Cassava Cake/ Kuih Bingka Ubi/ 木薯糕
This was my 2010 New Year resolution: to try to cook more Asian food. Having tasted some Malaysian food at The Awana Restaurant (not very impressed by some of the food there!), I thought I should really start cooking!
So this is my first attempt for this Nyonya Kuih (read more about Nyonya Kuih Here): Kuih Bingka Ubi (木薯糕). How an ugly looking and unassuming cassava root can be transformed into this decent looking "cake". I almost forgotten about this dessert, I have not tasted this food since living in the UK, that is almost 10 years ago! I am very pleased with my attempt!
I have my Peranakan friend, Brian's Seal of Approval!
Ingredients:
The Process:
Preheat the oven to 190'C, grease a 8 or 9'' square baking tray. Peel and discard the skin of the cassava root and finely grated the root and press out the juices (you could keep the starch for general thickening purposes) . Put all ingredients in a jar and mix them thoroughly and then put the mixture to a pot and cook under medium heat untill the mixture is quite thick and sticky. It will turn light yellow.
Pour the thicken mixture to the baking tray, level and bake for 30-45 mins until the surface is bubbly and firm. After that, grill the top of the cake until nicely brown. Cut around the cake tin and let the cake to cool down completely and cut it into the desirable size and serve cool with some salted desiccated (or freshly grated) coconut.
* to prepare the desiccated coconut, put a generous handful of the coconut in a cereal bowl and add salt (to taste), mix it well and steam it for 5 minutes.
Enjoy!
So this is my first attempt for this Nyonya Kuih (read more about Nyonya Kuih Here): Kuih Bingka Ubi (木薯糕). How an ugly looking and unassuming cassava root can be transformed into this decent looking "cake". I almost forgotten about this dessert, I have not tasted this food since living in the UK, that is almost 10 years ago! I am very pleased with my attempt!
I have my Peranakan friend, Brian's Seal of Approval!
Ingredients:
- 450g Grated and pressed cassava root (to get rid of the juices) (about a whole cassava root)
- 1 cup Golden granulated unrefined cane sugar (or just normal white sugar!)
- 2 eggs + 1 extra egg yolk
- 1 tsp Pandan essence (can be substitute with vanilla essence)
- 110g butter
- 1 cup coconut milk
The Process:
Preheat the oven to 190'C, grease a 8 or 9'' square baking tray. Peel and discard the skin of the cassava root and finely grated the root and press out the juices (you could keep the starch for general thickening purposes) . Put all ingredients in a jar and mix them thoroughly and then put the mixture to a pot and cook under medium heat untill the mixture is quite thick and sticky. It will turn light yellow.
Pour the thicken mixture to the baking tray, level and bake for 30-45 mins until the surface is bubbly and firm. After that, grill the top of the cake until nicely brown. Cut around the cake tin and let the cake to cool down completely and cut it into the desirable size and serve cool with some salted desiccated (or freshly grated) coconut.
* to prepare the desiccated coconut, put a generous handful of the coconut in a cereal bowl and add salt (to taste), mix it well and steam it for 5 minutes.
Enjoy!
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