600 g tapioca (after peeling and grating)
200 ml thick coconut milk
100 g pale brown sugar
2 tbsp unsalted butter (melted)
1 tbsp tapioca flour
½ tsp salt
| Make sure to trim the banana leaves, as if the border is higher than the batter it will burn.
| If you like your Bingka with a crispier top, increase the heat to 210°Cfor the last 10 minutes.
Allow to cool completely before unmoldingand cutting.