Vietnamese Cassava Cake (Bánh Khoai Mì Nướng) is a nostalgic delight from my childhood, cherished for its rich blend of coconut milk and condensed milk. Its appeal lies in the contrast between a crispy exterior and a chewy, mochi-like interior.

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 well-loved dessert in Southern Vietnam, alongside other favorites such as Bánh Kẹp Lá Dứa (Pandan Waffles), Bánh Chuối Nướng (Baked Banana Cake), and Bánh Bò Nướng Lá Dứa (Pandan Honeycomb Cake).

This cassava cake is rich with the creamy flavor of coconut milk, sure to please coconut fans.

In Vietnam, traditionally, coconut cassava cake is made using fresh cassava, which needs to be peeled and grated. But in my recipe, I simplify it 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 (“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 offers numerous health benefits, particularly its high vitamin C content.

However, consuming raw cassava is not recommended because it contains natural cyanide, which can be harmful when ingested. To safely enjoy cassava, soaking and cooking it thoroughly to remove this toxin.

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. 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

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.
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

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

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.

More Vietnamese snacks you can easily make at home

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**

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) with Peanut Dipping Sauce

Kem Chuoi (Vietnamesse Banana Ice Cream) — **Kem Chuối** (Vietnamese Banana Ice Cream)

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