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Saksak steamed cassava served
Sweet Melanesian cassava dessert with coconut

Saksak

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Deep in the rainforests of Papua New Guinea and the surrounding islands, the sago palm (or cassava) means life. Saksak is not just a sweet, but a cornerstone of community existence: women collect leaves together, men grate the tuber. The essence of the technique is the tropical version of the ancient 'papillote' (steaming in a parcel) method: the banana leaf serves not only as a vessel but steams a unique, tea-like aroma into the starch while protecting it from direct water. The result is a gummy-bear-like elastic, coconut jelly that European confectionery has no match for.
🕒 Prep Time 25 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl (for assembling the mixture)
  • Grater (for cassava)
  • Steamer pot or large pot with steamer insert
  • Kitchen tongs (for moving hot parcels)
  • Flame or gas hob (for preparing leaves)

Instructions

1 ✓

Grate the cleaned raw cassava on the smallest holes of a grater into a bowl, then lightly squeeze out the moisture with your palm.

Tip: Too much of its own juice can dilute the coconut milk, making the result less creamy. (Water activity reduction).
2 ✓

Add the brown sugar and a pinch of salt to the grated cassava, then mix thoroughly.

Tip: Salt, although it is a sweet dish, is essential to highlight flavours and counteract the dull starch taste. (Flavour enhancement).
3 ✓

Gradually pour in the coconut milk while stirring continuously until you get a thick but pourable consistency, like semolina pudding.

Tip: Don't pour in all the liquid at once, as the moisture content of the cassava can vary. (Hydration control).
4 ✓

Wash the banana leaves, wipe dry, then hold them for a few seconds over an open flame or hot pan until their colour turns bright green and they become glossy.

Tip: The heat softens the leaf fibres, so they won't break or crack during folding. (Cell wall relaxation).
5 ✓

Place a portion of the mixture in the centre of the leaf, fold over the two long sides, then tuck the ends underneath like a small parcel.

Tip: Leave a little space in the parcel, as the starch swells with heat. (Volume increase).
6 ✓

Boil water in the steamer, place the parcels on the rack (folded side down), and steam under a lid for 45-50 minutes.

Tip: The steam must be continuous. If the water boils away, replenish with hot water so the temperature doesn't drop. (Even heat transfer).
7 ✓

Remove the parcels and let them cool to lukewarm before unwrapping.

Tip: When warm, the mixture might still be sticky; during cooling, the starch resolidifies and gains the perfect gelatinous texture. (Gel formation).

Recipe FAQ

I don't have banana leaves, what can I substitute?
You can use aluminium foil lightly oiled on the inside, or baking paper, although the distinctive aroma given by the leaf will be lost.
How should I store it?
Keeps in the fridge for 2-3 days. Before eating, it's worth reheating over steam to regain its elasticity.
Why did it turn out too hard?
You probably steamed it too long, or there was too little liquid (coconut milk) in the mixture.

Ingredients

  • 500 g Raw cassava (peeled)
  • 400 ml Coconut milk (canned, full fat)
  • 50 g Brown sugar
  • 1 pinch Salt
  • 4 Large banana leaves
  • 1000 ml Water (for steaming)