Bánh Khoai Mì Nướng (Vietnamese Grilled Cassava Cake)
Món truyền thống · Vietnamese
A classic Vietnamese dessert made from grated cassava, coconut milk, and sugar, baked until golden brown and slightly crispy on the outside, with a chewy and tender interior. This traditional version emphasizes the natural sweetness and texture of cassava.
Đánh giá công thức này
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Nguyên liệu
- Fresh cassava root1 kg
- Coconut milk400 ml
- Granulated sugar200 g
- Tapioca starch50 g
- Salt1/4 teaspoon
- Vegetable oil (for greasing)2 tablespoons
- Toasted sesame seeds (optional garnish)1 tablespoon
Các bước
- 1
Peel and thoroughly wash the cassava roots. Grate them finely.
- 2
Squeeze out excess liquid from the grated cassava using a cheesecloth or your hands. Reserve the liquid.
- 3
Let the reserved cassava liquid sit for about 10-15 minutes until the starch settles at the bottom. Carefully drain the liquid, leaving the settled starch behind. Add this starch back to the grated cassava.
- 4
In a large bowl, combine the grated cassava (with the reserved starch), coconut milk, granulated sugar, and salt. Mix well until the sugar is dissolved.
- 5
Preheat your oven to 180°C (350°F). Grease a baking pan (approx. 8x8 inch or similar) with vegetable oil.
- 6
Pour the cassava mixture into the prepared baking pan and spread evenly.
- 7
Bake for 45-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crispy.
- 8
Let the cake cool completely in the pan before slicing. Garnish with toasted sesame seeds if desired.
