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 very popular for its soft and slightly crispy texture on the outside. Naturally gluten-free, it is perfect for people following a gluten-free diet. This cake is usually served as an indulgent snack in Indonesian homes.
Ingredients
Preparation
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Preparing the cassava: Peel it, grate it finely, then squeeze to remove excess moisture.
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Mix ingredients: In a large bowl, mix the grated cassava with the coconut milk, sugar, eggs, pandan extract and a pinch of salt. Make sure all the ingredients are well combined to make a smooth dough.
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Preparing the mold: Generously butter a square or rectangular mold (around 10 cm side) to prevent the cake from sticking, otherwise use a silicone mold. Then pour the cassava dough into the mold and smooth the surface with a spatula.
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Cooking: Preheat the oven to 180°C. Place the cake in the oven and bake for about 45 minutes or until the surface is golden and crisp. To check 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 into squares. This dessert is best enjoyed at room temperature and can be topped with shredded coconut for an added touch.
Note
Pandan extract gives the cake a unique scent and green color, but if you can't find it, vanilla extract is a great alternative.
