Kuih Bingka Ubi or Baked Cassava Cake is about as simple a Malay kuih as you can make, and the bonus is that it’s gluten-free. If you’re based in Sydney, you should be able to find grated cassava easily in the freezer section of Indian and well-stocked Asian grocery stores – it’s a definite timesaver.
BTW I know I’ve posted this recipe on this website previously; this version is based on baking it in an oven as opposed to an air-fryer. I’ve also made some tweaks based on the recipe posted in Malay (that’s why it pays to be multi-lingual, folks) at Resepi Bonda.
Cassava Cake (Kuih Bingka Ubi)
INGREDIENTS:
- 4 cups grated cassava
- 1 ½ cups coconut cream
- 2 eggs
- 1 cup sugar
- 1 tsp salt
- 1 Tbsp butter, cut into small pieces
METHOD:
- Combine all ingredients except butter, and pour into a greased 8-inch baking tray.
- Dot the surface of the cake with butter.
- Bake for 60 minutes at 200°C or until done.
- Allow to cool before cutting into slices to serve.
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