Tumpuk Sar - A Traditional Indonesian Cassava Cake

Tumpuk Sar is a delightful layered cake from Indonesia, made primarily of grated cassava and fragrant coconut milk. The dish blends natural sweetness with aromatic pandan or vanilla undertones and balanced saltiness, creating a moist, chewy texture similar to a pudding or steamed cake. Traditionally, this dessert is steamed layer by layer, giving it its trademark layered appearance and complex textures. Its origins stem from the use of cassava, a root crop cultivated widely across Indonesia, reflecting resourcefulness in Indonesian cuisine.

Tips & Notes

• Using fresh grated cassava is paramount for authentic texture and flavor.
• Coconut milk quality greatly influences richness; choose a thick consistency.
• Palm sugar provides a deep caramel flavor, but white sugar works fine.
• Adjust sweetness to taste; Indonesian sweets tend to be modest compared to Western desserts.
• Steaming is essential instead of baking to preserve moisture.

Cultural Significance

Tumpuk Sar pairs well with traditional tea and is often enjoyed during family gatherings and festive occasions, celebrating local produce and culinary art of Indonesia. Despite its humble ingredients, it pleases the palate and is a true representation of home-style Indonesian comfort food.

This recipe combines traditional methods with accessible ingredients for home cooking, allowing exploration of Southeast Asian flavors with a unique, layered cassava coconut cake.