Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) Recipe
Vietnamese Coconut Cassava Cake (Bánh Khoai Mì Nướng) is a traditional, chewy, and mildly sweet cake made from grated cassava, coconut cream, mung beans, and shredded coconut. Baked to perfection with a golden top and a soft, dense texture inside, this dessert offers a delightful combination of natural flavors from coconut and cassava that create a unique Vietnamese treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Ingredients
Main 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
Instructions
- Cook the mung beans: Rinse the hulled split yellow mung beans thoroughly and place them in a 1 ½ quart saucepan. Add 1 ¼ cups water and bring the mixture to a boil over medium-high heat. Stir occasionally while the water bubbles for 2 minutes. Reduce the heat to medium and let the beans cook for 10 minutes until plump and tender. Turn off the heat and let the residual warmth cook the beans for an additional 5 minutes. Rinse the cooked beans under cold water, drain well, and set aside.
- Prepare the baking pan and preheat oven: Position a rack in the middle of the oven and preheat it to 350°F (175°C). Line a 17x13-inch rectangular baking pan with parchment paper, allowing the paper sides to overhang slightly for easy removal later. Grease the parchment paper lightly to prevent sticking.
- Blend the batter: In a blender or food processor, combine the cooked mung beans, thawed grated cassava (or cassava flour), coconut cream, and large egg. Add ⅓ cup water if using grated cassava or ½ cup water if using cassava flour. Blend the mixture for about 10 seconds until it starts to combine. Then add granulated sugar, cornstarch, fine sea salt, and vanilla extract. Continue blending for about 2 minutes until the batter is completely smooth, scraping down the sides of the blender as needed to incorporate all ingredients evenly.
- Assemble and bake: Pour the smooth batter into the prepared baking pan, spreading it evenly. Sprinkle the dried, unsweetened shredded coconut evenly over the top. Bake the cake in the preheated oven for 70 minutes. After 40 to 50 minutes, check the shredded coconut on top; if it starts to brown too much, cover the pan loosely with aluminum foil to prevent burning and continue baking until the cake top is dry and golden.
- Check doneness and cool: To check if the cake is fully baked, insert a skewer or toothpick into the center reaching the bottom of the pan. It should come out clean without wet batter. Remove the cake from the oven and let it cool on a wire rack for 1 ½ hours. This cooling time helps the cake to set and become firm enough to unmold.
- Serve: When ready to serve, lift the cake out of the pan by the overhanging parchment paper. Use a very sharp knife to cut the cake into 16 equal pieces. Serve the Vietnamese Coconut Cassava Cake slightly warm or at room temperature for the best texture and flavor experience.
Notes
- If using cassava flour instead of grated cassava, adjust the water quantity to ½ cup for correct batter consistency.
- Covering the cake with foil partway through baking prevents the shredded coconut topping from burning while allowing the cake to cook thoroughly.
- This cake can be stored in an airtight container at room temperature for up to two days or refrigerated for longer freshness.
- Make sure to use coconut cream, not coconut milk, for a richer and creamier texture.
- Use a sharp knife to cut the cake neatly and avoid crumbling due to its dense texture.
