Can I use frozen grated tapioca?
Yes, you can use frozen grated tapioca, but ensure it is fully thawed and thoroughly squeezed of any excess moisture before mixing.
DESSERT
Malaysian Steamed Tapioca Cake with Gula Melaka (Kuih Bingka Ubi Kayu)
This traditional Malaysian steamed tapioca cake, known as Kuih Bingka Ubi Kayu, offers a delightful chewy texture and a rich, caramel-like sweetness from gula melaka. It's a simple yet satisfying dessert that highlights the natural flavors of tapioca.
HOW TO MAKE IT
Let's cook.
01
Prepare a 7-inch round or square steaming pan by greasing it lightly with 1 tablespoon of oil. Line the bottom with parchment paper if desired for easier removal.
02
In a large mixing bowl, combine the grated tapioca, chopped gula melaka, thick coconut milk, salt, and tapioca flour. Mix thoroughly until all ingredients are well combined and the gula melaka starts to dissolve.
03
Pour the tapioca mixture into the prepared steaming pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even layer.
04
Set up a steamer. Once the water is boiling rapidly, carefully place the steaming pan into the steamer. Cover tightly and steam for 45 minutes over medium-high heat, or until the cake is firm and translucent.
05
After steaming, carefully remove the pan from the steamer. Let the tapioca cake cool completely in the pan on a wire rack for at least 2 hours before attempting to unmold it. This allows it to firm up properly.
06
Once completely cooled, carefully unmold the cake onto a serving plate. Slice into diamond or square shapes using a sharp, wet knife for clean cuts. Serve at room temperature.
About This Recipe
This traditional Malaysian steamed tapioca cake, known as Kuih Bingka Ubi Kayu, offers a delightful chewy texture and a rich, caramel-like sweetness from gula melaka. It's a simple yet satisfying dessert that highlights the natural flavors of tapioca.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure you squeeze out excess liquid from the grated tapioca; this prevents the cake from becoming too watery. Cooling the cake completely is crucial for a firm texture that holds its shape when sliced.
Easy Substitutions
If gula melaka is unavailable, you can use dark brown sugar, though the flavor will be slightly different. For a richer coconut flavor, you can lightly toast some shredded coconut and sprinkle it on top before serving.
Storage & Reheating
Store leftover Kuih Bingka Ubi Kayu in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. It can be gently reheated in a steamer for a few minutes to restore its soft texture.
Serving Suggestions
Serve slices of this steamed tapioca cake as a delightful afternoon tea snack. It pairs wonderfully with a cup of hot black tea or coffee. For a more elaborate dessert, serve it alongside a scoop of coconut ice cream. You can also garnish it with a sprinkle of toasted sesame seeds for added texture and aroma.
Common Mistakes
1. Not squeezing excess liquid from tapioca: This results in a soggy cake. Always press out as much liquid as possible after grating. 2. Not cooling completely: Slicing the cake while warm will cause it to crumble. Patience is key; let it cool fully. 3. Over-steaming: Can make the cake overly soft or mushy. Stick to the recommended steaming time and check for firmness. 4. Using too much salt: A little salt enhances sweetness, but too much can overpower the delicate flavors. 5. Uneven mixing: Ensure gula melaka is well distributed for consistent sweetness in every bite.
Frequently Asked Questions
How do I know if the cake is cooked through?
The cake is done when it appears translucent and firm to the touch. You can also insert a skewer into the center; it should come out clean.
Can I bake this cake instead of steaming?
While traditionally steamed, a similar cake can be baked. However, the texture will be denser and slightly different from the classic steamed version.
What is gula melaka?
Gula melaka is a type of palm sugar from Malaysia, known for its distinct caramel-like flavor and dark brown color. It's less refined than white sugar.
MORE TO KNOW
The key to a perfect Kuih Bingka Ubi Kayu lies in the quality of your tapioca and the proper steaming technique. Freshly grated tapioca yields the best texture. When steaming, ensure your steamer is well-sealed to maintain consistent heat and prevent water from dripping onto the cake. If you notice water pooling on top, you can place a clean kitchen towel over the steaming pan before covering it with the lid to absorb condensation.
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