Steaming Cassava Cakes: A Tasty Steamer Treat

Cassava cake is a classic Filipino dessert, but it is also enjoyed in Malaysia, Laos, Thailand and other parts of Southeast Asia. It is a favourite treat at gatherings and parties and is often served as a Merienda, or light afternoon meal. Cassava cake is commonly cooked by baking in the oven, but it can also be steamed. This text will focus on how to cook cassava cake in a steamer.

Preparing the steamer

Firstly, fill the bottom of your steamer pot with water. The amount of water required will depend on the size of your steamer and the number of cassava cakes you plan to cook. As a guide, use enough water to reach just below the steamer tray or basket. Turn on the heat to medium-high and bring the water to a rolling boil. This will ensure a steady supply of steam to cook your cassava cakes.

While the water is coming to a boil, prepare your cassava mixture. Grate or shred the cassava, and if desired, blend it in a food processor for a smoother, more uniform texture. This step is optional but will result in a more even steam. You can also add other ingredients to the cassava at this point, such as coconut milk, pandan juice, or tapioca flour, depending on your preferred flavour and texture.

Once your cassava mixture is ready, it's time to assemble your steamer. Place the steamer tray or basket above the boiling water. If using a multi-tiered steamer, you can stack multiple layers to cook multiple cassava cakes simultaneously. Ensure the lid of your steamer is secure to trap the steam effectively.

Now your steamer is ready for cooking! Place your cassava cake pans or moulds on the steamer tray. If using silicone cupcake moulds, as suggested by some recipes, you can place them directly on the steamer tray. For metal or glass pans, it is recommended to use a heatproof dish or tray to prevent direct contact with the steamer surface.

Finally, monitor the water level in your steamer throughout the cooking process. Depending on the steamer's design, you may need to periodically replenish the water to ensure a consistent steam supply. Always use caution when handling the steamer, as the steam will be hot.

By following these steps, you will have a well-prepared steamer that is ready for cooking your delicious cassava cakes!

Grating the cassava

Firstly, it's important to start with fresh cassava roots. These roots are starchy and fibrous, similar to sweet potatoes or yams. They are usually dug directly from the ground, so you'll need to clean, peel, and rinse them thoroughly before grating. This process ensures that any traces of dirt or impurities are removed. If you can't find fresh cassava, frozen grated cassava is also an option and can be purchased from Asian stores. However, make sure to thaw it in the fridge overnight before use.

Now, for the grating process:

• Use a grater or food processor to grate the cassava. The volume of grated cassava will depend on the size of the grates. For a steamed cassava cake, it's best to aim for small, fine grates to ensure even cooking. You can use a food processor to blend or puree the cassava into a smooth, almost puree-like consistency. This ensures a consistent texture, which is important for even steaming.
• If you're using fresh cassava, it's crucial to wash and rinse the roots thoroughly before grating. This helps remove any naturally occurring trace amounts of cyanide found in the root. Soaking the roots before grating is also a good idea.
• Grate or process the cassava until you have a sufficient volume for your recipe. For a typical steamed cassava cake recipe, you'll need around 24 ounces or 3 cups of grated cassava.
• Once you have the desired amount of finely grated cassava, it's now ready to be combined with other ingredients and steamed.

Remember, the grating process is important as it ensures even cooking and the right texture for your steamed cassava cake. Taking the time to prepare the cassava properly will result in a delicious and well-cooked treat!

Mixing the ingredients

To make a cassava cake in a steamer, you will need to mix the ingredients in a large bowl. The ingredients you will need are grated cassava, eggs, butter, coconut milk, and condensed milk. You can also add vanilla extract, sugar, salt, and tapioca flour to taste.

Firstly, grate the cassava. If you are using fresh cassava, it is important to wash and rinse the root thoroughly before grating. You can also use frozen grated cassava, which is available in Asian stores. If using frozen cassava, remember to thaw it in the fridge overnight before using.

Next, add the remaining ingredients to the bowl of grated cassava. Use a wire whisk or a whisker to mix the ingredients until they are well combined. Make sure that the liquid is completely incorporated into the cassava. The mixture should have a sticky, translucent appearance.

You can also add food colouring to the mixture if you want to make festive and colourful cassava cakes. A few drops of your chosen colour should be enough to tint the mixture.

Once your cassava cake mixture is ready, you can pour it into your chosen moulds or pans and place them in the steamer.

Cooking the cake

Firstly, prepare your steamer by filling the bottom of the steamer pot with water and setting it to boil on medium-high heat.

For the cake batter, combine the grated cassava, eggs, butter, coconut milk, and condensed milk in a large bowl. You can also add sugar, potato starch, and a pinch of salt to taste. Mix the ingredients well using a wire whisk or a food processor. If you want to add some structure to your cake, you can add one or two tablespoons of tapioca flour to the mixture.

For an extra festive touch, add a few drops of food colouring and/or extract such as pandan or vanilla.

Pour the batter into a cake pan or individual moulds. Place the pan or moulds on the steamer tray and let the cake steam. For a large cake, steam for about an hour or until the centre is translucent and cooked. For individual cakes, steam for 45 minutes.

Once the cake is cooked, remove the pan or moulds from the steamer and let the cake cool completely before serving. This may take an hour or two. If you're making a large cake, cut it into bite-sized pieces before serving.

Your cassava cake is now ready to serve!

Adding toppings

Once your cassava cake is baked and out of the oven, it's time to add the toppings!

A simple sprinkling of shredded cheese is a popular choice for a topping. Cheddar cheese is a common option, but you can also use grated coconut for a similar effect.

For a more elaborate topping, a custard can be made by combining eggs, condensed milk, and evaporated or coconut milk. This mixture is then baked until the top is set and golden.

To make the custard topping, start by combining condensed milk, coconut milk, and evaporated milk in a bowl. Next, add in egg yolks and vanilla extract, stirring until well blended. Finally, pour the custard over the cake and garnish with cheddar cheese.

Another option for a custard topping is to beat eggs in a mixing bowl and then add in the wet ingredients, including flour, before thoroughly whisking. This custard is then added to the cake and baked for an additional 20-30 minutes.

For a unique twist, you can also add macapuno strings or grated coconut to your custard topping for added flavour and texture.

The choice of topping for your cassava cake is entirely up to your preference, and you can even choose to have no topping at all!

Frequently asked questions