Kuih Bingka Ubi

This is another Wendyywy’s kuih recipe that I baked for this month. I like about this kuih because of it chewy but still in soft texture. It may look like that very easy to make while you just combine everything in it then bake, however, when having to grate the cassava finely and squeezing the juice out, it may take a little effort for doing that :( 

900 gr grated White cassava /Tapioca/ Ubi kayu  **

200 ml Thick coconut milk
2 Eggs

250 ml Water
200 gr Sugar
40 gr Butter
Few pandan leaves

Few drops of yellow colouring

- Boil water, pandan leaves and sugar, melt in butter, leave it aside.
- Combine coconut milk with eggs.
- Combine grated cassava and starch water**, pour in the boiling sugar water, it should thicken slightly.
- Pour coconut egg mixture, add in yellow colouring, stir until well incorporated.
- Pour batter into a 8 inch round baking pan. Bake in a preheated oven at 170/180C for 1 hour ( I bake 1 hour 25 mins) or until golden brown.

** Bought around 1.2 kg white cassava, peel and grate it. Since it could be slightly bitter, squeeze out the juice with cloth into a cup and let the juice sit until can see the starch settles on the bottom. Measure the cassava water layer and replace it with clean water (you may omit this step if you buy yellow cassava).


  1. me too posted this kuih ..love that!

  2. Used to eat this when I was small, this is one of the very few types of kuih I love. Looks yummy!

  3. This is probably my most favorite kueh of all! But like you said, I hate doing the grating...so decided to forgo the idea of making it this time. :P Just drool on yours.....

  4. Your tapioca kueh is nicely baked. Yum!

  5. Hi DG. Today a friend in office asking me to bake tapioca kuih. This looks interesting. Will keep-in-view until ingredients & mood available...hehe.

  6. Lena,
    Saw yours, look really great :)

    Min & Vivian,
    Thanks for your nice words.

    LOL ... that's what I thought at first not difficult kuih to make, but no no .... on the grating LOL

    I'm sure you certainly bake better than mine :)

  7. Very nice. I also used to eat this too but havent eaten for a while.

  8. I like this kuih so much, look yummy and colour so nice!! thanks for sharing...

  9. looks very nice and smooth! Love it DG! I bought grated cassava but didn't have the time to make this in time for the Aspiring Baker's challenge! haha..

  10. Eileen@Hundred Eighty DegreesNovember 2, 2011 at 9:20 PM

    This looks nice and yummy!

  11. omg, i havent eaten this in years!!

  12. Oooh...love this. I was just thinking about it yesterday. I need to run to Asian shops to see if I can find tapioca. This is just so good for any time of the day.....mmmm. Thanks very much for sharing. Hope you have a great day. MaryMoh at http://www.keeplearningkeepsmiling.com

  13. mhh what a delicious cake, i love your blog

  14. I went for Valerie Kong's class for this and have not tried out the recipe yet.... yours look lovely!

  15. I like this kueh very much. Will out your recipe next round.

  16. This is one of my favourites but then never thought of making them as they're readily available. Also the grating of the tapioca, puts me off! Thumbs up to you!

  17. I just finished making this Kuih..... But I used frozen grated cassava instead of fresh. Can't wait for it to be cool enough for cutting. Thanks for posting the recipe.

  18. Connect with Life,
    Thanks for dropping by and hope that you like it as much as I do :)

  19. hi your kuih looks delicious. would love to try your recipe. Could you tell us why you drain the grated tapioca and then replaced it with plain water? Why drain it at all if you are going to put the water back in with the grated tapioca? thanks!

    1. Hi Floberita,

      Thanks for the compliment. The liquid of white cassava usually produce a bitter taste, therefore we replace it with plain water and mix back to the starch. You may omit this step if you will be able to buy yellow cassava. Happy baking! :)

  20. Hi DG, Your cheese chiffon cake looked yummy and well baked. I tried making it yesterday but was not successful, the cake sank. Do you know why?

    1. Hi Anon,

      I'm so sorry to hear that.
      Usually chiffon cake is sink, due to egg white underbeaten (not stiff enough) or left standing too long before folding. It could be also the cake batter under fold or underbaked.

      Don't give up, try again. I remembered the first time I beat the egg whites, cannot even beat till stiff :) Then I read somewhere some important point tips to beat the egg white:
      - make sure the bowl or the beater is clean from oil or water.
      - no egg yolk staint in egg white

      Here is the useful link regarding the chiffon tips & trouble :

      Happy Baking :)