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Bingka Singkong - Cassava Cake

Bingka singkong (or bingka ubi kayu) is a very easy cake to make at home, especially if you buy frozen grated cassava instead of making your own grated cassava. This cake texture is very dense, not like your typical cake made with flour, so we usually serve this cakes in smaller pieces. If a regular 8"x8" cake yields about 9-16 servings, make this double that at least. Also, make sure to let the cake cool completely before cutting into serving sizes. I usually let the cake chill in the fridge overnight before cutting. If you have a plastic knife, for example disposable plastic knife from restaurant take out, you can use it to cut the cake and it will be less sticky compared to using regular stainless steel knife.

Bingka Singkong - Cassava Cake
Bingka Singkong - Cassava Cake

Bingka Singkong - Cassava Cake

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 16

Print Recipe


  • 2 eggs
  • 200 ml coconut milk
  • 1 teaspoon vanilla essence
  • 1 cup (250 ml) water
  • 200 gram sugar
  • 40 gram butter
  • 2 packet (2 lb/900 gram) frozen grated cassava, thawed


  1. Preheat oven to 180 Celcius (350 Fahrenheit). Grease a 8"x8" pan, I use coconut oil but you can use butter too. Set aside.
  2. In a mixing bowl, lightly beat the eggs with a fork, then add coconut milk and vanilla essence. Mix well, set aside.
  3. In a small pot, boil water and sugar until the sugar has completely dissolved. Turn off heat. Add butter into the pot, stir until the butter has melted. Transfer to a mixing bowl and let it cool slightly until you can touch it without burning your finger.
  4. Once the sugar/water/butter mixture has cooled, add grated cassava, mix well. Add egg/coconut milk/vanilla mixture, mix well. Pour the batter into prepared pan.
  5. Bake for about 1 hour, or until a cake tester comes out clean.
  6. Let the cake cool completely before cutting into serving pieces.
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  • Tuty Tuty says:

    Anita, Your recipe couldn't have come at a better time. I just got a 2 lb package of grated cassava. I was thinking of making Banh Khoai Mi (Vietnamese Cassava Cake) but the recipe calls for 1 lb cassava. I have been thinking what I can do with the remaining cassava (I am not in the mood to make Combro) . Now that I found your recipe, I can use the entire package in one go. Thank you!!! I will let you know how this turns out :-)

    • Anita Anita says:

      Wow, such timing :) I hope you will like how the cake turns out :)

      • Tuty Tuty says:

        The cake turned out well but I have to bake a little longer to get some color (browning) on the top. It is not too sweet. I ate the cake with some Gouda cheese. It was great for tea time. Thanks for the recipe.

        • Anita Anita says:

          I am so happy that you like the cake Tuty. I have never paired the cake with cheese, that sounds adventurous ;)

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