Bingka Ubi Kayu Kukus: A Culinary Delight

Bingka ubi kayu kukus, a delectable Indonesian steamed tapioca cake, tantalizes taste buds with its soft, chewy texture and rich, sweet flavor. Let’s delve into its origins, preparation, and cultural significance.

Made from grated tapioca, coconut milk, and sugar, this treat is a staple in many regions, often served during festive occasions and family gatherings.



Bingka ubi kayu kukus is a traditional Indonesian steamed cassava cake. It is made from grated cassava, coconut milk, sugar, and spices.

Origins and Cultural Significance

Bingka ubi kayu kukus is believed to have originated in the Minahasa region of North Sulawesi. It is a popular dessert in Indonesia and is often served at special occasions such as weddings and festivals.

Ingredients and Preparation

Bingka ubi kayu kukus is a traditional Indonesian steamed tapioca cake that is soft, moist, and slightly chewy. The key ingredients used in this dish are:

  • Tapioca flour: This is the main ingredient that gives the cake its chewy texture.
  • Coconut milk: This adds richness and flavor to the cake.
  • Sugar: This sweetens the cake.
  • Eggs: These bind the ingredients together and add moisture.
  • Pandanus leaves: These add a fragrant aroma to the cake.

To prepare bingka ubi kayu kukus, follow these steps:

  1. In a large bowl, whisk together the tapioca flour, coconut milk, sugar, eggs, and pandan leaves.
  2. Pour the batter into a greased and lined 9×13 inch baking pan.
  3. Steam the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the cake cool slightly before cutting into squares and serving.

Variations and Alternative Cooking Methods

There are many variations of bingka ubi kayu kukus, including:

  • Adding grated coconut to the batter for a more coconutty flavor.
  • Using brown sugar instead of white sugar for a richer flavor.
  • Adding chopped nuts or raisins to the batter for added texture.

Bingka ubi kayu kukus can also be cooked in a rice cooker. To do this, simply pour the batter into the rice cooker and cook on the “cake” setting. The cake will be cooked in about 30 minutes.

Nutritional Value and Health Benefits: Bingka Ubi Kayu Kukus

Bingka ubi kayu kukus

Bingka ubi kayu kukus is not only a delicious treat but also a nutritious snack. It is a good source of carbohydrates, which provide energy for the body. It also contains dietary fiber, which helps to regulate digestion and can help to lower cholesterol levels.

Additionally, bingka ubi kayu kukus is a good source of vitamins and minerals, including vitamin C, potassium, and magnesium.

Health Benefits of Bingka Ubi Kayu Kukus

Consuming bingka ubi kayu kukus has been linked to several health benefits, including:

  • Improved digestion:The dietary fiber in bingka ubi kayu kukus helps to regulate digestion and can help to prevent constipation.
  • Lowered cholesterol levels:The dietary fiber in bingka ubi kayu kukus can help to lower cholesterol levels by binding to cholesterol in the digestive tract and preventing it from being absorbed into the bloodstream.
  • Boosted immunity:The vitamin C in bingka ubi kayu kukus helps to boost the immune system and protect the body from infection.
  • Reduced risk of chronic diseases:The antioxidants in bingka ubi kayu kukus can help to protect the body from chronic diseases, such as heart disease and cancer.

Tips for Healthy Consumption

To enjoy the health benefits of bingka ubi kayu kukus, it is important to consume it in moderation. A single serving of bingka ubi kayu kukus is about 100 grams. It is also important to choose bingka ubi kayu kukus that is made with whole wheat flour and contains no added sugar.

Cultural Significance and Traditions

Bingka ubi kayu kukus

Bingka ubi kayu kukus holds cultural significance in various regions, particularly in Southeast Asia. It is a beloved dish that has been passed down through generations, playing a central role in festivals, celebrations, and traditional gatherings.

Traditionally, bingka ubi kayu kukus is served warm or at room temperature, often accompanied by grated coconut or kaya (a coconut-based jam). In some regions, it is also served with a drizzle of honey or condensed milk, adding a touch of sweetness to balance the earthy flavor of the tapioca.

Role in Festivals and Celebrations

Bingka ubi kayu kukus is a staple dish during festivals and celebrations in Southeast Asia. It is commonly prepared for special occasions such as weddings, birthdays, and religious holidays. In Indonesia, for example, it is a popular offering during the Nyepi festival, a time of reflection and silence observed by Hindus.

Regional Variations and Adaptations

Bingka ubi kayu kukus, like many traditional dishes, exhibits regional variations influenced by local ingredients, culinary preferences, and cultural practices.

