Ongol-Ongol Singkong - Steamed Cassava Cake

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Serves: 8


  • Cassava cake
  • 1 packet (1 lb/450 gram) 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
  • Coconut sprinkles
  • 200 gram freshly grated coconut (frozen is okay)
  • 1/4 teaspoon salt
  • 2 pandan leaves, knotted


  • Cassava cake
    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.
    2. Stir grated cassava, coconut milk, vanilla, agar powder, sugar, and salt in a mixing bowl until smooth. Pour the batter into the cake pan.
    3. Once the steamer is ready – the water is boiling, and there is plenty of steam – place the pan in the steamer and steam the cake for 50-60 minutes.
    4. Let the cake cool completely before cutting. I usually let it chilled in the fridge overnight since it makes cutting the cake easier.
  • Coconut sprinkles
    1. Mix grated coconut with salt in a steam-proof bowl, top with knotted pandan leave, and steam for 15 minutes.
  • To serve
    1. Option 1: Cut the cake into small half-inch pieces, place in a mixing bowl, add the grated coconut, and toss to coat the cakes evenly.
    2. Option 2: Cut the cake into 2-inch pieces, arrange them on a serving tray/platter, and sprinkle the top with grated coconut.

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