Ongol ongol singkong is a naturally gluten-free Indonesian dessert made from cassava, also known as yuca. Grated cassava is combined with sugar, coconut milk, and agar agar, then steamed until it's light and fluffy and topped with coconut sprinkles. Some people like to steam the cake batter in three portions, then add food coloring to each portion, typically red, green, and yellow. These colorful cakes are known as kue lapis singkong.

Ongol Ongol Singkong: Indonesian Steamed Cassava Cake [Vegan, Gluten-Free]

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Cooking Time



For the Cassava Cake:

  • 1 pound fresh or frozen grated cassava, thawed
  • .25 ounces plain agar agar powder
  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla essence

For the Sprinkles:

  • 3 1/3 cups freshly grated coconut
  • 1/4 teaspoon salt
  • 2 pandan leaves, knotted


To Make the Cassava Cake:

  1. Prepare a steamer big enough to fit a 9-inch pie pan. Start boiling the water for steaming.
  2. Mix all cassava cake ingredients together, then pour into the 9-inch pie pan. Steam on medium heat until fully cooked, about 40-50 minutes.
  3. Let the cake cool completely before cutting or chill overnight in the refrigerator.

To Make the 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 and mix together with coconut sprinkles.


You can find items like grated cassava (also called yuca), agar agar powder, and pandan leaves in most Asian grocery stores.


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