Kueh Bengka Ubi Kayu

Tested Recipe Adapted from Patricia Lee’s Delicious Nyonya Kueh & Desserts

Kueh Bengka Ubi Kayu


2kg blended tapioca

250g thick coconut milk

50g grated coconut

450g sugar

4 eggs, beaten

2 tsp sago flour

50g butter

A few drops of yellow food colouring

A pinch of salt

Banana leaf

Preparation Instructions:

  1. Preheat oven to 170C.
  2. Squeeze out the liquid from the blended tapioca under running tap water for a few minutes.
  3. Combine all the ingredients with the tapioca and mix well.
  4. Grease a baking tin on base and sides. Then line with banana leaf. Pour mixture into the tray.
  5. Bake in preheated oven for 20-25 minutes till light brown. Switch to 150C and bake for 40-50 minutes further or till cooked. Insert a toothpick at the centre of the kueh. If it comes out clean, it is cooked.
  6. Remove from oven and allow cooling for 10 minutes. Unmould kueh and allow kueh to cool completely before cutting.

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