Bánh Tằm — Silkworm Cake

Name: Bánh Tằm — Silkworm Cake
Cuisine: Vietnamese
Ingredients: 1 pack (400 g) Quê Hương Frozen Grated Cassava; 1/3 cup sugar (70–100 g, adjust to your taste); 2 tbsp tapioca starch; 1/2 cup (125 ml) water; 1/2 tsp vanilla; 2/3 cup (60 g) coconut flakes; 1 pinch of salt; Food coloring or flavor extract (pandan, durian, vanilla, etc.)

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Ingredients

1 pack (400 g) Quê Hương Frozen Grated Cassava
1/3 cup sugar (70–100 g, adjust to your taste)
2 tbsp tapioca starch
1/2 cup (125 ml) water
1/2 tsp vanilla
2/3 cup (60 g) coconut flakes
1 pinch of salt
Food coloring or flavor extract (pandan, durian, vanilla, etc.)

Directions

In a bowl, dissolve the sugar, tapioca starch, pinch of salt, and water.
Then add in the grated cassava and mix well.
Divide the mixture into 3 and add food coloring to each.
Grease the pans with some cooking oil. Pour the mixture into the pans and steam each batch for 10–15 minutes.
Let it cool before cutting. Cut the cake into strips and roll them in the grated coconut. Enjoy!
The cake can be stored in the fridge for a few days.
Microwave for 15 seconds if served the next day.

Rice Field products for this recipe

The recipe calls for one pack of our frozen grated cassava.

Shop: Quê Hương Frozen Grated Cassava

Bánh Tằm — Silkworm Cake

Ingredients

Directions

Rice Field products for this recipe

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