Kuih Bingka Ubi Kayu (Baked Cassava/Tapioca Cake) - Egg or Eggless version
Course: Dessert
Cuisine: Indonesian
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour5 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Servings: 14servings (5 inch square pan or 6 inch round)
Calories: 139kcal
Author: Marvellina
A traditional nyonya kuih made with grated cassava and coconut milk mixture is baked to give you a cake that is naturally gluten-free, not too sweet, soft, and springy with a crispy crust at the same time. The recipe can be made with or without egg.
Peel the skin off and cut in the middle and remove the tough core. Use a fine grater to grate the cassava. Don't use a large holes grater. We want the texture of the cassava to be fine and smooth. Squeeze out some of the juice but don't have to squeeze too hard until it's dry. We want some moisture too.
Save the liquid that you squeeze out. Let the liquid sit for 15-30 minutes 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
Prepare the cake batter:
You can use 5x5 inch square pan or use a small loaf pan such as 7 x 4 loaf pan. Line the bottom of the pan with a banana leaf or parchment paper for easier removal
Preheat oven at 410 F (210 C) for conventional oven. For convection oven, lower the temperature by 20 F or 15 C. Place all ingredients in a mixing bowl and stir to mix until combined.
Bake the cake:
Pour the batter in and smooth the top with rubber spatula the best you can. Place this inside the oven, 3rd rack from the top and let it bake for the next 45 minutes. The cake shouldn't jiggle when you shake the pan. If you insert a skewer, it may not come out entirely clean because it's still very hot. If it' still wet, bake another 5 minutes and check again
Brown the top:
Combine honey with the oil
Take the cake out from the oven and brush with some oil. Put it back into the oven and bake for another 15 minutes
Cool down:
Remove from the oven completely and let it cools down for at least 1 hour before cutting
Storing:
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. The cake will harden once you refrigerate and it's normal. You can reheat in a microwave or loosely wrap them in a foil and use a toaster oven or an air-fryer or oven to reheat at 350 F for 5 minutes or until warm and the cake is soft. I do not recommend freezing the cake because the texture changes