Hello Foodies!
Cassava, Taro, and Coconut lovers! Today, I’ll be showing you all how to make one of my favorite kanom when I go visit my local Thai market: Steamed cassava and taro coconut cake. This dessert is commonly made with just grated cassava, but I’ll be making it with taro today since I love the texture and taste of taro roots. YUM! This dessert is great for potlucks since you can make it a day ahead, refrigerate it and serve it the next day. I personally think it taste better the next day. It will stay soft in the fridge up to 3-5 days. Super convenient. Because we are using taro in this recipe, it will take a longer cooking time vs if you were to just use all cassava. So give it a try and let me know if this dessert works out for you and if you like the flavor! Happy Cooking!
* This dessert is seen and commonly eaten all over SouthEast Asia with a variety of cooking methods and ingredients used. Most common recipes uses just cassava. There are baked and steamed version but recipes differs depending which one you make.
Main Ingredients
Grated taro and cassava
Sugar, coconut cream, salt, and fresh grated coconut
Grated taro
Mix mix mix
Getting ready to be put in a steamer
After cooking, letting it cool, and cutting it into pieces
FRESH GRATED COCONUT
The added salt to the coconut enhances the flavor of the coconut as well as to give balance to the sweetness of the cake
Coating the cake with the freshly grated coconut. So beautiful!
ENJOY!
-CHawjCreations
Ingredients
- 1 lb (16oz) grated cassava
- 1 lb (16oz) grated taro root
- 1 1/4 cups sugar
- 14oz coconut cream
- 1/2 tsp salt
- Freshly grated coconut (about 1 1/4 cups coconut with 1/4 tsp of salt added in to taste)
- 9x3in baking pan greased with 1 tbsp of neutral oil (square or round pan works)
Instructions
In a bowl, add in the grated cassava and taro, along with the coconut cream, sugar, and salt. Mix well. Then place in a greased 9x3in pan. Place in a steamer and let it steam for 1 hr and 30 minutes or until the center of the cake is translucent and cooked. In the meantime, season the grated coconut with salt and have that ready and set aside for coating the cake later.
After an hour and a half and the cake is cooked, turn off the heat and take the cake off the heat and let it cool (in the fridge if need be) completely before cutting it. Once it's cooled, cut into bite size pieces and coat it with the grated coconut. Serve and enjoy!
Notes
Cooking time may differ depending on your steamer! You can make this dessert using all cassava and no taro. Cooking time for that one may differ. This dessert taste better the next day 🙂 It will remain soft for up to 3-5 days in the fridge.
