Last Thursday Baby Sis gave me a tapioca (ubi kayu) tuber that she had harvested from her garden.
I simply accepted the tuber not knowing what to do with it. At first I thought of steaming and eating it with palm sugar syrup but decided to ditch the lacklustre idea.
Then I thought of making Kuih Bengka Ubi Kayu. I googled the recipe and was pleasantly surprised to find that it was very easy to make.
So this morning I woke up nice and early to go to the market to purchase santan and eggs.
I don't even have eggs in the fridge. That's how bare my larder is.
We used to joke that
we will have to subsist on
our dog's dried food if ever
a curfew is to be declared.
Now that our dog is
in doggie heaven, I suppose
we will have to eat the fish
in Hubby's marine aquarium.
The preparation was easy. The only part that took up most time and energy was grating the tapioca. It was such a tiny tuber but I really worked up a sweat grating it.
When I weighed the grated tapioca it was not even enough for half a recipe so I had no choice but to resort to some agak-agak (guess-timation) for the rest of the ingredients.
And here's the result.
Kuih Bengka Ubi Kayu fresh out of the oven. I made the hole with a knife to check on doneness because I don't have a bamboo skewer.
I didn't have a smaller cake tin for such a small quantity of batter so the Kuih Bengka Ubi Kayu came out katek (short) but it tasted good, even if I say so myself, and the aroma wafting through my kitchen when the cake was baking was simply heavenly.
I am definitely going to make this again. Sooner, if someone could kindly tell me where to buy grated tapioca.
See how katek or short the Kuih Bengka Ubi Kayu was?
Enjoying my own homemade Kuih Bengka Ubi Kayu
If you are interested in trying your hand at making Kuih Bengka Ubi Kayu you can find the actual recipe at Kitchen Tigress.