• Prep Time 15 minutes
  • Cook Time 90 minutes
  • Serving For 12 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 250g Anchor Cream Cheese, soften
  • 300g Sugar
  • 2 Eggs
  • 250ml Anchor UHT Extra Yield Cooking Cream
  • 100g Water (mix to the cooking cream)
  • 1kg Tapioca, Blend & Roughly Squeezed
  • Yellow Colouring, as required
  • 100g Anchor Hi-Melt Cheese, shredded


  1. First beat the Anchor Cream Cheese and sugar until smooth.
  2. Then pour in the egg one by one and ensure to mix it well.
  3. Next add in the mixture of Anchor Extra Yield Cooking Cream and water. Pour in the roughly blended of tapioca, add in a few drops of food colouring.
  4. Mix all ingredients well except Anchor Hi-Melt, set aside for later use.
  5. Heat the oven to 160°C and then bake it covered for about 50minutes, then 20minutes un-covered.
  6. Lastly take the kuih bingka for a while & then sprinkle with Anchor Hi-Melt Cheese and continue with the baking for another 20minutes or until the top turns golden brown.
  7. Let the kuih bingka completely cools down before cutting. Enjoy!
  8. Tips: Baking time will be different depending on oven quality. Please thaw Anchor Cream Cheese for about 30minutes before mixing.

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