Cassava Coconut Vietnamese Cake or Bánh Khoai Mì Nướng is one of popular Vietnamese desserts in the south of Vietnam.  This cake is unlike Western cakes which are light, fluffy and crumbly. In fact, it’s the complete opposite. It’s dense, sticky and chewy. For people who aren’t used to this kind of texture for a cake, I imagine that it would be quite strange. A lot of Asian cakes are like this and it’s not an accident. Back in the day, few households owned ovens so many cakes were made by steaming resulting in a spongy texture. Also, cassava is used, which is very starchy and the plant also produces tapioca starch (similar to corn flour/starch) – a thickening agent for sauce and soups etc., hence it’s glutinous. As people acquired ovens, they adapted and could bake cakes that would normally be steamed. This lovely desert is the great combinations by many delicious ingredients in Vietnam.If you are a gourmet, especially about Vietnamese Cuisine, you must try to make it. We offer the following recipe, so you can make you own best Cassava Coconut Vietnamese Cake.

How to make Cassava Coconut Vietnamese Cake


- 1 pack frozen grated cassava 400g
- ⅓ or ½ cup sugar (70-100g adjust to your taste)
- ¾ cup shredded coconut (can be bought frozen)
- 165ml coconut milk ( 2/3 cup)
- ¼ tsp salt
- 1tbsp vegetable oil
- 9g vanilla sugar (or 1 tsp vanilla extract)

1. Preheat oven 180°C/350°F.
2. Thaw and drain the cassava to remove excess water (with help of a strainer or cheesecloth).
3. Mix all ingredients until well combined.
4. Grease baking pan. Pour in the mixture and flatten the surface.
5. Bake about 60 mins or until golden. (When a toothpick inserted in the center of the cake comes out clean, it’s done).
6. Let the cake cool completely before cutting and serving.


Categories: Food Recipes

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