Tapioca cake (Bingka Ubi Kayu)

Food Recipes from around the world

Category: Dessert - (245)
Origin: Malaysia
Source: AramcoWorld

In 1941 and 1942, Malaya—as it was known then—was occupied by the Japanese, and there was a food shortage. People had to be creative because they could not wait to harvest rice. There was also a campaign to grow your own food in your backyard. The quickest way was to grow vegetables and tubers. Tapioca was the food, like a staple. It was hip. People were exchanging different ways to cook it. It was easy to grow and provided essential carbohydrates during wartime.

Ingredients:

1 lb finely grated tapioca
½ stick (4 oz) butter
2 large eggs
½ t salt
1 c sugar
1 c coconut cream plus 1 T for glazing

Preparation:

Preheat oven to 375°F. Grease a 9 x 9-inch square tin or baking pan. After grating tapioca, squeeze out as much juice as possible. Mix all the ingredients in a large, microwaveable mixing bowl. Microwave on high for 1 minute until the mixture is thick. Pour into the greased tin, and bake for 40 minutes. After 40 minutes, remove from the oven and glaze with 1 T of coconut cream. Set oven to broil and put the glazed tapioca cake in the oven for about 3 minutes to brown the top. Watch carefully so it does not scorch! Then let the cake cool before cutting into pieces.