A classic Nyonya kuih from Malaysia, Singapore, and Indonesia – this nostalgic kuih is one you can’t mess up! What used to be a tedious task of hand-grating cassava is now a breeze with food processor.

Soft, chewy with a golden crispy top, Kuih Bingka is best enjoyed once they’re fully cooled 💛

Ingredients

Steps

1

Peel and chop the cassava into small cubes. Pulse in a food processor until finely grated. Work in batches if needed, depending on the size of your food processor. Set aside.

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2

Preheat the oven to 195°C.

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3

In a large mixing bowl, whisk together all the remaining ingredients until well combined. Add the grated cassava and mix well. The batter will be watery.

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4

Use a 7x7-inch baking tin. Line it with banana leaf for extra fragrance, or simply line the bottom with parchment paper.

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5

Pour the batter into the prepared tin and smooth the top with an offset spatula.

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6

Bake at 195°C for 1 hour, rotating the tin halfway through. After 1 hour, increase the temperature to 220°C (428°F) and bake for another 15-20 minutes until the top is golden brown.

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