Malaysian Kuih Bingka with Browned Garlic Caramel

About This Recipe

Kuih bingka ubi is a traditional Malaysian baked cassava cake, made from grated cassava, coconut milk, and sugar, baked until the top turns deep golden and slightly caramelized while the inside stays dense and custardy. This version drizzles the finished cake with a browned garlic caramel, an unexpected but genuinely tasty savory-sweet contrast that plays surprisingly well against the cake's natural sweetness. The technique for good kuih bingka is squeezing excess liquid from the grated cassava before mixing it into the batter, which prevents the cake from turning gummy or undercooked in the center, and baking low and slow so the top caramelizes without the edges burning before the center sets. Browning garlic slowly in butter until deep golden, then stirring in sugar and a splash of cream, creates a caramel with genuine savory depth rather than just sweetness. Served in small squares as a teatime treat, this modern take on a beloved traditional Malaysian kuih shows how a small savory addition can transform a classic sweet into something more complex and interesting.

Ingredients

Serves 5

• 500 ggrated cassava(excess liquid squeezed out)
• 200 mlcoconut milk
• 150 gsugar
• 2eggs
• 2 tbspbutter(melted, plus more for greasing)
• 0.25 tspsalt
• 4 clovesgarlic(thinly sliced)
• 3 tbspbutter(for the caramel)
• 3 tbspbrown sugar
• 2 tbspheavy cream

Instructions

1. 1

   Preheat the oven

   Preheat oven to 180°C (350°F). Grease a small baking dish.

2. 2

   Mix the batter

   Combine squeezed grated cassava, coconut milk, sugar, eggs, melted butter, and salt in a bowl, mixing until well combined.

3. 3

   Bake

   Pour into the prepared dish and bake 45-50 minutes until the top is deep golden and a knife inserted comes out mostly clean with a slightly custardy texture.

4. 4

   Cool

   Let the cake cool for at least 20 minutes before cutting into squares.

5. 5

   Make the browned garlic caramel

   Melt butter in a small pan over medium-low heat, add garlic, and cook slowly until deep golden, about 5-6 minutes. Stir in brown sugar and cream, simmer 2 minutes until glossy.

6. 6

   Serve

   Cut the cooled cake into squares and drizzle with the warm browned garlic caramel just before serving.

Variations

• •

  Skip the garlic caramel for the traditional plain kuih bingka, sweet on its own.

• •

  Add pandan extract to the batter for a fragrant, colored variation.

• •

  Use grated sweet potato instead of cassava for a different traditional variation of the cake.

Storage

Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Frequently Asked Questions