Introduction
Kueh Bingka Ubi, a timeless treasure of the Peranakan cuisine, stands as a testament to the enduring allure of traditional culinary arts. This exquisite baked tapioca cake, with its harmonious blend of simplicity and flavor, captures the essence of heritage recipes that have been lovingly preserved across generations. Its unique texture, featuring a crispy golden crust encasing a soft, chewy interior, makes it an irresistible treat for any occasion. Whether served as a delightful companion to your morning coffee or as a sweet finale to an evening meal, Kueh Bingka Ubi promises a taste experience that transcends time, connecting the past with the present in every bite.
The Origins of Kueh Bingka Ubi
The roots of Kueh Bingka Ubi stretch deep into the heart of Peranakan culture, a hybrid of Chinese and Malay/Indonesian influences that flourished in the straits settlements. This delicacy’s creation is a beautiful example of how the Peranakans have blended different culinary traditions to create something uniquely their own.
Ingredients:
- 180g Sugar: The sweet backbone of this dish, providing a delicate balance to the earthy flavors of tapioca and coconut.
- 1kg Grated Tapioca (Cassava): The star ingredient, offering a unique texture and the signature chewiness that defines Kueh Bingka Ubi.
- 350g Coconut Milk: Infuses the cake with a creamy richness and subtle fragrance that elevates the overall flavor profile.
- 1/4 tsp Salt: A pinch to enhance the sweet and savory notes, bringing out the depth of flavors.
- 2 Whole Eggs: Acts as a binding agent, contributing to the cake’s moist, dense texture.
- 20g Butter, at Room Temperature: Adds a hint of buttery goodness, ensuring the crust achieves its perfectly golden and crispy finish.
How To Make Kueh Bingka Ubi
- Preparation: Begin by preheating your oven to 160°C (320°F), setting the stage for the magic to unfold.
- Mixing the Foundation: In a large mixing bowl, whisk together 180g of sugar and 1kg of grated tapioca, ensuring the sugar is evenly distributed throughout the tapioca.
- Adding Layers of Flavor: Gradually pour in 350g of coconut milk, sprinkling 1/4 tsp of salt, and cracking in 2 whole eggs into the bowl. Stir the mixture thoroughly until all ingredients are well combined, forming a harmonious blend.
- The Final Touch: Introduce 20g of soft butter into the mix, folding it gently to ensure it’s evenly incorporated, paving the way for that irresistible crispy crust.
- Crafting the Masterpiece: Line a 10-inch square baking tin with parchment paper and carefully pour the tapioca mixture into it. Gently shake the tin to ensure the mixture is evenly spread, laying the foundation for a perfectly baked Kueh Bingka Ubi.
- The Transformation: Place the tin in the preheated oven and bake for 1 to 1½ hours. The journey from raw ingredients to a culinary masterpiece is marked by the transformation of the mixture into a golden-brown delight, with a skewer inserted into the center coming out clean, signaling its readiness.
- The Grand Finale: Once baked to perfection, remove the Kueh Bingka Ubi from the oven and allow it to cool in the tin. Patience is key, as waiting at least an hour before slicing ensures the cake sets properly, resulting in clean, beautiful slices ready to be served and savored.
Conclusion:
Kueh Bingka Ubi is more than just a cake; it’s a celebration of cultural heritage, a symbol of the enduring beauty of traditional recipes, and a testament to the simple yet profound joy that food can bring into our lives. This guide not only aims to empower you to recreate this beloved delicacy but also to inspire a deeper appreciation for the culinary traditions that connect us to our past and to each other.
FAQs
How do you store Bingka Ubi?
To store Bingka Ubi (a type of tapioca or cassava cake), let it cool completely after baking. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. You can store it in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Thaw in the refrigerator before reheating or serving.
How do you reheat tapioca cake?
To reheat tapioca cake, preheat your oven to 350°F (175°C). Place the tapioca cake on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until it’s warmed through. Alternatively, you can microwave it on medium power for 1-2 minutes, checking periodically to avoid overheating.
How long does tapioca last?
Uncooked tapioca pearls can last for up to a year when stored in a cool, dry place in an airtight container. Cooked tapioca pearls are best consumed within a few hours but can be stored in the refrigerator for up to 48 hours. The texture may change and become less desirable over time.
How long does instant tapioca last?
Instant tapioca can last for several years if kept in an airtight container in a cool, dry place. Check the expiration date on the package for the best before date, but it’s generally stable and lasts well beyond this date if stored properly.
What does tapioca do in baking?
In baking, tapioca is often used as a thickening agent. It helps to create a chewy texture and can add moisture to baked goods. Tapioca is gluten-free, making it a popular choice for gluten-free recipes. It’s particularly good in pies, puddings, and cakes where a moist, dense texture is desired.
How long does it take to heat up tapioca?
To heat up cooked tapioca pearls for use in dishes or beverages, microwave them on high for 1-2 minutes or simmer them in hot water for about 5 minutes until they’re warm and pliable. The exact time may vary depending on the quantity and your heating method.
Do you need to heat tapioca?
Yes, tapioca needs to be heated to become edible. Raw tapioca pearls must be cooked in boiling water until they become translucent and soft. The cooking process typically takes about 15-30 minutes for traditional pearls. Instant tapioca requires less time, usually around 5-10 minutes.
How long can cassava cake last?
Cassava cake can last for up to 5 days in the refrigerator when stored properly in an airtight container. It can also be frozen for up to 3 months. To enjoy it again, thaw it in the refrigerator overnight and reheat it in the oven or microwave until it’s warm.