Bingka Ubi Kayu (Baked Cassava Cake)- A traditional Indonesian cake made with grated cassava and coconut milk mixture are baked to give you a cake that is naturally gluten-free, not too sweet, soft and springy at the same time.
OMG! Yes…this bingka ubi kayu is like one of my most favorite cakes ever! I know I have lots of favorites, but this is TRULY one of my favorites after Candied Cassava with Coconut Milk! I love tapioca/cassava! I have like serious OD when it comes to cassava or what we call ubi kayu in Indonesian. I can eat steamed or fried cassava roots on its own dipped in a bit of salt! Yeah..that’s the kind of snack I grew up eating. Cassava and tapioca mean the same thing in case you are wondering and I’ll use them interchangeably in this post.
THIS BINGKA UBI KAYU RECIPE IS SIMPLIFIED
I said it’s simplified because the majority of the work in making this cake is preparing the cassava. Cassava has tough outer layer skin. Once you remove that, you need to grate the cassava into fine pieces. LOTS OF MUSCLE WORKS if you do it by hand. So, I use a store-bought frozen grated cassava! It’s a lifesaver! seriously lifesaver! It’s available at Asian grocery store in the freezer section.
WHAT IF I COULDN’T GET FROZEN GRATED CASSAVA?
Then use a blender 🙂 unless you really want to grate it manually. Here’s how to do it:
1. Cut the cassava into about 2-inch chunks
2. Place them in a blender (in batches, not all of them at once)
3. Add a bit water to get it going and blend until it turns into fine pieces
4. Once all of the cassava has been processed, squeeze the liquid out. AS MUCH AS YOU CAN. But save the liquid that you squeeze out
5. Let the liquid sit while you prepare other things. The starch will sink to the bottom. Carefully discard the liquid and add those starches into the cake batter later. This is important because the starch contributes to that springy texture
That’s pretty much the majority of the work lies if you use fresh cassava. The rest is pretty straightforward and it’s a cake that doesn’t require many skills (totally suits me!). Now the family finished this in one day! I baked a pretty small one though, which I regretted! My kids absolutely love this bingka ubi kayu.
Prepare the cake batter:
- Place water, sugar, and coconut oil in a small saucepan. Bring it to a boil and then lower the heat and cook until sugar is melted. Remove from the heat and let it cool down for about 5 minutes
- Meanwhile, place eggs in a mixing bowl and beat with a fork. Add in coconut cream, and vanilla extract and continue to beat until everything is well mixed
- Put the grated cassava in a large mixing bowl. Add in the water and sugar mixture. Carefully add in egg mixture and stir to combine. Preheat oven to 350 F
Bake the cake:
- I used a 8.5 x 7 inch baking dish. Oil the bottom and sides of the dish. Place a parchment paper covering the bottom and let it overhang at the sides (so you can lift it out easily later). Pour the batter in and smooth the top with rubber spatula the best you can. It won't be perfectly smooth. Place this inside the oven, 3rd rack from the top and let it bake for the next 45 minutes or until toothpick inserted into the middle of the cake comes out clean and the cake is no longer "jiggly" when you shake it
- Remove the cake from the oven and brush the top with cooking oil (neutral tasting)
Brown the top:
- Turn the broiler to low and put the cake back into the oven and let it brown. Do not walk away and let it brown until it has that nice golden brown. Remove from the oven completely and let it rest for 10 minutes
- Carefully remove from the baking dish to cooling rack and let it cool down completely before cutting. It may take about 1 hour or longer to cool down
- The cake can be stored at room temperature for 2-3 days if it's not too humid, otherwise, store in the refrigerator for up to 1 week and you can wrap them in a foil and reheat in the oven at 350 F for 10 minutes. I do not recommend freezing the cake