Kueh Bingka Ubi Kayu seems to be a favorite amongst many of my friends and family. Even my neighbour bakes it and we’d been exchanging our kueh bingka ubi kayu amongst other kuehs! Yes I’d blogged a recipe from Rohani Jelani just last year and it worked really well. After some discussion with fellow baking kakis and friends, I’d modified the recipe and settled with something which I think works really well. For my most recent kueh bingka ubi kayu, I’d used Thermomix to aid in the process and it most certainly helped to save lots of time and elbow grease. Thus in addition to the conventional recipe, I’d also included on specially for Thermomix users. Hopefully this would inspire me to develop more recipes with this convenient kitchen tool in future.
“Kuih Bingka Ubi Kayu“, or better known as “Bingka Ubi” is another much-loved “kueh” of Malay-Peranakan origin which my family enjoys very much. It is sometimes spelt as “Binka Ubi” or “Bengka Ubi” depending on how it is being pronounced in the variety of colloquial tongues in this region. Coconut and cassava/tapioca go really well together, with the natural earthy sweetness from the starchy root complimenting the richness of the santan (coconut milk). And of course coconut milk and salt is an age-old combination. i.e. when there is santan, there must be salt. And the salt is perfect to bear contrast and accentuate the sweetness of the dessert snack without making it too cloying. Unlike some other kuehs, the recipe for Bengka Ubi is rather straightforward. And given how easily grated cassava is now available in local wet markets, it is literally a breeze to make it nowadays.