Name: Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: ½ cup hulled split (yellow) mung beans; 1 package (1 pound) frozen grated cassava, thawed (or 1 ¼ cups cassava flour); 1 can (13.5-14 oz) coconut cream (Savoy brand); 1 large egg; ⅓ cup water if using grated cassava (½ cup water if using cassava flour); 1 ¼ cups granulated sugar; 2 ½ tablespoons cornstarch; ½ teaspoon fine sea salt; 1 ½ teaspoons vanilla extract; ⅔ cup dried, unsweetened shredded coconut

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If you have been searching for a dessert that perfectly balances rich creaminess with a delightfully chewy texture, then look no further than the Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe. This traditional treat combines the natural sweetness of cassava with the tropical allure of coconut cream and shredded coconut, all enriched by the subtle nuttiness of mung beans. The result is a luscious cake that feels both familiar and exotic, inviting you to savor every bite. Whether you’re an adventurous home cook or simply longing to bring a taste of Vietnam into your kitchen, this recipe offers an unforgettable experience that’s as rewarding to make as it is to eat.

Ingredients You'll Need

A stack of eight square pieces of a light yellow custard-like dessert is shown on a round white plate. Each piece has a thick creamy layer with a slightly browned crust at the bottom and a golden toasted sprinkle on top. The texture of the top layer looks smooth and soft, while the edges appear firmer and slightly crumbly. The stack is arranged in a pyramid shape with four pieces at the bottom, three in the middle, and one on top, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients come together in a simple yet expertly balanced way, each playing a crucial role in giving the cake its glorious flavor, texture, and appearance. From the starchy cassava to the fragrant vanilla, every element is essential in crafting this Vietnamese classic.

Hulled split (yellow) mung beans (½ cup): Adds a subtle nuttiness and creamy texture when cooked, helping to moderate the starchiness of cassava.
Frozen grated cassava, thawed (1 pound) or cassava flour (1 ¼ cups): The star ingredient that provides the cake's chewy, dense body with authentic flavor.
Coconut cream (1 can, 13.5-14 oz, Savoy brand preferred): Lends richness and a deep, velvety coconut flavor that makes each bite irresistible.
Large egg (1): Binds the ingredients and contributes to the tender yet firm texture.
Water (⅓ cup if grated cassava, ½ cup if cassava flour): Helps blend the batter smoothly and achieves the perfect consistency.
Granulated sugar (1 ¼ cups): Provides the ideal sweetness without overpowering the natural flavors.
Cornstarch (2 ½ tablespoons): Supports the structure and helps give the cake a tender crumb.
Fine sea salt (½ teaspoon): Enhances all the other flavors beautifully.
Vanilla extract (1 ½ teaspoons): Adds a warm aromatic note that rounds out the taste spectrum.
Dried, unsweetened shredded coconut (⅔ cup): Sprinkled on top for extra texture and that signature toasty finish.

How to Make Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe

A round speckled ceramic tray holds six small white bowls and dishes arranged in a circle, all placed on a white marbled surface. The largest bowl on the right contains a fluffy white curd-like mixture with a grainy texture. Above it, a scalloped white dish is filled with a small pile of thin, white noodles. To the left of that, a smooth white bowl holds a thick white liquid. Below this, a tiny white dish has a small amount of brown liquid. At the bottom left, a wider small white pitcher holds a similar white liquid. Near the center bottom, a small white bowl with a blue inner rim is filled with bright yellow split lentils. In the center of the tray, a small shallow white dish has a single brown egg sitting in it. The whole arrangement looks neat and clean, with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook the Mung Beans

Start by rinsing your hulled split mung beans to remove any dust or impurities. Place them in a medium saucepan with 1 ¼ cups water and bring to a boil over medium-high heat. Let the water bubble for about 2 minutes while stirring continuously to ensure even cooking. Then lower the heat to medium and simmer for 10 minutes until the beans are tender and full. This step is crucial as it imparts a subtle earthiness that perfectly balances the richness of coconut later on. Once done, turn off the heat but allow the beans to continue softening with the residual warmth for 5 more minutes before rinsing and draining them under cold water. Set aside to cool.

Step 2: Prepare Your Oven and Pan

Preheat your oven to 350°F and position a rack in the middle. Line a large rectangular baking pan (17x13 inches) with parchment paper, allowing the edges to overhang slightly so you can easily lift the cake out later. Don’t forget to grease the pan under the parchment for a nonstick finish. Getting this prep right ensures your cake bakes evenly and unmolds without sticking, which makes the whole experience smoother.

