56min 4 ppl
Bingka Ubi
86 minutes
4 people
Hardover 60 min or 12+ steps
86 min · 7 steps
Hard: over 60 min or 12+ steps
270 kcalper person
Protein 4g
Carbs 38g
Fats 11g
About this dish
A dense, custardy baked cassava cake with a caramelised top, made fragrant with coconut milk and a scattering of toasted coconut.
Allergy Info
Dairy, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cassavapeeled and finely grated800 g
Dairy & Eggs
- Eggs2 whole
- Unsalted buttermelted50 g
Tins & Jars
- Coconut Milk250 ml
Dried Goods
- Caster sugar150 g
- Desiccated Coconutfor the topping50 g
Spices & Seasonings
- Fine sea salt0.25 tsp
Utensils
- Mixing bowl
- Square baking tin
Method
1
Squeeze the grated cassava firmly in a clean cloth to remove excess liquid.
Approx. 8 minutes
2
Whisk the eggs, caster sugar, coconut milk, melted butter and salt together until smooth.
Approx. 5 minutes
3
Stir the squeezed cassava into the egg mixture until evenly combined.
Approx. 4 minutes
4
Pour the batter into a greased baking tin and smooth the top level.
Approx. 4 minutes
5
Bake at 180°C for 50 minutes until deep golden and set with a slight wobble in the centre.
Approx. 50 minutes
6
Scatter the desiccated coconut over the top and bake for a further 10 minutes until lightly toasted.
Approx. 10 minutes
7
Leave to cool for 15 minutes before cutting into squares to serve.
Approx. 5 minutes
