Kuih Bingka Ubi (Baked Cassava/Tapioca Cake)

I am not a huge fan of sweet food but I like cooking or baking them. When we first moved here, its not easy to find a lot of food that we used to eat back home. Over time it gets better but sometimes it can be costly and the taste may not suite our taste buds. Luckily with internet, I get to learn to cook a lot of food that we enjoyed from other people's sharing be it in Facebook or YouTube. 

Kuih bingka ubi is one of my hubby's favorite kuih. Previously it was hard find fresh ubi kayu/cassava, the main ingredient for bingka ubi here in Melbourne. Then a friend told me a couple of years ago that its ok to use frozen grated cassava. That means it so much more convenient! 

Over the past 2 years I have experimented with a few recipes but most uses desiccated coconut. Then stumbled onto this recipe shared by Shiokman Eddie. I like its texture as it is not as hard as those that have desiccated coconut in the mix. 

Ingredients

1kg       Grated cassava/tapioca or 2 packets of frozen cassava (500g each)

180g     Sugar
350g     Coconut milk
¼ tsp    Salt
2           Eggs
20g       Butter at room temperature

Methods

1. In a bowl add sugar to the grated cassava/tapioca and mix them up till combined.
2. Add in coconut milk, salt and the eggs.
3. Mix all the ingredients thoroughly.
4. Add in the soften butter at room temperature and mix well.
5. Line a 10" square tin or a smaller tin (I used 7") if you want a taller kuih with baking paper, line the bottom with a piece of banana leaf and slowly pour in the mixture.
6. Spread the mixture evenly with a spatula.
7. Bake in a preheated oven at 160°C for 1 to 1½  to 2 hours.
8. Do check after 1 hour into baking.Continue to bake till the surface is crispy golden brown and when skewer comes out clean.
9. Remove kueh from baking tin and set aside to cool on a wire rack.
10. Use a plastic knife or oiled knife to cut.