Baked casava cake Full video tutorial on my YouTube channel! Cassava cake known locally as “kuih bingka ubi” is a classic delicacy that is popular in Malaysia, Singapore and Indonesia. This cake is one of my favourite kuih and we love to have this kuih for breakfast, tea time or as dessert. This cassava cake is soft, chewy and have a crispy crust on top. Bet you won’t stop at one slice! This cake is super easy to make and it’s super delicious. Simply mix everything and bake! Recipe: 1.5 kg cassava roots 250g sugar 1/2 tsp salt 1 1/2 tbsp oil Pinch of turmeric 800ml coconut milk Note: Do not consume raw cassava as it can be toxic. Method: 1.) Preheat the oven to 190c (374f). 2.) Line a 26cm pan with a parchment paper and grease the parchment paper with a thin layer of oil. 3.) Using a knife, carefully peel the thick, brown outer layers of the roots. (You can also peel the outer layer) 4.) Cut them into half and remember to cut off the hard parts in the centre and discard it. 5.) Grate finely. ( Avoid grating too coarsely or else the taste of the cassava cake will not turn out to be favourable) 6.) Squeeze out some of the liquid from the grated cassava. Set aside (Not to squeeze till dry, keep some moist in it). 7.) Do not discard the liquid, let it stand for 15 mins. Wait till the yellowish liquid separated from white starch.Then discard the liquid and keep the starch for later use. 8.) In a large mixing bowl, combine the grated cassava, leftover starch, sugar, salt, turmeric powder and coconut milk. Stir until well combine. 9.) Scoop the mixture into the prepared baking pan and spread it evenly. Give it a few taps to make sure everything is nice and flat. 10.) Bake 190c for 1 hour. Remove from the oven and apply a thin layer of melted vegan butter. Broil on low for 5-10 mins or till the top is golden brown. (suggest to cover with foil paper to avoid burning). 11.) Let it cool down for about 1 hour before cutting. Enjoy this baked cassava cake with a cuppa coffee.