Hi, Welcome you to yet another recipe of FOP. Today's recipe is an inspiration from traditional Filipino dessert( Kuih Bingka Ubi). This is a popular dish in Phillipines.
It's a moist cake with a custard layer. But today, we have tried it with a little variation of ingredients and also a coconut crunch layer on top instead of custard.
Trust us, it turned out so.. so.. delicious
The coconut flavour makes it more mouth watering. The Topping reminds us the taste of bounty chocolate filling but with little crunchy texture.
#glutenfreecake #tapiocacake#noovencake
Overall, Don't miss this combo of Moist yummy cake with this droolworthy topping..
Happy Cooking🙂
Let Us Know In Comments...
NOTE
1.You can bake in any mould & shape of your choice.
2.You can use banana leaf instead of butter paper for more traditional flavour.
3.For Oven, preheat @ 180C for 10 mins & bake for 45 Mins. Add the Topping, then broil for 15 Mins.
4. The cake tastes much tastier when chilled for an hour.
5. The Cooking Time might slightly vary depending on the size of your mould & kadai. Chk & Adjust accordingly.
