Bingka Ubi Kayu is a traditional Malaysian dessert made with cassava, coconut milk, and eggs. It is a popular dish during the fasting month of Ramadan and is often served as a refreshing treat after a day of fasting. Bingka Ubi Kayu is also a popular dessert at weddings and other special occasions.
History and Origin
The origin of Bingka Ubi Kayu is unknown, but it is believed to have originated in the Malay Peninsula. The dish is similar to other cassava-based desserts from Southeast Asia, such as Indonesian ubi talas and Filipino cassava cake.
Ingredients
The main ingredients for Bingka Ubi Kayu are:
- Cassava
- Coconut milk
- Eggs
- Sugar
- Salt
Preparation
To make Bingka Ubi Kayu, the following steps are involved:
- The cassava is grated and squeezed to remove the excess water.
- The coconut milk is simmered in a saucepan over medium heat.
- The eggs, sugar, and salt are beaten together in a bowl.
- The grated cassava is added to the egg mixture and mixed until combined.
- The coconut milk is added to the cassava mixture and mixed until combined.
- The batter is poured into a greased and floured cake pan.
- The Bingka Ubi Kayu is steamed for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- The Bingka Ubi Kayu is allowed to cool completely before serving.
Serving
Bingka Ubi Kayu can be served plain, or with a variety of toppings, such as grated coconut, chocolate sauce, or syrup. It is often served chilled.
Conclusion
Bingka Ubi Kayu is a delicious and refreshing Malaysian dessert that is perfect for any occasion. It is easy to make and can be customized with a variety of toppings. If you are looking for a new and unique dessert to try, Bingka Ubi Kayu is a great option.
Additional Information
- Bingka Ubi Kayu is a gluten-free dessert.
- Bingka Ubi Kayu can be made with either fresh or canned coconut milk.
- Bingka Ubi Kayu can be stored in the refrigerator for up to 3 days.
Article curated by Naw Eh Wai Htoo
