Steamed Cassava Cake with Grated Coconut

A delicate and fluffy Thai dessert that is sweet, soft and coated with lightly seasoned, shredded coconut, perfect for an afternoon snack – this Steamed Cassava Cake with Grated Coconut (ขนมมันสำปะหลัง), also known as “Khanom Mun Sam Pa Lang” in Thai, is a great recipe to try this summer!

Made from grated cassava and steamed until “cake-like”, this dessert is then cooled completely, before cutting (or moulded!) into desired shapes and then rolled in steamed coconut. While it’s enjoyable just done, it’s even better when completely chilled in the fridge overnight.

Light, tender and almost melt-in-the-mouth, this creamy Thai dessert is perfect for receiving guests, or just impressing at a party!

Makes roughly 24 – 36 pieces, or 12 servings.

Ingredients

Cassava, or “tapioca” root. The main ingredient of this Thai dessert, the Cassava is peeled, with the core removed, before lightly rinsing and grated completely. It is then seasoned and then steamed to get light and fluffy, sweet cakes that are a beloved Thai afternoon snack.

Water

Salt, to taste, as well as season the grated coconut.

Sugar, to add sweetness to the Cassava cakes.

Grated Coconut adds a lovely fragrance, as well as a rich and creamy taste to each individual cake. It is an integral part of this Thai dessert. It is steamed and cooled completely beforehand to increase its storage life.

Pandan leaves are optional. They are not added to the recipe; they are only added to the steamer to lightly infuse the cakes with a sweet fragrance.

Butterfly Pea flowers, which are optional. They are only used to extract the natural blue colouring to add a different colour to the Cassava Cakes. Apart from the brilliant blue appearance, no additional taste or fragrance is imparted onto the cakes.

Hot water, which is optional. It is only used to extract the blue pigment from the Butterfly Pea flowers.

Steps

Here are the brief steps to make Steamed Cassava Cake with Grated Coconut:

1. Prepare the butterfly pea flower colouring (optional).
2. Peel the cassava & remove the core.
3. Wash the cassava pieces.
4. Grate the cassava pieces.

5. Prepare the steamer.
6. Mix the grated cassava with sugar, salt and water.
7. Add half of the mixture to a 7-inch tray.
8. Mix the blue colouring with the other half.

9. Add the other half to another tray.
10. Steam both cassava cakes for 45 minutes to 1 hour.
11. Let them cool.
12. Mix the grated coconut with salt.

13. Steam the seasoned grated coconut for 8-10 minutes.
14. Let it cool.
15. Cut the cassava cakes into desired pieces.
16. Coat each piece generously in grated coconut & serve.

Tips

• Cutting both ends of the cassava first makes peeling the skin much easier.
• The fibrous, single-stranded core of the cassava can be removed by cutting the cassava pieces off-centre.
• Using a food processor to grate the cassava is faster and safer than using a box grater.
• The shredded/ grated cassava does not need to be too thin/ fine, as we want some texture when we bite into the Cassava Dessert.
• Mixing the grated cassava with hands makes it very easy to gently squeeze the liquid out a little – this makes a firmer, more delicious dessert later.
• Add the water to the cassava mixture sparingly – remember, squeezing the grated cassava does release some liquid as well. Use less liquid for light and tender pieces, and more liquid for denser, chewy pieces.
• If there is too much liquid, it can be drained and removed before steaming.
• Use a closed-bottomed pan/ tray, as opposed to a removable bottom as the cassava liquid leaks out easily.
• Steaming the grated coconut with salt adds flavour and allows it to be kept for a longer period of time compared to raw, unseasoned grated coconut.
• Make sure all the cassava cakes and coconuts are completely cooled before assembling – any moisture created as a result of trapped heat spoils the Cassava Cakes faster.
• Use a sharp knife to cut the Cassava Cakes to your desired shapes – you can even press them gently into balls.
• Use a silicone spatula to remove the Cassava Cakes from the trays.
• Make sure to watch the full video to see how I made it exactly!

Storage Instructions

Any leftovers can be stored in a clean, air-tight container in the fridge for up to 3 days. They can then be enjoyed chilled direct from the fridge.

Freezing is not recommended as the ice crystals would change the texture of the Cassava Cakes once they are thawed.

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Cassava Cake

Somjit Najaireeb

Sweet, light and tender, this Steamed Cassava Cake or "Khanom Mun Sam Pa Lang" is just right for afternoon tea. A Thai dessert that can be kept for 2-3 days in the fridge, it is best served on its own as a delicate snack for the family or a party.

