It is not common to find baked Indonesian dessert. Most are steamed, or cooked in a pot/pan over a stove. But baked dessert are the ones I crave the most, like lapis legit, bika ambon, lapis surabaya, pisang molen, and of course, bingka. One day, I am going to make them all and share the recipe, but for now let’s talk a bit about bingka.
Bingka is the traditional dessert of Banjar people. This dessert is made with flour, egg, and coconut milk, with a main ingredient of choice. Cassava is the most popular among all bingka, but other ingredients like pumpkin, sweet potato, fermented cassava (Indonesian: tape), and pandan are also quite common. So, if you like this recipe and would like to substitute sweet potato with something else, feel free to do so.
Notice that the top part of the bingka is wrinkly? That is the trademark of a bingka actually. When you bake a bingka, the cake will make a dome shape, like it’s going to explode. But as soon as it is taken out from the oven, it will deflate and this top part will be wrinkly and slightly crunchy too, which gives a very nice contrast to the dense and moist inner part.
One other thing that I find interesting is that this is the only cake I make using a blender instead of say, a food processor, or a mixer. I guess you can also use a food processor if you must, but if you harbor some deep dark fantasy about using a blender to make a cake, now would be the right time to turn it into a reality.
Bingka Ubi Jalar - Sweet Potato Cake
5.0 from 1 reviews
Author: Anita Jacobson
Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Total Time: 2 hours
- 375 gram sweet potato
- 2 eggs
- 50 gram sugar
- 100 ml coconut milk
- 50 gram melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 100 gram all purpose flour
- 9 inch x 2 inch round cake pan
- Peel and cut sweet potato into wedges. Steam until tender and easily mashed.
- Meanwhile, grease and flour a 9 inch x 2 inch round cake pan. Set aside. Preheat oven to 170 Celcius (340 Fahrenheit).
- Place the steamed sweet potato wedges in a blender, along with eggs, sugar, coconut milk, melted butter, vanilla extract, salt, and cinnamon powder. Blend until smooth.
- Transfer the sweet potato mixture into a mixing bowl. Add the flour and mix with a spatula until well combined. Pour into the prepared pan.
- Bake in the oven for about 50 minutes to 1 hour (this will depend on your oven, but mine is perfectly done at 50 minutes) until a toothpick inserted into the cake comes out clean.
- Remove from oven and let it rest for 15 minutes in the pan before taking it out. Cool the cake completely on a wire rack. Cut into 8 portions.