October 8, 2007

Kuih Bingka Ubi


I found this recipe from Lily Ng's blog. Tried it a few times and my family loves it. I'm surprise my hubby likes it alot as he usually doesn't care too much for our Malaysian kuihs. I made this kuih last weekend for Sunday's After Mass fellowship. A fellow Malaysian who just joined our church had volunteered to cook curry chicken and bak kut teh. Feeling bad, I thought maybe I'll make some snacks. To my surprise, the mainly Chinese church members who mainly comes from Hong Kong and China loved the Kuih Bingka and even asked for the recipe. Here is a photo of it, I kept a few pieces for my neighbor to try and he loved it too.

Like what Lily said, in USA its easy to make because we have frozen cassava and canned coconut milk. Here is the recipe:

Ingredients:
1 lb grated tapioca(cassava)
1 cup sugar
1 cup coconut cream and 1 tbsp for glazing
1 stick (4 ozs) butter
2 large eggs
1/4 tsp salt

Method:
1) Grease a 6" x 6" square tin.
2) Preheat oven at 375 F
3) Mix all the ingredients in a large glass bowl and microwave on high 1 minute at a time until mixture is thick.
4) Pour into greased tin and bake for 30 minutes.
5) Glaze the top with 1 tbsp of coconut cream and broil/grill until brown.
6) Cool before cutting into pieces.

Note: if you use frozen cassava, remember to squeeze the water before mixing in Step 3.

6 comments:

beachlover on 09 October, 2007 01:13 said...

oh!! yes I love this kuih too.Usually I grate the ubi kayu myself.Hmmmm....yummy

Jane of All Trades on 09 October, 2007 09:37 said...

wah.. you are so hardworking, I take the shortcut besides even if I see the ubi kayu, i won't even know its ubi kayu..

mj aka sugarmama on 09 October, 2007 11:21 said...

funny....we have that same thing called bibingka...daphne makes it all the time.

heading to my 11:30 class now...

Jane of All Trades on 09 October, 2007 11:48 said...

MJ, yes the filipino version is softer because you don't squeeze the water out the thawed cassave plus you add condense milk.

I know you don't like condense milk, will make it for you one of these days to let you try.

Judy on 10 October, 2007 10:23 said...

I love this kuih too. I don't put eggs in mine so the flavour of the tapioca is there.

The eggs make the kuih taste more like kaya which my friends love.

I think if you hubs like this kueh flavour, there is a kaya cake recipe passed down from my mum. If you want it, let me know. :)

God bless.

Jane of All Trades on 25 October, 2007 07:54 said...

Judy,
YES, anything from your mom who is a good cook.. Yes.. I sure love to try out new recipe.

 

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