Wednesday, January 3, 2007

Kuih Bingka

My cousin Lilian was talking about making Kuih Bingka from Lily's website a few days ago, that made me feel like eating it too, so I took out my cassava from my freezer to thaw in my refrigerator. Lilian actually made it from Lily's recipe, but she said it wasn't good, it was too eggy and greasy. She's quite a long way from me in AZ, I'm in Texas, so I couldn't try it myself.

Since my cassava was already thawed, I had to do something with it. I was going to try Lily's recipe, but now, I decided to go with an Old Faithful - Khim's recipe, with my modifications.















Kuih Bingka / Cassava Cake


2 lbs of grated cassava (or 2 bags from the freezer)
3/4 stick of butter, melted
2 eggs
310g sugar
1 cup coconut milk
1 tsp vanilla extract
1/2 tsp salt

Preheat oven to 350°F. Line an 8x8 pan with foil, grease the foil.

In a big bowl, combine sugar and eggs, mix well. Add vanilla extract, salt, and butter, and coconut milk, mix well. Add cassava, mix well.

Pour mixture into greased pan. Bake for 45 minutes to an hour. If the top is still not browned by 1 hour mark, switch your oven to broil and broil for 1 minute to brown the top. Check constantly to make sure it's not burnt.

Cool completely and cut into pieces.

4 comments:

Gene said...

what is cassave made from? beets?

Cooking in Texas said...

Gene,

I don't know what "cassave" is. :-P But, "cassava" is a root which produces tapioca starch. You can find them in any of the Mexican stores here, they're also called yucca or yuca. More info here: http://webster.com/dictionary/cassava

Anonymous said...

Hiya....all the way from Down Under ( Australia )! I tried ur recipe and it turned out great! Well, almost - i took my kuih out after 65 mins and grill the top part. But when i took the cake out from the tin hours later - the bottom part(bottom 1/4) was still wet/uncooked. ( i baked it in a 9 inch round cake tin )I turned it upside down and put it back into the oven. Somehow, tht didnt work either - the texture became like melted elastic, so i had to cut n throw away tht part. But the 3/4 part was just perfect! Exactly how I remember how this kueh was like. Im going to try this recipe again this weekend but will bake it longer - 1 1/2 hrs to ensure its cooked thru. Thks for sharing this recipe, Ooi!! Btw, was wondering do u have any good tried n tested recipe for yam ring or yam puffs( woo kok )to share? Have not been successful to date with those 2 recipes.

Susanna, Australia

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