Monday, September 21, 2009
Baked Tapioca Cake (Kuih Bingka)
This is another local favorite, made out of tapioca which is cheap and easily available here. Very easy to prepare. The hardest part is the shred the tapioca finely. The rest is a breeze. Eating it is the best part of course.
Here's how you make it, if you want to give it a try.
1 kg grated tapioca (gross weight)
200 gm palm sugar (gula melaka)(I substitute with brown sugar as I have none)
40gm melted butter
1/4 tsp salt
2 eggs lightly beaten
300ml of thick coconut milk (santan)
100 ml of thin coconut milk (I just use water)
1. Line a 9 x 9 inch baking tray with aluminium foil or lightly grease all the sides and bottom of tray.
2. Skin tapioca, remove the hard vein in the middle and shred it finely. Squeeze out the juice from the shredded tapioca. Set the tapioca aside and leave the juice to set for 10 minutes. The tapioca flour will sink to the bottom of the bowl, leaving a clear liquid layer on the top. Pour the liquid away because that will give a bitter taste to your cake. Mix the residue (which is the flour) back into the shredded tapioca.
3. Dissolve palm sugar with 100ml of thin coconut milk. Sift and set aside. Since I used warm water with brown sugar, it is not necessary to sift it.
3. Mix all other ingredients into the shredded tapioca. Lastly add the sugar mixture and mix well. Pour into prepared tray and baked at 190 degree C for 1 1/2 hrs or until the top is nicely dark golden brown.
5. Leave it to cool completely before slicing with a plastic knife.
Great with a cup of chinese tea or green tea.