Inspired by the traditional Kue Bingka Ubi, I added pumpkin and grated coconut in the recipe and the result is so good and it’s naturally gluten-free too.
The mention of kue bingka will transport me back to childhood. It’s absolutely one of my favorite kue. Kue means cake in Indonesia. It’s not the cake with frosting and cream that you have in mind, mostly are steamed, but some are baked like this kue bingka. Traditionally kue bingka is made with cassava/tapioca.
Kue bingka is rich in taste and I LOOOVEEEEE (if it’s not too exaggerating!) the “bouncy” texture that cassava gives! and yes you guessed it, there’s coconut milk in it! See…Southeast Asian food is not complicated, just make sure you have coconut milk and you are good to go 😉
Pumpkin is abundant now, isn’t it? One of the reasons I love Fall. I thought I would make more things with pumpkin and why not bingka labu Kuning. Labu kuning usually refers to pumpkin in Indonesia. If we just mention labu, usually it refers to chayote, which usually used in savory dishes.
I’m still using some tapioca flour in this recipe because I love the texture it gives to the cake. I tried the recipe without any flour before and it came out like pudding instead. But, my husband said I should post that pudding recipe too because he said it was so delicious LOL! He said failed products that tasted good to him! Okay, back to bingka labu kuning, I’m glad the second time I tweaked the recipe, it turned out great! I added grated coconut in there too. You can see the white specks on the cake. That’s grated coconut!
I love to use banana leaves to line the baking dish to bake this bingka labu kuning because it imparts that nice aroma to the cake. It’s very common to see banana leaves are used to wrap ready-to-eat food in Indonesia, instead of using plastic or styrofoam containers. Mom said back in the old days, that’s all they had, leaves!
The rich, moist, and bouncy texture is what Southeast Asians love about kue bingka. This kue bingka labu kuning, like many kue, is perfect for dessert or snacks. My daughter is already asking me to repeat this again!
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- Cut the pumpkin into big chunks and then steam in the steamer until it is fork tender. Drain off any excess water and mash with fork while it's warm. Set aside
- Preheat oven to 350 F. In a large mixing bowl, add mashed pumpkin, tapioca flour, coconut, eggs, sugar ,coconut cream, and salt. Stir to mix everything. The batter will be thick
- If you have banana leaves, line the baking dish with banana leaves. Brush with some oil. Pour in the batter and use rubber spatula to evenly spread the batter and smooth the top. Bake in the oven for 50 minutes to 1 hour or until toothpick inserted into the middle comes out clean. The top of the cake will be golden brown
- The cake will appear to be still soft when you get it out of the oven. Let it cool down completely before cutting. It will firm up further when it has cooled down completely