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

Vietnamese Baked Cassava Cake (Bánh Khoai Mì Nướng)

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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 (Coconut 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, 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 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.

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
Add shredded coconut meat, mix well

Bake the Cake

  • Grease a nonstick pan generously with butter.
  • Pour the prepared batter into the pan.
grease the pan with butter
pour the batter to 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.
use a tootpick to test the cake
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
Delicious Vietnamese Cassava Cake, known as "Banh Khoai Mi Nuong," showcasing its golden-brown exterior and soft mochi-like interior.

🌟 Helpful Tips

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

If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho. I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, FacebookPinterestYouTube 🥰.

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

Vietnamese Baked Cassava Cake (Bánh Khoai Mì Nướng)

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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.
4.70 from 13 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)

7 Comments

    • Ich habe noch nie versucht, diesen Kuchen mit Maniokmehl zu backen. Maniokmehl hat einen geringeren Wassergehalt als gefrorener Maniok, daher empfehle ich, 600-700 g Maniokmehl zu verwenden. Nach dem Mischen kannst du mehr hinzufügen, um die auf meinem Foto gezeigte Teigkonsistenz zu erreichen.

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

        • Ich bin ziemlich sicher, dass der Kuchen besser wird, wenn man gefrorenen Maniok verwendet, da wir in Vietnam entweder gefrorenen oder frischen Maniok für diesen Kuchen benutzen :).

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

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