Bánh khoai mì nướng, cassava coconut cake, is one of the popular desserts in Saigon. Ground cassava is blended with steamed mung beans, coconut milk, condensed milk and sugar, then baked in an oiled pan. The author’s mother loves it; the author’s own favourite way to eat it is with hot tea. Time: the mung beans soak for 1 hour. The cake bakes for 40 minutes at 370 degrees, then 5 more minutes at 400 degrees. Ingredients 2 bags ground cassava (400–500 g) ½ can of condensed milk (200 ml) 2/3 cup of sugar 2 cups coconut milk 2 teaspoons vanilla ¼ cup tapioca starch ½ cup mung beans, without skins Vegetable oil How to make bánh khoai mì nướng 1. Prepare the cassava This is the important step. Soak the ground cassava twice to reduce its poison, then leave it to drain. Pour it into a cloth bag and gently press out the water. If you see any hard fibres in the cassava while pressing, pick them out. 2. Make the batter Soak the mung beans for 1 hour, rinse them again and steam them until cooked. Put the mung beans, coconut milk, sugar, condensed milk and the cassava from step 1 together and grind them well. Pour it into a bowl, add the ¼ cup tapioca starch and the vanilla, and mix well. 3. Bake Spread oil carefully around the edges of the pan and put it in the oven for 5 minutes. It’s fine to use a lot of oil. Pour all the batter into the pan and bake at 370 degrees for 40 minutes. Then raise the heat to 400 degrees and bake for 5 more minutes. 4. Serve Let the cake cool, then take it out of the pan. Serve it with hot tea. Share:
