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Bingka Ubi

Bingka Ubi

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The first bite is pure, quiet joy. A gentle chew — dense yet yielding — gives way to a creamy, custardy richness from the thick coconut milk woven through every layer. The cassava brings a subtle, starchy sweetness that is never cloying, grounded by the faintest whisper of salt that makes the sweetness sing just a little louder.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: Indonesian, Malaysian, Southeast Asian
Calories: 603
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 kg cassava or (5 cups of grated cassava)
  • 1 cup granulated sugar
  • 1 cup thick coconut milk
  • 1 tsp yellow food coloring
  • A pinch of salt

Method
 

  1. Remove the cassava skin and cut into small pieces.
  2. Grind until smooth and strain.
  3. Put the cassava, sugar, thick coconut milk, yellow food coloring, and salt in a bowl and mix well.
  4. Put the mixture into a greased baking pan.
  5. Put the steaming rack into the pot and place the baking pan in the pot.
  6. Cover the pot and press the Steam button. Set 'STEAM' for 30 minutes and press 'ON'.
  7. When the pot beeps, release the pressure. If there is no hissing sound, press 'OFF' and slowly open the pot lid.
  8. Cool the cake before cutting and serving. The Bingka Ubi is now ready to be served.

Nutrition

Calories: 603kcalCarbohydrates: 130gProtein: 4gFat: 9gSaturated Fat: 7gSodium: 65mgPotassium: 761mgFiber: 5gSugar: 38g

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