Bingka Ubi Recipe | Easy Malaysian Cassava Cake (Naturally Gluten-Free Dessert)

Chewy, sweet, and perfectly caramelized on the edges — Bingka Ubi (Cassava Cake) is a beloved traditional Malaysian dessert!
Made from freshly grated cassava, coconut milk, and sugar, this naturally gluten-free kuih is perfect for tea-time, festive gatherings, or just a sweet treat any day.
Today, I'll show you how to make authentic Bingka Ubi easily at home — simple ingredients, heavenly taste!


🛒 Ingredients:

  • 1kg grated cassava (fresh or frozen, thawed)

  • 250g (1¼ cups) sugar

  • 200ml (¾ cup) thick coconut milk

  • ¼ tsp salt

  • 1 tbsp melted butter (optional, for richer flavor)

  • Banana leaves or parchment paper (for lining)

🥣 Instructions:

Step 1: Prepare Cassava

  • If using fresh cassava, peel and grate finely.

  • If using frozen, thaw completely and squeeze out excess liquid.

Step 2: Mix the Batter

  • In a large bowl, combine grated cassava, sugar, coconut milk, salt, and butter.

  • Mix well until fully combined.

Step 3: Prepare Baking Dish

  • Line an 8-inch square pan with banana leaf or parchment paper.

  • Preheat oven to 180°C (350°F).

Step 4: Bake the Bingka

  • Pour batter into the lined pan. Level the top.

  • Bake for 50–60 minutes until golden brown and firm.

Step 5: Cool and Slice

  • Let cool completely before slicing into squares or diamonds.

💡 Tips for the Perfect Bingka Ubi:

  • Squeeze out excess liquid from cassava to avoid sogginess.

  • Coconut milk quality matters — use thick, good-quality coconut milk for richer taste.

  • Bake until golden edges — caramelized edges = authentic flavor!


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