Ingredients

For the cake:
• 2 lbs (900g) fresh cassava (yuca), peeled and finely grated (or 4 cups frozen grated cassava, thawed and drained)
• 1 (13.5 oz / 400ml) can coconut milk (full-fat, not light)
• 1 (14 oz / 395g) can sweetened condensed milk
• 3 large eggs
• 1 tsp vanilla extract
• Optional: ½ tsp salt to balance sweetness

For the topping (choose one):
• Classic Latik: 1 cup coconut cream (kakang gata) + ¼ cup sugar, simmered until thick and caramelized
• Cheese Topping: ½ cup grated Edam or cheddar cheese
• Simple Custard: 1 egg + ¼ cup coconut milk + 1 tbsp sugar, whisked and poured on before final steam

Instructions

Prep: Grease an 8×8″ square pan or heatproof dish that fits in your steamer.
Mix batter: In a large bowl, combine grated cassava, coconut milk, condensed milk, eggs, vanilla, and salt (if using). Stir until smooth.
Pour & steam: Transfer batter to pan. Cover pan tightly with foil to prevent water droplets.
Steam: Place in a steamer over boiling water. Steam 45–60 minutes on medium heat until a toothpick comes out clean.
Add topping (optional):
- For custard topping: After 40 min of steaming, remove cake, pour custard mixture over top, and steam 10–15 more min.
- For cheese: Sprinkle after steaming while still warm.
- For latik: Drizzle cooled latik over chilled cake.
Cool completely before slicing. Best served chilled or at room temperature!