Baked Tapioca Cake (Kuih Bingka Ubi)

Baked Tapioca Cake (Kuih Bingka Ubi)

INGREDIENTS (make one 8 inches round pan):
1. 1kg shredded fresh tapioca
2. 400ml coconut cream
3. 135g sugar
4. 3 pandan leaves (tear thinly and tie into a knot)
5. 2 large eggs
6. 25g butter (melted)
OPTIONAL: banana leave to line the baking pan
METHODS:
1. In a pot, place the coconut cream, pandan leaves and sugar.
2. Simmer them over low heat, stirring occasionally to dissolve the sugar.
3. Set it aside to cool down to room temperature. Remove the pandan leaves.
4. When the coconut cream mixture cool down, add in grated tapioca, egg and butter. Mix well.
5. Pour them into a baking pan that is lined with banana leaves. If not using banana leaves, grease the baking pan with melted butter.
5. Preheat oven to 190 degree Celcius.
6. Bake for 1 hour and 30 minutes or when the top turn golden brown colour.
7. Remove from oven and let the cake cool down before cutting them.
8. Enjoy!

PHOTOS (for illustration only):

Melt the sugar in coconut cream over low heat.
This is how fine you should grate your tapioca
Place the tapioca mix into baking pan lined with banana leaves
When the top turn golden brown, remove from oven and let it cool down
Let it cool down before cutting. Inside should be slightly moist.

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