kuih bingka

This easy to make gluten free Kuih Bingka Ubi Kayu (Baked Tapioca Cake) is a Nyonya tea time treat. It is moist, tender, fragrant, and super delicious.

Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

coconut milk ((14 oz /400 milliliters))

sugar ((210 grams))

pandan leaves ((shredded and knotted))

tapioca

eggs ((lightly beaten))

tbsp butter ((melted) (28 grams))

banana leaf (to line baking pan (optional))

Combine coconut milk, sugar, and pandan leaves in a small saucepan. Bring to a simmer over medium low heat. Stir to dissolve sugar. Turn off stove and allow coconut milk mixture to cool.

Grease or line a 8½ x 4½ x 2½ inch or 9¼ x 5¼ x 3 inch loaf pan with banana leaf. Pre-heat oven to 375°F (190°C).

In a large bowl, combine grated tapioca, eggs, and melted butter. Pour in coconut milk mixture. Stir to incorporate all the ingredients.

Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until the top is a light golden brown color. Remove and allow cake to cool before cutting and serving.

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