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Bingka Ubi Jalar - Sweet Potato Cake

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 Ubi Jalar - Sweet Potato Cake

Bingka Ubi Jalar - Sweet Potato Cake

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.

Bingka Ubi Jalar - Sweet Potato Cake

Bingka Ubi Jalar - Sweet Potato Cake

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.

Bingka Ubi Jalar - Sweet Potato Cake

Bingka Ubi Jalar - Sweet Potato Cake

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

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 8

Ingredients

  • 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
  • Tools
  • blender
  • 9 inch x 2 inch round cake pan

Instructions

  1. Peel and cut sweet potato into wedges. Steam until tender and easily mashed.
  2. Meanwhile, grease and flour a 9 inch x 2 inch round cake pan. Set aside. Preheat oven to 170 Celcius (340 Fahrenheit).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • resep tape ketan resep tape ketan says:

    These look absolutley delicious, would love to have this for an upcoming bday

  • Elynn Elynn says:

    Hi Anita, did you finally get an oven?! Does that mean no more rice-cooker-cake recipes? :( please continue to share more rice-cooker-cake recipes, I made your calamansi lime yoghurt cake, made a lime cream cheese frosting to top it, and it was delicious! Is this gonna work fine in a rice cooker too?

    • Anita Anita says:

      Hi Elynn, I moved back to the United States and renting an apartment at the moment, and it comes with a stove/oven, so I have been busy baking with oven for a while now :) But, I still find the urge to experiment baking cakes with rice cooker every now and then :) For this bingka, I haven't tried baking one in rice cooker myself, so I cannot guarantee that it will work out.

  • Milky Milky says:

    I had a half-can of coconut milk to use up, and a root vegetable in desperate need of being used so I figure I'd give this a shot!
    The vegetable might be a yam.... the large, orangey type. I'm not very good at discerning this, and I didn't buy it hahah. I miss the beautiful sweet potatoes in Asia. The flavor and sweetness can't compare to our huge, blander, US grocery store type *cry cry*
    Anyway, I whipped this up quickly, and I was a little bit wary of the results- it didn't rise much at all! (The bingka telur was HUGE, so maybe I did something wrong!) Besides the "mystery root", I also used measurements from a really old, junky kitchen scale. Usually I do a quick conversion search to change to cups (I know it's not going to be perfect, so your recipe is not to blame! But for the sake of convenience...) but I thought I'd try this old thing that had been shoved in some drawer for an indeterminate amount of time...
    Well, I removed my cake easily enough... a bit darker than your photo, but generally looked the same... and got a bite... and... well... it's great! Rich, with a gentle sweetness- crunchy on the outside like you describe, with a sort of dense custard-like inside. It reminded me of something called a "magic cake" where the batter separates as it cooks and each layer has a different texture.
    I think this is a great, smaller, simple dessert cake- it's really perfect for autumn, too. I bet canned pumpkin would make a good base- and if you add pumpkin pie spice, you'd have a tough time convincing someone of this dessert's tropical origins! The slices also came out very clean, so it will look impressive on a potluck table~ All in all, a very versatile, delicious dessert!

    • Anita Anita says:

      Thank you for another detailed comment, Milky. Yes, a bingka made in a regular round cake pan looks almost like any Western dessert, so you are right that it can be hard to convince others of the origin of this dessert. In Indonesia, we have a special bingka cake pan that looks like a flower, so visually everyone can tell that the flower looking cake must be a bingka, regardless of the main ingredient used (yam, sweet potato, pumpkin, etc.) :)

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