I’m so happy to share with you the recipe for a really delicious Asian dessert that’s a breeze to prepare.
After testing several recipes, I find that this one is the simplest and practically fool-proof.
The key ingredients
The key ingredient is Cassava, which is a common staple, a type of tuber / root that can be found in most Asian market. If you get fresh cassava, you need to peel and wash them with salted water before shredding the cassava root with a grater or food processor.
To make it easy, I prefer to use frozen shredded cassava available from most Asian markets. There are many brands, I’m using this one.
The other main ingredients are condensed milk and coconut cream (not to confuse with coconut milk). I would highly recommend these brands. The other ingredients are tapioca starch and vanilla. That’s it!
The Baking Mold
You can use any mold that you desire, round, rectangular or novelty shaped mold.
For this recipe, the cooking time is for a standard foil tray like this one, but if you use different type of molds, you need to adjust the cooking time by 5 to 10 minutes.
If using smaller molds like individual sized cakes, you should reduce the baking time by around 8 minutes.
This is the basic recipe which is absolutely delicious and fragrant. If you wish, you could add other flavors in the batter such as shredded coconut or jackfruit. You could also use pandan essence or chocolate instead of vanilla, why not experiment…
Cassava Cake – Banh Khoai Mi
Ingredients
- 2 packs 16 0z or 454 g each, of frozen grated Cassava
- 1 can 19 Fl. Oz or 560 ml Coconut Cream
- 1 can 14 oz or 397 g Condensed Milk
- 2 tbsp tapioca starch (if you like a more chewy texture, you can add 1 more tbsp of tapioca starch)
- 2 tsp vanilla extract or 1 pack vanilla sugar
- oil or butter to grease the baking pan
Instructions
- Defrost Cassava, put in colander to drain the liquid. The best is to drain overnight in the refrigerator or for at least couple of hours. 2 packs of frozen grated Cassava would yield 1/2 cup of liquid. It's important for the cassava to be dry to achieve the best texture.
- Put the drained defrosted grated cassava in a large bowl. Add the coconut cream, condensed milk, tapioca starch and vanilla. Mix gently with a spatula and be careful not to create any bubbles (Do not use a whisk). Once well mixed, cover and let rest for 20 minutes.
- Preheat the oven to 375 F (190 C), grease a baking pan and put it in the oven during preheating
- After the 20 minutes rest, gently stir the cassava batter, remove the heated baking pan from the oven. Pour the batter into the mold and smooth to make it level. Put the baking pan in the oven, on the 2nd shelf from the bottom. Bake for 50 minutes.
- Lower the heat to 350 F (177 C). If you wish, you can brush some melted butter on top before baking for another 20 minutes. For a vegetarian cassava cake like this one, I did not brush with any butter and it still tastes rich and umami (thanks to the coconut cream)
- At this point, the Cassava cake should be golden and ready to take out. If you like a more golden brown color, you can increase the oven to Broil function, and broil for another 5 minutes.
- Let cool before cutting and enjoying.
This Cassava cake is so delicious, not too sweet, and can be served at room temperature, for dessert or with tea / coffee.
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Vegetarian Laotian Larb
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