Khoai mì nướng (Baked Cassava Cake)
A chewy and fragrant cake made from grated cassava, coconut milk, and sugar, baked until golden brown. A naturally gluten-free treat.
20m prep + 45m cook8 servings
280 cal|2g protein|50g carbs|8g fat|1g fiber
Ingredients
- 3 cups Grated cassava
- 1 can Coconut milk
- 1 cup Sugar
- 1/4 cup Tapioca starch
- 1 tsp Vanilla extract
- 1/4 tsp Pinch of salt
Instructions
- 1Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper.
- 2In a large bowl, add the 3 cups of grated cassava, 1 can of coconut milk, 1 cup of sugar, 1/4 cup of tapioca starch, 1 tsp of vanilla extract, and 1/4 tsp of salt.
- 3Stir all the ingredients together thoroughly until they are evenly mixed and there are no dry spots in the mixture.
- 4Pour the entire mixture into the parchment-lined baking pan. Bake for 45 to 50 minutes in the preheated oven.
- 5The cake is ready when its top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing and serving; this helps it set properly.
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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