
• 3 leaves Pandan Leaves
• 0.5 tsp Salt

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

Instructions

1. 1Preheat your oven to 175°C. Tie the 3 pandan leaves into a knot.
2. 2In a large mixing bowl, combine the about 910 g of tapioca, 2 cups of coconut milk, 1 cup of sugar, and 0.5 tsp of salt. Add the knotted 3 pandan leaves to the bowl.
3. 3Stir all the ingredients thoroughly until the sugar is dissolved and everything is evenly combined into a smooth batter.
4. 4Pour the entire mixture into a baking dish. Carefully place the baking dish into the preheated oven and bake for 50 to 60 minutes.
5. 5The cake is done when its top is golden brown and the center appears set and firm when gently jiggled.
6. 6Remove the baking dish from the oven and allow the cake to cool completely at room temperature before attempting to cut it. Cooling ensures the cake sets properly and is easier to slice.
7. 7Once completely cooled, cut the cake into 5.08 cm squares. Serve the Bingka Ubi Kayu at room temperature or chilled.

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