Bingka Ubikayu Filifina (Cassava Cake with Custard Topping)

 Scroll down to the bottom for English version

Assalamualaikum pembaca yang sudi singgah di blog Along yang sudah lebih setahun sunyi tanpa update. Tetiba harini rasa rindu pulak nak update sesuatu. 

Kelmarin ada  pula mencuba kuih ni yang agak berbeda dari bingka di Malaysia dengan tekstur yang lembut dan topping kastad yang manis. Bingka Malaysia agak kenyal tetapi versi filifina ni menggunakan santan yg agak banyak kuantiti nya dan hanya menggunakan susu pekat sebagai pemanis tanpa gula. Itu yang buatkan Along rasa tertarik nak mencuba sebab curious nak merasa nya.

Rasa nya lemak manis dan amat lembut dan sesuai sebagai pemanis mulut terutama selepas berbuka puasa kelmarin. Bagi yg tak gemarkan manis, boleh skip taburan gula perang.

BINGKA UBIKAYU FILIFINA

By: AlongRoz@HomeKreation

Source: Blog ManilaSpoon

Saiz: 9" x 9" persegi

BAHAN2:

1 Ib Ubikayu (di sagat)

14oz Susu Pekat Manis

14oz Santan Cream (dlm kotak)

2 bj Telur

2-3 biji Buah Pelaga - optional (ambil biji nya sahaja & di tumbuk)

TOPPING:

7oz Susu Pekat Manis

1/4 cwn Single Cream / Susu Cair Evaporated

2 bj Telur

1 st Esen Vanilla

1-2 sb Gula Perang (utk tabur)

CARA2:

1. Panaskan oven 180C. Sapu acuan tin dgn mentega.

2. Campurkan kesemua bahan2 kuih.

Bakar selama 50 minit.

3. Campurkan kesemua bahan2 topping.

Tuangkan ke atas kuih dan bakar lagi selama 20 minit sehingga kastad set.

4. Taburkan gula perang dan bakar dgn api atas "Grill" sehingga gula cair. Boleh skip step ni jika tak suka kuih terlalu manis.

Hi everyone!! I hope all are well and stay cool and safe during this pandemic time. Sorry for a long disappearing action due to hectic retirement life. I'm glad my retirement life is so fulfilling but sorry that blogging has not been easy for me nowadays. I've been cooking and baking a lot but not much opportunities to do a proper photographing and sitting behind pc can be a back torture sometimes.

Anyway, here sharing a recipe I tried yesterday. Didn't manage to capture a great photos... no special table set up and using just a handphone camera but hopefully something to kick this blog alive.

I was attracted to try this one because it seems quite different than our Malaysian bingka. It is much softer in texture and not springy due to a lot of cream added to it producing very delicious creamy and soft kuih. The bottom is moderate sweetness but complimented well by its sweet custard topping. The sugar sprinkles is a killer for me and will skip next time.

CASSAVA CAKE WITH CUSTARD TOPPING

By: Roz@HomeKreation

Source: Blog ManilaSpoon

Size: 9" x 9" square

INGREDIENTS:

1 Ib Grated Cassava

14oz Condensed Milk

14oz Coconut Cream

2 large Eggs

2-3 Cardamon (extract seed & pound - optional)

TOPPING:

7oz Condensed Milk

1/4 cup Single Cream / Evaporated Milk

2 large Eggs

1 tsp Vanilla Essence

1-2 tbsp Brown Sugar (for sprinkling)

METHOD:

1. Preheat oven 180C. Grease baking tin well with butter.

2. Mix all cake ingredients and bake for 50 minutes.

3. Mix all topping ingredients and pour onto baked cakes and continue baking for another 20 minutes.

4. Sprinkle with brown sugar and broil for about 2 minutes until the brown sugar melt and caramelised. Skip this step if you prefer moderate sweetness.