Steamed Cassava Cake Recipe

There’s something comforting about a dessert that comes together with minimal fuss yet delivers full flavour. Steamed cassava cake fits right into that space. It’s soft, slightly chewy, naturally sweet, and holds a nostalgic charm across many Asian homes. If you’re looking for a dessert that feels homely and works for both everyday cravings and festive tables, this recipe is worth making.

Cuisine: Filipino / Southeast Asian

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients

Here’s everything you need for a classic, well-balanced steamed cassava cake:

• 2 cups grated cassava (fresh or frozen, thawed)
• 1 cup coconut milk
• ½ cup condensed milk
• ¼ cup sugar (adjust to taste)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• A pinch of salt
• 2 tablespoons grated coconut (optional)
• Banana leaves or parchment paper for lining

Baking Steps

With this recipe, even a beginner can make a delicious cassava cake on the first attempt.

1. Prepare the steamer

Fill your steamer pot with enough water and set it to heat. Line your steaming tray or pan with banana leaves or parchment to prevent sticking and to add aroma.

2. Mix the batter

In a large bowl, combine grated cassava, coconut milk, condensed milk, sugar, melted butter, vanilla, and salt. Mix until you have a smooth, cohesive batter. If you like a richer flavour, fold in the grated coconut.

3. Pour and level

Transfer the batter into the prepared pan. Tap it lightly to release air bubbles and smooth the top.

4. Steam to perfection

Place the pan into the steamer. Cover the lid with a clean cloth to prevent water droplets from falling onto the cake. Steam on medium heat for around 40–45 minutes or until the cake is firm to the touch.

5. Cool and unmould

Let the cake cool slightly before lifting it out. This helps it set and makes slicing easier.

6. Serve

Slice into small squares or diamonds. Enjoy warm or chilled.

How to Know When It’s Done

• The surface should look set and no longer glossy.
• Press the centre lightly; it should feel firm but still have a gentle bounce.
• Insert a toothpick or knife—if it comes out clean with no wet batter, it’s ready.
• The edges will pull away slightly from the lining when fully cooked.

Tips for the Best Texture

• Don’t skip lining the pan as cassava can stick stubbornly.
• Use coconut milk, not coconut cream, if you want a lighter texture.
• If using frozen cassava, squeeze out a little excess water before mixing.
• Keep the heat medium. High heat can cause the cake to become dense.
• Let the cake rest for at least 10 minutes before slicing.

Make-Ahead Tips

• You can mix the batter a day in advance and refrigerate it. Bring it to room temperature before steaming.
• If you’re planning for a gathering, steam the cake a few hours early and keep it chilled. It slices better this way.
• For a just-made feel, reheat by steaming for five minutes. The softness returns without drying out.
• Store any leftovers in an airtight container to keep the flavour fresh.

Serving Ideas That Always Work

• Serve it warm with a light drizzle of condensed milk for extra comfort.
• Pair it with hot tea, ginger coffee, or coconut water for a balanced flavour moment.
• Add a sprinkle of toasted coconut on top for a bit of crunch.
• Cut it into bite-sized pieces for party platters or festive gatherings.
• Serve it chilled with fresh fruit on the side if you want a lighter, summery feel.

This is all you need to know to make a mouth-watering steamed cassava cake. You’ll surely keep coming back to this recipe because the result is always soft, comforting, and full of flavour. So go ahead and give it a try!

If you feel ordering this cake is easier than baking, order cake online and devour its wholesomeness and sweetness.

More Recipe:

Lemon Blueberry Cake Recipe
Strawberry Cake Recipe
Tom Cruise Cake Recipe
Pinata Cake Recipe
Unicorn Cake Recipe
Oreo Cake Recipe
Funnel Cake Recipe