What is Kueh Bingka Ubi?
Kueh Bingka Ubi is a beloved Nyonya dessert made from grated tapioca, also known as cassava.
Often praised for its unique texture, this treat is baked until the top and sides form a golden-brown, crispy crust.
Meanwhile, the interior remains soft, chewy, and slightly sweet, creating a delightful balance of flavors and textures.
A Glimpse into Peranakan Heritage
This dessert is deeply rooted in Peranakan culture, which combines Chinese and Malay influences.
Historically, cassava was a widely available ingredient in Southeast Asia, making it a popular choice for traditional recipes.
As a result, Kueh Bingka Ubi became a symbol of resourcefulness and creativity in Peranakan kitchens.
The Perfect Pairing
Traditionally, Kueh Bingka Ubi is served during festive occasions or enjoyed as a tea-time snack.
Not surprisingly, it pairs beautifully with a cup of coffee or tea, adding warmth and comfort to any gathering.
Why Kueh Bingka Ubi is Timeless
Today, this dessert continues to hold a special place in Southeast Asian cuisine. Loved for its simplicity and rich cultural heritage, Kueh Bingka Ubi remains a timeless treat enjoyed by generations.
Ingredients
- 180 g sugar
- 1 kg grated tapioca
- 350 g coconut milk
- 1/4 tsp salt
- 2 whole eggs
- 20 g butter at room temperature
Instructions
- Add 180g sugar to 1 kg grated tapioca
- Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs
- Mix all the ingredients thoroughly
- Add 20g soft butter at room temperature and mix well
- Line a 10 inch square tin with parchment paper and slowly pour in the tapioca mixture
- Shake the tin gently to evenly spread the mixture
- Bake in a preheated oven at 160°C for 1 to 1½ hour.
- Check the kueh after 1 hour.
- If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean
- Remove kueh from baking tin and set aside to cool down
- Cut only when the kueh has cooled down for at least an hour
