Ubi Kayu Tapioca Kuih

Ubi Kayu kuih (Tapioca) used to be steamed and recently they also baked and usually either tasteless or too sweet. But I have tried some really buttery flavour, moist, light and yet not too sweet, those are so good and made Ubi Kayu (Tapioca) so different.  Here is my search for the healthy and tasty Ubi Kayu Kuih. Here is my adaptation for my family. 

Best Ubi Kayu Buttery Kuih 

For the orginal blog post, read the last part of this post.

Ingredients :-

400-500g m freshly grated tapioca

200 gm coconut milk

Few Pandan Leaves (optional)

80 gm sugar (less from 100 gm)

1/2 tsp fine salt

25 gm unsalted butter, softened

2 egg yolks

15 gm butter bits or grated cheese

Method :-

1. Squeeze liquid out of shredded Tapioca 

2. The liquid should be abt 110-140 gm, if less than 110 gm add water 20 gm water.

3. Combine tapioca juice, coconut milk, sugar, salt, butter, egg yolks into a pan. Boil over medium heat, stir continuously until thicken into cream like custard and pourable state.

4. Combine the tapioca pulps into the slightly cooled custard mixture, stir until no more lumps. 

5. Break some butter or cheese on top of the batter before baking.

Bake 180 C 40-50 mins - watch out the top, not too brown.

3 Portions (2 Large Ubi Kayu - about 2 Kg)

1.2-1.5 Kg freshly grated tapioca

500 gm coconut milk

240 gm sugar

Few Pandan Leaves (optional)

1 1/2 tsp fine salt

75 gm unsalted butter, softened

5 egg yolks

75 gm butter bits or grated cheese

Note : If tapioca juice less than 330 gm, add 60 gm water.  

Steamed Ubi Kayu (Tapioca/Cassava Cake)

https://beyondnorm.com/2016/07/06/ubi-kayu-recipe/

Ingredients :-

550g grated tapioca

110g sugar

120ml coconut milk

1/4 tsp salt

Some pandan leaves (optional)

Banana leafs (optional)

To Roll them in :-

200-250g fresh grated coconut

Pinch of salt / 10g sugar

Place some of the cleaned pandan leaves on top of the tapioca mixture.

Steam at high heat for 25 to 30 mins or until cooked.

Remove from heat and leave to cool completely.

Now steam the grated coconut with salt or sugar for 5 mins.

Remove from heat and leave to cool completely and remove the pandan leaves.

https://www.youtube.com/watch?v=HWC4SUGB1vo

https://www.youtube.com/watch?v=qPHPE6acL1o

https://www.theburningkitchen.com/steamed-tapioca-cake/

Ingredients

1 kg Grated Tapioca/Cassava

200 ml Coconut Cream (Santan)

600 ml Water

12 TBsp Sugar

5 leaves Pandan

1/2 tsp Red food colouring optional

1/2 tsp Green food colouring optional

OUTER COATING

1/2 kg White Grated Coconut Brown Skin of the coconut removed

1/2 tsp Salt

METHOD

Wash the pandan leaves and bundle it together.

COOKING METHOD

In a pot, boil 600 ml of water, 12 TBsp of sugar and the pandan leaves until the sugar is completely dissolved. Remove and discard the pandan leaves. 

Pour the mixture over the tapioca and give it a stir until well incorporated. 

Add in the coconut milk to the tapioca and continue stirring to incorporate coconut milk.

Transfer the tapioca mixture into a 20cm (8") baking tin and spread it out evenly.

Add water to a wok and bring to a boil. Place the tapioca on the steaming rack and steam for 20 mins over medium high heat with cover on.

Remove the tapioca and let it cool completely before cutting.

Once the tapioca is cooled completely, use a plastic spatula to cut the tapioca into either diamond or square shapes. 

Meanwhile, place the white grated coconut in a plate and add in 1/4 tsp salt and mix well.

Place the grated coconut in the wok and steam for about 10-15 mins. Remove and let it cool.

Place the cut sections of tapioca onto the plate of grated coconut and coat each piece evenly.

Transfer the steamed tapioca cake to a platter. Best serve when it is chilled.

