Kuih Binka Ubi (Baked Tapioca Cake)

Kuih Binka Ubi or Baked Tapioca Cake is one of my favourite nonya delicacy and I'm so glad that I've finally attempted baking it after finally chancing tapioca sold at the supermarket. 

Here is the tapioca that I bought. As tapioca was not sold at the supermarkets near where I stay, I was simply overjoyed to see them sold at Sheng Shiong supermarket at West Coast!

Grating tapioca a such a breeze with my trusted Kenwood food processor! This was all done in a jiffy!

This snack is so, so simple to make. It's basically just mixing and baking in my baking pan below.

So here is presenting my Kuih Binka Ubi or Baked Tapioca Cake!

Kuih Binka Ubi (Baked Tapioca Cake)

Ingredients:
470g grated tapioca (any amount near this should be fine)
220ml coconut milk (I used kara brand)
110g sugar
15g unsalted butter
1 egg, slightly beaten
2 pandan leaves, shredded and knotted (I omitted)

Method:

1. Place coconut milk, sugar and pandan leaves in a sauce pan and bring to boil over low-medium heat, stirring constantly. Remove from heat when the sugar has dissolved.

2. Remove pandan leaves and stir in the butter. Set aside to cool.

3. Preheat oven to 180C. Grease and line the pan with either banana leaves or parchment paper. (I used a non-stick pan and did not line the pan.)

4. Mix beaten egg into the coconut-sugar-butter mixture. 

5. Add in the grated tapioca. Give it a good stir until well mixed.

6. Pour the mixture into the prepared pan. 

7. Bake in preheated oven at 180C for 1 hour and 15 minutes or until the top turns light golden brown.

8. Remove from oven and let cool on wire rack.

9. Allow tapioca cake to cool completely before cutting and serving.

Note:

- I kept the leftover tapioca cake in the fridge for up to 2 days. The cake can turn a little hard in the fridge so you can soften it by microwaving it for about 10 seconds, else you can eat it chilled like I do.

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