Saturday, September 09, 2006

Cassava Kuih

Made this cassava kuih (kuih bingka ubi) using adapted Agnes Chang's recipe.

This recipe has the rough texture and thus you can taste the cassava in it. I used the frozen grated cassava easily available in the frozen section at asian grocery stores. I have changed this recipe into cups measurement. 


1 packet frozen cassava (16oz)
3/4 cup sugar
1/2 cup thick coconut milk
1 egg, beaten
1/4 cup melted butter
1/4 tsp. salt
1/2 tsp. vanilla essence


1. Line a small loaf pan with parchment paper at bottom. Spray the bottom and sides of pan with cooking spray.

2. Mix all in a bowl. Pour into lined baking tin.

3. Bake in a preheated oven at 375'F for about 40-45 minutes. Then broil it for 3-5 minutes or until the top is slightly toasted and brown.

4. Remove and leave to cool completely before cutting into pieces.


Anonymous said...

That was soooo good! Thanks for your kind hospitality and wonderful treats!!!

Little Corner of Mine said...

Anytime VH! :)

Edith said...

Aiyo this looks good. My aunt once bought some from her neighbourhood and that one got bits of cassava to it. Give it some bites to the kueh. Really yummy.

Anonymous said...

Great recipe. I plan to bring to this to "food day" @ work next week. Thanks!

Anonymous said...

hi. can i ask what was the yield for this recipe?

how many loaves did you get from the ingredients that you listed?

also.. what size loaf pan did you use? thanks ! (:

looks great by the way. looks less 'heavy' then the dark yellow type on lily's blog. have never tried the lighter colored type before!

Little Corner of Mine said...

Hi nette,

I used the mini loaf pans. And this recipe yield 2.5 mini. You can use the next size up and it will yield one.

The reason I used the mini is because my loaf pan is quite big and the result is flat cassava kuih and I like it taller.