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Banh Tam (Shredded Cassava Cake)
Rate this recipeThis shredded cassava cake is delicious with grated coconut – it brings back a whole world of childhood memories.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Cassava
4 root
Grated coconut
250 g
Tapioca starch
4 tablespoon
Coconut milk
700 ml
Pandan juice
6 tablespoon
Toasted sesame seeds
1 tablespoon
Implementation Steps
01
- Soak the cassava overnight to reduce its toxins.
- Peel and finely grate the cassava.
- Squeeze the liquid out of the cassava.
- Peel and finely grate the cassava.
- Squeeze the liquid out of the cassava.
02
- Add the coconut milk, tapioca starch and 3 tablespoons of sugar and mix well.
- Divide the cassava into 2 portions.
- Divide the cassava into 2 portions.
03
- Leave 1 portion plain.
- Mix the other portion with pandan juice.
- Spread the mixture flat in a mould.
- Mix the other portion with pandan juice.
- Spread the mixture flat in a mould.
04
- Then steam the cake until cooked.
- Cassava cooks very quickly.
- Once cooked, cut it into strips, then roll them in grated coconut.
It's lovely dipped in sugar mixed with sesame seeds.
- Cassava cooks very quickly.
- Once cooked, cut it into strips, then roll them in grated coconut.
It's lovely dipped in sugar mixed with sesame seeds.
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