How to Make Banh Khoai Mi Hap (Steamed Cassava Coconut Cake)
Sweets and drinksSteamed CakesVietnam6 to 8 hours soaking the cassava, 30 minutes resting the batter, 20 to 30 minutes steaming
Banh khoai mi hap with coconut milk gives a translucent, dense, chewy cake rich with coconut. The tricky part is the cassava, which tastes harsh if the sap is still in it, and careless steaming leaves the surface soggy.
The cassava soaks in salted water for 6 to 8 hours with several water changes, and a cloth over the pot keeps condensation from dripping down during steaming. The starch that settles out of the squeezed liquid is saved as well.
This batch weighs about 859g, at roughly 171 calories per 100g. It suits a light afternoon snack.
Method
Wash the cassava roots, peel off the brown skin, trim both ends, then soak them in salted water overnight or for at least 6 to 8 hours, changing the water 2 to 3 times to draw out the sap.
Rinse the cassava, remove the core, then grate or press it fine. Wrap it in a cloth and squeeze out the liquid, keeping the liquid. Wait 15 to 20 minutes for the starch to settle, pour off the yellow water and keep the starch.
Put the squeezed cassava and the reserved starch in a large bowl, add 108g kOBE Monk Fruit Blend, 1/4 teaspoon salt and 50 g tapioca starch, then stir in one direction until combined.
Pour in 200 ml coconut milk a little at a time, mixing until the batter is smooth and thick, then let it rest for about 30 minutes.
Line the tin with banana leaf, spoon in the batter and smooth the top.
Bring the water in the steamer to a boil, set the tin inside and steam over medium heat for 20 to 30 minutes depending on thickness. The cake is done when it turns translucent and chewy with no raw cassava smell.
Tips
Lay a cloth over the pot before the lid goes on so condensation cannot drip down and soften the surface.
A cake that is not yet translucent needs another 5 to 7 minutes.
Keep the starch that settles at the bottom of the squeezed liquid, since throwing it out leaves the cake less chewy and quick to crumble.
Soaking the cassava for the full 6 to 8 hours with several water changes is not optional.
A 30 minute rest makes the cake noticeably chewier and smoother.
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