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Delicious easy steamed cassava cake served on a plate

Easy Steamed Cassava Cake

This Easy Steamed Cassava Cake is a delightful blend of sweet cassava, creamy coconut, and rich cheese, evoking warm memories of family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Caribbean, Southeast Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb grated cassava (thawed and drained if frozen) Opt for fresh grated cassava for better flavor.
  • 1 cup coconut milk
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 3/4 cup granulated sugar Consider replacing with monk fruit or coconut sugar for lower glycemic index.
  • 2 large eggs For a vegan option, substitute with flaxseed meal mixed with water.
  • 1/4 cup melted butter Can be replaced with vegan butter for a vegan version.
  • 1/2 cup sweetened condensed milk (for topping)
  • 1/2 cup coconut cream (for topping) Choose a high-quality coconut cream for more intense flavor.
  • 1/4 cup shredded cheddar cheese (for topping) You can omit this for a purely sweet cake.

Method
 

Preparation
  1. Lightly grease an 8-inch square pan or a similar heatproof steaming pan. Set your steamer over medium heat.
  2. In a large bowl, blend the grated cassava, coconut milk, sweetened condensed milk, evaporated milk, sugar, eggs, and melted butter.
  3. Stir until the mixture is smooth and well combined.
  4. Transfer the cassava mixture into the prepared pan, leveling it into an even layer.
  5. Place a clean kitchen towel over the steamer lid to prevent any water from dripping onto the cake.
Cooking
  1. Steam the cake for about 45 to 55 minutes, or until the center is mostly set.
  2. In a small bowl, combine the remaining sweetened condensed milk, coconut cream, and shredded cheddar cheese.
  3. Spread this mixture over the steamed cake evenly.
  4. Steam for another 10 to 15 minutes until the topping is set.
  5. For a golden top, pop the cake under the broiler for 2 to 4 minutes, watching closely to avoid burning.
  6. Allow the cake to cool completely before slicing.
Serving
  1. Serve warm, at room temperature, or chilled. Consider garnishing with coconut cream and toasted coconut flakes.

Notes

This recipe is gluten-free and can be further adapted to be vegan or keto-friendly. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.