Bánh Sắn Nướng Nước Cốt Dừa (Cassava Cake with Rich Coconut Cream)
85% chuẩn vị · Vietnamese
A richer, more decadent version of Bánh Sắn Nướng, this variation emphasizes the creamy texture and intense coconut flavor by incorporating extra coconut cream and sometimes pandan leaves for aroma.
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Nguyên liệu
- Cassava root1 kg
- Full-fat coconut milk400 ml
- Coconut cream200 ml
- Granulated sugar220 g
- Tapioca starch60 g
- Salt1/2 teaspoon
- Pandan extract (optional)1 teaspoon
- Vegetable oil2 tablespoons
- Fresh shredded coconut2 tablespoons
Các bước
- 1
Peel and grate the cassava root. Squeeze out excess liquid.
- 2
In a large bowl, combine grated cassava, coconut milk, coconut cream, sugar, tapioca starch, salt, and pandan extract (if using). Mix thoroughly.
- 3
Grease a baking pan with vegetable oil.
- 4
Pour the mixture into the pan.
- 5
Bake at 180°C (350°F) for 60-70 minutes, until the top is golden and a skewer inserted comes out clean.
- 6
Allow to cool before garnishing with fresh shredded coconut.
- 7
Slice and serve.
