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Bingka Ubi Pandan (Baked tapioca cake)

Baked tapioca kuih mixed in sweet pandan-flavoured custard. This version of Bingka Ubi kuih is green in colour but has a dark brown crust at the top caused by the baking process. Bingka Ubi is chewy but soft in texture.

Ingredients for Bingka Ubi:
  • 1 kg Tapioca, finely grated (Wrap up in cheese cloth and squeeze out starch)
  • 500 ml thick coconut milk
  • 150 ml of water
  • 250 gm of sugar
  • 4 eggs, slightly beaten
  • 1 Tbs. ghee
  • 1 Tbs. of pandan paste
  • 1 tsp. salt
  • a few drops yellow colouring
  1. Combine grated tapioca and sugar in a large bowl followed by ghee and eggs. Mix well.
  2. Add coconut milk, pandan paste, water, salt and yellow colouring. Stir until well incorporated.
  3. Pour batter into a 10 inch greased baking pan. Bake in a preheated moderate oven at 350°F for 1 hour or until golden brown. See Customer Reviews and Compare Bakeware sets.
  4. Remove from oven to cool. Cut and serve.

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