Easy Steamed Cassava Cake

Oh my goodness, do I have a treat for you today! Steamed Cassava Cake-this humble little dessert holds such a special place in my heart. I remember the first time my grandma made it for me when I was a kid, the way the sweet, coconutty aroma filled her tiny kitchen. I'd hover by the steamer, impatiently waiting for that first sticky, golden slice. It's the kind of dessert that feels like a warm hug-simple, comforting, and packed with nostalgia.

What I love most about this cake is how ridiculously easy it is. No fancy equipment, no complicated steps-just grated cassava, coconut milk, and sugar transformed into something magical. It's perfect for when you want a sweet treat without the fuss, or when you need to impress guests with minimal effort (trust me, they'll ask for seconds). Whether you grew up with it or are discovering cassava for the first time, this cake is about to become your new favorite.

Why You'll Love Steamed Cassava Cake

• Unbelievably easy: Just mix, steam, and enjoy-no oven, no fuss!
• That dreamy texture: Sticky, slightly chewy, with a caramelized bottom-pure comfort in every bite.
• Naturally sweet: The cassava and coconut milk create this mellow sweetness that's not overpowering.
• Versatile: Serve it warm, chilled, or at room temp-it's delicious any way you slice it.
• Minimal ingredients: Only four pantry staples stand between you and this glorious dessert.

Ingredients You'll Need for Steamed Cassava Cake

• 4 cups grated cassava - Fresh is best, but thawed frozen cassava works in a pinch. Just squeeze out any excess water!
• 2 ¾ cups coconut milk - Use full-fat for that rich, creamy texture. Shake the can well before opening.
• 1 ½ cups sugar - Plain white sugar dissolves perfectly into the batter. Don't pack it when measuring.
• ¾ cup sugar (for caramelizing) - This is your magic trick! It creates that gorgeous golden layer at the bottom.

See? Told you it was simple. That's literally all you need! I love recipes where I don't have to hunt down obscure ingredients. Pro tip: If your cassava seems watery after grating, give it a gentle squeeze in a clean kitchen towel-you want it moist but not dripping.

Step-by-Step Instructions for Steamed Cassava Cake

Preparing the Cassava Mixture

Okay, let's get started! Grab a big mixing bowl-I mean BIG, because we're going to be stirring everything together. Dump in your grated cassava first, then pour in that luscious coconut milk. Now, here's where I get a little chaotic: I like to mix with my hands (clean, of course!). There's something therapeutic about squishing it all together until every strand of cassava is coated in creamy coconut goodness. But if you're not into the hands-on approach, a sturdy spoon works too. Add the 1½ cups sugar and mix until it's fully dissolved. The batter should look thick but pourable-if it seems too stiff, add a splash more coconut milk, but don't go crazy. We're not making soup!

Caramelizing the Sugar

Now for the fun (and slightly scary) part! Heat a non-stick pan over medium heat and sprinkle in the ¾ cup sugar. Don't walk away-sugar burns faster than my enthusiasm for doing dishes. Stir constantly with a wooden spoon as it melts. At first, it'll clump up and look like a disaster, but keep going! After about 5 minutes, it'll turn into a beautiful golden liquid with a scent that'll make your neighbors jealous. The second it's evenly golden (no darker-trust me!), immediately pour it into your cake pan. Tilt the pan to coat the bottom evenly before it hardens. Warning: molten sugar is HOT. No taste-testing yet!

Assembling and Steaming

Pour your cassava mixture right over the caramel layer-it'll sizzle a little, which is totally normal. Now, get your steamer ready. If you don't have a fancy steamer, no worries! Just place a rack in a large pot with about 2 inches of boiling water. Cover the cake pan tightly with foil (poke a few tiny holes to let steam escape) and steam for 60 minutes. Check the water level halfway through-we don't want a dry pot disaster. To test if it's done, poke the center with a toothpick; it should come out clean. Let it cool completely before flipping it onto a plate. That caramel layer? Now it's a shiny, crackly TOP. Magic!

Variations of Steamed Cassava Cake

Once you've mastered the basic version, let's play around! My favorite tweak? Adding a teaspoon of pandan extract to the batter-it gives the cake this gorgeous green hue and a subtle, almost vanilla-like fragrance. If you're feeling extra, sprinkle some latik (those crispy coconut curds) on top for crunch. During the holidays, I'll sometimes stir in a handful of chopped jackfruit for little bursts of sweetness. And for a richer twist, replace half the coconut milk with condensed milk-just reduce the sugar slightly. The beauty of this cake? It's like a blank canvas for your cravings! Check out these raspberry coconut magic bars for another delightful treat.

Serving and Storage Tips for Steamed Cassava Cake

Here's the best part-you get to decide how to enjoy this cake! I love it slightly warm when that caramel layer is still a bit gooey (heaven!), but it's equally delicious chilled. Room temperature is perfect for potlucks when you don't want to fuss. Leftovers? Ha! As if there will be any. But just in case, store slices in an airtight container in the fridge for 3-4 days. The texture actually gets even better on day two as the flavors mingle. No freezer needed-this cake disappears too fast! For more dessert ideas, explore our dessert recipes.

Helpful Notes for Perfect Steamed Cassava Cake

• Too watery? If your batter looks runny, let the grated cassava sit in a strainer for 10 minutes-it'll release excess liquid. Better yet, give it a gentle squeeze with your hands (my grandma's trick!).
• Sweetness level: Not a sugar fan? Reduce the sugar by ¼ cup-the cassava and coconut milk bring natural sweetness.
• Caramel too dark? Pull it off the heat the second it turns golden amber. Burnt caramel tastes bitter (learned that the hard way!).
• No fresh cassava? Thawed frozen grated cassava works in a pinch-just pat it dry with paper towels.
• Steaming hack: If your cake pan doesn't fit your steamer, improvise with a heatproof plate set on mason jar rings-works like a charm!

Remember, this cake is forgiving-even if it's not picture-perfect, it'll still taste amazing. That's the beauty of comfort food!

Frequently Asked Questions About Steamed Cassava Cake

• 1. Can I use coconut cream instead of coconut milk?
  Absolutely! Just dilute it with a little water (about ¼ cup water per cup of cream) to match the consistency of coconut milk. The cake will be extra rich-yum!
• 2. What if I can't find fresh cassava?
  Frozen grated cassava is your best friend here! Thaw it overnight in the fridge, then squeeze out any excess liquid before using. Some Asian grocery stores also sell pre-grated cassava in the refrigerated section.
• 3. My caramel hardened too fast-help!
  No worries! Just pop the pan over low heat briefly to melt the caramel again, or carefully warm the bottom of the pan with a wet towel while tilting to spread.
• 4. Can I bake this instead of steaming?
  You can, but the texture changes! Bake at 350°F (175°C) for about 45 minutes-it'll be denser with a crustier top. Still tasty, but I prefer the steamed version's soft chew.
• 5. How do I know when the cake is done steaming?
  The edges will pull away slightly from the pan, and a toothpick inserted in the center should come out clean. If it's still wet, steam for another 5-10 minutes.

Final Thoughts on Steamed Cassava Cake

There you have it-my foolproof, no-fail, always-delicious Steamed Cassava Cake! If you're looking for a dessert that's equal parts comforting and impressive, this is it. I can't wait for you to experience that first bite: sticky, sweet, with just the right amount of chew. Don't be intimidated by the caramel-it's easier than it looks, and the payoff is SO worth it. Once you try it, you'll understand why this cake has been a family favorite for generations. Now go grab that steamer and make some memories-and don't forget to tell me how yours turns out!