Bingka ubi kayu - The secret that never was!

1. 750gm finely grated tapioca
2. 1 egg yolk slightly beaten 
3. 50gm melted butter
4. 2 pieces of palm sugar (or to personal preference)
5. 1.5 cup of water
6.  3 cups coconut milk/cream
7. 1 piece screwpine leave
8. a pinch of salt

1. Preheat oven to 180 degree celcius.
2. Oil generously a ring pan suitable for this kuih.
3. Boil palm sugar with water and screwpine leaves until the sugar is dissolved. Cool.
4. In a big bowl put finely grated tapioca, add cooled dissolved palm sugar (minus the screwpine leave!), cooled melted butter, coconut milk/cream, slightly beaten egg, salt.
5. Mix until combined.
6. Pour mixture into ring pan which has been properly oiled and bake for about 50-60minutes or until you can see the crust forming.

Note: This is not the perfect recipe.. actually I always made this without the recipe. Just agak-agak sahaja :-). The above recipe is just a guide to the basic must have ingredients. Feel free to improvise according to your own preferences. If you prefer a more crusty bingka, you can adjust the timing of the baking to slightly longer. Be careful not to burnt the bingka! Happy bingka-ing! ;-)

You can use these ring pan or individual aluminium muffin moulds. For these ring pan, the kuih comes out like a giant doughnut!