Vietnamese Baked Cassava Cake
Ingredients
- 0.7 kgCassava root (peeled and finely grated)
- 133.3 mlCoconut milk
- 100 gWhite sugar
- 66.7 mlWhole sweetened condensed milk
- 0.7 pcEgg (beaten)
- 33.3 gUnsalted butter (melted)
- 1.3 tbspTapioca or Japanese pearls
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
Method
A caramelized, crispy crust revealing a dense, chewy heart. The aroma of toasted cassava balances perfectly with the richness of coconut milk.
- 1
Grate the cassava finely. Squeeze the pulp in a cloth to extract as much juice as possible. Let the juice rest for 15 minutes, discard the clear water, and keep the white sediment at the bottom to mix back into the pulp.
- 2
In a mixing bowl, combine the cassava pulp, sugar, coconut milk, condensed milk, beaten egg, and melted butter. Add the tapioca and vanilla. The batter should be thick and sticky.
- 3
Pour into a buttered mold. Bake at 180°C. The cake is ready when the top is caramel brown and the edges pull away from the mold. A knife blade should come out clean.
Frequently asked questions
How do you get this dish right?
- Don't discard the white sediment from the cassava juice; it's the natural starch that provides structure.
- Let the cake cool completely before removing from the mold, or it will lose its shape.
How long does this dish keep?
Keeps for 3 days at room temperature or one week in the fridge. Reheat in the oven to restore the crispiness.
