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.