HoneyBee & Co. · Recipe
Malaysian Tapioca Cake: Kuih Binka Ubi
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, and the cake is a fixture at family gatherings and street food markets across the country.
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, and within a couple of generations it had become as Malaysian as it had been South American.
A Symphony of Flavours
Kuih Binka Ubi is a testament to the creativity and ingenuity of Malaysian cooks. The infusion of coconut cream, a common ingredient in Malaysian cuisine, adds a creamy richness that complements the natural sweetness of the tapioca. This is a dessert built around three ingredients and a hot oven.
Malaysian Tapioca Cake: Kuih Binka Ubi
Ingredients
- 1 kg frozen tapioca (cassava), completely thawed
- 180 to 200g sugar
- 350g coconut cream, plus extra for the top
- 3g salt
- 1 tablespoon raw HoneyBee & Co. Acacia honey, for drizzling (optional)
Method
- Preheat the oven to 200°C (180°C fan / Gas 6).
- Squeeze out water from the thawed tapioca.
- In a large bowl, combine tapioca, sugar, coconut cream, and salt. Stir thoroughly. Place in the microwave at 3-minute intervals, stirring during the intervals until the mixture thickens. Do not worry if the mixture is lumpy.
- Pour into a greased 8-inch square cake pan and bake in the preheated oven for 30 minutes. Remove and lightly coat the top with the reserved coconut cream, then return to the oven for 15 minutes or until the top browns.
- Cool completely before cutting into slices. Drizzle with raw Acacia honey just before serving for a floral lift that complements the coconut.
Things worth knowing
On the tapioca
Use frozen, thawed tapioca rather than fresh. Frozen tapioca is sold pre-grated in Asian supermarkets and is far more convenient than processing fresh cassava root yourself.
Squeeze out the water
After thawing, the tapioca holds a lot of water. Wrap it in muslin or cheesecloth and squeeze firmly. The drier the tapioca, the firmer the cake.
Microwave or stovetop
If you do not want to use the microwave, the same effect can be achieved on the stovetop. Stir the mixture in a heavy saucepan over low heat for 12 to 15 minutes, until it thickens visibly and pulls away from the sides.
Frequently Asked Questions
Is Kuih Binka Ubi gluten-free?
Yes. Tapioca is naturally gluten-free, and there is no flour in the recipe. This makes the cake suitable for those with coeliac disease or gluten sensitivity, provided you double-check that your coconut cream and sugar are also certified gluten-free.
Can I use fresh tapioca instead of frozen?
Yes, but it is harder. Fresh cassava needs to be peeled, grated, and have the water squeezed out. The recipe quantities still work. Most Malaysian home cooks now use frozen pre-grated tapioca for convenience.
What does Kuih Binka Ubi taste like?
The texture is the headline. The interior is dense, chewy, slightly translucent, and almost custard-like. The flavour is mild and naturally sweet from the coconut cream, with a faintly nutty note from the cassava itself. The browned top adds a contrast of caramelised crispness.
Why does the recipe use the microwave?
The microwave method is a Malaysian home-cook adaptation. It thickens the tapioca-coconut mixture quickly and evenly without constant stirring. The traditional method uses a heavy saucepan over low heat, which takes longer but produces the same result.
How should I store the cake?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The texture firms up in the fridge but softens again at room temperature. Avoid freezing, as the texture becomes grainy when defrosted.
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