Khoai Mì Nướng (Baked Cassava Cake)
A sweet and chewy cassava cake made with grated cassava, coconut milk, and sugar. Baked until golden brown and slightly caramelized.
20m prep + 60m cook8 servings
NUTS-free
250 cal|2g protein|45g carbs|8g fat|2g fiber
Ingredients
- 3 cups Grated cassava
- 1 can Coconut milk
- 1 cup Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 2 tbsp Tapioca starch
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, combine the 3 cups of grated cassava, 1 can of coconut milk, 1 cup of sugar, 1/4 tsp of salt, 1 tsp of vanilla extract, and 2 tbsp of tapioca starch.
- 3Stir all the ingredients together very well until they are evenly combined and there are no dry spots.
- 4Pour the cassava mixture into a 9x13 inch baking pan, spreading it out evenly with a spoon or spatula.
- 5Bake the cake in the preheated oven for 50 to 60 minutes. The cake is done when its top is golden brown and it feels firm to the touch when gently pressed.
- 6Allow the cake to cool completely in the pan before cutting it into squares. This cooling step is important for the cake to 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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