Banh Khoai Mi Nuong (Baked Cassava Cake), Sweetened with Monk Fruit
Sweets and drinksBaked GoodsVietnamSoak the cassava overnight, bake 150 minutes in total
Banh khoai mi nuong bakes up with a golden top and a dense, chewy middle scented with coconut milk. The long bake at moderate heat cooks the middle evenly without drying it out. The hardest part is preparing the cassava, since a rushed job leaves the cake sharp on the tongue.
The cassava has to be peeled thoroughly and soaked in cold water overnight. The squeezed liquid rests for an hour and the starch at the bottom goes back into the batter, because throwing that starch away takes the chew with it.
This batch weighs about 1.6kg, at roughly 172 calories per 100g.
Method
Peel 1kg cassava thoroughly and soak it in cold water overnight to draw out the sap.
Grate the cassava finely, put it in a cloth bag and squeeze the liquid into a bowl. Let it settle for an hour, pour off the clear water and stir the starch from the bottom back into the pulp.
Beat 1 chicken egg with 1 teaspoon vanilla extract. In a separate jug, whisk 300ml coconut milk with 60g oat cream.
To the bowl of cassava add 30g tapioca starch, 72g kOBE Monk Fruit Blend, 1/2 teaspoon salt, 42g kOBE Monk Fruit Blend with 53ml unsweetened oat milk, 30g melted unsalted butter, the beaten egg and the coconut mixture. Stir into a thick, slightly loose batter.
Brush a pan with oil, pour in the batter, level the top and cover the pan tightly with foil.
Preheat the oven for 10 minutes at 180C, then bake for 90 minutes at 180C with both heating elements on.
Remove the foil, bake another 20 minutes, then mist the top lightly with water so it does not dry out.
Bake for a final 40 minutes. Let the cake cool completely before turning it out and slicing.
Tips
Grating the cassava by hand gives clear strands and a better texture than a machine.
If the top browns too quickly, lower the heat and extend the baking time.
Stored in an airtight box, the cake keeps for 1 to 2 days.
Let the cake cool completely before slicing, since a hot cake sticks to the knife and tears.
kOBE Monk Fruit Blend dissolves slowly, so let the batter rest for 5 minutes and stir it again before it goes into the pan.
kOBE Monk Fruit Blend does not caramelize, so for a deeper golden top take the foil off 5 minutes earlier and brush on a thin layer of melted butter.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.