Delicious Steamed Cassava Cake Recipe

Oh, steamed cassava cake—just saying the name takes me back to my grandma’s tiny kitchen, where the scent of caramelized sugar and coconut milk would fill the air every Sunday afternoon. She’d always have a steaming tray ready by the time we arrived, sticky-sweet and perfectly soft, with that irresistible golden caramel layer at the bottom. I swear, no dessert has ever felt more comforting.

Now, I make it myself whenever I need a little taste of home—or honestly, just when I want something ridiculously easy and delicious. It’s got that chewy-yet-tender texture, the rich coconut flavor, and that caramel surprise waiting underneath. Plus, it’s steamed, so no oven required! Whether you’re new to cassava desserts or just craving something simple and nostalgic, this cake is your answer. Trust me, one bite and you’ll be hooked.

Why You’ll Love Steamed Cassava Cake

Let me tell you, this cake is a total game-changer. It’s not like your typical dessert—no fancy techniques, no finicky ingredients, just pure, sticky-sweet magic. Here’s why you’ll adore it:

• Unbeatable texture: That chewy yet tender bite? Absolute perfection. The cassava gives it this slightly dense but melt-in-your-mouth quality that’s impossible to resist.
• Effortless to make: No mixer, no oven, just a steamer (or even a big pot with a rack!). Mix, pour, steam—done. Even if you’re not a baker, you can nail this.
• That caramel surprise: The golden layer at the bottom isn’t just pretty; it’s a flavor bomb. It seeps into the cake as it steams, giving every bite this rich, buttery depth.
• Nostalgia in every bite: If you grew up with Filipino or Southeast Asian desserts, this tastes like childhood. If you didn’t? Welcome to your new obsession.
• Versatile as heck: Serve it warm with coffee for breakfast (no judgment), chilled as an afternoon snack, or dressed up with ice cream for dessert. It’s always the right time for cassava cake.

Seriously, it’s the kind of dessert that makes people lean in and ask, “Wait, how did you make this?”—and you’ll get to grin and say, “Oh, it’s stupid easy.” The best kind of kitchen win.

Ingredients You'll Need for Steamed Cassava Cake

Okay, first things first—let’s talk ingredients. This cake keeps it simple, but a few small details make all the difference. Here’s what you’ll need:

• 4 cups finely grated cassava – Look for fresh cassava (also called yuca) at Asian or Latin markets. Peel it first, then grate it on the finest holes of your grater. Pro tip: If you’re short on time, frozen grated cassava works too—just thaw and squeeze out excess liquid.
• 2 ¾ cups coconut milk – Full-fat is non-negotiable here; it gives that rich, creamy backbone to the cake. Shake the can well before using!
• 1 ½ cups sugar – Regular granulated sugar blends right into the batter. If you prefer less sweet, knock it down to 1 cup—but don’t skip it entirely, or the texture changes.
• ¾ cup sugar (for caramelizing) – Yes, more sugar! This gets melted into that glorious golden layer at the bottom. Pack it lightly when measuring.

That’s it! No eggs, no flour, no weird additives. Just three main ingredients (plus a double duty for sugar) standing between you and dessert heaven. Oh, and a steamer—but we’ll get to that in a sec.

Step-by-Step Instructions for Steamed Cassava Cake

Preparing the Cassava Mixture

First, let’s tackle the cassava. If you’re using fresh, peel it like a pro—slice off the ends, make a shallow cut down the length, and pry off that tough skin with your knife. Then, grab your finest grater (the one that makes you worry for your fingertips) and shred that cassava into fluffy little piles. You want 4 cups packed, but don’t stress—just eyeball it close enough. If it looks like a snowdrift in your bowl, you’re golden.

Now, dump in the coconut milk and 1 ½ cups sugar. Stir like you mean it—no lazy swirls here—until the sugar dissolves and everything’s a creamy, lump-free dream. The batter will look thin, but trust me, that’s normal. Set it aside while we work some caramel magic.

Caramelizing the Sugar

Here’s where things get dramatic. Grab a heavy-bottomed pan (nonstick is your friend) and toss in the remaining ¾ cup sugar. Turn the heat to medium-low—no rushing! Stir occasionally at first, then constantly as it melts. It’ll clump, then liquefy into amber syrup. The second it’s the color of a shiny penny, take it off the heat. Wait too long? It’ll taste bitter. But nail this, and you’ve got liquid gold.

Quickly pour it into your greased baking dish (a 9-inch round or 8x8 square works great). Tilt to coat the bottom evenly. Careful—it’s crazy hot! Let it sit for a minute to harden slightly while you prep the steamer.

Steaming the Cake

Pour the cassava mixture over the caramel—it’ll sizzle a bit, which is totally fine. Cover the dish tightly with foil (or a lid if it has one). Get your steamer roaring with boiling water, then lower the dish inside. Steam for 45-60 minutes. Check at 45 by poking the center with a toothpick—if it comes out clean, you’re done. If not, give it another 10.

