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Nyonya Tapioca Kueh removed from pan

Nyonya Tapioca Kueh

Easy to follow receipe for baking Nyonya Tapioca kueh (木薯糕), or Kueh Bingka Ubi Kayu in Malay. Once baked, you can't stop eating it. It is a favourite dessert in Singapore & Malaysia made primarily with Tapioca root and coconut milk.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: Nyonya
Calories: 309
Ingredients Equipment Method Notes

Ingredients
  

  • 1.3 kg Tapioca Root 3 lb. aka Cassava Root. 1 kg (2.2 lb) after shredding
  • 25 g Tapioca Flour 3½ tbsp
  • .5 tsp Salt
  • 200 g Granulated Sugar 1 cup (200g less sweet) up to 1.5 cup (300g sweet) or 25g to 38g Splenda
  • 2 Large eggs 110g without shell
  • 400 ml Coconut Milk 1 Can or 1⅔ cup

Equipment

  • Food Processor
  • Mixer
  • Baking Pan
  • Cooling Rack

Method
 

  1. Cut tapioca into manageable 4″ (10 cm) pieces. Make a slit lengthwise, and peel off the skin.
    Cut and peel tapioca root for Nyonya tapioca kueh
  2. Split tapioca root into halves lengthwise, and remove the bitter hard core, as well as any “aged/wooden” portions.
    Remove hard core from tapioca root
  3. Shred the pieces with a food processor. Finer shreds for a smoother cake or coarser for a more chewy texture.
  4. Empty the shredded tapioca (about 1kg or 2.2 lb) into a mixing bowl.
    Shreds tapioca root coarsely for textured Nyonya tapioca kueh
  5. Pre-heat oven to 390°F (200C).
  6. Add in sequence, tapioca flour, salt and sugar, beaten eggs, coconut milk. Mixed until fully incorporated before adding next ingredient.
    Mixing Nyonya tapioca kueh ingredients
  7. Pour mixture into 8″ square pan lined with parchment paper or banana leaf, and bake for 75 minutes, or until surface turned golden in colour.
    Cooling baked Nyonya tapioca kueh
  8. Place baking pan on cooling rack, and let cooled completely before removing cake from pan.
    Nyonya Tapioca Kueh removed from pan
  9. Cut into diamond-shaped pieces with plastic knife and serve.
    Cut Nyonya tapioca kueh into diamond shapes

Notes

Some equipment you’ll need to make this delectable Nyonya tapioca kueh. Full disclosure: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
  • Kitchen Scale. For accurate measurement of ingredients used.
     
  • Food Processor. To shred tapioca root. I used the following with good results.
     
  • Mixer. Hand mixer or stand mixer. Use the mixing paddle.
     
  • Baking Pan. An 8" square pan. Line with parchment paper for easier removal of cake.
     
  • Parchment Paper or Banana Leaf. Trimmed to fit the baking pan.
  • Cooling Rack.
     
** Nutritional value is for reference and estimates only, it may not be accurate. Please refer to our Nutrition Disclaimer.