This is an easy Kuih Bingka Ubi Kayu (or Baked Cassava Kuih) recipe, only a few simple ingredients are needed, no artificial flavoring and colouring are added.
Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!
The casava /tapioca is a root/tuber, popular and versatile food in asia. It is also well known in Brazil, parts of Africa, in Pol...
I tried this recipe from Nonya Flavours with minor modifications. It tasted very good but the texture is not QQ (springy or bouncy texture) like those sold by vendors. I think the reason is because this recipe uses 100% Tapioca with very little Tapioca flour.
Recipe from Annielicious Food with slight changes Ingredients: 153g rice flour 42g mung bean flour 12g tapioca flou...
The casava /tapioca is a root/tuber, popular and versatile food in asia. It is also well known in Brazil, parts of Africa, in Pol...
Ubi Kayu (Oo-bee Car-you)or cassava is one of the cheapest potatoes/roots around at 2 Ringgit (US 0.60) per kilo. It became a staple for many when rice became scarce during the second world war when our then Malaya fell under the Japanese occupation. It was a hard time for many. I did not come from that era but I've heard stories of how cassava or ubi kayu saved many from hunger. It was a poor man's food and still is in many parts of the developing world because it will grow in poor soil all year round and is starchy thus providing much energy for laborious work or to simply starve off hunger while living on meagre means and in poor conditions. It is a high energy food like rice because it is mainly starch from which tapioca flour is made. It is versatile. It can be created into delicious desserts, eaten plain, boiled, with curry sauce or dipped into a combo of grated coconut and sugar or slathered with palm sugar syrup or be sliced thinly, deep fried and turned into the most delicious crisps where they are either folded into a sweet, spicy and sticky chillie sauce or sprinkled simply with salt. Heaven help me......those are my favourite crisps ever. The ubi kayu/cassava also makes one of the most delicious and popular kuih (pronounced coo-way) ever. Made purely form grated cassava, brown sugar and coconut milk this kuih becomes a sticky, gently sweet and a beautifully textured kuih with a good bite about it and with a beautifully crusty golden top.....quite unlike any other. One that every one simply adores. I have yet to know of some one who simply feels neutral about it. While it baked I simply immersed myself and bathed in its coconutty fragrance. It is easy peasy to do. I avoided using eggs as I wanted to make this dairy free but if I had used eggs the kuih would be a lovely golden yellow and softer. N who is the fussiest eater alive that I know of was even tempted to try just looking at it. And the verdict? MMMMMMMMMMMMMM....reached out for more...MMMMMMMMMMMMMM...reached out for more....MMMMMMMM.....and so on and so forth..... The recipe ~ This makes quite a lot. I would suggest cutting the recipe in half for a small family. It was a lot for us too! 2 kilos Ubi Kayu/cassava 21/2 cups brown sugar 1 litre thick coconut milk 3 eggs if you wish (lightly beaten) a pinch of salt Peel the thick woody skin, wash the ubi kayu and then grate finely. I used a food processor to grate and then used the blade to process into a finer mush. Place in a muslin bag and squeeze well to drain liquid. I got about 2 cups of liquid out. Let the liquid stand in a bowl for about an hour or less until a white powder of starch settles at the bottom of the bowl and then discard the excess liquid. Incorporate the starch back into the grated ubi kayu. Add sugar, salt and coconut milk and eggs (if using) and stir well to mix. Once the mixture is mixed well pour into a baking tin. I used a round one measuring 12 inches in diameter. you could use a 10 inch one and get a slightly taller kuih which would work just as well. Bake in a preheated oven at 180 C for about an hour until the top is a crispy golden brown. Allow to cool a few hours or overnight before cutting otherwise it will be too sticky to cut neatly. This is eaten at anytime of the day or night...for breakfast, coffee breaks, tea, dessert or in between all of that.
Learn how to make Leslie's Kueh Bingka (Bika) Ambon recipe - ieatishootipost. This has everything you need to know!
This is the the RECIPE for Pandan Kuih Bingka Ubi Kayu or Steamed Screwpine Cassava Cake. Usually steamed cassava cakes are yellow but this version has the added fragrance and color of the screwpine leaves. They go well with your morning cuppa or as a tea time treat.
A Malaysian dessert favourite made easy with an airfyer. Try our Airfryer Tapioca/Cassava Cake (Kuih Bingka Ubi), with delicious coconut flavours, you don't want to miss out! Recipe by Asian Inspirations.
