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Cassava Flan - Instant Pot + Stovetop

This Cassava Flan merges the best of two well-loved Filipino desserts: Leche Flan and Cassava Cake. A caramel topping graces the custard-like dessert that is thick, rich and luscious. I shared how to cook this in the Instant Pot multicooker or steam on the stovetop. Serves 6 to 8. This is an Asian in America recipe by Elizabeth Ann Quirino.
*Cooking time indicated is for the Instant Pot. On the stovetop steamer this cooks for 1 hour.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert, Snacks
Cuisine: Asian, Filipino
Keyword: Cassava Flan
Servings: 8 people
Calories: 75kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Multi-Tiered Steamer - for stovetop cooking
  • Instant Pot multicooker - 6 quarts or 8 quarts - for cooking in the pressure cooker
  • 2 Oval-shaped Filipino Llaneras - 6-inches in length each
  • 1 round-shaped cake pan - 7 inches (if you don't have llaneras) or fits inside steamer


For caramel topping

  • ¾ cup granulated sugar

For the flan-cassava custard

  • 16 ounces frozen grated cassava, thawed at room temperature
  • 1 (14 ounce) can condensed milk
  • ½ cup coconut milk, canned or freshly-squeezed
  • 4 whole eggs
  • 1 teaspoon pure vanilla extract


To make the caramel topping:

  • Using a small-sized heavy stockpot, over medium heat, add the sugar. (Note: Do not use a non-stick pan).
    In about 5 to 6 minutes, the granulated white sugar will start to bubble.
    It will slowly turn from white to golden brown.
    Tilt the pan around to level off the sugar that is now becoming caramel syrup.
    Once the entire mixture is golden amber in color and all the sugar has melted completely, quickly pour the hot syrup into 2 prepared oval-shaped Filipino llaneras. Or else a round pan of 7-inches in diameter (this fits into the Instant Pot).
    The syrup hardens in minutes, so you have to pour fast.
    Set aside the pans while you prepare the custard.
    Warning: The syrup is boiling hot, so avoid touching with fingers.

To make the Cassava Flan - Stovetop

  • In a large bowl, combine the cassava, condensed milk, coconut milk, eggs and vanilla.
    Using a large spoon, blend ingredients well.
  • Pour the batter into the llaneras lined with caramel.
  • Prepare the stovetop steamer by pouring water into the bottom pot. Cover and let the water boil over medium-high heat.
    When the water is boiling, place 2 llaneras inside the second layer of the steamer (the one with holes). Place this tier atop the pot with boiling water.
    Cover and steam for 1 hour.
    After 1 hour, test for doneness. Stick the tip of a sharp knife in the middle. If knife comes clean, the Cassava Flan is cooked.
    Turn off heat. Remove the Cassava Flans and cool on counter. Cover with foil and refrigerate for at least 6 hours or overnight.
    Serve chilled or at room temperature.

To cook in the Instant Pot:

  • In a large mixing bowl, combine all the ingredients for the custard: Cassava, condensed milk, coconut milk, eggs and vanilla. Incorporate and blend well using a large cooking spoon.
    Pour the mixture into the prepared oval llaneras or the 7-inch round cake pan, each lined with caramel.
    *Note: In the Instant Pot 6 quarts, I can only fit one llanera at a time to cook.
  • Place the cake pan or the llanera on a wire basket that fits in the inside pot.
    Place the wire basket on top of a trivet in the inside pot.
    Pour 3 to 4 cups water on the side of the inside pot.
    Water should reach the top side of the wire basket.
  • Close and lock the lid of the Instant Pot.
    Set the valve to Sealing. Check the cooking pressure is on High.
    Press the Steam button on the keypad and steam each oval llanera (or round cake pan) for 25 minutes.
  • When the buzzer sounds to signal cooking is done, do a Quick Release. Carefully open and unlock the lid. Set the lid on a dry surface of the counter.
  • Use silicone oven mitts and a long pair of tongs to remove the Cassava Flan from the inside pot.
    Let the Cassava Flans cool on counter. Cover with foil and refrigerate at least 6 hours or overnight.
    Serve chilled or at room temperature.

To store:

  • Keep Cassave Flans refrigerated at all times. This lasts up to 3 days refrigerated.

Notes on the Instant Pot:

  • From the time you hit the Steam button, it takes about 17 minutes for the Instant Pot to heat up and start pressure cooking.
    Use accessories recommended only for the Instant Pot or multicookers. For complete safety information, consult the product manual.
    Disclosure: Instant Pot is a multicooker that cooks in high and low pressure. Instant Pot is the brand name for a multicooker. I was not paid to endorse it. This is not an ad. My opinions are my own.

Cook's comments:

  • Thaw the frozen cassava at room temperature by soaking the entire plastic bag in a bowl filled with water. Do NOT thaw in the microwave.


Serving: 1g | Calories: 75kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Sugar: 19g