How to Make Delicious and Attractive Phu Tho Cassava Cake Simply at Home

How to make Phu Tho cassava cake

• 1

  Prepare mung beans

  Wash the mung beans thoroughly with water, then soak 200g of mung beans for 2 – 3 hours until they swell and soften, then rinse them again with water and let them drain.

  Bring a pot of water to a boil over high heat, then place the steamer on top, pour the mung beans in, and cover to steam for about 25 minutes until the beans are soft.

  After the mung beans are steamed, transfer them to a bowl and mash them until smooth.

  

  

  

  
• 2

  Prepare other ingredients

  Slice the shallots. Place a pan on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the shallots and sauté until golden.

  Wash the banana leaves to remove dirt, use a towel to dry them. Cut into many small leaves about 3 fingers wide.

  

  

  

  
• 3

  Marinate the meat

  Pork belly soaked in diluted salt water for about 15 minutes, rinse with water to drain, then cut into pieces about 1/2 finger length.

  Marinate with 2 teaspoons of salt and 1 teaspoon of pepper to taste, then mix well. Let the meat rest for about 10 minutes to absorb the seasoning.

  

  
• 4

  Prepare the cassava

  Use a knife to make a long cut along the cassava root, then use your hands to peel off the skin. Cut off the ends of the cassava root as this part contains many toxins.

  Soak the cassava in diluted salt water for about 2 – 3 hours to remove all the sap and bitterness, then rinse well with water several times.

  How to prepare cassava to reduce toxicity:

  • The outer skin of cassava usually contains toxins, so it is best to prepare the cassava a day before making the cake!
  • Soaking cassava with a little salt helps prevent it from turning black and removes some toxins.
  • During the soaking process, you must frequently change the water.

  

  
• 5

  Blend the cassava

  Put the cassava into a blender, add enough water to cover it, then blend until smooth.

  Next, place the blended cassava in a mesh cloth and squeeze out all the water, keeping the cassava pulp to make the cake dough.

  Mix the dough with 2 teaspoons of salt and 1 tablespoon of water. Then let the dough rest for about 5 minutes.

  

  

  

  
• 6

  Make the filling

  Add 1/2 teaspoon of salt and fried shallots to the mashed beans. Use your hands to mix well until the ingredients are combined. Divide the beans into small balls weighing about 20 grams.

  Then flatten them and wrap a bit of meat in the green beans, rolling them into small round balls for easy eating.

  

  

  

  
• 7

  Shape and steam the cake

  Take a small amount of cassava flour, then roll it into a ball, then flatten the flour and place the bean meatball you prepared in the center of the dough.

  Wrap the filling tightly inside, roll it long like a thumb, and then use banana leaves to wrap around it. Do the same with the remaining dough and filling.

  Put the steamer on the stove, arrange the cakes in the pot, and steam for about 20 minutes over medium heat; when the dough turns translucent, the cake is done!

  

  

  

  
• 8

  Final Product

  When peeling the cake, the outside has a light green color from the banana leaves, while the inside of the cake is white with the filling in the center. Phu Tho cassava cake has a rich aroma of cassava mixed with the creamy, fatty taste of the meat and mung bean filling, making it extremely appetizing; the cake is hot and should be eaten while blowing.

  With this recipe, you will get cakes with a soft and fluffy outer layer and a filling that is both sweet and nutty, which is incredibly satisfying!