Preparation
50 minutes
Cooking
1 hour 40 minutes
Difficulty
Easy
Cassava is a tuber with a sweet and nutty flavor, containing a lot of starch that can be used to prepare dishes with unique flavors. Famous among them is Phu Tho cassava cake. Today, let’s join TasteVN in the kitchen and learn how to make this cake to treat the whole family!
Ingredients for Phu Tho Cassava Cake Serves 6 people
Cassava 1 kg (cassava tuber) Mung beans 200 gr (peeled) Pork belly 100 gr Red onion 4 bulbs Cooking oil 2 tablespoons Banana leaves 2 pieces Salt A little
How to choose fresh ingredients
How to choose fresh pork belly
- A good piece of pork will have a light pink or light red color, with the fat being creamy white and having a characteristic aroma of meat. The meat fibers must be even, firm, and not oozing or slimy.
- You can press the meat with your hand, if you observe that the meat rebounds immediately, does not leave a dent, is dry and does not stick to your hand, it indicates that this is good meat.
- Absolutely avoid buying pieces of meat that are soft, oozy, discolored, or have a foul smell, as these are signs of stale meat.
How to choose good cassava (manioc)
- You should choose cassava that is long and slender, with a thick body; when held, it feels heavy, which indicates it will be much tastier.
- Use your fingernail to gently scrape the thin outer skin of the cassava; if the inner skin is a light pink color, choose it. If it is white, you should skip it, as the pink skin has fewer toxins than the white skin.
- Additionally, you should not keep cassava for too long as it will become hard, dry, and lose its deliciousness.
Required tools
Steamer pot set, meat grinder, pan, bowl, knife,…
How to make Phu Tho cassava cake
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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!
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We hope that with the recipe introduced by Điện máy XANH today, you can successfully make bánh sắn Phú Thọ delicious and attractive right at home. What are you waiting for? Hurry into the kitchen and show off your skills for your family and friends to enjoy!
