Vietnamese Cassava Cake (Bánh Khoai Mì Nướng) holds a special place in my heart as a cherished treat from childhood. It stands out with the decadent richness of coconut milk and condensed milk, accompanied by a crispy outer layer and a chewy, mochi-like inside.

Delicious Vietnamese Cassava Cake, known as "Banh Khoai Mi Nuong," showcasing its golden-brown exterior and soft mochi-like interior.

❤️ Bánh Khoai Mì Nướng (Vietnamese Cassava Cake)

Bánh Khoai Mì Nướng is a popular and delicious sweet treat in Southern Vietnam, just like Bánh Kẹp Lá Dứa (Pandan Waffles), Bánh Đậu Xanh Nướng (Baked Mungbean Cake), or Bánh Bò Nướng Lá Dứa (Pandan Honeycomb Cake).

Similar to various Vietnamese desserts, this cassava cake is infused with the creamy goodness of coconut milk, which could delight any coconut lovers and even non-fan of coconut 😉.

In Vietnam, people often prepare this coconut cassava cake with fresh cassava, which requires prepping and grating before baking. However, in this recipe, I streamline the process by using frozen grated cassava.

In South East Asia, cassava cake is not something exotic. There are numerous variations of cassava cake in this region such as the Filipino Cassava Bibingka (featuring a delicious custard topping) or the Indonesian Kuih Bingka Ubi Kayu with a subtle nuance.

🙋‍♀️ What is Cassava?

Cassava (“Yuca” / “Manioc” and known as “Khoai Mì “/ “Củ Sắn” in Vietnamese) is a root vegetable that holds popularity in Southeast Asian, Latin American, and Caribbean cuisines.

This veggie brings numerous health benefits, especially due to its richness in vitamin C. This crucial vitamin serves as an antioxidant, aids collagen production, and bolsters the immune system.

Moreover, cassava boasts substantial levels of resistant starch, potentially contributing to lower inflammation, improved digestion, and a reduced likelihood of obesity and type 2 diabetes.

Eating raw cassava isn’t recommended since cassava has natural cyanide, which can be harmful when people consume. You could soak and cook cassava to eliminate these concerns.

🍰 Ingredients

Frozen Grated Cassava: This ingredient is readily available at Asian markets or Mexican markets, and it’s the key component for this recipe.

Sweetened Condensed Milk: A rich and sweet ingredient that adds depth and sweetness to the cake.

Coconut Milk: This contributes a delightful coconut flavor and creaminess to the cake.

Vanilla Sugar or Vanilla Extract: Adding a touch of vanilla enhances the overall flavor of the cake.

Tapioca Starch: This helps bind the ingredients and gives the cake its characteristic texture.

Melted Butter: melted butter brings the buttery goodness to the cake.

Coconut Meat (Optional but Highly Recommended): While not essential, including coconut meat adds extra texture and a burst of coconut flavor.

Salt: A pinch of salt enhances the flavors and balances the sweetness of the cake.

📝 Instructions

Prepare the Batter

Begin by thawing the frozen cassava. If your cassava has a high water content, you can gently squeeze out the excess water.
In a large bowl, combine the grated cassava, condensed milk, coconut milk, tapioca starch, melted butter, salt, and vanilla sugar. Mix thoroughly until all ingredients are well incorporated.
Add the coconut meat and mix to combine.
Allow the batter to rest for 15-30 minutes. While waiting, preheat your oven to 375°F (190°C).

Mix all ingredients (excluding coconut meat) together

Bake the Cake

Grease a nonstick pan generously with butter.
Pour the prepared batter into the pan.

Bake the cake for 50 – 60 minutes on the lowest oven rack level.
After around 50 minutes, check if the edges of the cake have turned golden brown. To test for doneness, carefully insert a wooden toothpick into the center of the cake. If it comes out clean, the cake is ready.

When opening the oven, be careful to not burn yourself, as there’s a substantial amount of hot steam being released.

Now, move the cake to the highest oven rack level. Increase the oven temperature to 400°F (205°C) and broil for about 5 minutes, or until the center of the cassava cake achieves a golden hue. Keep a close eye on this stage.

Vietnamese Cassava Cake (Bánh Khoai Mì Nướng) in a pan

Cooling and Serving

Once the cassava cake is fully baked, allow it to cool completely.
Gently use a knife to cut the cake into parallelogram-shaped pieces. Due to its stickiness, you could lightly grease the knife with butter before cutting.

cut the cake into parallelogram-shaped pieces

🌟 Helpful Tips

Use a large square or rectangular pan to bake the Vietnamese Coconut Cassava Cake. The thinner the cake, the crispier the outer layer will be.

You can store Bánh Khoai Mì Nướng at room temperature for a day. For extended storage, keep it in the fridge for up to 3 days or in the freezer for 3 months. Warm it before serving.
My recipe yields a generous portion of Cassava cake for 4-5 individuals. If you’re preparing it for a smaller group, you can easily reduce the quantities by half.
For the vegan version, switch out regular condensed milk for vegan condensed milk and butter for vegan butter.

🌠 What to do with leftover condensed milk

If you still have some condensed milk, try with these recipes:

Tik Tok Milk Toast — Tiktok-Viral Milk Toast

Vietnamese iced coffee (Ca Phe Sua Da) — Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Vietnamese Egg Coffee (Ca Phe Trung) — Vietnamese Egg Coffee (Cà Phê Trứng)

🍜 Elevate your home cooking with authentic Vietnamese flavors

Start with crowd-pleasing appetizers:

A platter of Hanoi spring rolls, showcasing their crispy golden exterior and flavorful filling, served with a side of dipping sauce — Nem Rán (Hanoi Fried Spring Rolls)

Delicious and refreshing Gỏi Cuốn - Vietnamese fresh spring rolls filled with succulent shrimp, tender slices of pork belly, crisp lettuce, rice vermicelli, and fragrant fresh herbs. Wrapped in translucent rice paper, these vibrant rolls are served with a tantalizing dipping sauce. — Gỏi Cuốn (Fresh Spring Rolls)

The star of the show?

Bowl of Hu Tieu Bo Kho: A delicious Vietnamese beef stew served with Hu Tieu noodles, carrots, and onions. — Bò Kho (Vietnamese Beef Stew)

A mouthwatering plate of Com Suon Nuong, also known as Vietnamese Lemongrass Pork Chops. The grilled pork chops are beautifully charred, tender, and full of aromatic lemongrass flavors. Served with steamed rice, this traditional Vietnamese dish is a true delight for the senses. — Vietnamese Lemongrass Pork Chops

Easy-to-make Vietnamese street food:

Delicious Vietnamese Bánh Pate Sô (pork pate chaud), golden-brown pastries filled with savory pork and encased in flaky puff pastry, ready to be enjoyed as a delightful snack or breakfast treat — Bánh Pate Sô (Vietnamese Meat Pies)

"An image of a Vietnamese rice paper pizza on a white plate, photographed from above. The pizza consists of a thin, round rice paper base topped with a layer of beaten egg, chopped scallions, and creamy Laughing Cow cheese. The pizza is cooked with a small amount of butter and topped with sliced sausages and savory pork floss, creating a delicious combination of textures and flavors. The toppings are evenly distributed across the pizza, creating an appetizing display of colors and textures. The pizza is a unique and tasty fusion of Vietnamese and Western flavors." — Vietnamese Rice Paper Pizza

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