Sweets and drinksBaked GoodsVietnam5 hours preparation, 1 hour 30 minutes to make
This northern style cassava cake starts with a long soak. The cakes are chewy, fragrant with coconut and speckled with sesame on a golden seared surface. Cassava pounded cold turns into a stiff dough that is very hard to shape.
Here the cassava soaks in salted water for at least 5 to 6 hours, rubbed and rinsed with fresh water now and then. It boils uncovered, and near the end some of the water is poured off so it can steam dry and turn fragrant.
This batch weighs about 1.4kg, at roughly 180 calories per 100g.
Method
Wash 950g to 1kg cassava, trim both ends and strip off the brown skin and the tough layer under it.
Soak the cassava in salted water for at least 5 to 6 hours, rubbing it and changing the water now and then.
Boil the cassava in plenty of water with a little salt, uncovered, for about 40 to 50 minutes. Ten to fifteen minutes before the end, pour off some of the water, lower the heat and let it steam dry until fragrant.
Soak 100g split mung beans for 4 to 5 hours, then steam them for about 35 minutes until soft.
Pound the cassava smooth first and the beans second, and put both in a large bowl. Mix in 100g shredded coconut, 90g kOBE Monk Fruit Blend and 10g tapioca starch, then add 21g kOBE Monk Fruit Blend with 26ml unsweetened oat milk. Finally drizzle in 40 to 50ml coconut milk to adjust how wet the dough is.
Pinch off portions of dough, roll them into balls, press them flat, round off the edges and scatter 20g sesame seeds over both sides.
Brush a thin film of oil on a pan, heat it over medium low and sear the cakes until both sides are golden. In an air fryer, cook at 180C for about 5 minutes per side.
Tips
Cassava has to be pounded while hot, since it stiffens as it cools and gets very hard to work.
Keep back a little shredded coconut to scatter over the finished cakes.
Boil the cassava uncovered and let the water cook away at the end, since a tight lid leaves the root soggy and washes out the aroma.
The oat milk makes the dough looser, so chill the mixed dough for 15 minutes to firm up before shaping.
Sear over medium low heat, since a high flame burns the sesame before the cake is cooked.
Scatter sesame on both sides and press lightly so it sticks.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.