This is a simple steamed cake to make. Just grate cassava and mix with sugar. Put on a cake pan and steam for 15 minutes and it is done. What could be easier? I’m sharing this post to Weekend Herb Blogging hosted this week by Gretchen of Canela&Comino.
We had cassava harvested recently from our garden. One of the neighbors had planted them to use the leaves as a medicinal plant. When the time for harvest came, we had our share of cassava. My mom wanted to just boil them and eat while I wanted something more than that. I wanted to cook them like steamed cassava cakes I ate as snacks when I was in grade school. My classmate’s mother then, had a makeshift store near the school. She sold these grated cassava cakes then, which we call pasingaw in Tagalog. I can’t remember the Cebuano term for this particular cake. Anyway, during recess, we go to her store and eat pasingaw freshly steamed. My mom has kept a pasingaw recipe from a magazine and I used that as a guide. It called for a mixture of grated cassava and grated sweet potato. I didn’t have the sweet potato then, so I just used grated cassava and sugar. It turned out well. The next week that followed, we had a fresh batch of cassava and I was tempted to make pasingaw again. This time, I added grated coconut and it turned out even better.
Pasingaw
2 cups grated cassava
1 cup grated coconut
1/2 cup brown sugar (used more according to taste)
2 tbsp butter
Mix all ingredients together except butter. Divide the mixture into ramekins and top each ramekin with butter. Steam for 15 minutes. You can serve them as they are or top with more freshly grated coconut.
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How about some sweet potato casserole?
Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever. 
Looks delicious and so easy to make!
Gay,
I just love all your recipes! Thank you for re-introducing us to our childhood favorites and memories!
I love the combi of cassava and coconut! Sounds easy to prepare! This is different from pichi pichi?
I’m Tagalog, but I never knew that it was called “pasingaw”, nor that it was that easy to make. Question: Do I need to grease/butter the ramekins a little before I put the cassava mixture? Thanks.
This is interesting because I’ve heard of cassava but never seen it or eaten it that I know of. I love the story of how you re-created a treat fro your childhood.
Ning, yup it’s different from pichi-pichi. I’m going to try that one next, if we have cassava this weekend.
Heids, never knew it as pasingaw, untilI saw it in a magazine. Yup, grease ramekins first.
Hey Kalyn, cassava is a root crop and for some areas in the world is the staple food like rice.
Wonderful, sweet way to use root vegetables! Thanks so much for your participation in WHB this week!
That was a lovely round-up, Gretchen. Thanks.
Just wanted to let you know I tried your recipe and they were delicious. My husband and I liked it alot and he even asked to make them again for his dad — he loves cassava!
Glad you like them, Caroline. They are just so easy to make, right?