Steamed Ube Cassava Cake

This is a very new recipe/idea/ingredient-set for me, but it for sure will be one that stays! My family loves this recipe so much, so I thought I’d share it. Here is my Steamed Ube Cassava Cake.

This recipe is seriously so easy. Like all you do is mix, pour, and steam. There is no way to mess up with this recipe 🙂

If you cannot find frozen cassava root, your best bet is to use fresh ones. I’ve found cassava root aka yucca at Ralph’s, so I think you should be able to find it. All you’d have to do is peel off the woody skin and shred it with a cheese grater or something.

I found the frozen cassava root at my local Asian grocery store which made this recipe much easier.

I think that’s all I have to explain. The ube powder is optional because it doesn’t really add any flavors, just color. I thought it would look cool. This cake is usually just plain and white, so don’t feel pressured to look for the ube powder.

5 Word Summary:

Cassava

Chewy

Firm

Subtly sweet

Vegan

If you like steamed cakes, check these out:

Sticky Rice Cakes (nian gao)

Taro Sticky Rice Cakes

Purple Sweet Potato Sticky Rice Cakes

Steamed Ube Cassava Cake

This Filipino classic is super easy to make. All you do is mix, pour, and steam! This cake is also vegan, gluten-free, dairy-free, and oil-free.

Course Dessert, Snack
Cuisine Filipino
Keyword cassava, dairy-free, gluten-free, healthy, oil-free, purple sweet potato, ube, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 pieces
Calories 200 kcal

Ingredients

  • 1 pound frozen cassava (thawed)
  • 1 tsp agar agar powder
  • 1/2 cup non dairy milk
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 2 tbsp use powder (just for color, so not necessary)

Instructions

  1. Prepare a steamer. Start boiling the water for your steamer.
  2. Mix all the ingredients together and then pour into a pan (no need to grease).
  3. Steam on medium heat for about 45 hour. If your cake is thinner or thicker than 1 inch, add time.
  4. Let the cake cool completely (preferably overnight in the fridge) before you cut it!

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