Step 3: Blend the Batter

Next, use a blender or food processor and combine the cooked mung beans, grated cassava (or cassava flour), coconut cream, and egg. Add the appropriate amount of water (⅓ cup if using grated cassava, or ½ cup if cassava flour) for a silky smooth consistency. Blend for about 10 seconds to get a rough mixture started. Then add sugar, cornstarch, salt, and vanilla extract, and blend continuously for approximately 2 minutes. Scrape down the sides as necessary to achieve a homogeneous batter that’s smooth and thick but pourable. This step is where the magic happens, as the ingredients fully emulsify, promising a cake that is creamy with just the right texture.

Step 4: Bake to Perfection

Pour the luscious batter into your prepared pan and evenly scatter the dried shredded coconut over the surface to infuse subtle crunch and flavor in every bite. Slide the pan into the oven and bake for about 70 minutes. Around the 40-50 minute mark, keep a close eye on the coconut topping; if it browns too quickly, tent the cake with foil to prevent burning while the rest finishes baking. The cake is ready when the top looks dry, golden, and when a skewer inserted deep in the center comes out clean. Allow the cake to cool on a wire rack for at least 1 ½ hours—this resting time helps it firm up beautifully, making slicing easier and the flavor more harmonious.

Step 5: Slice and Serve

When the cake is completely cooled but still feels slightly warm, gently lift it out of the pan using the parchment overhang. Use a very sharp knife to cut it into 16 generous squares. This Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe shines best when served at room temperature or just slightly warm, bringing out the coconut’s aromatic richness and the cake’s tender, chewy center. Trust me, every bite feels like a little celebration.

How to Serve Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe

Garnishes

A simple sprinkle of toasted sesame seeds or an extra dusting of unsweetened shredded coconut on top intensifies the texture while adding a lovely nutty aroma. You can also try edible flower petals for a visually stunning presentation that’s sure to impress guests. The natural beauty of this cake pairs wonderfully with minimalist garnishes that let its authentic flavor shine.

Side Dishes

This cake pairs beautifully with a cup of strong Vietnamese coffee or a delicate jasmine tea, making it a perfect afternoon pick-me-up or a light dessert. If you want to get creative, consider serving it alongside fresh tropical fruits like mango or pineapple, which complement its creamy sweetness with a tangy burst. These pairings transform each bite into a layered, multi-dimensional treat.

Creative Ways to Present

For an elegant twist, try cutting the cake into bite-sized cubes and serving on a platter with toothpicks at a dinner party. Alternatively, layer slices between sheets of banana leaf to evoke a traditional Vietnamese vibe. You could even lightly warm pieces and place them atop coconut ice cream for a luscious fusion dessert that delights every sense. Presentation is your secret weapon to turn this humble cassava cake into a star.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though I’m betting this won’t last long), store them in an airtight container at room temperature for up to two days. Keeping it sealed prevents it from drying out and preserves that uniquely chewy texture we all love.

Freezing

This cake freezes wonderfully. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag or container for up to one month. When you want a treat, thaw at room temperature or gently warm to bring back its fresh-baked charm without any loss of flavor.

Reheating

To reheat, pop the slices in a preheated oven at 300°F for about 10 minutes or microwave briefly until just warm. Avoid overheating, as that can toughen the cake. The goal is to refresh its soft, moist texture and awaken those irresistible coconut aromas.

FAQs

Can I use cassava flour instead of grated cassava?

Absolutely! If fresh or frozen grated cassava is not accessible, cassava flour is a great substitute. Just adjust the water quantity to ½ cup for the perfect batter consistency, as flour absorbs liquid differently than grated roots.

What is the best coconut cream to use for this cake?

For authentic flavor and richness, I recommend using a high-quality coconut cream like the Savoy brand. It has the right thickness and natural sweetness that contributes to the cake’s luxurious texture.

Can this cake be made vegan or dairy-free?

This recipe is already dairy-free, but the egg does play a binding role. You could experiment with flax eggs or aquafaba, but results may vary slightly. The mung beans help with binding, so it’s worth trying a vegan alternative.

How long can I store the cake at room temperature?

The cake stays fresh for about two days at room temperature when kept in an airtight container. For longer storage, refrigeration or freezing is recommended to maintain moisture and flavor.

Is this cake suitable for a gluten-free diet?

Yes! Cassava is naturally gluten-free, and this recipe does not contain any wheat ingredients, making it a wonderful dessert choice for those avoiding gluten.

Final Thoughts

Making the Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe is truly like inviting a piece of Vietnam into your kitchen and heart. Its harmony of creamy coconut, tender mung beans, and chewy cassava is a celebration of simple, authentic flavors that never fail to charm. Once you try it, this cake will become your go-to dessert for festive occasions or cozy moments alike. I can’t wait for you to experience the joy of baking and sharing this beautiful dish with your loved ones!

Ingredients You'll Need