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Saturday, January 15, 2011

Cheesy Tapioca Kuih (Bingka Ubikayu Cheese)

 Another recipe contributed by my lovely friend from the office, Cik Norj. There are many special kuih in Miri but recipes are not widely shared but Cik Norj is happily sharing with me and furthermore allows me to publish herewith. May Allah bless her with more rezki & health for her kindness....! For those who are taking this recipe please Amin this doa.

Particularly my hubby who loves this kuih so much and we finished it the same day. He asked me to make this again soon.... more 'pahala' for Cik Norj as this kuih makes my hubby loves me more....LOL!
By: Roz@HomeKreation
Source: Friend
Makes 8" sq
INGREDIENTS:
250g Cream Cheese
250g Sugar
2 Eggs
800g Fresh Grated Tapioca - let it drip off in strainer 
400ml Coconut Milk
Yellow Coloring

METHOD:
1.Beat cream cheese & sugar until smooth.
Add in egg one by one while beating.
Add in tapioca & coconut milk.

2. Bake at 170C for 1hr 30min until cooked.
Cool completely at room temperature before slicing.

BINGKA UBIKAYU CHEESE
Sumber: Sahabat Norj
Saiz 8" persegi
BAHAN2:
250g Cream Cheese
250g Gular
2 biji Telur
800g Ubikayu Sagat - tapis airnya
400ml Santan
Pewarna kuning

CARA2:
1.Pukul cream cheese & gula sehingga rata.
Masukkan elur satu persatu sambil dipukul rata.
Masukkan ubikayu & santan.

2. Bakar suhu 170C selama 1jam 30min sehingga masak.
Sejukkan sebelum di potong.
at

20 comments:

  1. Deliah's DeliJanuary 15, 2011 at 8:33 PM

    salam along...rasa dia mcmana eh..:))

    ReplyDelete
  2. SofeaJanuary 15, 2011 at 8:41 PM

    along...dh jumpe ubi kayu ye! amboi bingka alaf abru tu...ada campuran cheese. ;)

    ReplyDelete
  3. anymzJanuary 15, 2011 at 9:05 PM

    salam along,combination rasa cheese dan ubi...camana tu ek..mesti sedap kan?.

    ReplyDelete
  4. HomeKreationJanuary 15, 2011 at 10:43 PM

    Deliah, Anymz,
    Wsalam. Tak reti nak explain.... ada rasa cam bingka ubi & rasa cheese tapi rasa cheese tak kuat sgt. Texture dia berbeza dari bingka ubi sbb tak liat sangat tapi lembut.

    Sofea,
    Hubby gi pasar tiap2 hari sampai hari ke4 baru jumpa... bini dia ngidam nak mkn...heeee :)

    ReplyDelete
  5. cikmanggisJanuary 15, 2011 at 10:50 PM

    salam along.kuih yang begini mmg menjadi kegemaran Suami cm ni.insyallah nak cuba bila dapat ubi kat pasar besok.Terima kasih along:)

    ReplyDelete
  6. fara deanJanuary 15, 2011 at 11:44 PM

    salam along...
    mesti lembut rasanya kan..
    tradisional+omputeh ye..
    kak..boleh tak tanya..kek klau kita nak bakat guna api bawah ke, atau atas ke, atau atas bawah?

    ReplyDelete
  7. ijanJanuary 16, 2011 at 2:31 AM

    Salam Along,
    Bestnye kuih bingka ubi..my faveret too tau! nampaknya kena mintak Faiz buat ni baru kite sayang lebih kat dia.hihihi..gurau je Along :D

    ReplyDelete
  8. HomeKreationJanuary 16, 2011 at 7:55 AM

    CikManggis,
    Wsalam. Kalau buat jgn lupa hanto seketoi dua ke sini ya...hehe.

