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Malay-Style Baked Cassava Cake Recipe (Bingka Ubi)

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My husband and I love exploring new places. Currently, we reside in Utah. Someday, we would like to travel all across the United States.

The is baked cassava cake. It is chewy and lightly sweet. The dark amber color of the cake makes it very tempting!

The is baked cassava cake. It is chewy and lightly sweet. The dark amber color of the cake makes it very tempting!

What Is Bingka Ubi?

Ever since I was a kid, I loved eating traditional Malay cakes—especially those made by my mother. One of my favorite cakes that she made was bingka ubi, or baked cassava cake. You'll be surprised to learn how easy it is to make this cake, as it requires only four ingredients. It's naturally gluten free; it contains only cassava root, dark palm sugar (gula jawa), granulated sugar, and coconut milk. Some people use egg in the recipe, as well, but I don't add it because that's not the way my mother made it.

What's the Difference Between Cassava and Tapioca?

Turns out cassava and tapioca are related, but they have important differeneces.

  • The cassava plant is a staple crop to millions of people in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), which is a starchy, high-carbohydrate tuber that is similar to yam, taro, plantains, and potato.
  • Tapioca is a gluten-free starch that is extracted from the cassava root. It contains no nutritional benefit but is extensively used as an element to thicken the sauce or gravy.

How to Enjoy Cassava Cake

I was thrilled with the outcome when I made this cake. The white sugar allowed the cake to caramelize into a beautiful golden color. The texture was tender and a little chewy, as it should be. My husband had never tried this cake before, so this was his first time—he said the flavor reminded him of something between almond and walnut. We enjoyed a few slices of cake with coffee. You're welcome to have it with tea, as well. The cake is perfect for an afternoon snack.

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Read More From Delishably

You can refrigerate the leftovers, but it will harden slightly in the refrigerator. To enjoy it, all you have to do is warm it in the microwave for about 10 to 15 seconds per slice to soften it up again.

Cassava roots

Cassava roots

Ingredients

  • 12 ounces grated cassava root (I bought this in a packet from the store)
  • 1 1/2 cups thick coconut milk or cream
  • 1 tube dark palm sugar, chopped into small chunks
  • 1/2 cup granulated white sugar (or more, to taste)

Directions

  1. Preheat the oven to 400°F.
  2. In a large bowl, add the grated cassava and set aside. (If you are using fresh root, peel the skin and grate it with a grater or a blender.)
  3. Cut the palm sugar to small chunks and put them in a pan with 2 tablespoons of water.
  4. Melt the palm sugar over low heat. As soon as it has melted, turn the heat off. Set aside.
  5. Combine the coconut milk with the grated cassava. Use a spatula to mix the mixture evenly.
  6. Combine the granulated sugar into the mixture and stir to dissolve.
  7. Combine the melted palm sugar into the mixture. Use a spatula to mix the mixture evenly. (The batter should be very liquidy.)
  8. Transfer the batter to a greased pan and bake for 60 minutes.
  9. Let the cake cool completely before taking it out of the pan.
  10. Slice the cake and place it on a serving plate.
  11. Enjoy with your favorite drink!

© 2020 Liza

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