Have you ever tried Kueh Bingka with bananas? This delicious variation was inspired by our love for Kueh Putugal — that lesser-known gem with a similar irresistible charm.
The subtle sweetness of ripe bananas pairs beautifully with the rich, earthy flavour of baked mashed tapioca, creating a kueh that’s both familiar and excitingly different. You have two options: either mash the bananas into the batter for a seamless blend, or slice them thinly and layer them on top for a more distinct texture and lovely visual appeal.
This recipe is one of several special adaptations I’ve created to bring fresh ideas to traditional kueh. Storage tip: Kueh Bingka keeps well for 1–2 days in an airtight container at room temperature, or up to a week refrigerated. For the best texture, bring it to room temperature before serving, or warm individual slices gently in the oven or microwave.
I hope you’ll give it a try and share your thoughts in the comments below!l with the flavour of baked mashed tapioca.
You can either mashed the bananas or sliced them.
This is one of a few adaptations from my recipes that I’ve created specially for you. Hope you will like it.
Baked to a crispy crust but soft and moist inside
Mashed bananas
A layer of mashed bananas sandwiched in between moist baked tapioca mixture
Sliced bananas
Sliced bananas sandwiched in between moist baked tapioca mixture
Kueh Bingka with Bananas
Ingredients
- 180 g sugar
- 1 kg grated tapioca
- 350 g coconut milk
- 1/4 tsp salt
- 2 whole eggs
- 20 g butter at room temperature
- Banana Layer
- 10 medium sized bananas
Instructions
- Add 180g sugar to 1 kg grated tapioca
- Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs
- Mix all the ingredients thoroughly
- Add 20g soft butter at room temperature and mix well
- Line a 10 inch square baking pan with parchment paper and slowly pour in ½ of the tapioca mixture
- Shake the tin gently to evenly spread the mixture.
- Mash the bananas roughly and spread all over the surface of the tapioca mixture, leaving a small gap around the edges.
- Slowly pour the remaining half of the tapioca mixture covering the bananas.
- Shake the tin gently to evenly spread the mixture.
- Bake in a preheated oven at 160°C for 1 to 1½ hour.
- Check the kueh after 1 hour.
- If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean
- Remove kueh from baking tin and set aside to cool down
- Cut only when the kueh has cooled down for at least an hour.
Rosalind Loo
Very yummy cake. I usually don’t eat English cake but I like your nyonya cake . Thank you for sharing.
Eddie
Thank you very much for your feedback Rosalind. Take care and stay safe.
Carolina
What kind of banana do you use?
Eddie
Cavendish bananas.