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).

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

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, there are numerous variations of cassava cake 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 roots in a basket

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

Ingredients for Vietnamese Cassava Cake, including Frozen Grated Cassava, Coconut Milk, Sweetened Condensed Milk, Tapioca Starch, Melted Butter, Vanilla Sugar, Shredded Coconut Meat, Salt
  • 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. It is a popular ingredient in Vietnamese desserts and drinks, such as Vietnamese Flan, Vietnamese Coffee, and Egg Coffee.
  • 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: Helps bind the ingredients together.
  • Melted Butter: melted butter brings the buttery goodness to the cake.
  • Shredded Coconut (Optional but Highly Recommended): some coconut meat will add extra texture and a burst of coconut flavor.
  • Salt: A pinch of salt enhances the flavors and balances the sweetness of the cake.

Instructions

1

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
Add shredded coconut meat, mix well
2

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.
  • 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.
use a tootpick to test the cake
Vietnamese Cassava Cake (Bánh Khoai Mì Nướng) in a pan
3

Serve

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

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

More authentic Vietnamese recipes you could make at home

1

As Easy As Pie

2

Delectable Main Dishes

Bánh Xèo - Vietnamese sizzling crepes with shrimp, pork, and mung bean sprouts, served with fresh herbs and dipping sauce.
Bánh Xèo (Vietnamese Sizzling Pancakes)
Bowl of Hu Tieu Bo Kho: A delicious Vietnamese beef stew served with Hu Tieu noodles, carrots, and onions.
Bò Kho (Vietnamese Beef Stew)

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

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

Vietnamese Cassava Cake (Bánh Khoai Mì Nướng)

6b91f43e6abb4ea3ddc4c83fa8e3d4ad?s=30&d=mm&r=gCielle
Vietnamese Cassava Cake (Bánh Khoai Mì Nướng) is a classic treat with coconut and condensed milk flavors. Its delightful contrast of a crispy outer layer and a chewy, mochi-like interior is sure to satisfy anyone's cravings.
4.72 from 14 votes
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert, Snack, Sweet treats
Cuisine Vietnamese
Servings 5 people

Equipment

  • 1 big mixing bowl
  • 1 large spoon
  • 1 large square or rectangular pan (The dimensions of my pan are 16''x 12'' or 41*31cm)

Ingredients
  

  • 2 pound frozen grated Cassava (900g – 1kg)
  • 1 can sweetened condensed milk (14oz or 400g)
  • 1 can coconut milk (13.5oz or 400ml)
  • 2 cup shredded coconut meat (160-170g)
  • 1 sachet vanilla sugar (or 2tsp vanilla extract)
  • 2 tbsp tapioca starch
  • 2 tbsp melted butter (30g)
  • ¼ tsp salt

Instructions
 

Prepare the cassava batter:

  • Start by thawing the frozen cassava. If your cassava has a high water content, you can gently squeeze out the extra moisture.
  • In a large bowl, add the grated cassava, condensed milk, coconut milk, tapioca starch, melted butter, salt, and vanilla sugar. Combine thoroughly all ingredients. Add the coconut meat and mix well.
  • Let the batter sit for 15-30 minutes. During waiting, preheat your oven to 375°F (190°C).

Bake the cassava cake:

  • Grease a nonstick pan with butter. Pour the batter into the pan.
  • Bake the cassava cake for about 50 – 60 minutes on the lowest oven rack.
  • After 50 minutes, check if the edges of the cake have turned golden brown. To check if it's fully cooked, insert a wooden toothpick into the center of the cake. If it comes out clean, the cake is ready. While opening the oven, be cautious to avoid burns, as a significant amount of hot steam will be released.
  • Now, move your cake to the top oven rack. Raise the oven temperature to 400°F (205°C) and broil for about 5 minutes, or until the center of the cake get a golden hue. Keep a close eye on this period.

Serve:

  • Once the cassava cake is done, let it cool completely.
  • Use a knife to cut the cake into parallelogram-shaped pieces. It would be a bit sticky so you could grease the knife with some butter before cutting.

Notes

  • Use a large pan for baking since thin cakes have crispier edges (yummier, of course).
  • Bánh Khoai Mì Nướng can stay at room temp for a day or be refrigerated for 3 days, or frozen for 3 months – reheat before serving.
  • My recipe makes 4-5 servings. Halve it for a smaller group.
  • For a vegan version, use vegan condensed milk and vegan butter.
     
Tried this recipe?Let us know how it was!
5/5 - (33 votes)

Similar Posts

0 0 votes
Article Rating
4.72 from 14 votes (14 ratings without comment)
Subscribe
Notify of
guest

22 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Daniel
Daniel
3 months ago

Hey kann man auch Maniokmehl verwenden und wenn ja wie viel? Auch einfach 1kg?

Daniel
Daniel
3 months ago
Reply to  Cielle

Danke dir erstmal für die schnelle und hilfreiche Antwort. Glaubst du, es macht geschmacklich einen Unterschied?

Daniel
Daniel
3 months ago
Reply to  Cielle

Ich würde den gefrorenen Maniok bestellen. Kann ich den ein paar Tage noch im Gefrierfach lassen, bevor ich den verwerte?

Daniel
Daniel
3 months ago

Achso und kann ich auch Kokosraspeln anstatt geschreddertes Kokosfleisch verwenden?

Daniel
Daniel
3 months ago

Danke und wie lange lässt du den Kuchen abkühlen?

Daniel
Daniel
3 months ago

Echt so lange? 😮 Aber wird schon stimmen, wenn du das sagst 🙂
Wie lange braucht der Maniok, um aufzutauen? Und den Ofen auf Umluft oder Ober/Unterhitze einstellen?

Daniel
Daniel
3 months ago

Dankeschön und eine letzte Frage noch: Welche Backform benutzt du? Also wie groß ist die oder vlt. kannst du einen Link hier einfügen:)

Daniel
Daniel
3 months ago
Reply to  Cielle

Danke dir. Und müssen die Stücke dann parallelogrammförmig sein?

Daniel
Daniel
3 months ago

Alles klar. Stellst du den Kuchen auf ein Backblech oder Rost?

Daniel
Daniel
3 months ago

Gibt es zu der Tapiokastärke eine Alternative und ja wenn welche?