Or Bake Cassava Cake, one of the easiest Malay Traditional Kueh to make.
Most main Ingredients of Malay Traditional kuih is made of Coconut. With a daughter that is allergic to all food that ends with a "nut", she hardly tries any traditional Malaysian Kueh Mueh, which is a pity because I really enjoy them. This version of Bingka Ubi is made of a combination of one portion milk and 2 portions cream and I was so delighted that she enjoys this Bingka Ubi so much. I can have these kuih at any time of the day; kuih for breakfast, kuih for afternoon tea or kuih for dessert.
What You'll Need;
800g fresh Tapioca
250g brown sugar
200ml cooking cream
100g butter melted - keep 20g for later
1/2 tsp salt
1 tsp vanilla extract
Preheat the oven to 180 degrees.
In a big bowl, grate the fresh tapioca with a fine grater, then add sugar and cream and give it a good stir.
In a separate bowl lightly beat the eggs and add to a melted butter with salt and vanilla extract, mix well. Then combine the egg mixture into the tapioca mixture, blend it well.
Line a 10 by 10 baking tray with a parchment paper and grease with butter, then pour the above mixture and spread them evenly and bake in the preheated oven for at least an hour or when the top of the Bingka is brown and cooked through, remove from the oven, and cool into room temperature before cutting.
Enjoy with your favorite tea.