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Prep Time 20 mins

Cook Time 1 hr 10 mins

Cooling Time 2 hrs

Total Time 3 hrs 20 mins

Course Dessert, Snack

Cuisine Asian, Thai

Servings 12

Calories 219 kcal

Equipment

• Strainer
• Chopping Board
• Sharp Kitchen Knife
• Box Grater
• Food Processor
• Steamer
• Silicone Spatula
• Heat-Proof Trays

Ingredients

Natural Colouring, optional

• 25 butterfly pea flowers
• 30 ml hot water

Cassava Cake

• 750 g cassava, peeled, core removed
• 150 g sugar
• 1/4 tsp salt
• 280 ml water
• 6 pandan leaves, cut, optional

Grated Coconut

• 150 g grated coconut, fresh
• 1/4 tsp salt

For Steaming

• 1.5 L water

Instructions

 

• Soak the butterfly pea flower in 30ml of hot water, stirring to make sure they are fully submerged. Set aside for 10 to 15 minutes.
• Cut the cassava into half. Remove the ends. Make a shallow cut from one end to another end, and peel the skin off.
• Then, cut each half into quarters, with the intersection slightly off-center. Remove the center core, which is a thin, brown single strand of fibre.
• Place all the cut cassava pieces into a bowl and give it a rough rinse to remove the external dirt and debris.
• Grate the cassava pieces carefully with a grater, or process them with a food processor with a grate disc.
• Prepare the steaming pot. Add about 1.5L or sufficient water to allow a rolling boil over medium heat for about 1 – 1.5 hours. Cover the pan and let it come to a boil.
• Check on the natural blue colouring. Stir the flowers, pressing them against the side of the bowl. Then, strain the liquid to another bowl and set it aside.
• Add the grated cassava to a large mixing bowl, with the sugar, 1/4 tsp of salt and 280ml of water. Mix the ingredients thoroughly, until all the sugar and salt have dissolved.
• Scoop half of the cassava mixture into a 7-inch pan, spreading and levelling it evenly.
• Add the strained blue colouring to the rest of the cassava mixture in the mixing bowl. Stir to mix until the colouring is evenly combined. Transfer all the mixture to a 6-inch pan. If the blue colouring is skipped, add all the mixture to an 8-inch or 9-inch pan instead.
• Cut the pandan leaves if they are too long. Set them aside.
• When the water is boiling vigorously, the cakes are ready to be steamed. Carefully stack them, or with an extra steaming layer to steam both cakes at the same time. Distribute the pandan leaves all around the steamer for an extra fragrance. Then, cover the topmost cassava cake with a sheet of food-grade foil if they are stacked, both if they are in separate steamers. Cover the steamer with the lid and let it steam for about 45 minutes to 1 hour over medium heat.
• After 45 minutes, check the topmost cassava cake with a fork. The colour should be even, with the white cassava pieces turned translucent. There should not be any liquid when poked with a fork. If it is not ready, let it steam for another 15 minutes. If it is done, carefully remove the cakes with a steam clamp, and set them aside to cool completely for about 1-2 hours.
• Then, add the grated coconut to a wide, heat-proof tray. Sprinkle the salt and mix thoroughly until well combined. Level the grated coconut evenly. With the water in the pot in a rolling boil, steam the grated coconut for about 8-10 minutes. Make sure to cover the tray with a sheet of foil or heat-proof plate as it steams.
• Then, remove the tray with the grated coconut and set it aside to cool completely.
• Once the cassava cakes and grated coconut have completely solidified and cooled respectively, cut the cassava cakes into the desired size. Transfer them to the grated coconut tray with a silicone spatula. Gently coat them with the grated coconut, and set them onto the serving plate. Repeat until all the cassava cake pieces are coated in coconut.
• Serve as-is, or with coffee. If preferred, chill in the fridge for 3-4 hours, or until thoroughly chilled before enjoying them.

Video

Notes

Tips:

• Cutting both ends of the cassava first makes peeling the skin much easier.
• The fibrous, single-stranded core of the cassava can be removed by cutting the cassava pieces off-centre.
• Using a food processor to grate the cassava is faster and safer than using a box grater.
• The shredded/ grated cassava does not need to be too thin/ fine, as we want some texture when we bite into the Cassava Dessert.
• Mixing the grated cassava with hands makes it very easy to gently squeeze the liquid out a little – this makes a firmer, more delicious dessert later.
• Add the water to the cassava mixture sparingly – remember, squeezing the grated cassava does release some liquid as well. Use less liquid for light and tender pieces, and more liquid for denser, chewy pieces.
• If there is too much liquid, it can be drained and removed before steaming.
• Use a closed-bottomed pan/ tray, as opposed to a removable bottom as the cassava liquid leaks out easily.
• Steaming the grated coconut with salt adds flavour and allows it to be kept for a longer period of time compared to raw, unseasoned grated coconut.
• Make sure all the cassava cakes and coconuts are completely cooled before assembling – any moisture created as a result of trapped heat spoils the Cassava Cakes faster.
• Use a sharp knife to cut the Cassava Cakes to your desired shapes – you can even press them gently into balls.
• Use a silicone spatula to remove the Cassava Cakes from the trays.
• Nutritional info: 1 serving is equivalent to 2-3 pieces.
• Watch the video to see exactly how I made it.

Nutrition

Calories: 219kcalCarbohydrates: 47gProtein: 19gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 142mgPotassium: 268mgFiber: 2gSugar: 18gVitamin A: 1IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Keyword cassava, coconut, snack

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