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Steamed Cassava Cake (No-Oven Filipino Cassava Cake)

YUMMY KITCHEN
A soft, creamy, and delicious Steamed Cassava Cake made with fresh grated cassava, condensed milk, evaporated milk, eggs, and butter, then topped with caramelized sugar. This easy no-oven Filipino dessert is perfect for merienda, celebrations, or selling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Merienda, Snack
Cuisine Filipino
Servings 32
Calories 145 kcal

Equipment

  • Fine grater
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or spatula
  • 4 large llaneras
  • Steamer
  • Tongs
  • Knife
  • Serving plate

Ingredients
  

For the Cassava Cake

  • 1 kilo fresh cassava grated
  • 1 can 390 g condensed milk
  • 1 small can 140 ml evaporated milk
  • 2 large eggs
  • 4 tablespoons melted margarine or butter

For the Caramel

  • 8 tablespoons sugar

Optional Topping

  • Grated cheese

Instructions
 

  • Place 2 tablespoons of sugar into each llanera. Cook over low heat until caramelized and amber in color. Allow to cool completely.
  • Finely grate the fresh cassava and gently squeeze out some of the excess liquid.
  • In a large bowl, combine grated cassava, condensed milk, evaporated milk, eggs, and melted margarine. Mix well.
  • Pour the mixture into the prepared llaneras, filling each about ¾ full.
  • Steam over boiling water using medium heat for 45–60 minutes or until fully cooked.
  • Remove from the steamer and let cool slightly.
  • Carefully invert onto a serving plate.
  • Top with grated cheese if desired and serve.

Notes

  • Fresh cassava gives the best flavor and texture, but frozen grated cassava works just as well after thawing.
  • Do not over-squeeze the cassava, as a little moisture helps keep the cake soft and creamy.
  • Avoid overcooking the caramel to prevent a bitter taste.
  • Cover the llaneras with foil while steaming to keep condensation from dripping onto the cake.
  • For added flavor, mix in sweetened macapuno or chopped ripe jackfruit before steaming.
  • If baking instead, use a water bath (bain-marie) and bake at 180°C (350°F) for 40–50 minutes.

Estimated Costing (Optional)

Yield: 4 large llaneras
Ingredient Cost (₱)
1 kilo cassava 50.00
Condensed milk 31.00
Evaporated milk 12.00
Eggs 16.00
Margarine 10.00
Sugar 8.00
4 tubs 20.00
Subtotal 147.00
Gas & other expenses 20.00
Total Cost ₱167.00
  • Cost per llanera: ₱41.75
  • Suggested Selling Price: ₱60–₱65 each (approximately 40–50% markup)

Nutrition

Serving: 1sliceCalories: 145kcalCarbohydrates: 24gProtein: 2gFat: 4.5gSaturated Fat: 2.6gCholesterol: 16mgSodium: 55mgPotassium: 135mgFiber: 1gSugar: 13gVitamin A: 95IUVitamin C: 9mgCalcium: 58mgIron: 0.4mg
Keyword baked cassava cake, Cassava recipe, Filipino cassava dessert, kamoteng kahoy recipe, no bake cassava cake, no oven cassava cake, steamed cassava cake, steamed kakanin
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