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INTRODUCTION Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root. In fact, I grew up with this familiar childhood root. When I was …
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孟加拉工人在宿舍外的空地种了木薯树。 现在终于‘收成’了。还送了一些木薯给娘子。 娘子当然很开心啦！ 因为娘子可以亲自烤出等待已久的木薯糕了。 烤木薯糕也是相公爱吃的。他说这糕很有小时候的味道。 相公把四分之三的烤木薯糕给吃了。 娘子对相公说：你也有一套的。这个木薯糕的皮那么像烧肉皮，你能把糕吃完。为什么烤烧肉你一点都不吃？ 之所以，娘子家里至今都没出现烤烧肉的味道 。。。。。。 选了Eileen家 的烤传统木薯糕。方法不难。 就只是娘子拿捏得不好。所以烤出来的木薯糕有点软了。 可是这木薯糕的味道真是不错的。 谢谢 Eileen 的分享。 烤传统木薯糕 材料： 木薯丝 400克 细砂糖 80克 木薯粉 1汤匙 椰浆 100克 盐 （少许） 做法： 1）将木薯削皮，刨成丝，再把所有材料加入混拌。 2）用小火，倒入锅里搅拌约10分钟至浓稠。 3）倒入铺上蕉叶的模型里，预热烤箱后，以200度烤约30分钟。 4）把温度提高至210度，并移高铁架，另烤8-10分钟让表层上色。 5）冷却后才脱模再切片享用。 Enjoy！
Chef Damian D'Silva's Kueh Bingka Ubi recipe will change the way you think about this heritage traditional tapioca cake!
Assalamualaikum semua.... Ada masak apa petang ni.. Kalau waktu petang-petang macam ni pekena kuih memang sedap... Kalau nak cuba bingka pisang yang sangat sedap dan penuh dengan kelemakkan pisang ni pun boleh jugak... Sangat sesuai kalau buat menu minum petang. Nak buat menu sarapan pagi pun boleh... Tak jadi masalah pun.. Resepi ni aku copy dari kak dayang... Memang sedap rasa bingka ni. Bau pun sungguh harum memikat jiwa... Huhuhuuu... Kena cuba tau... Meh kita tengok resepi kat bawah ni... Bingka Pisang Resepi : DayangJack Bahan-Bahan -1 cawan tepung gandum -200 ml santan pekat -125 air -3 biji telur C -2-3 biji pisang emas ranum (dilenyek) -80g gula pasir (+/-) -2 sudu besar susu pekat -2 sudu besar minyak sapi atau minyak masak sayuran -sedikit esen pisang jika suka -secubit garam -sedikit pewarna kuning -bijan untuk taburan Cara-cara Kisar semua bahan di atas (kecuali tepung dan bijan) hingga sebati. Kemudian masukkan tepung dan kisar/blend sekali lagi. Sediakan loyang. Sapukan dengan minyak masak (DJ alaskan dengan kertas foil dan disapu minyak masak supaya senang nak dikeluarkan daripada loyang). Tuangkan adunan tadi ke dalamnya dan taburkan bijan secukupnya Bakarlah ke dalam oven selama 1 jam atau hingga keperangan dengan suhu 160C-170C. Setelah masak, biarkan sebentar di dalam oven selama 10 minit. Selepas itu bolehlah dikeluarkan. Sejukkan terlebih dahulu sebelum dipotong. (tapi memang sedap dimakan time ia masih panas sebab terasa sangat kegaringan kerak bahagian atasnya) Selamat mencuba..
This is an easy Kuih Bingka Ubi Kayu (or Baked Cassava Kuih) recipe, only a few simple ingredients are needed, no artificial flavoring and colouring are added.
INTRODUCTION Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root. In fact, I grew up with this familiar childhood root. When I was …
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Traditional Kuih Bengkang (a.k.a. Bingka Beras) is made with simple ingredients, which are white rice (beras putih), sugar, and coconut milk. It has a bright white color with a lightly charred surface.
Ingredients A 100 ml lukewarm water 2 tsp instant yeast 2 tbsp sugar 4 tbsp plain flour Ingredients B 350 ml coconut milk 2 stalks lemongrass – bruised 6 pieces kaffir leaves – crushed …
I falter at the word cake to describe Malaysian 'cakes' or kuih (pronounced ko-weh) . Ours, in culture, are very much more like the Spanish...
Rice flour version Kuih Bengkang (or Kuih Bingka Tepung Beras) still tastes good, but the texture is a bit sticky and not chewy, and the colour is a bit dull. not as great as the white rice version.
“Kuih Bingka Ubi Kayu”, or better known as “Bingka Ubi” is another much-loved “kueh” of Malay-Peranakan origin which my family enjoys very much. It is sometimes…
