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Kue Bingka Ubi Kayu
Baked Cassava Cake
Kue Bingka Ubi Kayu is a popular Indonesian baked cake made from grated cassava, coconut milk, sugar, and eggs. It's known for its slightly chewy interior and a wonderfully crispy, caramelized golden-brown crust. This Nyonya delicacy is a delightful sweet treat, perfect with coffee or tea.
🧂 Ingredienser
- 900 g Grated cassava flesh
- 250 ml Coconut cream
- 220 g Caster sugar
- 3 medium Eggs
- 1 tsp Salt
- 120 g Melted butter
- a few drops Yellow food coloring (optional)
👨🍳 Fremgangsmåde
- 1
Preheat oven to 190°C (375°F). Grease a baking pan (approx. 8x8 inch or similar) and line the bottom with parchment paper or a banana leaf.
💡 Professionelle Tips: Using parchment paper or banana leaf makes it easier to remove the cake. - 2
In a large bowl, combine the grated cassava flesh, coconut cream, caster sugar, eggs, salt, and melted butter. Add yellow food coloring if desired for a brighter color. Mix thoroughly until all ingredients are well combined.
💡 Professionelle Tips: Ensure the cassava is well-drained if it contains excess moisture. - 3
Pour the batter into the prepared baking pan and spread it evenly. Tap the pan gently to release any trapped air bubbles.
💡 Professionelle Tips: Even spreading ensures uniform baking. - 4
Bake for 1 hour and 20 minutes, or until the cake is firm and a golden-brown color. The top should be slightly crispy.
💡 Professionelle Tips: Baking time may vary depending on your oven. - 5
Remove the cake from the oven. While still warm, brush the top generously with melted butter. For an even crispier crust, you can return the cake to the oven for another 5 minutes.
💡 Professionelle Tips: Brushing with butter adds richness, shine, and enhances the crust. - 6
Let the cake cool completely in the pan before cutting it into squares or diamonds. Serve at room temperature.
💡 Professionelle Tips: Cooling completely allows the cake to set, making it easier to slice cleanly.
💡 Professionelle Tips
- ✓If using fresh cassava roots, peel them, remove the tough fibrous core, and grate them finely. You should aim for about 900g of grated flesh.
- ✓For a richer flavor, use freshly squeezed coconut milk instead of canned coconut cream.
- ✓Custard powder can be added (about 3 tablespoons) for extra flavor, color, and texture, as seen in some variations.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Some recipes omit the eggs for an eggless version, which results in a denser, chewier cake.
- A sprinkle of grated cheese on top before baking is a less common but interesting variation.