Kueh Bengka Ubi (Ii)
Rabu, 21 Oktober 2020
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Kueh beng ubi is amount of the fragrance of kokosnoot milk, caramelised sugar, as well as eggs. It's similar an edible tropical paradise that's chewy as well as soft.
If y'all tin purchase ready-grated tapioca as well as ready-squeezed fresh kokosnoot milk, it'd criminal non to make kueh bengka ubi. It is as well as then easy, as well as then quick, as well as then good.
🌲 There're ii types of tapioca (aka cassava): yellowish as well as white. If y'all piece of occupation the i that's yellow, your kueh volition endure yellowish without artificial nutrient colouring.
🌲 If y'all piece of occupation a dark-coloured cake pan, the bottom as well as sides of the kueh volition brownish better.
🌲The lineament of kokosnoot milk makes or breaks kueh bengka ubi. Use freshly squeezed, unadulterated milk if possible Second choice: pasteurized milk. Third choice: canned or ultra-pasteurized milk.
🌲If the kueh browns also speedily approximately the edges, comprehend it alongside a slice of aluminium foil alongside a hole cutting inwards the middle.
🌲If y'all honor that the kueh is also soft afterward it has cooled down, y'all tin bake it in i trial to a greater extent than to move into firmer. KBU is really forgiving!
🌲If the kueh tastes bitter, don't swallow it. The bitterness comes from the cyanide inwards raw tapioca. When it's cooked, cyanide is non bitter. More importantly, cooked cyanide is harmless unless you're eating lots 24-hour interval in, 24-hour interval out over a prolonged period.
🌲Some people drain as well as discard the liquid inwards grated tapioca to trim back the bitterness. I don't mean value that's necessary since, every bit I simply said, the bitterness goes away when tapioca is fully cooked.
Here's my video for the easiest kueh ever:
How to brand kueh bengka ubi
Step-by-step guide
This recipe is from "Cooking for the President". Just mix all the ingredients thoroughly as well as bake. It's every bit slow every bit a box cake, but the results are means to a greater extent than delicious.
INGREDIENTS
(For i 23 cm cake)
INSTRUCTIONS
INGREDIENTS
(For i 23 cm cake)
- 2 eggs
- 300 g sugar
- ⅙ tsp salt
- 1 kg grated tapioca, at room temperature
- 4 pandan leaves – rinse, drain thoroughly
- 375 ml freshly squeezed kokosnoot milk, at room temperature, undiluted
- 125 ml water
INSTRUCTIONS
- Line 23 x v cm foursquare cake tin alongside parchment paper, leaving some overhang. Preheat oven to 170°C.
- Stir eggs, sugar, tabular array salt as well as tapioca till evenly mixed. Knead as well as wring pandan leaves inwards mixture till completely crushed. Add kokosnoot milk as well as water. Mix thoroughly. Discard pandan leaves.
- Pour batter into cake tin, moving stream of batter approximately tin every bit y'all pour. Smooth the top, stirring liquid that may accumulate approximately edges as well as then that batter is evenly mixed.
- Bake for near 1¼ hours, till transcend is golden brown, edges are crusty as well as slightly caramelized, as well as inserted skewer comes out almost clean. Cover edges alongside foil during concluding thirty minutes if transcend doesn't brownish evenly. Do non over-bake or cake volition endure dry.
- Remove cake from oven. Leave on wire rack till slightly firm, 30-45 minutes. Unmould as well as teach out cake on wire rack till cold, some other sixty minutes or so. Cut alongside an oiled knife. Serve.
- Leftovers should endure wrapped as well as refrigerated. Rebake till thoroughly heated as well as soft.