Malay & Nyonya Dessert Recipes

Tapioca Cake (Bingka Ubi Kayu) 木薯糕

Tapioca Cake 木薯糕 are Malay as well as Nyonya Chinese traditional food normally sold in morning markets. These Asian desserts are not exactly Chinese desserts but are Malay and Nyonya desserts - however, the Malaysian Babas and Nyonyas which assimilated the local culture early on are of Chinese origins.

The Bingka Ubi Kayu are really delicious baked puddings (kuehs) usually enjoyed during breakfasts or as snacks during tea time.

If you want to make your own, try this recipe from our Chinese dessert recipes collection here and let me know how it turns out!

Ingredients

500 g			        	Tapioca; grated, juice removed
2/3 cup				Palm Sugar; chopped into small pieces
4 cups 				Coconut milk; extracted from 1 1/2 coconuts
6			         	Pandan (screwpine) leaves
1			        	Egg; lightly beaten
1 tsp			        	Vanilla Essence
1/2 tsp				Salt

Method

Mix together coconut milk and palm sugar. Add pandan leaves. Cook this mixture over low heat until boil. Turn off heat. Allow to cool.

Stir in beaten egg and grated tapioca. Mix until well blended. Add in vanilla essence and salt. Stir well. Pour mixture into greased baking pan and bake at 190°C until pudding turns golden brown. Allow to cool before cutting.

Can't find what you're looking for? Try Google Search.

Custom Search

_________________________

More Malay Dessert Recipes Here


Return from Tapioca Cake to Chinese Dessert Recipes