Comment on Kuih Bingka Ubi Kayu (Baked Cassava/Tapioca Cake) - Egg or Eggless version by samsunder
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OMG! Yes…this bingka ubi kayu is like one of my most favorite cakes ever! I know I have lots of favorites, but this is TRULY one of my favorites after Candied Cassava with Coconut Milk! I love tapioca/cassava! I have like serious OD when it comes to cassava or what we call ubi kayu in Indonesian. I can eat steamed or fried cassava roots on its own dipped in a bit of salt! Yeah..that’s the kind of snack I grew up eating. Cassava and tapioca mean the same thing in case you are wondering and I’ll use them interchangeably in this post.
This cake is almost impossible to fail if you ask me. You only need one bowl and add everything in there. Stir and bake. I used frozen grated cassava I bought from the store so it saved me some work from having to cut the cassava. Cassava has tough outer layer skin and honestly, I hate to cut cassava by hands 🙂
You can use fresh cassava or frozen and already grated. You can’t substitute with just tapioca starch however
This adds richness to the cake. I used Asian canned unsweetened coconut milk. Do not use the coconut milk sold as a beverage, the consistency is too runny and it’s not meant for baking
I use granulated sugar. You can use Keto-friendly sugar like monk fruit sugar
The egg acts as a binder and also gives the cake its soft moist texture. Simply omit for eggless version and refer to the recipe card
I recommend using coconut oil as it adds nice flavor to the cake. You can also use melted butter too
A pinch goes a long way and it brings out the overall flavor
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 servings (8 1/2 x 4 1/2 loaf pan)
Cool down:
Remove from the oven completely and let it cool down completely before cutting
The cake may seem dry and tough on the first day, but it will soften and the texture will be soft and bouncy the next day. I highly recommend serving it the next day
Storing:
The cake can be stored at room temperature for 2-3 days if it's not too humid, otherwise, store in the refrigerator for up to 1 week. The cake will harden once you refrigerate and it's normal. You can reheat in a microwave or loosely wrap them in a foil and use a toaster oven or an air-fryer or oven to reheat at 350 F for 5 minutes or until warm and the cake is soft. I do not recommend freezing the cake because the texture changes
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Kuih Bingka Ubi Kayu (Baked Cassava/Tapioca Cake) – Egg or Eggless version
Serving Size
1 serving (egg version)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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