Kueh Bingkang (Malaysian Baked Tapioca Cake)

4 [c] grated tapioca (for smooth texture, blend in food processor)
2 [T] plain flour
1 3/4-2 [c] sugar
1 can of coconut milk (or 1/2 can of coconut milk and 1/2 can of milk or 12 oz of milk)
2 eggs (plus 1 egg for glazing)
1/4-1/2 [c] evaporated milk
1/4 [t] salt

  • Mix all ingredients
  • Pour into an 8″ square pan or a 13×9″ pan (if only milk is used, should grease the pan)
  • Beat the extra egg for glaze
  • Bake for 35 mins (or until top is firm and not liquid)  at 400 deg
  • Remove from oven, brush top with beaten egg, bake 10 min longer or until top is golden brown, and a knife inserted comes out clean
  • Cut into slices when cool
  • May refrigerate, but always serve at room temperature, or even warm

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
This entry was posted in Coconut Milk, Eggs, kueh and tagged . Bookmark the permalink.

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