Gluten Free

Kueh Bingka Ubi Kayu or Baked CassavaKueh Bingka Ubi Kayu or Baked Cassava

Delicious Baked Cassava Cake!

Among the Malaysian Kuehs, this is one of my favourite. It is quite similar to Philippines’ baked cassava but less sweeter version, therefore you can afford to have an extra slice without worrying about the calorie intake. What more I used ILite’s natural sweetener which is made from Stevia. Stevia contains no carbohydrates and no calories and accordingly it has a glycemic index of zero. Now this is just perfect for making our nice kueh, isn’t it?

Ingredients (cassava)

  • 600g finely grated cassava
  • 200g coconut milk
  • 1 tsp coconut extract (optional)
  • 128g beaten eggs
  • 40g melted butter
  • 40g tapioca Startch
  • 180g ILite Cook & Bake Sugar Replacement. (Stevia)
  • Banana Leaves to be used as a liner

Ingredients(Brushing the top) – optional

  • 20g ILite Cook & Bake Sugar Replacement (Stevia)
  • 1 tsp water

Method (Cassava)

  • Preheat oven to 180 degree celsius
  • Whisk the egg together with the sugar until blended well.
  • Pour into the grated cassava, together with the rest of the ingredients. Mix until all ingredients are well combined.
  • Pour the mixture into a 7 inch square pan lined with banana leaves
  • Level the mixture evenly using a wet spoon
  • Bake it for 45-60 minutes. or until the skewer poke at the centre comes out clean. I set the oven to grill for additional 10-15 minutes to have the top evenly brown. This will depend on your oven. Some oven can already achieve the browning even without the grill setting.


  • I prefer to add this extra step to create a gloss and a slightly sweet crust. Simply boil the 20g of sugar with 1 tsp of water. When the sugar dissolves, and the syrup starts to simmer, boil further for about 8-10 minutes or until the colour of the syrup starts to change into amber. Gently tilt the sauce pan off the heat to evenly distribute the colour as sugar caramelise.
  • Brush the top of the baked cassava with the caramel syrup
  • Let it cool for a few hours before cutting
Yes!!! I am ready to eat!
Want Some?

Baked Rice Cake or Bibingka

Yummy Bibingka

This baked rice cake is native to the Philippines and it is gluten free. Even though it is native to the Philippines, I am sure that the taste would suit the palate of our locals. This cake is enriched with coconut milk, slices of salted eggs and cheese, and with the right level of sweetness, make the flavour well balanced; like yin and yang. It can be served together with some grated coconut or more grated cheese. Now can you imagine the taste? Yum!

This recipe is very easy. No need for mixer.


  • banana leaves
  • 60g sugar
  • 120g eggs
  • 30g milk
  • 180g Coconut Milk
  • 32g melted butter
  • 140g sifted rice flour
  • 7g sifted double acting baking powder
  • 22cm pan
  • 1 hard boiled salted egg (sliced)
  • Sliced Cheese or grated cheddar

Trim the edges of the banana leaves, and cut off the central rib. Wipe with clean damp cloth. Soften the leaves to make it more pliable by heating it directly on the stove. You can see that the banana becomes shiny when heated. Just give it a quick pass over the fire.

quick pass over the fire

Method :

  • Preheat your oven to 190 degree celsius
  • Lay the banana leaves on your pan
  • Lightly whisk the sifted flour and baking powder together, set aside
  • Whisk the eggs, sugar, melted butter, coconut milk and milk together
  • Add in the baking powder and flour mixture into the batter
  • Whisk until no more lumps
  • Pour the mixture into your pan
  • Bake for 15 minutes, top it with sliced salted egg, and give a gentle push into the cake to make it settle a bit on the partially baked cake. We do not want to add it immediately while the batter is runny because the salted egg will sink to the bottom. Add small slices of cheese or grated cheese
  • Bake for another 10 minutes
  • Set the oven to grill mode and bake for another 3-5 minutes, this is to help browning the top of the cake.
Ready to get a slice!
It’s fluffy!

I gave a slice to my kids’ tutor and he couldn’t stop raving about it. He said that the combination of all the flavours are just perfect. So try it out, and let me know what you think of this cake.

That’s all for now, hasta la vista!