In the colourful, sedap world of nonya kuehs, kueh bingka ubi ranks pretty low on our must-eat scale. How can this humble baked tapioca cake compete with the sexy gula melaka ooze of the ondeh ondeh? Or the custardy wobble of kueh salat? And it doesn’t help that the average bingka is stodgy, close-textured and tastes one-note (of the starchy root and not much else).


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