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https://www.youtube.com/watch?v=0XggQK_qYdw

Baked Cassava Cake | 烤木薯糕 

https://www.youtube.com/watch?v=6rSBMZ9vH2E

KUIH BINGKA UBI KAYU ======================== ✅️ 1 kg Cassava ✅️ 300 g Caster Sugar ✅️ 500 ml Coconut Cream ✅️ 2 Eggs (±65 g each) ✅️ ±65 g Turmeric, sliced ✅️ ±50 g Unsalted Butter ✅️ ¼ Tsp Salt

Bake 160 or 180 C for 90 minutes

https://www.rotinrice.com/kuih-bingka-ubi-kayu-baked-tapioca-cake/

INGREDIENTS

1 can coconut milk (14 oz /400ml)

1 cup sugar (210g)

2 pandan leaves (shredded and knotted)

2 packets frozen grated tapioca / cassava (thawed) (2 lbs/900g)

2 large eggs (lightly beaten)

2 tbsp butter (melted) (28g)

1 banana leaf to line baking pan (optional)

180 C for 90 minutes

https://www.huangkitchen.com/baked-tapioca-cake-kuih-bingka-ubi/

2 eggs, lightly beaten

220 g sugar

¼ teaspoon salt

1 kg yellow tapioca, grated

5 pandan leaves, rinse and drain well

400 gm undiluted thick coconut milk, 2 coconuts, at room temperature

125 ml water

Banana leaves, rinse and drain dry

180 C 1 hr 15 mins

https://www.todayonline.com/8days/eatanddrink/newsandopening/best-kueh-bingka-ubi-youll-ever-eat

https://www.shiokmanrecipes.com/2017/06/15/kueh-bingka-ubi-baked-tapioca-cassava-cake/

https://www.youtube.com/watch?v=0XggQK_qYdw

Ingredients

180 g sugar

1 kg grated tapioca

350 g coconut milk

1/4 tsp salt

2 whole eggs

20 g butter at room temperature

Instructions

Add 180g sugar to 1 kg grated tapioca

Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs

Mix all the ingredients thoroughly

Add 20g soft butter at room temperature and mix well

Line a 10 inch square tin with parchment paper and slowly pour in the tapioca mixture

Shake the tin gently to evenly spread the mixture

Bake in a preheated oven at 160°C for 1 to 1½ hour.

Check the kueh after 1 hour.

If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean

Remove kueh from baking tin and set aside to cool down

Cut only when the kueh has cooled down for at least an hour

Best Recipe Claim :-

https://www.todayonline.com/8days/eatanddrink/newsandopening/best-kueh-bingka-ubi-youll-ever-eat

Chris Tan's family kitchen recipe

In Chris Tan's words: The Thunderbird of classic kuehs, this is made across Singapore, Malaysia and Indonesia, varying in the specifics but rarely deviating far from the sticky, dense, lemak, golden, crusty ideal, perfumed with oven-scorched banana leaf. Peranakan-style bengka ubi (the nonya spelling of Malay bingka) was a frequent treat in my childhood family kitchen, and here is my updated family recipe.

INGREDIENTS

850g freshly grated tapioca

320g coconut milk

190g sugar

1 tsp fine salt

45g unsalted butter, softened

3 egg yolks

Wilted banana leaf, for lining pan

15g cold salted butter, cut into small bits

METHOD

1. Preheat oven to 180C on conventional mode (top and bottom heat). Line the base and sides of a 20 cm square cake pan, at least 5 cm deep, with a large square of wilted banana leaf (no need to grease), shiny side up, tucking its corners to fit.

2. In a muslin cloth or bag, squeeze tapioca a handful at a time to extract as much juice as possible – you should get around 230 g to 280 g juice. If you get less than 230g juice, add an extra 40g water to the juice. Set tapioca pulp aside.

3. Combine tapioca juice with coconut milk, sugar, salt, butter and egg yolks in a heavy-bottomed pan. Set over medium-low heat and stir constantly, scraping pan base and sides with a whisk, until mixture thickens into a creamy but pourable custard. Scrape into a bowl, add tapioca pulp and mix very well until batter is even and lump-free.

4. Scrape batter into lined pan. Bake on the oven’s lowest shelf for 40 to 45 minutes. Then, scatter cold butter bits over the bengka, and move pan to a high shelf in the upper third of the oven. Bake for 10 to 15 minutes more, until bengka is well browned and a skewer inserted into its centre emerges sticky but clean, with no raw batter on it.

5. Let kueh cool to at least lukewarm before unmoulding. Slice with a plastic knife to serve. Leftovers will keep for 2 to 3 days in the fridge, but will firm up as they age: steam or microwave to warm and soften them before serving.

Read more at https://www.8days.sg/eatanddrink/newsandopening/this-is-the-best-kueh-bingka-ubi-you-ll-ever-eat-12072978