Dense, custardy Malaysian baked cassava cake drizzled with a savory-sweet browned garlic caramel.
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.
Serves 5
Preheat oven to 180°C (350°F). Grease a small baking dish.
Combine squeezed grated cassava, coconut milk, sugar, eggs, melted butter, and salt in a bowl, mixing until well combined.
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.
Let the cake cool for at least 20 minutes before cutting into squares.
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.
Cut the cooled cake into squares and drizzle with the warm browned garlic caramel just before serving.
Squeeze the grated cassava thoroughly before mixing -- excess liquid is the most common reason this cake turns out gummy.
Bake low and slow, checking after 40 minutes, since the top can brown before the custardy center is fully set.
Cook the garlic slowly in the caramel step; it should turn deep golden and sweet, not sharp or burnt.
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.
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.
Kuih bingka ubi is a traditional Malaysian baked cassava cake, part of the country's extensive kuih (traditional cake and snack) tradition, historically valued for its use of affordable cassava as a base ingredient.
Yes, thaw completely and squeeze out excess liquid thoroughly before using, since frozen cassava releases extra moisture.
The cassava likely wasn't squeezed dry enough, or the cake needs more baking time -- check with a knife and continue baking if the center still looks wet.
No, it's a modern experimental addition -- traditional kuih bingka is served plain or sometimes with a light sugar glaze.
Per serving (312g / 11.0 oz) · 5 servings total
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