Boil together water, gula melaka and butter. Keep aside.
Place mashed potatoes, coconut cream, Gula Melaka solution, tapioca starch, egg yolks and grated tapioca in a bowl attached to a KENWOOD mixer.
Line an 7 x 7 inch tray with parchment paper. Attach a balloon whisk to the mixer and start mixing until well combined.
Pour the mixture into the prepared tray and bake in a preheated oven of 180 degrees Celsius for 40 minutes. Then switch to top heat for another 10 minutes.
Once cooked, allow the bingka to cool for 2 hours until it is firm enough to cut.
Serving Size 10