Recipe by: Penelope Black

Source: Adapted from

Makes approximately 24 pieces

Also called Peranakan/Nonya


  • Banana leaf or parchment paper (if using banana leaf, wash, wipe dry and lightly oil shiny side
  • 2 eggs
  • 300 g sugar
  • 1/6 tsp salt
  • 1 kg grated tapioca, at room temperature
  • 4 pandan leaves, rinse and dried
  • 200 ml coconut cream
  • 300 ml water


Preheat oven to 170°C (340 F)

  • Line 23cm x 23cm cake tin with banana leaf (oiled side facing in) or parchment paper.
  • Stir eggs, sugar, salt and tapioca until evenly mixed.
  • Knead and wring pandan leaves in the mixture until completely crushed.
  • Add coconut cream and water.
  • Mix thoroughly.
  • Discard pandan leaves.
  • Pour batter into cake tin, moving stream of batter around tin as you pour. Smooth the top, stirring liquid that may accumulate around edges so that batter is evenly mixed.  Bake until top is golden brown, edges are crusty and slightly caramelized, and inserted skewer comes out almost clean.  This should take about 1 1/4 hrs.
  • Cover edges with foil during last 30 mins if top doesn’t brown evenly.  Do not over-bake as cake will be dry.
  • Remove cake to a wire rack. Leave until firm enough to handle (30 – 45 mins).
  • Remove from the cake tin and leave cake on wire rack until cold (~ 1 hour or so).
  • Cut into 4cm x 2.5cm pieces with an oiled knife.
  • Serve at room temperature.

Download PDF here: Singaporean Kueh Bingka Ubi (Baked Tapioca Cake) Penelope Black