Kueh Bingka Ubi Recipe – Crispy Golden Nyonya Style

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Kueh Bingka Ubi (also known as Baked Tapioca or Cassava Cake) is one of the most beloved traditional Nyonya delicacies. Famous for its deeply caramelized, slightly charred golden top and fragrant, chewy coconut-cassava interior, it is a timeless teatime treat across Southeast Asia.

Why You’ll Love This Recipe:

  • Simple Pantry Ingredients: Made with fresh grated tapioca, rich coconut milk, eggs, butter and sugar.
  • Unbeatable Texture: Achieves the perfect balance of a blistered, crispy crust and a tender, bouncy crumb.
  • Reliable Results: Foolproof ratios that ensure your cake sets cleanly without turning gummy or overly dense.

Cooling is Crucial: Slicing warm Kueh Bingka Ubi will result in sticky, messy cuts. Allow the cake to cool to room temperature for at least 2–3 hours before cutting with an oiled plastic or chef’s knife.

Watch my step-by-step video tutorial below:

YouTube Link: https://youtu.be/0XggQK_qYdw

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KUEH BINGKA UBI (BAKED TAPIOCA CAKE)

Course Dessert, Snack
Cuisine Peranakan
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings 1 10-inch square cake (about 20–25 pieces)
Author Shiokman Eddie

Ingredients

  • 180 g sugar
  • 1 kg grated tapioca
  • 350 g coconut milk
  • 1/4 tsp salt
  • 2 whole eggs
  • 20 g butter at room temperature
  • Banana leaves or parchment paper (for lining the tin)

Instructions

  • Add 180g sugar to 1 kg grated tapioca
  • Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs
  • Mix all the ingredients thoroughly
  • Add 20g soft butter at room temperature and mix well
  • Line a 10 inch square tin with parchment paper and slowly pour in the tapioca mixture
  • Shake the tin gently to evenly spread the mixture
  • Bake in a preheated oven at 160°C for 1 to 1½ hour.
  • Check the kueh after 1 hour.
  • If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean
  • Remove kueh from baking tin and set aside to cool down
  • Cut only when the kueh has cooled down for at least an hour

Notes

Pro Tips & Notes
  • The crispy top and edges are the highlight — don’t under-bake!
  • For a deeper colour and caramelised flavour, you can increase the temperature to 170°C for the last 15 minutes.
  • Fresh grated tapioca gives the best texture. If using frozen, thaw and squeeze out excess water.
  • Line the tin with banana leaves for extra fragrance and traditional taste.
  • This kueh tastes even better the next day after the flavours settle.
  • Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days. Reheat in the oven or microwave briefly for best texture.