Bingka Ubi (Baked Tapioca Kuih) revisited

It has been really rainy lately, plus a few sky "shattering" loud thunderstorms. But you know, I like rainy days (can do with out the thunder though). In some way, to me, rainy days gives me a cooling and lazy feeling....something I welcome whenever I'm at home. In fact, an excellent escape in a lazy weekend afternoon with my favorite cup of tea. Watching the rain fall and listening to the constant sound of rain drop....quite mesmerizing. Sorry but I ain't a sunshine girl, I actually shy away from the sun....whenever I go out, sunblock and sunglasses is a must!

But fortunately this morning, there was no rain, so I got to play a game of tennis with my husband. As usual, we had breakfast and then off to the wet market.
Lucky for me, I found some quality tapioca selling there. I figured it'll be great to bake Bingka Ubi today, one of my favorite nonya kuih. The texture of the tapioca I bought was smooth and very little water was released when I grated it. These tapioca will yield a softer texture on the kuihs, not at all hard and grainy.

This is not the first time I blog about Bingka Ubi. However this time round I was couragous enough to try out a new recipe I came up myself. *fingers crossed*Ingredients for Bingka Ubi / Baked Tapioca Kuih:
750g finely grated tapioca
60g gula melaka
60g caster sugar
1 tbsp melted unsalted butter
1 large egg, lightly beaten
1/2 tsp salt
2 tsp cornflour
200ml of fresh coconut milk

Method:

• Peel and finely grate the tapioca. If there is water after grating, collect it and let stand for 10 minutes. Collect the starch at the bottom and add in to the grated tapioca.
• Preheat the oven to 170°C. Butter an 8 inch square pan. (Mine's an oval pan)
  
• In a small saucepan, add coconut milk, both sugars, salt, cornflour and the lightly beaten egg. Stir to mix and start the heat at medium. Stir constantly till everything comes together and the sugar has melted. Remove from heat
  
• Add the egg mixture to the grated tapioca and mix well till all blended.
• Pour the mixture into prepared baking pan and drizzle the melted butter over the mixture and spread evenly till it coat the top layer.
• Bake in the oven for 40 to 45 minutes or till tester comes out clean. Another way of checking is your whole kitchen will be filled with the yummy scent of baked tapioca.
  

The kuih was very yummy. It's not hard at all, just slightly firm and not hard or too chewy. The sweetness is just right for me and my husband, perfecto!. ;) Looks like I got my recipe!
One thing I realize after baking Bingka Ubi a few times now is that after overnight refrigeration, the kuih becomes more firm (so it's okay if it's a little soft right after baking) and slightly sweeter. So good with a cup of Chinese tea.....enjoy!