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Ingredients
- Yield 20-24 pieces
600 g tapioca (after peeling and grating)
200 ml thick coconut milk
100 g pale brown sugar
2 tbsp unsalted butter (melted)
1 tbsp tapioca flour
1 egg
½ tsp salt
Kueh Bingka
Feeling peckish for a mid-afternoon sweet treat? This much-loved baked tapioca cake is distinct in its flavour and crumb, and tapioca or cassava flour provides the soft, gooey texture that we all love in traditional Peranakan goodies. Coconut milk gives this dessert a touch of creaminess too. A buttery ‘crust’ is what tops off the perfect Kueh Bingka, so don’t take it out of the oven until it’s forms an even caramelised top!
- Easy
- 15 min
- 70 min
- 15 min
- 3 steps
- 7 Ingredients
- Easy
- 3 steps
- 7 Ingredients
- 15 min
- 70 min
- 15 min
Instructions
-
Preparethe Tin & Preheat the Oven
- First, line a 5-inch tin withbaking paper or banana leavesand brush with softened butter.
- Trim the banana leaves to 2.5 inches up the sides.
- Preheat your oven to 190°c
| Make sure to trim the banana leaves, as if the border is higher than the batter it will burn.
-
Prepare the tapioca
- Peel the tapioca with a sharp knife, then split lengthwise and remove the hard inner core.
- Use the finest part of a box grater and grate into fine shreds. You may also use a food processor for this.
- Put the tapioca in a large bowl, then gradually add all the dry ingredients, followed by the wet (including the remaining butter), stirring well in between.
-
Bake
- Pour the batter into the prepared tinand bake in the preheated oven for 70 minutes until fragrant, and the crust is golden.
- Allow to cool completely before unmolding and cutting.
| If you like your Bingka with a crispier top, increase the heat to 210°Cfor the last 10 minutes.
Plate and Serve!
Allow to cool completely before unmoldingand cutting.
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