The main differences between steamed cassava cake and stove oven cassava cake lie in their cooking methods and resulting textures:
- Cooking Method:
- Steamed Cassava Cake: As the name suggests, steamed cassava cake is cooked by steaming the batter. The batter is poured into a baking pan or mold, then placed in a steamer over boiling water. The steam cooks the cake gently and evenly.
- Stove Oven Cassava Cake: Stove oven cassava cake is cooked on a stovetop using a covered pan. The cake batter is poured into the pan, and the pan is covered with a lid. The heat is applied from the stovetop, similar to how you cook food in a regular oven.
- Texture:
- Steamed Cassava Cake: Steaming results in a softer and more delicate texture. The cake is moist and has a slightly sticky or chewy consistency. It may have a smooth and uniform appearance on the surface.
- Stove Oven Cassava Cake: Cooking on a stovetop can create a slightly denser texture compared to steaming. The cake may have a firmer and more set consistency. The surface of the cake might develop a slightly crustier layer due to the direct heat.
- Cooking Time:
- Steamed Cassava Cake: Steaming typically takes longer to cook the cassava cake, as the gentle heat requires more time to fully set the cake. It can take anywhere from 45 minutes to an hour or more, depending on the size and thickness of the cake.
- Stove Oven Cassava Cake: Cooking on a stovetop can be faster than steaming, especially if the pan is wide and the heat is evenly distributed. The cooking time can vary but is generally shorter than steaming, ranging from 30 to 45 minutes.
- Equipment:
- Steamed Cassava Cake: Steaming requires a steamer or a large pot with a steamer insert.
- Stove Oven Cassava Cake: Cooking on a stovetop only requires a covered pan or pot that can be used directly on the stove.
Both steamed cassava cake and stove oven cassava cake can be delicious, and the choice between the two often comes down to personal preference and the equipment available. Steamed cassava cake tends to be more popular in some Asian countries, where steaming is a common cooking method, while stove oven cassava cake might be preferred in places with limited access to steamers or where stovetop cooking is more prevalent.