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Cassava Cake with Shredded Coconut

Cassava Cake with Shredded Coconut


Steamed Cassava with Shredded Coconut Recipe

Serve 4 | Prep Time: 10 minutes | Cook Time: 40 minutes


3.5 oz (100g) shredded coconut
1/8 teaspoons of salt

14 oz (400g) grated Cassava (Tapioca)
3 1/2 oz (100g) sugar
4 1/2 oz (125g) coconut milk
2 oz (50g) water
2 tablespoons potato starch
Pinch of salt
3-4 screwpine (pandan) leaves, cut into 4-5″ (10-12cm) length
1 banana leaf (optional)
Water, for boiling


Heat up the water in a wok/pot big enough for a 6.5″ square pan.

Combine the shredded coconut with 1/8 teaspoon salt in a stainless steel dish and steam for 3-4 minutes. Set aside to cool.

Use a food processor to mix the grated cassava, sugar, coconut milk, water, potato starch and pinch of salt until well mixed, about 30-45 seconds.

Pour the mixture into a 6.5″ (17cm) square pan. Level the top of the mixture with the base of a spoon. Layer the screwpine leaves flat on top of the mixture. Steam the cassava mixture for 35-40 minutes on medium heat.

Remove the pan from the streaming tray when it is done. Let it cool completely before cutting. Cut into small squares and toss with the shredded coconut before serving.

Serve Steamed Cassava with Shredded Coconut on the banana leaf (optional).

Cook’s Notes:

You can use frozen grated cassava if you can’t find fresh cassava. If using frozen cassava, squeeze out the liquid from the defrosted grated cassava before use.

This recipe calls for fresh shredded coconut or frozen shredded coconut (can be found at the frozen section at Asian grocery stores). Dry shredded coconut doesn’t work well for this recipe.

You can use a round pan instead of square.

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23 COMMENTS... read them below or add one

  1. Evelyn Lew via Facebook

    Thank you…thinking what dessert to serve at my daughter’s school Culture Fair … good idea. Much easier than baking cassava..

  2. Eve

    At my baby shower, my Filipino father in law made steamed cassava cakes with shredded coconut and baked cassava cake. My Chinese mom made something similar too, so I guess it’s popular in Southeastern countries.

  3. Senekalata Rajoo via Facebook

    I do crave for kuih esp bingka Suriname they have similar version called ‘Bojo’ (bo-yo)…still nothing beats our Msian : )

  4. Kathy

    Wow, its so nice to know that the Malaysia and Philippines has this almost the same delicacy, in the Philippines we call this Pichi-Pichi (usually in bite size form) which can be coated with shredded coconut or topped with grated cheese and also the Cassava Cake (which is more rich in taste than the later) with a sweet bechamel-like sauce on top :)

  5. Lolynn

    I was given an assignment to make a special dish from my culture, I did a little research and found this dish intresting. I can’t wait to make them and share them with my classmates, not only that I can’t wait to try them also!

  6. Bobbi Chantile

    i tired this Singapore and i love it. i have never seen cassava before, how do they look like, can i buy them in Canada. can i substitute with cassava flour. i found this at the grocery in an Asian store

  7. Diana Lustgarten

    I just found your website and I have to make a comment, I’m from Colombia SA, and in Colombia we have an almost identical dessert, its called ENYUCADO, we call cassava “YUCA or YUCCA” its a root commonly used in our home town and mostly the caribbean. The ingredients are almost all the same and even the coconut on top, we use “Panela” instead of sugar, which is the same as sugar in the raw but it comes in block form, its better than sugar for its not too sweet. The similarity of the ingredients of this dessert leaves me to think there must be some connection to the cultures and I would be very interested to find out how this came about. If anyone knows please give me some feedback.

  8. leng

    hello! i just tried this (enjoying a piece now while typing :) didnt have the fresh shredded coconut so i just steamed my dehydrated shredded coconut and it turned out good as well.

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