Baked Tapioca Cake (Kuih Bingka Ubi)

Huang Kitchen by Angie Liew


This traditional Malay/ Nyonya kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk. More importantly it’s extremely easy to make and it’s super delicious.


  • 2eggslightly beaten
  • 300gsugar
  • ¼teaspoonsalt
  • 1kgyellow tapiocagrated
  • 5pandan leavesrinse and drain well
  • 375mlundiluted thick coconut milk, 400g, at room temperature (from 2 coconuts)
  • 125mlwater
  • Banana leavesrinse and drain dry


  1. Line a 23x5 cm square cake tin with banana leaves (oiled on shinny side). Preheat oven to 180 degree C. Peel yellow tapioca tubers (3 kg)...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Baked Tapioca Cake (Kuih Bingka Ubi)

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Angie Liew