Kueh Bingka Ubi Kayu (Baked Cassava Cake) – Recipe

This is one of my favourite Malaysian kueh (or kuih) cakes: dense, sticky, almost custard-ish cassava cake made with creamy coconut milk. So good.

This is technically one of my oldest recipes on here, although baked instead of steamed this time and better executed. I definitely prefer it baked because of the caramelised top it forms in the oven.

Need visuals? Check out my quick at-a-glance recipe video on my YouTube channel, Tashcakes Cooks:

Ready? Let's go.


1 tin coconut milk
3 pandan leaves, knotted
2 packets (about 1kg) frozen grated cassava, thawed
1 tin condensed milk
75g caster sugar
2 eggs


1. Preheat the oven to 180°C, and grease an 8x8" cake tin with oil.

2. In a small saucepan, simmer the coconut milk with the pandan leaves for about ten minutes, switch off the heat and leave to cool completely. Discard the pandan leaves.

3. Stir the infused coconut milk together with all the rest of the ingredients. Either use a balloon whisk to catch any long tough cassava fibres before pouring into the tin, or strain through a coarse sieve into the tin.

4. Bake for one hour and 30 minutes, or until the top is caramelised and the cake doesn't wobble when you shake it.

5. Remove from the oven and let it cool completely before slicing and serving at room temperature.

Enjoy, and have fun.


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