Staying in the spirit of Chinese and Vietnamese New Year, the year of the Ox, I have just prepared a traditional Vietnamese dessert that has been a long time favourite of mine, among all other favourite foods. I crave for it every year, especially around the New Year. I usually prefer baking during weekends, as I have more time, but this cake is so quick to make that it’s ready to eat, when piping hot, with a blink of an eye.The easy part is the preparation. The hard part is to wait for that golden beauty to bake to a dense, yet very moist cake.
Cassava, also known as Manioc, Yuca or Mandioca in other countries, is a root that releases an interesting blend of coconut and red bean aroma. You’ll have to try it to understand what I mean. I tend to find its taste and texture to be very close to a custard flan, but a little denser and drier. Yet, the cake is incredibly moist when eaten when taken right out of the oven, and even chilled. Its consistency can also be compared to a sticky-rice cake, without the rice! This is due to the starch found in Cassava. Cassava can be bought pre-packaged at a local Asian grocery store, but if you don’t mind the extra work of grating fresh cassava root, fresh cassava can also be and is preferably used for this recipe .
It’s up to you to find out, and I do strongly encourage you to try it, especially if you are one to have a weakness for flans and sticky rice cakes. How odd, you might think.
Trust me on this one. It’s a cake that you will certainly love eating.
Preparation: 15 minutes, Baking time: 45-50 minutes
Recipe “au pif”:
1 ½ cups finely shredded cassava (aka Manioc, Yuca or Mandioca)
3 eggs
1/3 cup raw cane sugar (or 1 cup regular granulated sugar)
1 can (about 400 ml) good quality coconut milk
1 tsp shredded lemon peel
2 tbsp rum
2 sheets of banana leaves (found in most Asian grocery stores)
2 tbsp melted butter
Preheat oven at 375F.
Squeeze the shredded Cassava to remove water. Put aside.
In a large bowl, beat the eggs with the sugar. Stir in the coconut milk, lemon peel, rum and cassava.
Mix well until all ingredients all well combined.
Pour the batter into a round baking dish (about 8” diameter and 3” deep) lined with the banana leaves gently greased with the butter.
Bake for about 45-50 minutes, uncovered, until the cake is golden.
Serve warm or chilled, with a nice cup of your preferred tea.
Serves 6-8 people.
Enjoy.
Trust me on this one. It’s a cake that you will certainly love eating.
Preparation: 15 minutes, Baking time: 45-50 minutes
Recipe “au pif”:
1 ½ cups finely shredded cassava (aka Manioc, Yuca or Mandioca)
3 eggs
1/3 cup raw cane sugar (or 1 cup regular granulated sugar)
1 can (about 400 ml) good quality coconut milk
1 tsp shredded lemon peel
2 tbsp rum
2 sheets of banana leaves (found in most Asian grocery stores)
2 tbsp melted butter
Preheat oven at 375F.
Squeeze the shredded Cassava to remove water. Put aside.
In a large bowl, beat the eggs with the sugar. Stir in the coconut milk, lemon peel, rum and cassava.
Mix well until all ingredients all well combined.
Pour the batter into a round baking dish (about 8” diameter and 3” deep) lined with the banana leaves gently greased with the butter.
Bake for about 45-50 minutes, uncovered, until the cake is golden.
Serve warm or chilled, with a nice cup of your preferred tea.
Serves 6-8 people.
Enjoy.
7 comments:
Hello, happy ox's new year.
Mmmm ,it looks delicious ! Do you have a recipe and an exemple for the new year cake (Banh Têt/Chung)?
I have my mother's recipe of Banh Chung - which is great - but it does take time to make. I post easy recipes on my blog. If you'd like to try it, I can surely try to post the recipe later.
It's would be nice to have your experience of doing in your easier way :). I know that it's take a lot time to cook in water.
I have heard so much about cassava cake. We have something here, a sweet dessert made with cassava too that we call pone.
I've bookmarked your recipe and will definitely be trying this.
Thanks for posting a picture of the cassava root for easy identification in the store. I had my first cassava cake yesterday (I'm Chinese and have never had it, hm!), and since it's gluten-free and dying to revise this recipe for myself and my audience. I'll be sure to try your recipe first! Thanks again, The Food Allergy Queen
Love this cassava cake! A bit different version with Indonesian one. But I still love anything with cassava
Thank you @indonesia Eats, I adore Kassava especially as tapioca pudding. I would love to have an indonesia recipe with Kassava.
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