Baked Tapioca Cake (Kueh Bingka)

AuthorLe-ThermiqueCategory, , DifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time1 hr 27 minsTotal Time1 hr 37 mins
INGREDIENTS:
 1000 g yellow tapioca, cut into 1 inch pieces (One tapioca is approximately 500g)
 40 g butter
 150 g brown sugar
 3 pandan leaves, tied into a knot
 250 g water
 200 g coconut cream , Kara
 1 tsp salt
 1 tsp vanilla extract
 2 large eggs
COOKING METHODS:
1

- Line and grease a 23x23cm square baking tin with banana leaves or baking paper.
- Preheat oven to 180°C

2

- Cut the tapioca into half or three potions with a sharp knife. Peel the skin and cut into 1-inch pieces.
Discarding the hard and fibrous parts

3

- Place half of the tapioca (500g) pieces into the mixing jar to grate then transfer to a large bowl.
Settings: Timer: 10 Seconds / Speed: 8
- Repeat for the other half (500g) and transfer to the large bowl. Set-asides.

4

- Rinse and clean the mixing jar.
- Add the butter to melt.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature : 60°C

5

- Add water , sugar and tied pandan leaves to cook.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature : 110°C
- Remove the pandan leaves.

6

- Combine the coconut cream , eggs , salt and vanilla extract into a bowl to mix.

7

- Add the grated tapioca and coconut cream mixture into the mixing jar to mix.
Settings: Timer: 1 Minutes / Speed: 3

8

- Transfer the batter into the prepared baking tin.
- Bake for 180°C for 1 hour and 20 minutes.
- Increase the oven temperature to 240°C to bake for 5 minutes until golden brown on the topping. Do not over-bake or else cake comes out dry.
Photo shown the tapioca cake baked without increasing the oven temperature and time. As resulted the cake topping is not golden brown.

9

- Unmould and leave the tapioca cake to cool for about 40 minutes.
- Grease the knife and cut the tapioca cake into rectangular pieces

Nutrition Facts

0 servings

Serving size

Ingredients

INGREDIENTS:
 1000 g yellow tapioca, cut into 1 inch pieces (One tapioca is approximately 500g)
 40 g butter
 150 g brown sugar
 3 pandan leaves, tied into a knot
 250 g water
 200 g coconut cream , Kara
 1 tsp salt
 1 tsp vanilla extract
 2 large eggs

Directions

COOKING METHODS:
1

- Line and grease a 23x23cm square baking tin with banana leaves or baking paper.
- Preheat oven to 180°C

2

- Cut the tapioca into half or three potions with a sharp knife. Peel the skin and cut into 1-inch pieces.
Discarding the hard and fibrous parts

3

- Place half of the tapioca (500g) pieces into the mixing jar to grate then transfer to a large bowl.
Settings: Timer: 10 Seconds / Speed: 8
- Repeat for the other half (500g) and transfer to the large bowl. Set-asides.

4

- Rinse and clean the mixing jar.
- Add the butter to melt.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature : 60°C

5

- Add water , sugar and tied pandan leaves to cook.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature : 110°C
- Remove the pandan leaves.

6

- Combine the coconut cream , eggs , salt and vanilla extract into a bowl to mix.

7

- Add the grated tapioca and coconut cream mixture into the mixing jar to mix.
Settings: Timer: 1 Minutes / Speed: 3

8

- Transfer the batter into the prepared baking tin.
- Bake for 180°C for 1 hour and 20 minutes.
- Increase the oven temperature to 240°C to bake for 5 minutes until golden brown on the topping. Do not over-bake or else cake comes out dry.
Photo shown the tapioca cake baked without increasing the oven temperature and time. As resulted the cake topping is not golden brown.

9

- Unmould and leave the tapioca cake to cool for about 40 minutes.
- Grease the knife and cut the tapioca cake into rectangular pieces

Notes

Baked Tapioca Cake (Kueh Bingka)

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