Bingka Ubi

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There is nothing more comforting than a good cup of tea with a side of Bingka Ubi. This Malaysian cassava cake is as much a snack as it is a dessert. You will find it to be soft and dense with a hint of custard, the kind of texture that comes from grating the cassava and combining it with coconut milk, sugar and a touch of salt. The coconut flavor is lovely. And because you steam it rather than put it in the oven, it makes for an excellent no-oven recipe.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6

Course: Desserts

Cuisine: Asian, Malaysian

Calories: 603

Ingredients Equipment 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
1 pinch salt

Equipment

1 cutting board
1 sharp knife
1 grater or food processor
1 strainer
1 mixing bowl
1 measuring cup set
1 measuring spoon set
1 spoon or spatula
1 baking pan
1 pressure cooker or multi-cooker with steam function
1 steaming rack

Method

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

Nutrition

Serving: 323gCalories: 603kcalCarbohydrates: 129gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 47mgPotassium: 761mgFiber: 5gSugar: 38gVitamin A: 33IUVitamin C: 52mgCalcium: 47mgIron: 2mg

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