Bánh Khoai Mì Nướng (Baked Cassava Cake)

Ingredients

• 3 cups Grated cassava
• 1 cup Coconut milk
• 1/2 cup Sugar
• 1/4 cup Tapioca starch
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Pinch of salt
• 1 tablespoon Sesame seeds (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 3 cups of grated cassava, 1 cup of coconut milk, 1/2 cup of sugar, 1/4 cup of tapioca starch, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt.
3. 3Stir these ingredients thoroughly until they are evenly combined and form a smooth batter.
4. 4Carefully pour the batter into a 22.86 × 33.02 cm baking pan.
5. 5If using, evenly sprinkle the 1 tablespoon of sesame seeds over the top of the batter in the pan.
6. 6Bake the cake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
7. 7Allow the cake to cool completely in the pan on a wire rack. This cooling process is important for the cake to set properly before you cut it into squares and serve.

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