Cassava Cake is a Vietnamese dessert known as Banh Khoai Mi. It is a sticky sweet rice cake made from cassava, coconut, condensed milk, and mung beans. Cassava cake is different from other Vietnamese desserts and cakes because of its sticky, yet moist texture. It is a blend of the starchy cassava and the aromatic coconut that makes this dessert a delicious and must try recipe!
Ingredients:
6 cups shredded cassava
3/4 cups split mung beans, dried
1 1/3 cups coconut milk
1 tablespoon oil1 14 oz. condensed milk
2 egg yolks
2 tablespoons sugar
Steps:
1. Wash the mung beans thoroughly and soak them for at least 3 hours. The longer you soak them, the easier it will be for you.
2. Preheat oven to 350 F.
3. Place the mung beans in a sauce pan with water. Water should be about half of the sauce pan, but not more than that. Boil the mung beans and keep an eye on it by stirring it constantly. When it boils, you can bring the heat to medium-low. Cook the mung beans for about 30 minutes until the mung beans are smooth.
4. Drain the mung beans afterwards. Take a chopstick or spoon and stir the mung beans until it is liquid and in a puree form. At this point, the mung beans are very liquidy and if you use a strainer the liquid of the mung beans will flow down. Let the mung beans cool down after you have completed making the mung beans paste.
5. In a large bowl, whisk the egg yolks and sugar together first. Whisk until you form a pale yellow foam.
6. Mix in the cassava, coconut milk, condensed milk, and the puree mung beans to the eggs and sugar.
7. Coat the pan with oil. Even it out with a spatula if necessary. If you don't evenly coat your pan with oil, it will be hard to wash the pan later!
8. Pour the batter into the pan. Even out the batter in the pan using a spatula or by shaking the pan lightly.
9. Bake the first 10 minutes at 350 F. After that, lower the temperature to 300 F for another 20 minutes.
10. Raise the temperature back up to 350 F for 45 minutes or until golden brown. The crust should be slightly golden and dry. To make sure if the cassava cake is ready, you can insert a toothpick and it should come out grainy.
Tips and Notes:
* Shredded cassava comes in these small packages at the frozen aisle. Each bag is 2 cups, so three bags will be enough for 6 cups.
* The only reason I keep changing my temperature is because I want it to be moist and golden without overdoning. You can of course just leave 350 F for 75 minutes.
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