Bánh Khoai Mì — Cassava Cake
← Back to all recipes
Ingredients
- 1 lb grated frozen cassava (1 package)
- 4 oz sweetened coconut flakes
- 1 egg
- 2 teaspoons vanilla extract
- 4 tablespoons melted salted butter
- 1/2 teaspoon salt
- 1 cup coconut milk
- 3/4 cup sweetened condensed milk
- 1/4 cup granulated white sugar
- 2 tablespoons tapioca starch
Directions
- Preheat your oven to 360°F (182°C). Line the bottom and sides of an 8×8-inch square pan with parchment paper.
- In a large bowl, combine all the ingredients. Stir well.
- Pour the batter into the pan. Lightly tap and shake to level the top and remove air bubbles.
- Bake 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 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 at room temperature.
Rice Field products for this recipe
This cassava cake starts with our ready-to-use grated cassava, no peeling or grating required.
© Copyright 2026 • All Rights Reserved • Rice Field Corporation • Privacy Policy • Accessibility Statement • Website Design & Development by Stanley Lin