These variations can manifest in the selection of ingredients, the incorporation of additional flavors, and differences in preparation methods.


  • Sweet Potato:While most variations use grated sweet potato as the base, some regions may incorporate other tubers like cassava or yam.
  • Flour:Rice flour or wheat flour is commonly used, but some variations may use tapioca flour or a combination of flours.
  • Sweeteners:Sugar or coconut sugar are common sweeteners, but some regions may use honey or condensed milk.
  • Spices:Spices like cinnamon, nutmeg, or cloves may be added for additional flavor.


  • Coconut:In some regions, grated coconut or coconut milk is added to the batter, giving the bingka a distinct coconut flavor.
  • Pandanus:Pandanus leaves or extract are sometimes used to impart a fragrant and slightly sweet flavor.
  • Cheese:Some variations may include grated cheese, typically cheddar or mozzarella, for a savory twist.

Preparation Methods

  • Steaming:Bingka ubi kayu kukus is traditionally steamed in a banana leaf-lined mold or a greased baking pan.
  • Baking:In some regions, the batter may be baked in an oven, resulting in a slightly crispier texture.
  • Frying:In rare cases, the batter may be fried to create a crispy outer layer while maintaining a soft and fluffy interior.

These regional variations and adaptations showcase the diverse culinary landscape of Indonesia and the creativity of local cooks in adapting traditional recipes to suit their tastes and available ingredients.

Modern Interpretations and Innovations

In recent years, bingka ubi kayu kukus has undergone a culinary transformation, as chefs and home cooks experiment with innovative flavors and presentations. The traditional recipe serves as a canvas for creativity, resulting in a diverse array of modern interpretations.

Fusion cuisine has played a significant role in the evolution of bingka ubi kayu kukus. Chefs incorporate international flavors and techniques to create unique and exciting variations. For example, some recipes infuse the batter with aromatic spices like cinnamon or nutmeg, while others add a layer of sweet potato puree for added richness.

Flavor Innovations

  • Spiced Bingka:A blend of warm spices, such as cinnamon, ginger, and cloves, enhances the natural sweetness of the ubi kayu.
  • Matcha Bingka:Finely ground matcha powder imparts a vibrant green hue and a subtle earthy flavor.
  • Citrus Bingka:Zest and juice from citrus fruits, such as lemon or orange, add a refreshing brightness to the traditional recipe.

Presentation Variations, Bingka ubi kayu kukus

  • Layered Bingka:Alternating layers of different colored batters, such as purple ubi and white ubi, create a visually stunning presentation.
  • Stuffed Bingka:Filling the center of the bingka with sweet or savory ingredients, such as grated coconut or chocolate chips, adds an extra layer of flavor and texture.
  • Individual Bingka:Instead of a large cake, the batter is portioned into individual ramekins or muffin tins, creating bite-sized treats.

Recipe Development

Bingka ubi kayu kukus is a delectable treat that can be easily prepared at home. Here’s a comprehensive recipe to guide you through the process.


  • 250 grams grated cassava
  • 100 grams granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 1/4 cup grated coconut
  • 2 tablespoons tapioca flour
  • 1 tablespoon cooking oil


  1. In a large bowl, combine the grated cassava, sugar, salt, coconut milk, water, and grated coconut.
  2. Mix well until all ingredients are thoroughly combined.
  3. Add the tapioca flour and cooking oil, and mix until a smooth batter forms.
  4. Grease a 9-inch square baking pan and pour the batter into it.
  5. Cover the pan with aluminum foil and steam for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bingka to cool slightly before cutting and serving.
  7. Variations and Substitutions

    • For a gluten-free option, substitute tapioca flour with almond flour or rice flour.
    • To add a nutty flavor, replace some of the grated cassava with grated sweet potato.
    • For a richer taste, use condensed coconut milk instead of regular coconut milk.
    • Add chopped nuts, dried fruits, or chocolate chips for extra flavor and texture.


    Bingka ubi kayu kuih ady greatsword empire recipes kitchen

    Bingka ubi kayu kukus is a versatile dish that reflects the culinary diversity of Indonesia. Its variations and adaptations showcase the creativity and regional influences that shape its unique flavors and textures. Whether enjoyed as a sweet snack or a celebratory delicacy, this steamed tapioca cake continues to delight generations.

    Common Queries

    What is the main ingredient in bingka ubi kayu kukus?

    Grated tapioca

    How is bingka ubi kayu kukus typically cooked?

    Steamed in a banana leaf-lined mold

    What are some common variations of bingka ubi kayu kukus?

    Adding grated carrots, sweet potatoes, or other vegetables