Baked Bingka Ubi (Southeast Asian Sweet Potato Cake)
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams, steamed and mashed yellow/orange sweet potato
- 400 ml thick coconut milk
- 3 eggs
- 150 grams granulated sugar
- 3 tbsp all-purpose flour
- 50 grams, melted margarine/butter
- 1/4 tsp salt
- 1/2 tsp vanilla powder
- 1 leaf, for aroma (optional) pandan leaf
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Steam the yellow sweet potato until completely cooked and soft, then mash it while still warm using a fork or wire strainer until there are no lumps at all.
- 2 Heat the coconut milk together with the pandan leaf over low heat, stirring constantly so the coconut milk doesn't curdle, just until warm (do not let it boil). Remove from heat and let it cool slightly, then discard the pandan leaf.
- 3 In a large bowl, whisk the eggs and granulated sugar by hand (not with a mixer) until the sugar is somewhat dissolved and the mixture is slightly foamy, about 2-3 minutes.
- 4 Add the mashed sweet potato to the egg mixture, stirring with a spatula until well combined and free of lumps.
- 5 Pour in the warm coconut milk little by little while continuing to stir so it blends perfectly and doesn't clump.
- 6 Add the all-purpose flour, salt, and vanilla powder, stirring gently until evenly combined. Finally, pour in the melted margarine and stir again until the batter is smooth and well combined.
- 7 Strain the batter through a wire strainer to ensure a smooth, soft texture once baked.
- 8 Grease a heatproof baking pan (round or square, about 20 cm/8 inches) with margarine, then pour the batter into it.
- 9 Bake in a preheated oven at 170°C (340°F) for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 10 Remove from the oven and let the cake cool completely in the pan before slicing so it doesn't fall apart. Serve cut into squares or diamond shapes.
💡 Tips
• Choose yellow sweet potatoes that are sweet and not watery so the bingka has a denser, richer texture; avoid sweet potatoes that are too fibrous.
• Don't use a mixer to beat the eggs, as this will make the batter too foamy and cause the cake to rise and then collapse during baking—just whisk by hand instead.
• For a beautiful surface with the classic bingka caramel pattern, bake on the lower rack of the oven with top-bottom heat at a not-too-high temperature.
• This cake actually tastes better and sets more firmly after resting overnight in the refrigerator, so you can make it a day ahead of serving.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Cakes & Bread
Lapis Legit Kurma (Date Spiced Layer Cake), Sweet Spiced Layer Cake That's Wonderfully Rich
Cakes & Bread
Armenian Lavash Bread, Thin, Crispy, and Quick to Cook
Cakes & Bread
Red Velvet Cream Cheese Waffles, Temptingly Soft and Rosy
Cakes & Bread
No comments yet. Be the first! 😊