Bingka, or what I call dumping cake, is easy to make because once you have all the ingredients ready, just dump them all into a bowl & ready to be baked in a minute. This is good for breakfast or tea in the evening.INGREDIENTS:
+/-1.5 kg grated Tapioca
270ml Coconut Milk
40g grated Coconut (if use dry decicated coconut, 20g is sufficient)
400g Sugar
3 Eggs
2 tsp Sago/Tapioca Flour (careful not exceed this, use metric tsp)
40g Butter
A pinch Salt
Yellow coloring
METHOD:
1. Grease and line 8-9 inch square tin with banana leaf.
2. Mix all the ingredients & pour into the prepared container.
Bake at 170C for 1 hour or until cooked (test with skewer).
Cool completely before slicing.
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Hi kak, do i need to squeeze out the water from the grated tapioca? Thanks
ReplyDeleteMKM
MKM,
ReplyDeleteI normally don't squeeze it but just leave the grated tapioca on a sieve until it stop dripping. Initially just press lightly if too much water.
Dear
ReplyDeleteI would like to try this receipe but can it be steam instead of bake and one of my friend add pumpkin into this kueh as pumpkin also give the yellow colour and pumpkin texture is very smoth compare to ubi kayu. can you adv if it's steam do you still need butter. thank you