4 Ways to Make Delicious Simple Baked Cassava Cake with a Non-Stick Pan

Prepare the cassava

Peel off the pink skin of the cassava, soak the cassava in diluted salt water for about 6 hours before processing or leave it overnight to remove toxins.

Cook the mung beans

Wash the mung beans thoroughly and soak them in water for about 3 to 4 hours to expand, then place them on the stove to cook with water and blend until smooth using a blender.

When the beans are soft, use a spoon to stir the beans until they become sticky and dry. Then take the mung beans out to cool.

Steam and mash cassava

Put a pot of water on the stove, then cut the pandan leaves into small pieces and add them to the pot. Next, add the cassava and boil over medium heat until the cassava is soft. After the cassava is cooked, take it out and let it cool.

Mix cassava

After boiling the cassava, use a spoon to mash it, then add the cooled green beans and mix well.

Once mixed evenly, add 50g of grated coconut, 30g of fried onion, 30g of roasted sesame, 1 tablespoon of sugar, and half a teaspoon of salt, and continue to mix well.

Shaping the cake

After the mixture is well combined, divide it into 6 equal parts, then roll them into balls, and then use a cutting board to flatten them.

Frying the cake

Place a pan on the stove, add 5g of butter to the pan, wait until the butter melts, then use paper towels to absorb the excess butter.

Put the flattened cakes into the pan, keep the heat medium, and grill until both sides are evenly golden.

Finished Product

And thus, the baked cassava cake with traditional flavor is complete. The outer layer is lightly crispy, accompanied by the sweetness of cassava, mung beans, and coconut, along with the subtle fragrance of fried onions.

Just one bite is memorable, and the method is incredibly simple; so what are you waiting for to get started in the kitchen?

Prepare and grind cassava

After buying cassava, cut it into slices, peel off the skin and wash it, then soak it in water for about 6 – 8 hours to remove all toxins.

After soaking for the required time, wash the cassava thoroughly and then cut it into small pieces.

Next, put the cassava into a blender, add 400ml of water, and then press the button to blend until smooth.

Finally, put the blended cassava into a strainer, filter to separate the pulp into one bowl, and keep the liquid in another bowl, then let the bowl of liquid sit for about 30 minutes to allow the starch to settle, after which you can pour off the water to retrieve the starch.

Mix the cake batter

Add 100ml of condensed milk, 100ml of coconut milk, and 30g of roasted white sesame seeds into a bowl of cassava starch, then wear gloves to mix the ingredients thoroughly together, and let the batter rest for about 10 minutes!

Baking the cake

You skillfully shape each piece of dough into a round ball, then gently flatten it and arrange it in the non-stick pan, or you can use a round mold to spread the dough evenly in the non-stick pan.

Then, place the pan on the stove with high heat until the pan is hot, then reduce the heat to low, cover the pan for about 10 minutes and wait for the bottom of the cake to turn golden brown. Then, open the lid and flip the cake over to bake the other side until it is golden brown as well!

Finally, take the cassava cake out onto a plate and you can enjoy it.

Final product

The baked cassava cake is fragrant, with both sides golden brown. The outer layer is crispy, while the inside is soft and rich, and the cassava is slightly chewy without being overwhelming.

This cake is easy to make, and it tastes better when eaten hot. With the chilly weather in winter, enjoying hot baked cassava cake with family on the weekend is truly wonderful!

Prepare the Cassava

After buying cassava, peel the skin, wash it clean, and then soak the cassava in diluted saltwater for about 6 hours before cooking or overnight to remove toxins.

After soaking, wash the cassava again and then proceed to shred it.

Mix cassava pancake

Add 100ml of condensed milk, 2 tablespoons of sugar, and 1/2 tablespoon of salt into the bowl of cassava, then mix the mixture well together, and let the cassava soak for about 10 minutes.

Pan-fry cassava pancake

Place a pan on the stove over medium heat, allow the pan to heat up, then brush a thin layer of oil onto the pan, and add the cassava, spreading it evenly in the pan. Wait until the bottom is golden brown, then flip the pancake to pan-fry the other side until cooked evenly.

Final Product

Fried cassava cake with a beautiful golden color and a fragrant aroma. The outer layer is crispy, while the inside is soft and creamy just right. This dish is extremely easy to make, and enjoying baked cassava cake with family is incredibly wonderful!

Prepare ingredients

Peel the cassava that you bought, wash it clean, then cut it into pieces and steam it until cooked for about 10 – 15 minutes.

After the cassava is steamed, use a grater or mash the cooked cassava until it is fine.

Mix cassava

The mashed cassava should be placed in a bowl, then add 1/2 cup of glutinous rice flour, 1/2 cup of condensed milk, and 2 tablespoons of cooking oil, then mix well so that the ingredients blend together.

Making cassava cake

First, you cut the pieces of laughing cow cheese into small pieces to make the filling. Divide the prepared cassava dough into small pieces, flatten each piece of dough with your hands, place a piece of cheese in the center, and then roll the dough into a ball so that the cheese does not show through. Repeat the process until all the cassava dough is used up.

Once the cakes are made, you bring them to the pan, cooking the cakes on low heat until they are evenly browned on both sides.

Final product

The cassava cake is soft and chewy, fragrant with milk and cheese, and the cheesy filling is rich and addictive. Snack cake is a simple and easy treat that you can try making for your family right away!