malaysian dessert or snack: kuih bingka ubi. Paleo and easy to bake

[Recipe] Kuih Bingka Ubi (Cassava)

Kuih-muih (plural for kuih) is the Malay word for bite-size snacks and usually of Malay-Peranakan origin. It comes in many varieties (sweet, savoury, plain, colourful, steamed, fried, baked) and are eaten at all times of the day… Well, actually that’s not quite true. Most shops stop selling after about 10-11am to maintain the freshness of the coconut.

Kuih Bingka Ubi is a baked cassava dessert that has a great depth of flavour from the rich santan (coconut milk) and gula melaka (palm sugar). It is soft, chewy and perfectly sweetened. Almost like a baked custard but waaayy better 😀

The best part is it is gluten free, dairy free, paleo, vegetarian, wheat free and completely flavour-full!! 😉 A great dish to bring for a pot-luck!

Ingredients

  • 1 packet frozen grated tapioca or cassava (450g), thawed
  • 1 cup sugar (1/3 brown sugar or gula melaka, 2/3 caster sugar or 1 cup coconut sugar), to taste
  • 1 tin coconut cream (400ml)
  • 1 egg
  • a pinch of himalayan pink salt

Method

  1. Preheat oven at 180C or 360F.
  2. Mix all the ingredients together until a smooth batter is formed.
  3. Bake in oven at 180°C for one to one and a half hours.
  4. Allow the kuih to cool, cut and enjoy.

How to cut:

  1. Cut vertically one way.
  2. Cut diagonally the other way.
  3. A diamond shape will be formed. This is how kuih-muih are most typical cut and served.

10374979_1505625526324000_243977582874317811_n

Malaysian desserts has had many years of negative rep because of the high coconut milk and sugar content. That isn’t always true if it’s home-made. Let me break this down for you:

  • Coconut cream – yes it’s saturated fat but it is a medium chained fatty acid so the fat doesn’t go to your heart. Don’t overdo it though! If you don’t have access to fresh coconut milk like me, I like to use Ayam Brand because it is 100% natural, no preservatives, no added water, no added guar gam or thickeners. 
  • Cassava – natural source of carbohydrate
  • Sugar – use palm/coconut sugar instead of white sugar. I wouldn’t go with xylitol here, you need the flavour of the palm sugar.
  • Eggs – high source of protein
  • Salt – use the right salt and it contains plenty of minerals important for everyday bodily functions

As my grandma always says, eat in moderation 🙂

Xx

Generation Kitchen

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s