Ingredients with Measurements:
- 500g grated cassava
- 200g sugar
- 200ml coconut milk
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup melted butter
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- 9-inch baking pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the grated cassava, sugar, coconut milk, eggs, vanilla extract, and salt. Mix well.
3. Add the melted butter to the mixture and mix until well combined.
4. Pour the mixture into a greased 9-inch baking pan.
5. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Remove from the oven and let it cool for 10-15 minutes before slicing.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 44g
- Protein: 3g
Substitutions for ingredients:
- Instead of grated cassava, you can use grated sweet potato or yam.
- Instead of coconut milk, you can use regular milk or almond milk.
- Instead of butter, you can use margarine or coconut oil.
Variations:
- You can add shredded coconut to the mixture for extra texture and flavor.
- You can add pandan leaves or pandan extract for a fragrant twist.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated cassava before mixing it with the other ingredients.
- If the top of the bingka is browning too quickly, cover it with foil and continue baking.
- Serve the bingka warm with a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store the bingka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bingka in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the bingka on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Powdered sugar
- Mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the bingka is too dry, add a little more coconut milk or butter to the mixture before baking.
- If the bingka is too wet, add a little more grated cassava or flour to the mixture before baking.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the ingredients.
- Store the bingka in the refrigerator to prevent spoilage.
Food history:
- Ubi Kayu Bingka is a traditional Malaysian dessert made from grated cassava, coconut milk, and sugar.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve warm or at room temperature as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian