Most of the time when I prepare kuihs or cakes using tapioca, I will buy the ready grated tapioca from the wet market. But I stopped doing this when the vendor ceased selling it and I gave up making this kind of kuih eventhough, Kuih Bingka Ubi is one of my favourite Nyonya kuih. I loved the mild bitter taste and unique aroma of tapioca.
I have always thought that grating the tapioca is a very difficult task but I have managed to overcome this negative thought when I took the challenge to bake this kuih. Now, I am looking forward to try other types of tapioca kuih recipes that I have in hand.
This Kuih Bingka Ubi recipe is a keeper. It is not difficult at all to grate the tapioca and this kuih is awesome. Very, very nice though a bit on the sweet side but definitely can be overcome by reducing the sugar a little.
Do take a look at the pictures and you may agree that this kuih is good without tasting. That's my opinion, hahaha!
Here, I am sharing the original recipe and also the modified recipe. I have to modify the recipe as I could not obtain the 750 grams grated tapioca from the tapioca I bought [I bought about 820 gm tapioca, should have bought more]. I made up the portion with white grated coconut. Luckily, the kuih turned out perfect.
Recipe adapted from Yum Yum Magazine No. 95 with modifications
Modified Recipe
650 gm grated tapioca
100 gm grated white coconut
150 ml thick coconut milk
220 gm caster sugar
75 ml melted butter
2 eggs
1/2 tsp salt
1 7-inch square tin, lined and greased at the sides
Original Recipe
750 gm grated tapioca
180 ml thick coconut milk
270 gm caster sugar
75 ml melted butter
2 eggs
1/2 tsp salt
2 loaf tins [18cmx10cmx8cm]
- Combine all the ingredients until well mix and sugar dissolves.
- Pour into baking container and bake in a preheated oven at 180 degrees C for 45-60 minutes until cooked through [test with a skewer] and top is golden brown.
- Remove to cool in the pan before slicing to serve.
This post is linked to Cookbook Countdown Event #15 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays
Kimmy, your bingka ubi does look very moist and perfect! It is one of my favorite kuehs.
ReplyDeleteThis is one of my most favourite kuih! I totally love this kuih. The last time I made this kuih was years ago, and I grated the tapioca using the old fashioned steel grater with many sharp points at the surface! Wish I could have a few pieces of this kuih to enjoy! Yum!
ReplyDeleteHi Kimmy,
ReplyDeleteYour kuih looked so delicious I am so encouraged to attempt. May I know if you need to drain the grated tapioca?
Hi Phong Hong, love this kuih but I found it a bit too sweet. Can reduce the sugar to maybe 200-220 gm. My SIL said it is good.
ReplyDeleteHi Joyce, fully agree, kuih bingka ubi is awesome. I like the unique aroma and the slight bitter taste. If I have used 750 gm grated tapioca, I sure the aroma and flavour will be more intense. Next time, I'll make sure I buy more tapioca.
ReplyDeleteHi Regina, no need to drain because the grated tapioca is a thick paste, very creamy. Try to bake this without substituting with grated white coconut if you like a strong tapioca flavour and aroma.
ReplyDeleteOne of my favourite, so tempting.love it n well done.
ReplyDeleteHi, if you love cassava or tapioca. This is the best kuih to make either baked or steamed. It is so cheap and easy to prepare this kuih but out at the stall, it is so costly to buy these days.
ReplyDelete