• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 8 people
  • Difficulty Easy

Recipe Description

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
Anchor Unsalted Butter

Recipe Ingredient

  • 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


  1. Prepare steamer and an 8 inches cake pan, glazed lightly with any vegetable oil.
  2. For Cassava or Tapioca Layer:
  3. Peel, grate cassava or tapioca finely and squeeze out extra water. Remove inner core, which is harder to grate and slightly bitter.
  4. Combine cassava or tapioca, brown sugar, salt, tapioca flour and coconut milk in medium pan under medium heat.
  5. Stir and cook till the ingredients look melded together.
  6. Pour cassava or tapioca mixture into pan and steam over high heat for 20 mins.
  7. For Butterfly Pea Sago Layer:
  8. Combine soaked sago, butterfly pea flowers and sugar in pan and stir over medium heat.
  9. Add butterfly pea flowers accordingly if you like a stronger tinge.
  10. Once combined, remove and pour over the Cassava or Tapioca Layer and steam for another 15 mins.
  11. Remove from heat, let cool and be ready to wow your family!

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