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“I found this recipe during my "learning to cook Thai" phase. I found a great little Thai market just a block from where I work. I was so intrigued by all the vegetables that I didn't recognize! I walked around and stared. Went home and did research looking for photos of Asian vegetables. Went back to the market and stared some more. Finally identified one of the items as cassava root (from which tapioca is made). I bought it and took it home...THEN started looking for recipes! I found that cassava is used mostly in desserts in Thailand, and finally found this recipe. I made it and became an instant cassava lover! I was actually drawn to it mostly by the lovely photo! Go here to see it, and to see where I got the recipe: The recipe is repeated here exactly as posted on the site where I got it, but I've added a few notes. The prep time will be shorter if you're not grating the cassava by hand, as I was.”
1hr 20mins

Ingredients Nutrition


  1. Put finely grated cassava into a muslin bag, squeeze out juice under running tap. [I didn't have a muslin bag so put the cassava in a colander and squeezed it under running water.].
  2. Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl. [I couldn't find pandan juice, so used pandan essence. I couldn't find sago flour so used tapioca flour.].
  3. Stir in the cassava till well mixed. Divide mixture into 3 portions.
  4. Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture. [The first time I made this I couldn't find banana leaves, so used corn husks that had been soaked in water until pliable.].
  5. Steam on high heat for 40 - 50 minutes.
  6. Cut the cake into slices when cool and serve with freshly grated coconut.

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