Kuih Bingka

Yield: 8½ x 4½ inch loaf pan / 8 servings

Category: Steamed Cakes

Cuisine: Malaysian

Reference: What To Cook Today

Cassava Cake

Ingredients

• 454g Grated cassava
• 125g Sugar
• 200g Coconut milk
• 40g Butter
• 1 Large Egg
• ¼ tsp Salt
• 12g Tapioca starch
• Yellow food coloring / turmeric powder

Steps

1. Line the bottom of the pan with a banana leaf or parchment paper.
2. Preheat oven at 190°C (374°F) for conventional oven. For convection oven, lower the temperature by 15C.
3. Use a fine grater to grate the cassava. You can also use a blender to do so.
4. In a large mixing bowl, combine the 454g grated cassava, 125g sugar, 1 large egg, 200g coconut milk, ¼ tsp salt, 12g tapioca starch, 40g butter, yellow food coloring. Stir to mix until combined.
5. Pour the batter in and smooth the top with rubber spatula the best you can.
6. Bake for 50-60 minutes. The cake shouldn't jiggle when you shake the pan. If you insert a skewer, it should not be wet (crumbs are okay).
7. Brush the top of the cake with butter. Broil until top is golden brown, about 2-3 minutes.
8. Remove from the oven completely and let it cool down completely before cutting.