Vietnamese baked cassava cake (Bánh Khoaimìnng)

If you like Hawaiian butter mochi, you’ll want to try this Vietnamese version.

Banh Khoai Mi Nuong is chewy and tasty, but is made from starch with grated cassava and tapioca.

What is bánhkhoaim ìnướng?

Bánh Khoaimìnngng is a classic Vietnamese dessert made from grated cassava, coconut milk and sugar/sweet condensed milk. Several variations include mashed mungu beans and coconut flakes, adding flavor and texture. For this recipe, I added only the coconut flakes.

The batters will soon be together. Simply mix and bake the ingredients. It’s a long bake (over an hour) but it’s definitely worth the wait!

Just like the Hawaiian butter mochi, the Banh Khoai Mi Nuong’s texture is soft and slightly chewy, with a pale, crispy golden crust.

What you need to make a Banh Khoai Mi

To make this wonderfully simple Vietnamese dessert, we’ll gather together:

material

Grated Cassava – Also known as Yuca, Cassava is a starchy root vegetable. It is usually frozen and can feel like it is already grate in an Asian supermarket. It’s very convenient and works well! Look for it with a clear buggy in the freezer aisle. Coconut Milk – I use canned coconut milk in this recipe. Granulated white sugar and sweetened condensed milk – two different types of sweetness for the best taste. Sweetened Coconut Flakes – Adds texture and rich coconut flavour. Completely optional. Eggs – One egg that helps to combine cakes. Use directly from the fridge. There’s no need to bring it to room temperature. Vanilla Extract – Adds a typical wonderful aroma to baked goods. You can also use Pandan extract to taste bright green and more southeastern Asian flavours. Melted salted butter – You can also use unsalted butter. Raise the salt below to the top by 1/1 teaspoon. Salt – I use finely ground sea salt. Tapioca Starch – It also adds chewiness and helps to combine the cake. You’ll need a few tablespoons.

Device

Parchment – to prevent stab and burning. My pot was already non-stick so I didn’t use it. I’ve learned the hard way you still need it. Look at the top photo! It was difficult to come off the pot, and the sides were burned. Use parchment paper to prevent everything! Baking Pan – I use an 8×8 inch baking pan. You can also use one of the same sizes. Toothpick – Test your donity. If it gets clean when inserted into the center of the cake, it’s done!

How to make Banh Mi Khoai Mi Nuong

Step 1: Prepare the oven

Preheat the oven to 360°F (182°C). Line the bottom and sides of an 8 x 8 inch square pan or similar sized pan with parchment.

Step 2: Make a batter

In a large bowl, mix grated cassava, sweet coconut flakes, eggs, vanilla extract, melted butter, salt, coconut milk, sweetened condensed milk, sugar and tapioca starch. Mix until well mixed.

Pour the batter into the prepared bread. Lightly tap and shake to flatten the top to remove any air bubbles.

Step 3: Bake

Bake at 360°F for 1 hour and 15 minutes, or until the toothpick is almost clean and the top is golden. If the top is not golden enough, switch to low broil (300°F) for a few minutes. Take care to prevent burning.

Step 4: Serve

Let the cake cool in a pot. It may drop slightly, but it is normal. Once cooled, slice into squares and serve. Enjoy it at room temperature even if it’s warm.

Storage and reheat

Wrap the leftovers tightly or store in an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 1 week. Reheat in the microwave for more than 15 seconds.

You can also store the freeze for up to 3 months.

Related recipes

There is also a steamed version of this cake, and is called Bánh Tằm Khoai Mì. In that variation, the same batter is split, colored in pastel colors, and steamed into soft, chewy sheets before being cut into small chains.

The strands are then tossed with coconut flakes and topped with a sweet, salty roasted sesame mixture.

Banh Tam Khoai Mi recipes are coming soon!