Ubi Kayu Kueh

Ubi Kayu Kueh

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Ubi Kayu is a traditional Nonya kueh that is made using grated tapioca, coconut cream and eggs as the base. It looked like a steamed kueh but it is cooked using an oven. It is extremely laborious as you need to hand grate the tapioca. It is a great part dessert snack to impress your guests!
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Singapore
Servings 6 people
Calories 220 kcal


  • Grater
  • Mixer
  • Mixing Bowl
  • Cake Pan


  • 1 kg Freshly Grated Tapioca
  • 300 g Coconut Milk
  • 180 g Sugar
  • 1 tsp Salt
  • 50 g Butter softened
  • 3 qty Egg Yolks
  • 1 pc Banana Leaf for lining pan
  • 15 g Salted Butter cut into small bits


  • Preheat oven to 180C. Line cake pan, at least 5 cm deep banana leaf with the shiny side facing up.
  • Combine tapioca with coconut milk, sugar, salt, butter and egg yolks in a heavy-bottomed pan.
  • Cook over low heat and keep stirring until it turns into a custardy mixture.
  • Scrape batter into lined pan. Bake on the oven’s lowest shelf for 40 to 45 minutes. Then, scatter cold butter bits over the kueh, and move pan to a high shelf in the upper third of the oven.
  • Bake for 10 to 15 minutes more, until bengka is well browned
  • Let kueh cool to at least room temperture before unmoulding. Slice with a serrated knife to serve.


  • You can keep the leftover kueh in the fridge for up to 5 days. 
  • The kueh will firms up as it ages. 
  • To serve after refrigerated: Reheat in the microwave for 30s before serving 


Calories: 220kcal
Keyword asian, baked, cake
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