Vietnamese Baked Cassava Cake (Bánh Khoai Mì Nướng)
If you love Hawaiian butter mochi, you’ll definitely want to try this Vietnamese version.
- 1 lb grated frozen cassava (1 package)
- 4 oz sweetened coconut flakes (see notes below)
- 1 egg
- 2 teaspoons vanilla extract (see notes below)
- 4 tablespoons melted salted butter (see notes below)
- 1/2 teaspoon salt
- 1 cup coconut milk
- 3/4 cup sweetened condensed milk
- 1/4 cup granulated white sugar
- 2 tablespoons tapioca starch
- your oven to 360°F (182°C). Line the bottom and sides of an 8×8-inch square pan, or a pan of similar size, with parchment paper.
- In a large bowl, combine grated cassava (unfrozen, 1 lb), sweetened coconut flakes (4 oz), egg (1), vanilla extract (2 teaspoons), melted butter (4 tbsps), salt (1/2 tsp), coconut milk (1 cup), sweetened condensed milk (3/4 cup), sugar (1/4 cup), and tapioca starch (2 tbsps). Stir until well combined.
- Pour the batter into the prepared pan. Lightly tap and shake to level the top and remove air bubbles.
- at 360°F for 1 hour and 15 minutes, or until a toothpick comes out mostly clean and the top is golden. If the top isn’t golden enough, switch to low broil (300°F) for a few minutes. Watch carefully to prevent burning.
- Let the cake cool in the pan. It might deflate slightly which is normal. Once cooled, slice into squares and serve. Enjoy warm or room temperature.
Banh Khoai Mi Nuong is just as chewy and delicious, but it’s made with grated cassava and tapioca starch.
What is Bánh Khoai Mì Nướng?
Bánh khoai mì nướng is a classic Vietnamese dessert made from grated cassava, coconut milk, and sugar/sweetened condensed milk. Some variations include mashed mung bean and coconut flakes for added flavor and texture. For this recipe, I only added coconut flakes.
The batter comes together quickly. Simply mix ingredients together and bake. It’s a long bake (over an hour), but it’s totally worth the wait!
Just like Hawaiian butter mochi, the texture for Banh Khoai Mi Nuong is soft and slightly chewy with a thin crispy golden crust.
What You Need to Make Banh Khoai Mi
To make this awesome and simple Vietnamese dessert, gather the following:
- Grated cassava – Also known as yuca, cassava is a starchy root vegetable. You can typically find it frozen and already grated in Asian supermarkets. It’s super convenient and works well! Look for it in clear baggies in the freezer aisle.
- Coconut milk – I’m using canned coconut milk in this recipe.
- Granulated white sugar and sweetened condensed milk – Two different kind of sweetness for the best taste.
- Sweetened coconut flakes – Adds texture and a rich coconut flavor. Entirely optional.
- Egg – One whole egg to help bind the cake. I use it straight from the fridge. No need to bring it to room-temperature.
- Vanilla extract – Adds the typical wonderful aroma to baked goods. You can also use pandan extract for a light green color and a more Southeast Asian flavor.
- Melted salted butter – You can also use unsalted butter. Just up the salt below by a quarter of a teaspoon.
- Salt – I’m using finely ground sea salt.
- Tapioca starch – Adds chewiness and also helps to bind the cake. We just need a couple of tablespoons.
- Parchment paper – to prevent sticking and burning. I didn’t use it because my pan was already nonstick. I learned the hard way that you still need it. Just look at the top picture! It was hard to dislodge from the pan and the sides were burnt. Prevent all that by using parchment paper!
- Baking pan – I’m using an 8×8-inch baking pan. You can also use one of a similar size.
- Toothpick – To test for doneness. If it comes out clean when inserted into the middle of the cake, it’s done!
Preheat your oven to 360°F (182°C). Line the bottom and sides of an 8×8-inch square pan or a similar size pan with parchment paper.
In a large bowl, combine grated cassava, sweetened coconut flakes, egg, vanilla extract, melted butter, salt, coconut milk, sweetened condensed milk, sugar, and tapioca starch. Stir until well combined.
