Eggless Bingka Ubi or Cassava Cake

Bengka right out of the oven

   Texture of the bengka. I cut it when it was still a hot



Directions

300 gms tapioca root or yucca
200 ml coconut milk
1 teaspoon vanilla essence
1/2 teaspoon salt
1/2 cup sugar
1/2 cup freshly shredded coconut
2 tablespoon of butter melted

Directions

1. Preheat oven to 350 F.
2. Cut the yucca or tapioca root into several sections. Peel the tapioca skin, wash it and cut 
    into small pieces. 
3. Put the tapioca pieces into a food processor attached with a chopping blade and turn on 
    the food processor. Let the food processor run for a few minutes until the tapioca become 
    like a rough paste.
4. Transfer the tapioca from the food processor into a sieve and let the excess water drain 
     out from the tapioca. This should take about 30 minutes or so.
5. Next put the tapioca paste into a bowl and add the rest of the ingredients. Mix well and 
     pour it into a baking pan that has been lined with greased parchment paper. I used a 4" x 
     8" rectangle pan.
6. Bake the bengka for about 30-40 minutes or test it with a toothpick. If the toothpick     
     comes out clean, then the bengka is done.
7. To brown the top of the bengka, I brushed the benga with some coconut milk and broiled 
     the bengka for about 3-5 minutes. 
8. When the top of the bengka has turned golden brown, remove from the oven and brush it 
     with some butter. Cool it completely before cutting and serving.