Vietnamese Baked Cassava Cake

A caramelized, crispy crust revealing a dense, chewy heart. The aroma of toasted cassava balances perfectly with the richness of coconut milk.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 574
• Protein: 5 g
• Carbs: 101 g
• Fat: 16 g

Ingredients

• 0.7 kg Cassava root ( peeled and finely grated )
• 133.3 ml Coconut milk
• 100 g White sugar
• 66.7 ml Whole sweetened condensed milk
• 0.7 piece Egg ( beaten )
• 33.3 g Minimum butter sweet ( melted )
• 1.3 tbsp Tapioca or Japanese pearls
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Cassava preparation

   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. Making the batter

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature or one week in the fridge. Reheat in the oven to restore the crispiness.