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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Cassava cake is a cake dish that is commonly paired with various flavors, now adapted by TasteVN with the addition of fragrant and rich durian. Let’s “note down” the tips to get into the kitchen to make baked cassava cake with durian from TasteVN!
Ingredients for Baked Cassava Cake with Durian Serves 5
Cassava 1 kg Durian 500 gr (about 4 pods) Peeled mung beans 200 gr Condensed milk 200 gr Unsalted butter 80 gr Unsweetened fresh milk 100 ml (can be substituted with coconut milk)
How to choose fresh and delicious ingredients
How to choose fresh cassava (manioc)
- The hill cassava variety has the best soft and fragrant taste, so it should be chosen for making aromatic cakes.
- Good cassava has a plump, straight body, smooth and fresh skin, which indicates it will have little fiber, be soft and sweet.
- When choosing, gently scrape your fingernail on the thin outer skin of the cassava; if the inner skin is light pink, it has fewer toxins and should be chosen. Cassava with more toxins will have white inner skin, so it should be avoided.
- Do not store cassava for too long as it will become dry and no longer tasty.
- Cassava contains toxins, so it’s best to prepare it 1 day before making the cake!
How to choose ripe, delicious durian without bitterness
- Ripe, sweet durian will have a strong, distinctive aroma that spreads and is quite strong, with a pleasant sweet smell. Observing from the outside, you can see the durian fruit clearly divided into segments with prominent, high bumps.
- When choosing, you should hold the durian fruit and shake it gently, or use a durian opener to tap lightly on the body of the fruit. If the fruit produces a deep, dull sound, it indicates that the flesh is firm and thick.
- It is advisable to choose fruits with fresh, slightly green, and firm stems. When you press your fingernail into it, you should feel a little wet sap.
- Avoid buying durians that lack fragrance or have a very faint smell, with a round shape that does not show segments. When tapping on the fruit’s shell, if you hear a hollow sound, it likely has many seeds and will not taste good.
How to choose delicious, plump mung beans
- You can buy whole mung beans and peel them at home or buy pre-peeled mung beans.
- For peeled mung beans, choose those with a beautiful yellow color, shiny, and firm halves, with the aroma of mung beans.
- For whole green mung beans, select even-sized beans that are not weeviled, and the spots on the belly of the beans should not be blackened.
- Do not choose beans that have weevil damage, are broken, shriveled, or moldy.
Tools Required
Peeling knife, strainer, steamer, oven, round mold,…
How to Make Baked Cassava Cake with Durian
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Grate and Squeeze Cassava
After purchasing cassava, peel it thoroughly and cut off both ends as these parts contain the most latex. After washing the cassava and letting it drain, use a peeling knife to grate the cassava into small pieces.
Once the cassava has been grated, use clean hands to squeeze it with moderate force through a strainer to collect the cassava juice, being careful not to squeeze too hard to avoid drying out the cassava residue.
After preparation, you should have 1kg of grated cassava and 1 cup of diluted cassava juice. Place the grated cassava on a plate, and let the cassava juice sit for 15 minutes to allow the cassava starch to settle at the bottom, then pour off the water.
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Steam and mash mung beans
After purchasing mung beans, rinse them twice with water to clean, then soak them in cold water for at least 3 – 5 hours. After soaking, if the beans have swollen and softened, drain them in a colander to remove excess water.
Bring a pot of water to a boil over high heat, then place a steaming basket lined with several layers of banana leaves on top, add the mung beans, and cover to steam for about 25 minutes until the beans are soft.
Once the mung beans are steamed, transfer them to a bowl and mash them until smooth.
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Extract and mash the durian flesh
Once the durian has been separated into segments, proceed to remove the flesh from the seed, placing the durian flesh into a large bowl. Then, use a spoon to mash the durian flesh until it is smooth.
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Mix the durian cassava cake batter
After mashing the durian, you mix it with the finely crushed mung beans and stir well until the mixture is combined.
When the mung bean and durian mixture is well combined and smooth, you continue to add the cassava flakes along with 100ml of unsweetened fresh milk, 200gr of condensed milk, and the settled cassava starch.
Continue to mix well until all the ingredients are fully combined. Use plastic wrap to cover tightly and let the mixture rest for 20 minutes.
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Pour into the mold and bake the cake
With 80g of unsalted butter melted, use a cooking brush to coat the mold thoroughly on both the bottom and sides.
Pour the jackfruit cassava mixture into the mold, flatten the surface, and press lightly to compact the mixture.
Place the cake mold in the oven with the dual heating mode (top and bottom heat) and bake for 50 minutes at 180 degrees Celsius until the cake is cooked, then switch to single top heating mode and bake for another 7 minutes to brown the top of the cake.
After baking, remove the mold, transfer the cake to a plate, let it cool slightly, and cut into bite-sized pieces to enjoy!
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Finished Product
The baked cassava cake comes out smelling incredibly fragrant and is extremely attractive. The thick layer of cake is beautifully golden on the surface, blending the aroma of mung beans with the captivating scent of durian.
The cake has a sweet, chewy taste and a soft, smooth texture that is appealing. The nuttiness is thanks to the mung beans, while the slight richness comes from the combination of condensed milk and deliciously creamy durian, and the cassava makes the cake even fluffier and tastier.
With just a few simple minutes, why not try making this childhood cake to treat your loved ones!
See more:
Above is a guide on how to make durian baked cassava cake that is creamy, sweet, delicious, and extremely simple and easy to make at home. Wishing you success with this recipe from TasteVN’s guide!
*Refer to the images and recipe from the YouTube channel Eric’s Home.
