This is among my favourite kuihs, – I love the bright yellow colour, the chewy texture, and the caramelised brown top.
There are various recipes out there; with or without egg, steamed or steamed and baked; with cooked, mashed mung beans; or even a microwave recipe. I’ve didn’t like the texture from the microwave recipe, but it could just be that my microwave power was higher than the recipe’s.
It must have been a bit of a mission to make kuih bingka ubi kayu in the olden days, having to grate the cassava finely. These days, frozen grated cassava is readily available, and you just need to defrost these in the fridge overnight or in the microwave before using.
1kg grated cassava
2 eggs, lightly beaten
60g butter, melted
60g frozen shredded coconut, defrosted
200ml coconut cream
3 tbsp tapioca flour
3 tbsp cornflour
1 tbsp milk powder
Mix all the ingredients together. Pour into a 20 cm baking tin.
Steam on high for 20 minutes.
Bake at 190°C for 30 minutes until slightly brown on top. Cool completely (~ 2 hrs), then cut and serve.