Cassava Cake - Banh Khoai Mi
Delicious Asian Cassava Dessert
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.