Bingka singkong is a traditional Indonesian cake made from cassava (also known as yuca or manioc), which is a starchy root vegetable. It is a popular snack or dessert in Indonesia, particularly in the regions of Sumatra and Java.
To make bingka singkong, grated cassava is mixed with coconut milk, sugar, and a small amount of salt to form a batter. Sometimes, additional ingredients like eggs, pandan leaves, and vanilla extract are added to enhance the flavor. The batter is then poured into a baking dish lined with banana leaves and baked until golden brown and crispy on the outside, and soft and chewy on the inside.
The cake has a slightly sweet and nutty flavor, with a soft and moist texture. It is often served as a snack or dessert, and is sometimes enjoyed with a cup of hot tea or coffee. In Indonesia, bingka singkong is also sometimes served during special occasions and celebrations, such as weddings and religious holidays.