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Kuih Bingka - Eggless (Baked Tapioca Cake)



Forgot that I already have 2 posts on Kuih Bingka.
Previous posts:
https://applechoc1.blogspot.sg/2017/09/kuih-bingka.html
https://applechoc1.blogspot.sg/2017/10/kuih-bingka-again.html

This time, I made an eggless version to cater to a vegan in the dinner party. I found an eggless recipe at this website:
https://www.rotinrice.com/tapioca-cake-kuih-bingka-and-awards/
Ingredients:
2 packet (2 lb/900g) frozen grated tapioca (cassava), thawed
¾ cup sugar
1½ cup (360ml) coconut milk
2 tbsp rice flour
2 tbsp butter, melted
2 tsp vanilla

I omitted the butter in the mix.

 I bought about 1.1kg of tapioca from the market. After cleaning and processing in the food processor, there was about 940g left.

I squeezed some of the tapioca liquid out and left the 'grated' tapioca to drain some more for 30-40 minutes. Then, discarded the clear liquid and added back the starch to the mix. Added 360ml (thereabouts) of coconut milk, 2 tbsp of rice flour, 2 tsp of vanilla and a bit less than 0.75 cup of sugar. I think the full three quarter cup would have been fine for most people but a little reduction was sweet enough as well.

 Bake at 180C for about 50-60 mins until an inserted skewer comes out clean. After the kuih bingka is almost done baking, you should brush the top with margarine/olive oil and bake on the top shelf of the oven to get a brown crust for 10-15 mins, at 200-220C but need to watch it so as to avoid burning. Tasters said this is the best part of the kuih. With the layer of moist kuih below.
I think the mixture has to be quite wet.

After baking for about 1 hour, 180C.

The texture is very soft.

Missing the crust ...

Baked it again at 220C, on the oven's top shelf for about 10-15mins. Need to watch it to avoid burning.

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