Ongol-Ongol Singkong - Steamed Cassava Cake



'- Cassava cake- 1 packet (1 lb/450 gram) frozen grated cassava, thawed- 1 packet (7 gram) plain agar-agar powder- 1/2 cup coconut milk- 90-100 gram sugar- 1/4 teaspoon salt- 1 teaspoon vanilla essence- Sprinkles- 200 gram freshly grated coconut (frozen is okay)- 1/4 teaspoon salt- 2 pandan leaves, knotted


- Cassava cake a. Prepare a steamer big enough to fit a 9" pie pan. Start boiling the water for steaming. b. Mix all cassava cake ingredients together, then pour into the 9" pie pan. Steam on medium heat until fully cooked, about 40-50 minutes. c. Let the cake cool completely before cutting. I usually let it chilled in the fridge overnight since it makes cutting the cake much easier.- Sprinkles a. Mix sprinkles ingredients in a steam proof bowl, then steam for 15 minutes.- To serve a. Cut cake into small bite size cubes, about 1/2" cubes, mix together with coconut sprinkles.

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