Amazing Baked Nyonya Tapioca Kueh

Nyonya tapioca kueh (娘惹木薯糕), or Kueh Bingka Ubi Kayu in Malay, is a favourite dessert in Singapore & Malaysia. It is made primarily with Tapioca root and coconut milk. And in this recipe, you can control if you want a smooth cake or a chewier textured one. Also, the tapioca texture will enhance the flavour when baked.

Find out more about Nyonya in A brief history of Nyonya, where it introduces the origin of Nyonya culture and cuisine.

In a nutshell, Nyonya cuisine blends Chinese and Malay cooking with ingredients found in Malaysia. There are many delicious Nyonya main courses, such as Nyonya curry, curry laksa and Assam seafood. For desserts, Nyonya Kueh (娘惹糕点) are also popular amongst Malaysian and Singaporean. For instance, this Nyonya Tapioca Kueh is one such Nyonya dessert.

It Is Super Easy to Make Nyonya Tapioca Kueh

This delectable baked Nyonya tapioca kueh is semi-soft, chewy. Also, the fragrance from the egg and coconut milk mixture is just heavenly. In addition, it is amazingly simple to create, and it’s super tasty. You just mix everything together and bake. It is also a forgiving cake. because if you underbake the cake, you can simply return it into the oven and continue. Slightly overdone? It will still be as delicious.

I put together a list of equipment and material you’ll need to make this delicious Nyonya tapioca kueh. Full disclosure: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

1. Kitchen Scale. Because we like to measure ingredient accurately.
   
   
2. Food Processor. You don’t really want to do it by hand, because topioca root is hard and tough.
   
   
3. Mixer. Use the mixing paddle with hand mixer or stand mixer. However you can mix it by hand too.
   
   
4. Baking Pan. An 8″ square pan will do nicely.
   
   
5. Parchment Paper. Line the pan with parchment paper for easier removal of cake. Use banana leave if you can get it, becauce banana leaves will enhance the flavour. Trim either to fit baking pan.
   
6. Cooling Rack. When the baking is done, cool the cake on a cooling rack.
   

Ingredients:

• 1.3 kg (3 lb) of tapioca root (a.k.a. cassava), you get about 1 kg (2.2 lb) after shredding
• 3½ tbsp (25 g) tapioca flour
• ½ tsp (1.3 g) salt
• 1 to 1½ cups (200 to 300 g) granulated sugar depending on sweetness desired. (or 25-38 g Splenda)
• 2 large eggs (110 g) lightly beaten, so that it is easier to incorporate.
• 400 ml (1 ⅔ cup) 1 can Coconut Milk.

Cooking Instructions

1. Cut tapioca into into 4″ (10 cm) pieces, so that is is more manageble. Make a slit lengthwise, and peel off the skin with a utility knife.
2. Split into halves lengthwise, and remove the bitter hard core, as well as any “aged/wooden” portion.
3. Shred the pieces with a food processor. If you want a smoother cake, then shreds finely. Otherwise make it coarser for a more chewy texture.
4. Empty the shredded tapioca (about 1kg or 2.2 lb) into a mixing bowl.
5. Pre-heat oven to 390°F (200C).
6. Add in the ingredients in sequence, tapioca flour, salt and sugar, beaten eggs, coconut milk. Mix each ingredient until it is fully incorporated before adding next ingredient.
7. Pour mixture into 8″ square pan lined with parchment paper or banana leaf, and bake for 75 minutes. It is done when the surface turned golden brown in colour.
8. Place baking pan on cooling rack, and let cooled completely before removing cake from pan.
9. Cut the Nyonya tapioca kueh into diamond-shaped pieces with a plastic knife, in order to prevent sticking.
   

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