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KUEH BINGKA UBI (BAKED TAPIOCA CAKE)
Prep Time
20 mins
Cook Time
1 hr 30 mins
Cooling Time
2 hrs
Total Time
3 hrs 30 mins
 
Course: Dessert, Snack
Cuisine: Peranakan
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
  1. Add 180g sugar to 1 kg grated tapioca
  2. Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs
  3. Mix all the ingredients thoroughly
  4. Add 20g soft butter at room temperature and mix well
  5. Line a 10 inch square tin with parchment paper and slowly pour in the tapioca mixture
  6. Shake the tin gently to evenly spread the mixture
  7. Bake in a preheated oven at 160°C for 1 to 1½ hour.
  8. Check the kueh after 1 hour.
  9. If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean
  10. Remove kueh from baking tin and set aside to cool down
  11. Cut only when the kueh has cooled down for at least an hour
Recipe 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.