Bánh Khoai Mì Nướng (Baked Cassava Cake)

Ingredients

• 2 cups Grated cassava
• 1 13.5 oz Coconut milk
• 1 cup Sugar
• 1/4 cup Tapioca starch
• 1 tsp Vanilla extract
• 1/4 tsp Salt

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a large bowl, combine the 2 cups of grated cassava, the 1 13.5 oz can of coconut milk, the 1 cup of sugar, the 1/4 cup of tapioca starch, the 1 tsp of vanilla extract, and the 1/4 tsp of salt. Stir all ingredients together thoroughly until well mixed.
3. 3Pour the entire mixture evenly into a 9x13 inch baking pan.
4. 4Place the 9x13 inch baking pan into the preheated oven and bake for 45 to 50 minutes. The cake is done when its top is golden brown and the center feels firm and set when gently pressed.
5. 5Carefully 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 before attempting to cut it; this cooling time is essential for the cake to firm up and achieve its proper chewy texture. Once completely cool, cut the cake into squares and serve.

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