Kuih Bingka Ubi Kayu
Also known simply as Kuih Bingka, this is the Cassava or Fresh Tapioca Cake. The Malay name for cassava is ‘ubi kayu’ which literally translates as ‘woody yam’ and it is one of the major root crops in tropical countries, from South East Asia to Africa, and from the South Pacific Islands to South America, where it is also known as juca or yucca. In South East Asia, we usually use cassava in sweets or desserts, whereas in other tropical countries, it is mainly used as a staple.
By the way, to avoid confusion, it is generally accepted that ‘cassava’ is usually the term applied to the fresh tubers, and ‘tapioca’ the name given to its starch and other processed products. There are two main varieties of cassava being grown commercially, the bitter cassava which is used mainly by processing industries to produce starch and its other associated products due to its higher starch content; and the sweet cassava which is preferred for food for its taste and dough forming ability – it also ‘pounds’ well. But a word of caution, cassavas need to be cooked completely before consumption as cassava tubers contain linamarin (a toxicity) which can be removed by thorough cooking.
Kuih Bingka is one of the few baked kuihs of South East Asia as most kuihs are steamed rather than baked – oven being a western introduction to the east! It is also one of the simplest kuih to make as you only need to mix all ingredients together and bake to get the delicious result. The cake is glutinous and dense, but soft in texture and it is also enticingly golden in colour, another favourite snacks for the festive seasons!
[Ingredients]
500g grated cassava
250ml (1 cup) thick coconut milk
1 egg, lightly beaten
250ml (1 cup) sweetened condensed milk
60g butter, melted
1/4 teaspoon salt
1 teaspoon vanilla essence
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 20cm round or square cake tin, line bottom with banana leaf or baking paper. If using banana leaf, rinse clean then soften the leaf by holding it over a flame or pouring boiling water on it, then cut to fit the tin. If using baking paper to line the tin, grease the paper also and dust with plain flour to prevent cake from sticking.
2. Mix all ingredients together. Pour into prepared tin.
3. Bake 60 - 70 minutes or until the top is lightly browned. Cool.
[Tips]
1. When buying fresh cassava tuber, make sure it feels firm and have no soft spots; and the exposed parts should be white and not mouldy or have black spots. Any tubers that smell strongly of almonds should be avoided as they may be poisonous.
2. To peel cassava, scrub it clean and cut into short sections first. Then with a knife cut through and discard the thin papery brown layer as well as the fleshier pinkish layer. When grating, take care not to grate in the thin hard woody core in the middle.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
By the way, to avoid confusion, it is generally accepted that ‘cassava’ is usually the term applied to the fresh tubers, and ‘tapioca’ the name given to its starch and other processed products. There are two main varieties of cassava being grown commercially, the bitter cassava which is used mainly by processing industries to produce starch and its other associated products due to its higher starch content; and the sweet cassava which is preferred for food for its taste and dough forming ability – it also ‘pounds’ well. But a word of caution, cassavas need to be cooked completely before consumption as cassava tubers contain linamarin (a toxicity) which can be removed by thorough cooking.
Kuih Bingka is one of the few baked kuihs of South East Asia as most kuihs are steamed rather than baked – oven being a western introduction to the east! It is also one of the simplest kuih to make as you only need to mix all ingredients together and bake to get the delicious result. The cake is glutinous and dense, but soft in texture and it is also enticingly golden in colour, another favourite snacks for the festive seasons!
[Ingredients]
500g grated cassava
250ml (1 cup) thick coconut milk
1 egg, lightly beaten
250ml (1 cup) sweetened condensed milk
60g butter, melted
1/4 teaspoon salt
1 teaspoon vanilla essence
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 20cm round or square cake tin, line bottom with banana leaf or baking paper. If using banana leaf, rinse clean then soften the leaf by holding it over a flame or pouring boiling water on it, then cut to fit the tin. If using baking paper to line the tin, grease the paper also and dust with plain flour to prevent cake from sticking.
2. Mix all ingredients together. Pour into prepared tin.
3. Bake 60 - 70 minutes or until the top is lightly browned. Cool.
[Tips]
1. When buying fresh cassava tuber, make sure it feels firm and have no soft spots; and the exposed parts should be white and not mouldy or have black spots. Any tubers that smell strongly of almonds should be avoided as they may be poisonous.
2. To peel cassava, scrub it clean and cut into short sections first. Then with a knife cut through and discard the thin papery brown layer as well as the fleshier pinkish layer. When grating, take care not to grate in the thin hard woody core in the middle.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Kuih-Muih, Teatime Treats
posted by SeaDragon @ 25.2.05
6 Comments:
法浪客: 看著這個chewy cake,竟讓我想念起黃金糕, 它的材料都不難找,週末把材料買齊了也來做做.
hi seadragon,
i have try your marble cake out and it was good....even better a day after....abt the bingka ubi do you have the brown colour version one...?
Anita
Sarah,
呵呵，黃金糕，記得妳已經掌握成功黃金糕了吧～我應該再來挑戰這糕點了，還是沒做成功過！前幾個星期在華人超市既然給我買到一包黃金糕的預拌粉，等等要來先試試這預拌粉看成品如何。
Hi Anita,
Glad to hear your success with the Marble Cake :)
Re the brown Bingka Ubi, I have never made this type, is it the one using brown or palm sugar? I think I may have a recipe for the palm sugar one, will dig through my file later.
Anita,
Here's the recipe for Palm Sugar Kuih Bingka from 'Singapore Ezine' - I have not tested it.
Palm Sugar Kuih BingkaIngredients:
800g grated cassava
1 cup thick coconut milk
1 cup Palm Sugar Syrup (see below)
Banana leaves or grease-proof paper
Palm Sugar Syrup:
500g palm sugar
1 cup water
Method:
1. Peel and rinse the cassava clean before grating, taking care to discard the woody core.
2. Measure out the grated tapioca to get 800g.
3. If using banana leaves, rinse the leaves then soften over a flame or pour boiling water on them.
4. Measure out the leaves and cut to fit the pan including the sides. Line a 20cm x 20cm (8-inch x 8-inch) square tin with the leaves or greaseproof paper.
5. If using greaseproof paper, cut out the paper to fit the pan, then grease the tin with some vegetable oil to stick the paper to the pan.
6. In a large bowl, mix together the coconut milk, palm sugar and grated cassava. Pour the mixture into the pan.
7. Bake for 1 hour in a 180°C oven on the top shelf or till cake shrinks from the side and the top is nicely browned.
Palm Sugar Syrup:
1. Put the palm sugar and water into a saucepan and melt the sugar over medium heat.
2. Cool the syrup then strain to remove any foreign matters. Bottle and refrigerate the syrup till required.
法浪客: 今天做了這個好吃的木薯糕,全家一致通過six thumbs up!!
Sarah,
我看到妳的木薯糕了～加了香蘭精碧綠的很別緻喔！呵呵，告訴妳哦，在馬來西亞有的人也會直接在這糕糊裡加上一些椰絲的～ :)
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