Bánh Khoai Mì Nướng (Baked Cassava Cake)

Ingredients

• 3 cups Grated cassava
• 1 can Coconut milk
• 1 cup Sugar
• 1/4 cup Tapioca starch
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 1 tablespoon Vegetable oil

Instructions

1. 1Preheat your oven to 350°F (175°C). Use the 1 tablespoon of vegetable oil to thoroughly grease the inside of a 9x13 inch baking pan.
2. 2In a large mixing bowl, combine the 3 cups of grated cassava, 1 cup of sugar, 1/4 cup of tapioca starch, and 1/4 teaspoon of salt.
3. 3Pour in the 1 can of coconut milk and the 1 teaspoon of vanilla extract into the bowl with the dry ingredients. Stir all ingredients thoroughly with a spoon or spatula until they are evenly combined and form a smooth, consistent batter.
4. 4Carefully pour the prepared batter into the greased 9x13 inch baking pan, spreading it evenly. Bake for 50 to 60 minutes in the preheated oven at 350°F (175°C), until the top of the cake is golden brown and a skewer inserted into the center comes out clean, indicating it is fully set.
5. 5Remove the baked cake from the oven and let it cool completely in the pan on a wire rack for at least 2 hours. This cooling time is essential for the cake to firm up properly, making it easier to cut into clean squares before serving.

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