Kuih Bingka Ubi Kayu (Baked Tapioca Cake)

Monday, 31 July 2017

In Penang, we call this Chiu Chu Kuih.

I tried this recipe from Nonya Flavours with minor modifications.  It tasted very good but the texture is not QQ (springy or bouncy texture) like those sold by vendors.  I think the reason is because this recipe uses 100% Tapioca with very little Tapioca flour.

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Kuih Bingka Ubi Kayu (Baked Tapioca Cake) Recipe


800g grated tapioca (from about 1 kg of Tapioca)
250ml coconut milk
100g brown sugar (please add more if you like sweeter)
½ tsp salt
2 eggs (medium)
2 tbsp tapioca flour
17g butter, softened

1 banana leave for lining
Utensil:  7 inch square baking pan


1.  Line the bottom and sides of baking pan with banana leave and grease with some vegetable oil.

2.  Preheat oven to 190C (170C for fan mode).

3.  In a mixing bowl, whisk egg and sugar with a hand whisk.  Add in the rest of the ingredients and blend until well combined.  

4.  Pour the mixture into the prepared pan.

5.  Bake at preheated oven for 90 minutes or until the top crust is brown.

6.  Remove from oven and leave it to cool for couple of hours before cutting to your desire size.