Kuih bingka ubi kayu is a traditional treat made from cassava root, more commonly known as tapioca.
It traces its origins to the Malay communities when cassava from Brazil was introduced to the Malay peninsula by the Portuguese traders.
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Thoroughly removing woody parts of the tapioca root ensures a grit-free batter.
Break down the pith using a box grater.
Squeeze out liquid from the grated pulp and set aside to allow the starch to settle.
Once the starch has settled, carefully pour out the liquid.
After whisking eggs, coconut milk, salt, sugar, butter, and custard powder into a smooth batter, add in the squeezed tapioca pulp and starch.
Pour the batter into a cake tin lined with butter-greased banana leaves or baking paper.
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