Bingka Ubi Kayu (Tapioca Cake)

It is also known as Cassava Cake and is a traditional malay kuih.  Its main ingredient is grated tapioca and no flour is used.  It is sweet and tasty in taste - just perfect to be served with coffee or tea.

Ingredients (for a 24 x 24 x 4 cm square tin):
1,5 kgs grated tapioca (from about 2 kgs unpeeled tapioca) - tapioca to be finely grated by using the grater attachment of your mixing machine
or
just buy the readily grated tapioca (frozen), needs to be thawed
620 ml coconut milk
300 g fine sugar
3/4 tsp salt
1/2 tsp vanilla essence
1 - 1 1/2 tsp yellow colouring
3 tbsp melted ghee or butter
3 eggs, to be lightly beaten with a fork

Method:
Drain grated tapioca in a sieve for about 15 minutes to get rid of the starch.  Preheat conventional oven to a temperature of 160° C.  Grease cake tin with a little cooking oil and line the bottom with a piece of baking paper.

In a big mixing bowl, add grated tapioca, sugar, salt, vanilla essence, coconut milk and yellow colouring.  Mix thoroughly.  Then, add in the beaten eggs and mix well again before adding the melted ghee or butter.  Ensure that the mixture is well blended before pouring into the cake tin. Spread evenly, making sure the surface is smooth.  Bake for about one hour.  If the top is not brown enough, switch on the grill function of your oven and bake for another two minutes or until your preferred colour is attained.  It is very important to keep an eye in order to avoid it being overburnt.

Once done, leave the tapioca cake in its tin overnight.  By doing so will ensure easy slicing before serving.

Happy Baking!