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Cassava Cake  With Shredded Coconut


4 people


50 minutes



– 3.5 oz. (100 g) shredded coconut – 1/8 teaspoons salt – 14 oz. (400 g) grated Cassava – 3 1/2 oz. (100 g) sugar – 4 1/2 oz. (125 g) coconut milk – 2 oz. (50 g) water – 2 tablespoons potato starch – 1 pinch salt – 3-4 screwpine, pandan leaves, cut into 4-5" (10-12 cm) length – 1 banana leaf, optional – Water, for boiling

Step 1

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

Step 2

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

Step 3

 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.

Step 4

Pour the mixture into a 6.5" (17 cm) 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.

Step 5

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.

Step 6

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

This cassava cake is coated with shredded coconut. It's a Malaysian kuih recipe. It's sweet, dainty and delicious!

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