    Fara Dean,
    Wsalam. Bingka cheese ni ALong pakai api atas & bawah. Semua kek yg Along buat guna api atas & bawah kecuali kek lapis Sarawak guna api atas sahaja (grill function).

    Ijan,
    Wsalam. hehe...untung dpt hubby rajin. Kat sana ada ubi kayu juga ke? Selalu nya kat kedai oriental ada jual ubi sagat frozen kan.

    ReplyDelete
  9. bdariaJanuary 16, 2011 at 12:05 PM

    Salam Along,

    Menarik nie. Semalam baru je gi kelas chef. Buat bingka ubi kayu. Guna ubi kayu warna kuning. Best betul makan bingka ubi kayu. Yg nie guna cheese mesti lagi sedap.

    ReplyDelete
  10. NazrahJanuary 16, 2011 at 9:08 PM

    Salam...tak pernah lagi jumpa ubi kayu dan cheese...menarik ni ..kuih alaf 2011..

    ReplyDelete
  11. AnonymousJanuary 18, 2011 at 6:47 PM

    Salam ziarah Roz, minggu lepas first time akak masuk blog Roz terus cuba bake cheesy tapioca ni. Memang confirm sedap amat sangat n hubby pun kata sedap. Thank you for the recipe. Dah buat kali kedua petang ni.. Maznah

    ReplyDelete
  12. HomeKreationJanuary 18, 2011 at 10:55 PM

    Bdaria,
    Wsalam. Memang sedap kuih apa pun dari ubikayu... Along suka...!

    Nazrah,
    Wsalam. haha... memang belum ada lagi kuih ni kat internet, Along dah check. Cubalah, sedap!

    Maznah,
    Wsalam. Tkasih sudi cuba & bagi feedback. Wah, dah dua kali buat.... Along lum sempat buat lagi, baru tadi hubby beli ubikayu lagi.

    ReplyDelete
  13. AnonymousJanuary 31, 2011 at 5:01 PM

    Hi kak,
    i would love to try out this cake soon, is this a very sweet cake cos u used 250g sugar? thanks

    MKM

    ReplyDelete
  14. HomeKreationJanuary 31, 2011 at 11:10 PM

    MKM,
    250g sugar is just nice taste & not too sweet for me.

    ReplyDelete
  15. AnonymousFebruary 10, 2011 at 2:04 PM

    Hi kak,
    the kuih is delicious but a bit sticky? I wonder why?
    MKM

    ReplyDelete
  16. HomeKreationFebruary 10, 2011 at 10:13 PM

    Hi MKM,
    It is not supposed to be sticky when eaten. My kuih does not even stick to knife when cut. It probably because your kuih is undercooked? Did you follow the recommended temperature & cooking duration? Did you cut your kuih after it is completely cool? I'm merely guessing the problem to help you figure out but I hope it helps.

    ReplyDelete
  17. AnonymousFebruary 11, 2011 at 10:46 AM

    yes, i followed exactly 170C n i baked for almost 2hrs. I cooled completely b4 cutting n today the kuih is not that sticky like yesterday though. thks
    MKM

    ReplyDelete
  18. FizalgkNovember 15, 2014 at 8:12 PM

    Salam Along...sedap nampaknya bingka ubi kayu cheese ni. Teringin nak cuba buat utk keluarga. Izinkan saya share resepi ni di blog juga ye along. T/kasih :)

    ReplyDelete
  19. NadhirahNovember 14, 2017 at 9:22 PM

    Salam. Boleh saya tau santan 400ml tu, guna santan kotak ke? Tak pekat? Atau kena dilute guna air separuh?

    ReplyDelete
    Replies
    1. HomeKreationJanuary 1, 2018 at 12:31 AM

      Wsalam. Terpulang nk guna kotak atau yg perah fresh. Tentu nya yg fresh rasa lebih sedap. Pekat nya agak2 lah, lagi pekat lagi sedap. Selalu nya yg dlm kotak tu krim jadi kena tambah air.

      Delete

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