Today I baked this cassava cake and my house was filled with the sweet beautiful fragrant of coconut milk. Cassava is a very starchy root and it gives this cake the sticky texture. I’ve added mung beans to my cassava cake to give it a nutty favour. And all that coconut milk makes it a perfect combination for this cake.
Baked Cassava Cake – Bánh Khoai Mì Nướng
500g frozen grated cassava, squeeze the excess water
100g dried split mung bean, soaked for at least 4 hours or overnight
3 tablespoons condensed milk
250ml coconut milk
1 teaspoon vanilla extract
butter to grease the baking pan
Drain mung beans and steam for 15 minutes or until cooked. Using a mortar and pestle work the beans until it become a fine paste. You can also use a blender to do this.
In a large bowl, add grated cassava, mung bean paste, coconut milk, sugar, condensed milk, vanilla extract. Mix well. Pour the batter in the greased tin (20cm) and bake for 45 minutes, or until the cake is firm and golden.