Bingka Singkong (Banjar Cassava Cake) by @videokuemanis

1h30

16 servings

🍠

1.2 kg

Cassava

🌾

59 g

Tapioca flour

🧂

3 g

Salt

🍬

270 g

Sugar

🥚

120 g

Eggs

🧈

36 g

Margarine

🥥

440 ml

Coconut milk

🍦

3 ml

Vanilla

  1. Peel
    • cassava

    Peel and finely grate 1 kg cassava, or process it in a food chopper.

  2. Combine
    • cassava
    • tapioca flour
    • salt

    Combine the grated cassava, 50 g tapioca flour, and 1/2 tsp salt in a mixing bowl. Stir until evenly distributed.

  3. Add
    • sugar
    • Cassava

    Add 225 g sugar to the cassava mixture. Stir until the sugar is evenly mixed through.

  4. Beat
    • egg
    • vanilla

    Beat 2 eggs until combined. Add the eggs and 1/2 tsp vanilla to the batter.

  5. Stir
    • Eggs
    • Vanilla

    Stir the batter until the eggs and vanilla are fully incorporated.

  6. Melt
    • margarine
    • coconut milk

    Melt 30 g margarine. Add the melted margarine and 370 ml coconut milk to the batter.

  7. Stir
    • Margarine

    Stir thoroughly, scraping the bottom of the bowl so no margarine settles there.

  8. Line

    Line a 20 x 20 cm baking pan with baking paper. Preheat the oven for 10 minutes.

  9. Pour

    Pour the batter into the lined pan. Tap the pan gently on the counter to level the batter.

  10. Bake

    Bake at 200 °C for 60 to 70 minutes, until the cake is set and golden. Bake for about 70 minutes if needed for the oven.

  11. Cool

    Remove the baked bingka from the pan and let it cool slightly. Cover the knife with plastic wrap before slicing to reduce sticking.

  12. Slice

    Slice the bingka singkong and serve while soft and chewy.

Bingka Singkong (Banjar Cassava Cake) by @videokuemanis

1h30

16 servings

🍠

1.2 kg

Cassava

🌾

59 g

Tapioca flour

🧂

3 g

Salt

🍬

270 g

Sugar

🥚

120 g

Eggs

🧈

36 g

Margarine

🥥

440 ml

Coconut milk

🍦

3 ml

Vanilla

Preparation Steps

  1. Step 1/12

    Peel and finely grate 1 kg cassava, or process it in a food chopper.

    🍠cassava
    🧀grater

  2. Step 2/12

    Combine the grated cassava, 50 g tapioca flour, and 1/2 tsp salt in a mixing bowl. Stir until evenly distributed.

    🍠cassava
    🌾tapioca flour
    🧂salt
    🥣mixing bowl
    🥄spatula

  3. Step 3/12

    Add 225 g sugar to the cassava mixture. Stir until the sugar is evenly mixed through.

    🍬sugar
    🥣mixing bowl
    🥄spatula

  4. Step 4/12

    Beat 2 eggs until combined. Add the eggs and 1/2 tsp vanilla to the batter.

    🥚egg
    🍦vanilla
    🥣mixing bowl
    🥄whisk

  5. Step 5/12

    Stir the batter until the eggs and vanilla are fully incorporated.

    🥣mixing bowl
    🥄spatula

  6. Step 6/12

    Melt 30 g margarine. Add the melted margarine and 370 ml coconut milk to the batter.

    🧈margarine
    🥥coconut milk
    🥣mixing bowl
    🥄spatula

  7. Step 7/12

    Stir thoroughly, scraping the bottom of the bowl so no margarine settles there.

    🥣mixing bowl
    🥄spatula

  8. Step 8/12

    Line a 20 x 20 cm baking pan with baking paper. Preheat the oven for 10 minutes.

    🍳20 x 20 cm baking pan
    📜baking paper

  9. Step 9/12

    Pour the batter into the lined pan. Tap the pan gently on the counter to level the batter.

    🍳20 x 20 cm baking pan

  10. Step 10/12

    Bake at 200 °C for 60 to 70 minutes, until the cake is set and golden. Bake for about 70 minutes if needed for the oven.

    🍳20 x 20 cm baking pan

  11. Step 11/12

    Remove the baked bingka from the pan and let it cool slightly. Cover the knife with plastic wrap before slicing to reduce sticking.

    🔪knife
    🧻plastic wrap
    🍳20 x 20 cm baking pan

  12. Step 12/12

    Slice the bingka singkong and serve while soft and chewy.

    🔪knife

Composition

Ingredients

Types

Vegetables, Grains and starches, Seasonings, Sweeteners, Eggs, Fats and oils, Dairy alternatives, Flavorings

Ingredients

Cassava, Tapioca flour, Salt, Sugar, Eggs, Margarine, Coconut milk, Vanilla

Notes

Cassava (grated or processed in a chopper), Margarine (melted), Coconut milk (2 packets of 65 ml instant coconut milk plus water), Vanilla (optional, can be skipped if sensitive to egg smell)

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

390 kcal

Macro nutrients

Carbohydrates: 69g, Protein: 3.5g, Fat: 11g, Fiber: 3g, Sugar: 30g

Nutritional Information

Minerals

Potassium: 390mg, Sodium: 170mg, Calcium: 30mg, Iron: 1.1mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.2mg, Vitamin A: 40µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, grater, whisk, spatula, 20 x 20 cm baking pan, baking paper, knife, plastic wrap

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, South Kalimantan (Banjar)

Various

Aspect

Texture

Soft, Chewy, Moist, Dense

Flavors

Sweet, Rich, Coconutty, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place), fridge : 4 days (Store in an airtight container,Reheat briefly before serving if desired), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the fridge)