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Cassava Cake with Shredded Coconut

Steamed Cassava with Shredded Coconut
Steamed Cassava with Shredded Coconut pictures (2 of 3)

Once in a while, I have sudden cravings for kuih, or Malaysian sweet cake, which is a delicacy found in Malaysia. I usually crave for onde-onde and kuih bingka ubi (cassava cake). However, making kuih is laborious and takes a long time, and I have no patience to make these two cakes to fix my cravings, so I usually combine two recipes into one and make cassava cake with shredded coconut. The cassava cake looks just like kuih sago, but it’s made with cassava instead of sago pearls or tapioca pearls.

Back home in Malaysia, whenever there is festive season, for example: Hari Raya (Aidilfitri), Malay or Peranakan weddings, various kinds of kuih are served to the guests. I grew up with my late grandmother who was a legendary kuih maker. Every wedding or festive celebration in my family was graced with endless array of colorful kuih, all cut into nice little bite-shaped shapes waiting to be devoured.

Cassava Cake with Shredded Coconut

Ironically, I didn’t appreciate kuih when I was back home in Malaysia. I was into western-style baking: cakes, cookies, buns and donuts. I thought kuih was unfashionable; little did I know that kuih were such an art form and unique creations of my culture.

Anyway, now that I realized how delectable and dainty these kuih are, I enjoy eating them whenever I have a chance. These cassava cake with shredded coconut is absolutely delightful and lovely, both to the eyes and the taste buds.

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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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