Ongol-Ongol Singkong - Steamed Cassava Cake

Method7 steps

1. 1

   Step 1: 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.

   Uses Water for steaming cake and coconut topping (quantity unspecified; replenish as needed)

2. 2

   Step 2: Stir grated cassava (450 g), coconut milk (1/2 cup), vanilla (1 teaspoon), agar powder, sugar, and salt (1/4 teaspoon) in a mixing bowl until smooth. Pour the batter into the cake pan.

   Uses 450 g commercially prepared 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

3. 3

   Step 3: When the water boils and steam is plentiful, place the filled 8-inch round cake pan in the steamer. Steam for 50–60 minutes, following the selected prepared cassava product’s cooking directions, until the cake is fully cooked and set. Replenish steaming water as needed.

   Steam cassava cake · 60 minUses smooth cassava-coconut-milk cake batter · boiling steaming-water supply

4. 4

   Step 4: Remove the cake and allow it to cool and firm up completely. For easier cutting, the source optionally chills it in the refrigerator overnight; refrigerate promptly once suitably cooled.

   Cool and firm cassava cake; optional overnight chillUses fully steamed set cassava cake

5. 5

   Step 5: On the day of serving, mix the 200 g grated coconut with its separate ¼ tsp salt in a steam-proof bowl. Top with the two optional knotted pandan leaves. Replenish and reheat the steamer water as needed and steam the topping for 15 minutes; remove pandan before serving.

   Steam coconut · 15 minUses 200 g grated coconut, fresh or frozen · 1/4 teaspoon salt · 2 pandan leaves, knotted · steaming-water supply, replenished and brought back to a boil

6. 6

   Step 6: Choose this serving style OR the following one: cut the cooled cake into small ½-inch pieces and toss them with the prepared steamed coconut topping to coat evenly.

   Uses cooled firm cassava cake · steamed salted grated-coconut topping

7. 7

   Step 7: Alternatively, skip the small-piece serving style: cut the cooled cake into 2-inch pieces, arrange on a platter and sprinkle with the prepared steamed coconut topping.

   Uses cooled firm cassava cake · steamed salted grated-coconut topping