Khoai mì nướng (Grilled Cassava Cake)

Ingredients

• 2 cups Grated cassava (yuca)
• 1/2 cup Tapioca starch
• 1 can Coconut milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 tbsp Sesame seeds, for garnish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, aiming for a temperature of 190°C.
2. 2In a large mixing bowl, combine the 2 cups of grated cassava, the 1/2 cup of tapioca starch, the 1 can of coconut milk, the 1/2 cup of sugar, the 1/4 teaspoon of salt, and the 1 teaspoon of vanilla extract.
3. 3Stir all ingredients together thoroughly until the mixture is smooth and well combined, with no dry pockets of starch remaining.
4. 4Carefully pour the cassava mixture into a 22.86 cm square baking pan, spreading it evenly across the bottom of the pan.
5. 5Place the 22.86 cm square baking pan directly on the grill grates. Grill the cassava cake for 40 to 45 minutes, or until the top is golden brown and the cake feels firm to the touch.
6. 6To confirm doneness, insert a clean toothpick into the center of the cake; it should come out clean when the cake is fully cooked.
7. 7Carefully remove the pan from the grill and let the cake cool in the pan for at least 15 minutes. This cooling time allows the cake to set properly, making it easier to cut into even 5.08 cm squares.
8. 8Sprinkle the 1 tablespoon of sesame seeds evenly over the cooled cake. Serve the Khoai mì nướng warm or at room temperature.

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