Cassava Cheese Cake Recipe (Kue Singkong Keju) » Indonesia Eats

HomeRecipesAsian RecipesCassava Cheese Cake Recipe (Kue Singkong Keju)October 12, 2010471ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE
Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. There are two names for cassava in Indonesian, singkong and ubi kayu. According to wikipedia, it is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.

There are many different recipes of this cassava cake. This snack is popular among most SE Asian nations. If you are a reader or follower of SE Asian food bloggers, you will notice that the Filipino has this classic dish as well as Indonesian and Malaysian. I recalled back when I was reading mbak Wien’s blog, she said “this cake is a recipe of my mother’s mainstay.” Yet, I don’t follow her recipe as I brought this cake to my laws for the Thanksgivng dinner, so I wanted to have a richer taste by adding more condensed milk, cheese and reducing the sugar. Some people also like adding coconut meat/flesh in the cake.

There are ample fresh cassava roots for purchase at Asian stores and Superstore, but I was too lazy to peel and grate so I just bought frozen grated cassava.

Kue Singkong Keju
– Cassava Cheese Cake –

2 packs grated cassava
400 mL coconut milk (use thin coconut milk for lighter taste)
1/2 can condensed milk
2 free run eggs
1/4 cup butter, melted
1/2 cup grated cheese (I used white cheddar cheese)
1/2 tsp vanilla
1/2 – 3/4 cup sugar (depend on how sweet do you want)

melted butter
grated cheese
condensed milk

1. Preheat oven at 350 F
2. Combine the grated cassava, butter, condensed milk, vanilla, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
3. Add the coconut milk and stir well to combine.
4. Grease the baking dish then pour the batter mixture.
5. Place the baking dish in the oven and bake for 45 minutes to 1 hour.
6. Take the baking dish out. Brush melted butter on top of the cake. Sprinkle grated cheese and drizzle condensed milk over.
7. Broil the cassava cake until colour turns light brown.

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  1. Tricia October 12, 2010 At 3:30 PMI love cassava kuih but, I've not had it with Condense Milk or Cheese. Can't wait to try it.Reply
  2. Mochachocolata Rita October 12, 2010 At 5:54 PMeh pep, aku kok dadi kelingan lagu singkong keju iku…lagu sopo yo sing nyanyi…hihihiReply
  3. GreenGirl October 12, 2010 At 6:17 PMin my family we ate yuka boiled or steamed since I didn't know other way to make it, never thought I could make a delicious cheesy dish out of it, thanks for sharingReply
  4. Lia Chen October 12, 2010 At 10:31 PMMy family version to eat stemed cassava is with butter and sugar hahaha … We just love it that way ♥ So tempted to make this cake because the ingredients are easy to find here 🙂Reply
  5. [email protected]'s Recipes October 13, 2010 At 12:06 AMThe cassava cheese cake looks so yummy. It's sure a winner in every social gathering.Reply
  6. TasteHongKong October 13, 2010 At 12:21 AMI like cakes and patties made with tapioca flour; have yet to try its fresh root with so many dairy flavors. Thanks for sharing.Reply
  7. Angie's Recipes October 13, 2010 At 12:46 AMCan't find fresh cassava here…this cheesecake sounds unique! I wish I could taste some.Reply
  8. Retno Prihadana October 13, 2010 At 1:27 AMaku sering bikin juga ini 🙂 love it so much ^^Reply
  9. Indonesia Eats October 13, 2010 At 6:35 AM@Tricia, GreenGirl, Lia: Hope you will like it@Angie: I used the frozen package tooReply
  10. alison October 13, 2010 At 7:22 AMgreat shots!the recipe is very interesting for me,a east european foodie!Reply
  11. What to cook today October 13, 2010 At 7:56 AMI love cassava cake for sure! I have soft spot for starchy roots 🙂 This looks so good!!!!!Reply
  12. Jun Indochine Kitchen October 13, 2010 At 8:46 AMNever had Kue Singkong Keju before! I don't think I have ever seen it before here. I am now officially curious, Pepy!Reply
  13. Little Corner of Mine October 13, 2010 At 9:27 AMYour version is richer. I have yet to have one made with cheese.Reply
  14. Torviewtoronto October 13, 2010 At 10:49 AMhealthy delicious cakeReply
  15. Magic of Spice October 13, 2010 At 2:46 PMSuch a comforting dish…I will have to see if I can find cassava in one of the local Asian markets…Looks delicious 🙂Reply
  16. Dimah October 13, 2010 At 2:59 PMThis sounds wonderful, Beautiful photo!Reply
  17. blackbookkitchendiaries October 13, 2010 At 3:57 PMi always love visiting your blog. your recipes are so lovely. thank you for sharing:)Reply
  18. Indonesia Eats October 13, 2010 At 4:08 PMAllison: if you any rich dessert, you will like it. Plus this one is gluten free.LCOM: What about if we exchange dessert? You get this and I'll get your pandan chiffon.Magic of Spice: The grated frozen one is not a bad idea either.Blackbookkitchendiaries: Thanks for visiting my blog.Reply
  19. tigerfish October 13, 2010 At 10:24 PMYou are making me crave some now 🙂 ..considering I am not a "cake" person.Reply
  20. pigpigscorner October 14, 2010 At 7:09 AMWow, very interesting!Reply
  21. Xiaolu @ 6 Bittersweets October 14, 2010 At 7:42 PMCheese on a cake? What an interesting and tasty looking dessert! I thought it was a savory casserole at first because of the cheese.Reply
  22. Medifast Coupons November 18, 2010 At 11:31 AMWell I look forward to making and trying a new cheesecake to us, thanks so much for the recipe.Reply
  23. betty November 28, 2010 At 3:24 PMthis looks GREAT! love the addition of cheese and condensed milk :O)Reply
  24. Sofie January 11, 2011 At 3:21 PMHi, I'd like to make this recipe for a potluck. Could you tell me the size of the baking pan that I should use please?. ThanksReply
  25. Indonesia Eats January 11, 2011 At 5:29 PMI used a 22 x 22 cm square pan. Good luck!Reply
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