Daily Cooking Quest

Ongol-Ongol Singkong - Steamed Cassava Cake

Some people like to divide the cake batter into three portions, then add food coloring to each portion, typically red, green, and yellow (the yellow can also be without any food coloring since the cake will look yellowish naturally), them steam the first layer 15 minutes, add the second layer then steam another 15 minutes, and finally add the third layer and steam another 20 minutes. The cake is not called ongol-ongol when it is presented in three layers, rather we call it kue lapis singkong (layered cassava cake) to reflect the layered look. If you are okay with food coloring, feel free to divide the cake batter into three portions, and proceed to cook as I have just stated above. If like me, you like eating food without any food coloring, then follow the recipe as is :)

Ongol-Ongol Singkong - Steamed Cassava Cake

Ongol-Ongol Singkong - Steamed Cassava Cake

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Serves: 12


  • Cassava cake
  • 1 packet (1 lb/450 gram) frozen grated cassava, thawed
  • 1 packet (7 gram) plain agar-agar powder
  • 1/2 cup coconut milk
  • 90-100 gram sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla essence
  • 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 a 9" pie pan. Start boiling the water for steaming.
    2. Mix all cassava cake ingredients together, then pour into the 9" pie pan. Steam on medium heat until fully cooked, about 40-50 minutes.
    3. Let the cake cool completely before cutting. I usually let it chilled in the fridge overnight since it makes cutting the cake much easier.
  • Sprinkles
    1. Mix sprinkles ingredients in a steam proof bowl, then steam for 15 minutes.
  • To serve
    1. Cut cake into small bite size cubes, about 1/2" cubes, mix together with coconut sprinkles.

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