Kuih Bingka Ubi Kayu
1 kg cassava/tapioca
180g white sugar
400 ml coconut milk
1 egg and 2 yolks
100 g grated coconut
pinch of salt
To prepare grated cassava and tapioca starch, first rinse the cassava tubers to remove any debris. Cut a shallow slit along the length of the “skin bark” and proceed to peel it off. It should come off quite easily.
Grate the cassava but avoid the tough fibre that runs along the length of the tuber. Factoring attrition of tough fibre and skin, the remaining grated tapioca should come up to 800g.
Squeeze grated cassava with a muslin/cheese cloth or over a fine-wired sieve and collect the juice in a bowl beneath the sieve. Set the dehydrated grated cassava aside for later use.
Leave the starchy juice in the bowl to settle for 15-20 min for the tapioca starch to settle to the bottom of the bowl.
Carefully pour and decant the bitter sappy juices, leaving behind a layer of tapioca starch at the bottom. Discard juice and retain the tapioca starch.
Combine grated cassava, decanted tapioca starch, sugar, grated coconut ,butter,coconut milk, yellow coloring,
and salt, as well as whole egg and egg yolks into a mixing bowl. Mix thoroughly to combine everything together.
Pour the mixture into a slightly greased 6 or 8″ square baking pan and bake in a preheated oven at 200 degrees Celsius for about 1hour or more.
After the baking is done, turn up the oven heat dial to 220-225 deg. C to allow the top surface to brown a bit more. Watch the kueh closely and remove it from the oven once the surface has attained the desired browning effect. Otherwise, you would end up with a slightly burnt surface like mine!
Leave to cool completely (appro. 3-6 hours) before cutting and serving.
Ady Greatsword Empire Kitchen Recipes,,