Khoai Mì Nướng (Baked Cassava Cake)

Ingredients

• 3 cups Grated cassava (yuca)
• 1 cup Coconut milk
• 1 cup Sugar
• 1/4 cup Tapioca starch
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lightly coating its interior surface with a small amount of the 1 cup of coconut milk, then dusting it with a small amount of the 1/4 cup of tapioca starch. Set the prepared pan aside.
2. 2In a large mixing bowl, combine the 3 cups of grated cassava, the remaining 1 cup of coconut milk, the 1 cup of sugar, the remaining 1/4 cup of tapioca starch, the 1 teaspoon of vanilla extract, and the 1/4 teaspoon of salt.
3. 3Stir the mixture thoroughly with a spoon or whisk until all ingredients are evenly combined and there are no dry pockets of starch or sugar.
4. 4Pour the entire cassava mixture into the prepared 9x13 inch baking pan. Use a spatula to spread the mixture evenly across the bottom of the pan.
5. 5Bake the cake in the preheated oven for 50 to 60 minutes. The cake is done when its top appears golden brown and feels firm to the touch when gently pressed in the center.
6. 6Remove the 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. Cooling completely is important to allow the cake to set properly and prevent it from falling apart. Once cooled, cut the cake into squares and serve.

Related Guides