Posts Tagged ‘Malaysian cakes’

I like cassava, whether it’s plain and dipped in coconut cream/sugar or steamed cassava cake, or in this case, baked. In Malaysia, there are yellow flesh cassava which tastes more fragrant. However, the only fresh cassavas in the Asian grocery stores are always white flesh and coated with a thick coat of wax on the skin. Not sure if it’s true but I read somewhere on the internet that white cassava sometimes taste slightly bitter than the yellow ones.

Anyhow, back to my bake cassava cake– this cake is pretty easy to make. I strongly suggest grating a fresh cassava instead of those pre-grated frozen ones. It requires more work but you can really taste the cassava flavor if you use fresh ones. I love the crust of the cake and the buttery aroma.

Baked Cassava Cake 'Bingka Ubi' 木薯糕

Baked Cassava Cake ‘Bingka Ubi’ 木薯糕

Baked Cassava Cake ‘Bingka Ubi’ 木薯糕 Recipe– adapted from Table for 2… or More (makes 1 loaf pan)

1 lb fresh cassava
1/2 cup sugar
1/2 water
4 tbsp butter
1 egg
80 ml (about half of a small can) coconut milk


  1. Preheat oven to 375°F. Grease a loaf pan with cooking spray.
  2. Peel off cassava skin (including the whitish inner skin). Grate cassava into a bowl and discard the inner fiberish core. Add a little and water and squish it with you finger. Squeeze out excess juice.
  3. Boil water and sugar in a small sauce pan until sugar dissolve, melt in butter. Pour butter mixture into grated cassava, mix well.
  4. Beat egg into coconut milk to blend well. Then pour coconut milk mixture into cassava mixture, stir to combine.
  5. Pour the mixture into a loaf pan. Bake at preheated oven for about 1 hour, until toothpick test comes out clean and the top is golden brown.

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In Malaysia there are lots of “kuih” (cakes sold in small pieces) made with glutinous rice and coconut– “pulut inti” is one of them. People eat it as breakfast, tea time snack or dessert. Traditional pulut inti are glutinous rice with sweetened grated coconut on the top, then wrapped with banana leave to a pyramid shape with a square or rectangle bottom. I cheated by using cling wrap instead of banana leaves :-). Also, some pulut inti sold in Malaysia are bluish in color– this is because people sometimes use blue pea flower to dye the rice. I don’t have such flower here for the coloring, but I do have pandan extract that gives green color. The first time I made these treats, I over mixed pandan extract into the rice, so the rice came out very evenly green. So this time I just slightly mixed in pandan extract, and it turned out very beautiful with that marble look– just like a piece of jade with all kinds of green and shade.

Glutinous Rice Packets with Coconut "Pulut Inti"

Glutinous Rice Packets with Coconut "Pulut Inti"

Pulut Inti Recipe (makes about 38 bite size pieces)


for Glutinous Rice:
5 cups glutinous rice– soaked for 1 1/2 to 2 hours
1/2 tsp salt
2 cans (5.6 oz/165ml each) coconut milk
2 tbsp water
1/2 tsp green pandan extract (Butterfly brand preferred)

for Coconut topping:
1 pack (4 oz) desiccated coconut
1 cylinder block coconut sugar (“gula Melaka”)– about 3 inch diameter
2 tbsp sugar
1/4 tsp salt
200 ml water


  1. Prepare glutinous rice: drain the rice, then add salt, coconut milk and water. Mix well. Drizzle in green pandan extract and stir briefly. This is to create a marble look on the rice so don’t over stir it. Lay rice evenly on a deep dish steam tray, steam for 20-30 minute over high heat. Set aside.
  2. Prepare coconut topping: In a small sauce pan dissolve sugars in water, then strain to remove impurities in coconut sugar. Return sugar syrup back to the pot, add in coconut and salt. Cook on low heat until coconut is tender and fragrant, and the liquid is almost dry. Stir to prevent burning at the bottom.
  3. To assemble, line mini muffin molds with small pieces of cling wrap. Put in about 1 tsp of coconut at the bottom of muffin molds, then pack in about 2-3 tbsp of glutinous rice on top of coconut. Wrap up with cling wrap. Invert the packets so the coconut is on the top of the rice.

Regina’s Note:

  • Preparing coconut topping: taste for sweetness. Add in some brown sugar if necessary for sweetness and darker brown color.

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