Tapioca Cake 木薯糕 is Malay as well as Nyonya Chinese traditional food normally sold in morning markets.
The Bingka Ubi Kayu are really delicious baked puddings (kuehs) usually enjoyed during breakfasts or as snacks during tea time.
- 500 g Tapioca; grated, juice removed
- 2/3 cup Palm Sugar; chopped into small pieces
- 4 cups Coconut milk; extracted from 1 1/2 coconuts
- 6 Pandan (screwpine) leaves
- 1 Egg; lightly beaten
- 1 tsp Vanilla Essence
- 1/2 tsp Salt
Mix together coconut milk and palm sugar. Add pandan leaves. Cook this mixture over low heat until boil. Turn off heat. Allow to cool.
Stir in beaten egg and grated tapioca. Mix until well blended. Add in vanilla essence and salt. Stir well. Pour mixture into greased baking pan and bake at 190°C until pudding turns golden brown. Allow to cool before cutting.