Cassava Cake With Shredded Coconut

The famous cassava is a root vegetable that is high in starch. It is a woody shrub that grows in South America, the tropics, and subtropics.

This cassava cake is dusted with coconut flakes. It’s a delicate, dainty, and delectable dish!

It possesses a starchy, fibrous, and carbohydrate-dense edible root. In the United States, it is referred to as yuca.

It is turned into cassava cake in Southeast Asian nations, such as Malaysia. The cake is called “kuih bingka ubi” and is delicious with coffee.

Kuih is a name used locally to refer to bite-sized sweet cakes offered in the morning or as a follow-up to a sweet dessert.

This dish is complex and takes an extended period to complete.

Traditionally, this delicacy was created by hand, and everything was made from scratch.

Blend grated cassava, sugar, coconut milk, water, potato starch, and salt until smooth in the home kitchen.

Then, steam the mixture using a steamer until it hardens up and is done.

Finally, before serving, cut the cake into bite-size pieces and coat equally with the shredded coconut.

The root is the primary component. This recipe does not call for flour or starch. The starchy root may be used in a number of dishes, including chips, bread, and tortillas.

The plant and its leaves are poisonous. The root is both tasty and nutritious. In South America and Southeast Asia, it is a popular ingredient.

Fresh cassava is quite difficult to come by in the United States. However, frozen cassava is available in Asian markets.

It is grated and placed in a plastic bag. This recipe has a low-calorie count of 456 calories per serving.


  • 3.5 fl. oz (100 g) coconut shredded
  • 1/8 teaspoon sodium chloride
  • 14 ounces (400 g) Cassava, grated
  • 3 0.5 oz (100 g) sugar
  • 4 0.5 oz (125 g) milk from coconuts
  • 2.2 ounces (50 g) water
  • 2 tbsp starch de paprika
  • 1 pinch sodium chloride
  • 3-4 screwpine, pandan leaves, trimmed to a length of 4-5″ (10-12 cm)
  • 1 banana leaf, if desired
  • Boiling water


  1. In a wok/pot large enough to hold a 6.5″ square pan, bring the water to a boil.
  2. Combine the shredded coconut and 1/8 teaspoon salt and steam in a stainless steel dish for 3-4 minutes. Allow cooling.
  3. Combine the grated cassava, sugar, coconut milk, water, potato starch, and a sprinkle of salt in a food processor until fully combined, about 30-45 seconds.
  4. Fill a 6.5″ (17 cm) square pan halfway with the batter. I recommend using the back of a spoon to level the top of the mixture. On top of it, arrange the screwpine leaves flat. Use medium heat to steam the cassava mixture for 35-40 minutes.
  5. When finished, remove the pan from the streaming tray. Allow it to cool fully before slicing it. Before serving, cut into tiny pieces and mix with the shredded coconut.
  6. Optional: Serve Steamed Cassava with Shredded Coconut on a banana leaf.
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