Ongol-Ongol Singkong - Steamed Cassava Cake
Traditional Indonesian cake with cassava and coconut. This cake (kue/kuih) is easy to put together and a delicious way to enjoy cassava. Vegan-friendly and gluten-free.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 packet (1 lb/450 gram) frozen grated cassava, thawed
- 7 gram (2 1/4 teaspoon) agar-agar powder
- 1/2 cup canned coconut milk
- 100 gram (1/2 cup) sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 200 gram freshly grated coconut (frozen is okay)
- 1/4 teaspoon salt
- 2 pandan leaves, knotted
Instructions
- 1
Cassava cake
- 2
Prepare a steamer big enough to fit an 8-inch round pan. Fill the steamer pot with enough water for an hour of steaming, and start boiling the water while preparing the cake batter over medium heat.
- 3
Stir grated cassava, coconut milk, vanilla, agar powder, sugar, and salt in a mixing bowl until smooth. Pour the batter into the cake pan.
- 4
Once the steamer is ready – the water is boiling, and there is plenty of steam – place the pan in the steamer and steam the cake for 50-60 minutes.
- 5
Let the cake cool completely before cutting. I usually let it chilled in the fridge overnight since it makes cutting the cake easier.
- 6
Coconut sprinkles
- 7
Mix grated coconut with salt in a steam-proof bowl, top with knotted pandan leave, and steam for 15 minutes.
- 8
To serve
- 9
Option 1: Cut the cake into small half-inch pieces, place in a mixing bowl, add the grated coconut, and toss to coat the cakes evenly.
- 10
Option 2: Cut the cake into 2-inch pieces, arrange them on a serving tray/platter, and sprinkle the top with grated coconut.