A soft and creamy Filipino kakanin made from grated cassava, coconut cream, and condensed milk—perfect for merienda or special occasions.
Cooking Tips:
• Wrap the steamer lid with a clean cloth to prevent water drips on the cake.
• Do not open the steamer during the first 30 minutes to keep the cake from collapsing.
• Cool slightly before slicing to get clean cuts.
Ingredients Tips:
• Use freshly grated cassava for the best flavor and texture.
• Coconut cream adds richness—use more (up to 4 cups) if you want it extra creamy.
• Lemon zest adds a light aroma that balances the sweetness.
Steamed Cassava Cake
A soft and creamy Filipino kakanin made from grated cassava,coconut cream, and condensed milk—perfect for merienda or special occasions.
Ingredients
Cassava Mixture:
- 3 cups grated cassava
- 2 tbsp margarine or butter melted
- 2 large eggs
- 1 cup condensed milk
- ½ tsp lemon zest
- 2 –4 cups coconut cream use more for richer texture
- ½ tsp salt
Topping:
- ½ cup white sugar for caramelizing the pan
Instructions
Prepare the Pan:
- Sprinkle white sugar in a round or rectangular steaming pan.
- Heat gently over low flame until the sugar melts and caramelizes.
- Let it cool and harden.
Steam the Cassava Cake:
- Pour the cassava mixture into the caramelized pan.
- Place the pan inside a preheated steamer.
- Steam over medium heat for 60–70 minutes or until firm and set (toothpick comes out clean).
Cool and Serve:
- Let the cake cool completely before slicing.
- Serve warm or chilled.
