Kueh Bengka
Hawker • Singapore
About Kueh Bengka
Baked tapioca cake — dense, sweet, and coconutty
How to Make Kueh Bengka (Traditional & Healthy Version)
Kueh Bengka, also known as cassava cake, is a beloved dessert commonly found in Singapore's vibrant kopitiam and hawker centres. With its golden crust, chewy texture, and fragrant aroma of coconut, Kueh Bengka is a nostalgic treat for many Singaporeans. Traditionally enjoyed during tea time or festive occasions, this dessert highlights the multicultural influences in Singaporean cuisine, blending Peranakan and Malay culinary traditions. Its main ingredient, grated tapioca (or cassava), is naturally gluten-free and provides a satisfyingly dense bite. Kueh Bengka is a testament to Singapore's rich food culture, where classic recipes are shared across generations and adapted in modern kitchens for a healthier lifestyle. The use of coconut milk and pandan leaves infuses the kueh with a signature Southeast Asian flavor, making it popular among locals and tourists alike. Whether you enjoy it at a bustling hawker stall or homemade in a health-conscious version, Kueh Bengka remains a staple in Singaporean dessert fare. This recipe offers a lighter alternative, keeping the authentic taste while reducing unnecessary fats and sugars, making it suitable for today’s wellness-focused food lovers.
Ingredients(for 1 generous slice (approx. 100g))
- 2 cups Grated tapioca (ubi kayu, fresh or frozen)
- 1/2 cup Coconut milk (fresh or low-fat santan)
- 1 large Egg (optional for vegan adaptation) - optional
- 1/4 cup Brown sugar (gula merah or coconut sugar for healthier option)
- 1/4 tsp Salt
- 2 leaves Pandan leaves (tie into knots for fragrance) - optional
- 1/4 cup Water
- 2 tbsp Desiccated coconut (for extra texture) - optional
- 1 tsp Oil (to grease pan, use coconut or vegetable oil)
Instructions
- 1
Preheat oven to 180°C (356°F). Lightly grease a small baking dish with oil.
3 minutes
Use parchment paper for easy removal and less oil.
- 2
In a mixing bowl, combine grated tapioca, coconut milk, water, and brown sugar. Mix until sugar dissolves.
4 minutes
Ensure tapioca is well-drained to avoid excess moisture.
- 3
Add egg (if using), salt, and desiccated coconut. Stir until the mixture is well incorporated.
2 minutes
For a vegan version, skip the egg and add an extra tablespoon of coconut milk.
- 4
Pour the mixture into the prepared dish. Tuck pandan leaves into the batter for aroma.
2 minutes
Pandan enhances the kueh's fragrance and is a true Singaporean touch.
Why This Dish is Healthy
This healthier version of Kueh Bengka uses reduced sugar, low-fat coconut milk, and minimal oil, making it suitable for anyone watching their calorie intake. By skipping artificial additives and focusing on whole, traditional ingredients, this dessert is more nutrient-dense and less processed than store-bought versions. It’s a guilt-free way to enjoy a classic Singaporean treat while supporting overall wellness.
Kueh Bengka is rich in complex carbohydrates from tapioca, making it a great energy source. Using coconut milk adds healthy fats, while omitting excess sugar and using brown or coconut sugar improves its nutritional value. Tapioca provides dietary fiber, which aids digestion, and coconut contains lauric acid, known for its beneficial effects on cholesterol. This recipe is naturally gluten-free and suitable for vegetarians. The optional addition of egg increases protein content, while pandan leaves offer antioxidants.
Pro Tips
- 💡Tip 1: Use fresh tapioca for the best texture and flavor.
- 💡Tip 2: Adjust sugar to your preference for a healthier or sweeter kueh.
- 💡Tip 3: Let the kueh cool completely before slicing to prevent it from breaking apart.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a toaster or microwave to restore its chewy texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 30.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.0 g |
