Steamed Screwpine Cassava Cake/Pandan Kuih Bingka Ubi Kayu
This is the the RECIPE for Pandan Kuih Bingka Ubi Kayu or Steamed Screwpine Cassava Cake. Usually steamed cassava cakes are yellow but this version has the added fragrance and color of the screwpine leaves. They go well with your morning cuppa or as a tea time treat.
Recipe by Mama Ding
Total Time | 1 hr 30 mins
Prep Time | 15 mins
Cook Time | 1 hr 15 mins
Yields : One 8 x 8 inch (20 x 20 cm) tray
Ingredients
800 g (1.7 lb) raw tapioca/cassava, peeled, center root removed and chopped
180 ml (3/4 cup) fresh screwpine/pandan juice
(blend 20 or more pandan leaves with 200 ml/1 cup water and strain)
1/2 tsp pandan paste* (optional) - if you prefer it more green
200 ml (1 cup) coconut milk/santan
110 g eggs (2 medium-sized eggs)
2 heaped tbsp of tapioca starch
190 g (3/4 cup + 4 tbsp) granulated sugar or to taste
pinch of salt
2 tbsp unsalted butter, softened
For brushing the top~
1 tbsp melted unsalted butter
Method
01 Line an 8 x 8 inch (20x20 cm) baking pan with parchment paper or banana leaves.
Prepare a steamer.
02 Place all the ingredients into a blender and blend till fine. Takes about 5 - 8 mins.
03 When the water in the steamer is at a rolling boil, pour out the batter from the blender jar into the baking pan.
04 Tap the pan on the table to release trapped air bubbles.
05 Place the baking pan in the steamer and steam on medium high heat for 75 mins or until an inserted skewer in the middle of the kuih comes out clean. Remove from steamer.
06 Brush the top with 1 tbsp melted butter and grill in your oven for 15 mins to get the brown topping. Skip this step if you prefer without the brown crust.
07 Run a sharp knife around the sides of the pan and unmould from the pan. Leave the kuih on the wire rack for 1 hour or until completely cool. Cut and serve when cooled.
08 Store leftovers in a container in the refrigerator for up to 2 days.
If stored in the refrigerator, microwave for 30 seconds on high (or steam on high heat 8 mins) before consuming. Or you can toast your Kuih Bingka Ubi Kayu in the toaster to get crispy edges.
09 If you prefer a baked version, this cassava cake can also be baked in a preheated oven at 180 C for 1 hour 15 mins. When done, take it out and brush the top with melted butter. Put the cake back into the oven and use the grill function(top heat only) to grill for 10 mins to get the brown crust on top. Remove and refer to step 07 for the unmoulding.
Notes
This recipe makes a smooth textured soft Kuih Bingka Ubi. If you prefer it with grated coconut, add in 100 g (1 cup) grated coconut after blending the other ingredients. Mix until well-combined before pouring into the lined baking pan for steaming or baking.
To make homemade screwpine/pandan paste:
Blend 25 screwpine/pandan leaves in 100 ml(1/2 cup) water and sieve to get pandan juice. Keep covered in the fridge. After a few hours, the juice will separate into two layers. Remove the upper layer for usage in other dishes (jellies/sweet soups) and use the lower darker layer as your pandan paste. Keep covered for up to 1 week in the fridge.