Kueh Bingka Ubi is a traditional Indonesian dessert made from grated cassava and coconut milk. This sweet and dense cake, often flavored with pandan leaf, is prized for its soft, moist texture and slightly crispy exterior. Naturally gluten-free, it's perfect for those following a gluten-free diet. This cake is commonly served as a delicious snack in Indonesian homes.
Ingredients
Preparation
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Preparing cassava: Peel it, grate it finely, then press to remove excess moisture.
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Mix the ingredients: In a large bowl, combine the grated cassava with the coconut milk, sugar, eggs, pandan extract, and a pinch of salt. Ensure all ingredients are well combined to form a smooth batter.
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Preparing the mold: Generously butter a square or rectangular mold (approximately 10 cm on each side) to prevent the cake from sticking, or use a silicone mold. Then pour the cassava batter into the mold and smooth the surface with a spatula.
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Baking: Preheat the oven to 180°C (350°F). Bake the cake for approximately 45 minutes, or until the surface is golden brown and crisp. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
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Cooling and serving: Allow the Kueh Bingka Ubi to cool completely in the pan before cutting it into squares. This dessert is best enjoyed at room temperature and can be garnished with shredded coconut for an extra touch.
Note
Pandan extract gives the cake a unique aroma and a green color, but if you can't find it, vanilla extract is an excellent alternative.
