This steamed cassava cake is a traditional snack from Indonesia that I'm incredibly fond of. When I was young, I’d always pick some up every time my grandma and I went to the traditional markets in Surabaya (it’s the second largest city in Indonesia!).
Kuih Singkong (Steamed Cassava Cake)
- 5 people
- 1 lb finely grated cassava
- 1 cup of sugar
- 2 cups coconut milk
- 3 pandan leaves OR ½ tsp of pandan extract
- Pinch of salt
- Water (see step 6 for the exact amount)
- Butter or sprayable oil
For the coating:
- 2 cups desiccated coconut
- 1/2 tsp salt
- Knot the pandan leaves (skip if using pandan extract).
- Put the pandan leaves/extract in the coconut milk and heat it up until it’s just below boiling point.
- Let the coconut milk cool and remove the pandan leaves (if using leaves).
- While waiting for the coconut milk to cool down, mix the desiccated coconut with 1/2 tsp of salt, and steam over boiling water for 5 minutes.
- Grease the pan you’ll be using for steaming with butter / spray it with some oil.
- Weigh the boiled-down coconut milk, and add water to it until it reaches a total of 500 mL or 2 cups of liquid. until it’s exactly 17 fl oz. (500 ml)
- Mix the grated cassava, sugar, and the coconut milk in a bowl.
- Pour the batter into the greased pan, cover it with aluminum foil, and steam on medium heat. (Depending on the size of the pan you are using, it will take about 25-45 minutes for the batter to cook) Stick a skewer into the center of the cake. If it comes out clean, then your cake is done! Let it cool to room temperature.
- Cut it to bite size squares with a greased knife, and coat each piece with the steamed desiccated coconut.
- Although it's delicious on its own, this cake pairs amazingly with Moon Man Pandan or Ube kaya jam. Enjoy!