Malaysia, a land of diverse cultures, breathtaking landscapes, and mouthwatering cuisine, holds a rich tapestry of culinary traditions. One such gem is the beloved Tapioca Cake, locally known as Kuih Binka Ubi. This delightful dessert, originating from the heart of Southeast Asia, has become an integral part of Malaysian culture and cuisine.
Tapioca Cake: – Unravelling the Roots
Tapioca, the star ingredient of this delectable treat, is a starchy root plant native to South America. It made its way across the globe, becoming a staple in various cuisines worldwide. In Malaysia, Tapioca has found a special place in the hearts and kitchens of its people.
A Journey from South America to Southeast Asia:
The history of Tapioca’s migration is a fascinating tale of cultural exchange. Introduced to Southeast Asia by Portuguese explorers in the 16th century, this versatile root was quickly integrated into local diets. Its adaptability and high starch content made it a valuable addition to traditional Asian cooking.
A Symphony of Flavors:
Kuih Binka Ubi is a testament to the creativity and ingenuity of Malaysian cooks. The recipe provided by a passionate cook is a brilliant example of how local chefs have adapted and personalized this dish over generations. The infusion of coconut cream, a common ingredient in Malaysian cuisine, adds a creamy richness that complements the natural sweetness of the tapioca.
The Art of Preparation:
This simplified version of the recipe not only makes it accessible to aspiring cooks but also highlights the versatility of this dish. By using minimal ingredients and easy-to-follow steps, this recipe captures the essence of Malaysian cuisine, where simplicity and taste reign supreme.
Recipe for Kuih Binka Ubi:
Ingredients:
- 1 Kg frozen Tapioca (cassava), completely thawed
- 180 – 200 gm sugar
- 350 gm coconut cream (a little extra to coat the top for browning)
- 3 gm salt
Instructions:
- Preheat the oven to 200 degrees Celsius.
- Squeeze out water from thawed tapioca.
- In a large bowl, combine tapioca, sugar, coconut cream, and salt, and stir thoroughly. Place in the microwave at 3-minute intervals, stirring during the intervals till the mixture thickens. Do not worry if the mixture is lumpy.
- Pour into a greased 8-inch square cake pan and bake in a preheated 200-degree Celsius oven for 30 mins. Take out and lightly coat the top with the reserved coconut cream and return to the oven for 15 minutes or till the top browns.
- Cool completely before cutting the tapioca cake into slices. Enjoy with friends!
A Healthy Indulgence:
With no flour and reduced sugar, Kuih Binka Ubi stands as a testament to Malaysia’s commitment to healthier eating. The tapioca itself is a powerhouse of energy, providing sustenance while remaining gluten-free.
Sharing the Joy:
The beauty of this recipe lies in its scalability. By easily doubling the ingredients, you can prepare a larger batch to share with friends and family. This not only spreads the joy of this delectable treat but also fosters a sense of community and togetherness, an integral part of Malaysian culture.
Conclusion:
Kuih Binka Ubi is more than just a dessert; it’s a reflection of Malaysia’s rich culinary heritage. It embodies the fusion of cultures, the celebration of simple ingredients, and the joy of sharing good food. Through this recipe, a window into the heart of Malaysian cuisine is opened, inviting both novices and seasoned chefs to savour a taste of this vibrant culture. So, let’s embark on this culinary journey and experience the magic of Malaysia’s Tapioca Cake for ourselves.
