This moist, springy cake, called kuih bingka ubi kayu in Malay, is a Nyonya favourite – and it’s super easy. You could grate fresh cassava, but the frozen packets sold in Asian grocery stores are very handy. This version, based on the family recipe of my Malaysian friend Esther, includes shredded coconut which is unusual and gives a lovely nutty texture. It’s traditionally served with a cup of sweet milky tea, though I found a glass of Truffle Hill Fumé sauvignon blanc balanced out the sweetness really well. Store at room temperature for 2-3 days, if it lasts that long – it’s very moreish!
Makes 10–12 slices
Share page on: