Bánh Khoai Mì Nướng (Baked Cassava Cake)

Ingredients

• 2 cups Grated cassava
• 1 cup Coconut milk
• 3/4 cup Sugar
• 2 tablespoons Melted coconut oil
• 1 teaspoon Vanilla extract
• 1 pinch Pinch of salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Use a pastry brush or a piece of paper towel to lightly grease an 8x8 inch (20x20 cm) baking pan with some of the 2 tablespoons of melted coconut oil, ensuring the bottom and sides are covered.
2. 2In a large mixing bowl, combine the 2 cups of grated cassava, 1 cup of coconut milk, 3/4 cup of sugar, the remaining melted coconut oil from the 2 tablespoons, 1 teaspoon of vanilla extract, and the 1 pinch of salt.
3. 3Stir all the ingredients together thoroughly with a spoon or spatula until they are well combined and the sugar has dissolved.
4. 4Carefully pour the entire cassava mixture into the greased 8x8 inch (20x20 cm) baking pan, spreading it evenly with the back of a spoon or spatula.
5. 5Place the baking pan into the preheated oven and bake for 50 to 60 minutes. The cake is done when its top is golden brown and a toothpick inserted into the center comes out clean, without any wet batter clinging to it.
6. 6Once baked, carefully remove the baking pan from the oven and place it on a wire rack. Allow the cake to cool completely in the pan for at least 2 hours; this cooling time is essential for the cake to set properly and become firm enough to slice without crumbling.
7. 7Once completely cooled, use a knife to cut the cake into 2-inch (5 cm) squares directly in the pan before serving.

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