Kueh Bingka recipe
By Stuart Michael
Thursday, Aug 18, 2011
THE cassava (tapioca) cake, which is a classic Filipino dessert, is locally known as kuih ubi kayu or kuih bingka.
While it is a teatime favourite among Malaysian families, it is ideal for breaking fast and can help replenish the energy lost during long hours of fasting.
It is an easy cake to prepare and some people like to take it with Kaya.
- 1kg of fresh cassava (three pieces), grated
- 200g fresh coconut, grated
- Five tablespoons of sugar
- Four tablespoons of corn flour
- Pandan flavouring
- 1. Cut the cassava into small pieces and blend them in the food processor.
- 2. Add in the grated coconut, corn flour, sugar and pandan flavouring. Steam the dough for around 15 to 20 minutes.
- 3. The cake can be kept in the refrigerator for days. It can also be heated over the frying pan using margarine and served immediately.