I always enjoyed Kuih Bingka and loved the sweet chewy taste of tapioca cake. Since we couldn’t go to the marts so much these days, I tried to make it by combining steamed cassava or tapioca with sago. Also had a bottle of butterfly pea I had been meaning to try. So, instead of using gula melaka, which would have tasted equally good, I used white sugar and added some to the translucent sago to create this light blue tinge.
The result is a chewy tapioca kuih with some bubble like effect on top. Loving this combination and would make it again!
This recipe is best with
- For Cassava or Tapioca Layer:
- 1kg cassava or tapioca, peeled and grated finely
- 60g brown sugar
- 1 tsp salt
- 1 tsp tapioca flour
- 130ml coconut milk
- For Butterfly Pea Sago Layer
- 100g sago, soaked with water ml below
- 60ml water
- 10 dehydrated butterfly pea flowers, available from stores
- 80g sugar
- Prepare steamer and an 8 inches cake pan, glazed lightly with any vegetable oil.
- Peel, grate cassava or tapioca finely and squeeze out extra water. Remove inner core, which is harder to grate and slightly bitter.
- Combine cassava or tapioca, brown sugar, salt, tapioca flour and coconut milk in medium pan under medium heat.
- Stir and cook till the ingredients look melded together.
- Pour cassava or tapioca mixture into pan and steam over high heat for 20 mins.
- Combine soaked sago, butterfly pea flowers and sugar in pan and stir over medium heat.
- Add butterfly pea flowers accordingly if you like a stronger tinge.
- Once combined, remove and pour over the Cassava or Tapioca Layer and steam for another 15 mins.
- Remove from heat, let cool and be ready to wow your family!
For Cassava or Tapioca Layer:
For Butterfly Pea Sago Layer: