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Banh Mi Khoai Mi Nuong - Vietnamese Cassava Cake



๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 1 bag frozen Grated Cassava

๐Ÿ”ธ 2/3 cup Sugar

๐Ÿ”ธ 100 g Tapioca Starch

๐Ÿ”ธ 1 ยฝ cup Coconut Milk

๐Ÿ”ธ 1 tsp Vanilla Extract

๐Ÿ”ธ 6 Tbsp Condensed Milk

๐Ÿ”ธ 1 Egg

๐Ÿ”ธ 7" Cake Pan

๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Make sure to thaw the frozen Grated Cassava before starting.


2. In a large bowl, add the Grated Cassava, 2/3 cup Sugar, 100 g Tapioca Starch, 1 tsp Vanilla Extract, and 1 ยฝ cup Coconut Milk. Whisk everything together.

3. In a separate bowl, add 6 Tbsp Condensed Milk and 1 Egg. Whisk to combine. Pour it into the batter and continue to whisk until itโ€™s evenly mixed. Before baking, add 1 tsp Vegetable oil. Give it a final mix.


4. Coat the inside of the cake pan with Vegetable Oil, be sure to include the sides. Line the base with parchment paper.

5. Pre-bake the oven to 356ยฐ F. Once itโ€™s ready, pour in the batter and bake for 1 hour and 30 minutes.

6. Remove the pan from the oven and let it cool down completely to room temperature. Use a plastic knife to run it around the edge before removing the cake from the pan.

7. Cut it into slices and enjoy!


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