Bánh Khoai Mì Nướng Lá Dứa (Pandan Grilled Cassava Cake)
80% chuẩn vị · Vietnamese
A fragrant and visually appealing variation of the traditional Bánh Khoai Mì Nướng, infused with the aromatic essence of pandan leaves. This version adds a subtle herbal note and a beautiful green hue to the classic cassava cake.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fresh cassava root1 kg
- Coconut milk400 ml
- Granulated sugar200 g
- Tapioca starch50 g
- Salt1/4 teaspoon
- Pandan extract1-2 tablespoons
- Vegetable oil (for greasing)2 tablespoons
- Fresh pandan leaf (for garnish, optional)1 leaf
Các bước
- 1
Prepare the cassava as in the traditional recipe: peel, wash, grate, and squeeze out liquid, reserving and then returning the starch.
- 2
In a large bowl, combine the grated cassava, coconut milk, granulated sugar, salt, and pandan extract. Mix thoroughly until the sugar dissolves and the mixture has a uniform green color.
- 3
Preheat your oven to 180°C (350°F). Grease a baking pan (approx. 8x8 inch) with vegetable oil.
- 4
Pour the pandan-infused cassava mixture into the prepared pan and spread evenly.
- 5
Bake for 50-65 minutes, or until the top is golden brown and a skewer inserted comes out clean. The cake should be firm.
- 6
Allow the cake to cool completely in the pan before slicing. Garnish with a fresh pandan leaf if desired.
