Bánh Khoai Mì Nướng (Baked Cassava Cake)
A moist and chewy baked cake made from cassava (tapioca) flour, coconut milk, and sugar. Naturally egg-free and subtly sweet.
Ingredients
- 3 cups Grated cassava
- 1 can Coconut milk
- 3/4 cup Sugar
- 1/4 cup Tapioca flour
- 1 tsp Vanilla extract
- 1/4 tsp Pinch of salt
- 1 tbsp Sesame seeds (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2In a large mixing bowl, combine the 3 cups of grated cassava, the entire 1 can of coconut milk, 3/4 cup of sugar, 1/4 cup of tapioca flour, 1 tsp of vanilla extract, and 1/4 tsp of salt. Stir all ingredients thoroughly with a spoon or spatula until they are completely combined and form a uniform batter.
- 3Carefully pour the entire batter into a baking pan.
- 4If you are using them, sprinkle the 1 tbsp of sesame seeds evenly over the top of the batter in the pan.
- 5Bake the cake in the preheated oven for 45 to 50 minutes, or until the top appears golden brown and a clean toothpick inserted into the center of the cake comes out without any wet batter attached.
- 6Allow the baked cake to cool completely in the pan on a wire rack before slicing and serving. Cooling completely is important for the cake to set properly and to make it easier to slice cleanly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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