Let it cool completely before slicing—I know, the wait is torture, but cutting it warm makes a sticky mess. When you flip it out, that caramel layer will be on top, glistening like a trophy. Worth every second, promise.

Variations for Steamed Cassava Cake

Okay, let’s get creative! The classic version is perfection, but sometimes you wanna shake things up. Here are my favorite twists—each one’s a total game-changer:

• Pandan Power: Stir in 1 teaspoon pandan extract with the coconut milk. It turns the cake this gorgeous green and adds that floral, vanilla-like aroma. Bonus: It smells like a tropical vacation.
• Cheese Please: Fold in ½ cup grated cheddar or ube cheese (yes, really!) before pouring over the caramel. The salty-sweet combo? *Chef’s kiss.*
• Coconut Crunch: Sprinkle toasted shredded coconut on top before steaming. It adds this nutty, crispy layer that’s downright addictive.
• Ube Swirl: Mix ½ cup ube halaya (purple yam jam) into half the batter, then swirl it into the plain batter. Instantly Insta-worthy.
• Spiced Up: Add a pinch of cinnamon or cardamom to the batter for a warm, cozy vibe. Perfect for fall.

See? Endless possibilities. Whether you’re feeling fancy or just want to play with flavors, this cake’s your canvas. Go wild—I won’t judge.

Serving and Storage Tips for Steamed Cassava Cake

Alright, let’s talk about the best ways to enjoy this beauty—because yes, there are rules (okay, more like strong suggestions). First off, serving: room temp or slightly warm is my jam. If you’ve refrigerated it, just pop a slice in the microwave for 10 seconds to bring back that soft, chewy texture. Want to go all out? Serve it with a scoop of vanilla ice cream melting over the top, or drizzle with extra coconut milk for that *chef’s kiss* moment.

Now, storage—because let’s be real, you might not finish it all in one sitting (or maybe you will, no judgment). Keep it covered in the fridge for up to 5 days. The caramel might seep into the cake more over time, making it even more delicious—like a happy little flavor evolution. For longer storage, wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge or give it a quick steam to revive that fresh-made magic. Pro tip: Freeze individual portions so you can have a sweet treat anytime the craving hits!

Helpful Notes for Perfect Steamed Cassava Cake

Listen, even the easiest recipes have their little quirks—here’s how to make sure your cassava cake turns out flawless every time:

• Texture tweaks: If your cake feels too dense, you might’ve packed the grated cassava too tightly. Fluff it up before measuring! Too wet? Squeeze out excess liquid after grating (a cheesecloth helps).
• Sugar drama: Not a fan of super sweet? Reduce the batter sugar to 1 cup, but keep the caramel layer—it’s non-negotiable for that signature flip-and-drip moment.
• Steaming hacks: No fancy steamer? No problem. Use a big pot with a heatproof bowl or rack at the bottom. Just make sure the water doesn’t touch the cake dish, and keep it at a steady simmer.
• Timing is everything: Over-steaming makes it rubbery, under-steaming leaves it gooey. The toothpick test never lies—clean means done!

And hey, if your first attempt isn’t picture-perfect? It’ll still taste amazing. Cassava cake is forgiving like that. Just call it “rustic” and eat it with a spoon—problem solved.

Frequently Asked Questions About Steamed Cassava Cake

I get it—new recipes can bring up questions. Here are the ones I hear most (and my no-nonsense answers):

1. Can I use frozen grated cassava?
   Absolutely! Just thaw it first and squeeze out any extra water. Texture might be slightly softer, but still delish.
2. What if I don’t have a steamer?
   Improvise! Use a big pot with a heatproof rack or even crumpled foil at the bottom. Just keep the cake dish above simmering water, covered tight.
3. Can I make this vegan?
   It already is! Cassava, coconut milk, and sugar are all plant-based. Just double-check your sugar isn’t processed with bone char if strict.
4. Why did my caramel turn hard?
   It’ll soften as it steams! But if it’s rock-solid after cooling, you might’ve cooked it too long. Next time, pull it off heat when it’s honey-colored, not dark amber.
5. Can I skip the caramel layer?
   …I mean, you *could*, but why rob yourself of joy? It adds moisture and that wow factor when flipped. No shame in keeping it simple, though!

Still stumped? Slide into my DMs—I’ve got your back. No cassava crisis left unsolved.

Final Thoughts on Steamed Cassava Cake

Look, I don’t throw around the term "perfect dessert" lightly, but this cassava cake? It’s the real deal. Simple enough for a weeknight craving, special enough to impress guests, and packed with so much nostalgia, it’s basically edible comfort. Whether you’re revisiting a childhood favorite or discovering cassava for the first time, this cake is your ticket to sticky, caramel-laced happiness. So grab that grater and steam up some magic—I promise, your future self (and anyone lucky enough to snag a slice) will thank you. Now go on, get cooking!

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