Cassava cake has been a favorite treat during Filipino gatherings. It is commonly cooked by baking in the oven. This recipe introduces another way of cooking cassava cake, which is by steaming. This steamed cassava cake recipe might be simple, but the result tastes just right. It is not too sweet and it has a nice texture. I recommend adding shredded quick melt or sharp cheddar cheese on top for best results.
I used silicone cupcake molds to achieve bite-sized portions of cassava cake. It might look like cheese puto, but it tastes way different and it also denser. Using a bamboo steamer is also convenient for me because I do not need to put cheese cloth over the steamer to prevent water (from steam) from dripping. The cover of the bamboo steamer absorbs the liquid instantly.
Steamed Cassava Cake is best served for breakfast or as a mid-afternoon snack. You might also have this for dessert.
Try this Steamed Cassava Cake Recipe. Let me know what you think.
- 24 ounces grated cassava
- 1 cup coconut milk
- 1 (14 oz.) can condensed milk
- 2 eggs
- 6 tablespoons melted butter
- ½ cup shredded quick melt or sharp cheddar cheese
- 5 cups water for steaming
- Pour water into a cooking pot. Let boil.
- Combine grated cassava, coconut milk, butter, eggs, and condensed milk in a large bowl. Mix well using a wire whisk.
- Pour the cassava mixture into individual molds. Arrange the molds in a steamer. Steam the cassava cake for 45 minutes.
- Remove the molds with cassava cake from the steamer. Let it cool down.
- Gently separate the cassava cake from the mold. Arrange on a plate. Top with shredded cheese.
- Serve. Share and enjoy!