Here's an easy Malaysian sweet (kuih) that's naturally vegan and also gluten free! Bingka Ubi Kayu or Cassava Cake is a traditional Malaysian kuih that's made from grated cassava root/manioc/yuca. This root vegetable is very starchy, that gives this kuih it's signature bounce and texture. In case you didn't know, tapioca starch is made from cassava root! So even though you might not have come across cassava before, I'm sure you've encountered tapioca starch once or twice while cooking. Scroll down for ingredients 👇
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Kuih Bingka Ubi Kayu (Malaysian Cassava Cake)
Makes a 26x26cm cake
2kg cassava root, peeled and grated
4 cups or 1 litre of coconut milk
1 tsp turmeric powder
1 tsp salt
400g sugar
2 tbsp vegetable oil
Grease the tin then line with parchment paper, and then grease one more time.
Bake in a preheated oven at 190c or 375f for 1 hour. Brush the top with some oil and bake for a further 30 minutes or until it's golden brown and crunchy.
Leave to cool completely before slicing. Refrigerate any leftovers, and reheat in the microwave briefly for a softer texture.
Disclaimer: Cassava is poisonous in its raw form, so please don't eat or taste it before cooking.
