Yam and banana are two familiar and rustic ingredients for Vietnamese families. Together with TasteVN let’s cook to transform these ingredients into a delicious yam banana cake with the following 2 recipes! This will be a delicious cake for your family to enjoy.
1. Yam Banana Cake
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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Yam Banana Cake For 4 people
Fresh yam 500 gr Ripe Siam banana 3 fruits Coconut milk 200 ml Thin coconut milk 400 ml Red flesh dragon fruit juice 200 ml Pandan leaf juice 200 ml Tapioca flour 4 tablespoons Sugar a little Salt a little
How to prepare Cassava Banana Cake
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Prepare the ingredients
Ripe Siam bananas should be peeled and cut in half, then marinated evenly with 3 tablespoons of sugar for 30 minutes. If you prefer to have more bananas, you can leave them whole.
Fresh cassava should be peeled, removing the ends and the fibrous parts in the middle, then soak the cassava in diluted salt water for about 15 minutes, and rinse with clean water.
Use a grater to grate the cassava into a large bowl.
Take a cloth and place a small amount of grated cassava into it, then squeeze firmly to extract the cassava water into a separate bowl, while the dry cassava should be placed into another bowl.
Let the cassava water sit in the bowl without pouring it away; after 1 – 2 hours, the cassava water will settle at the bottom and concentrate into cassava flour.
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Stuffed Cassava
After about 2 hours, pour out all the water in the cassava basin, leaving the concentrated flour, then add it to the grated cassava basin.
Next, add 3 tablespoons of sugar to the basin and use your hands to knead everything together evenly. Divide the cassava into 2 equal parts.
Slowly add 200ml of pandan leaf water into one basin of cassava, adding while mixing evenly so that the cassava does not become too mushy. Then add 1 tablespoon of tapioca flour and 100ml of coconut milk and knead until everything is well combined.
Do the same with the remaining cassava basin using dragon fruit juice to create a red color.
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Wrap the Banana Cassava Cake
Lay out the sun-dried banana leaves at the bottom, followed by a layer of clean plastic.
Take a little cassava flour and spread it evenly over the plastic, making it slightly longer than the length of the banana.
Fold each edge of the banana leaf inward so that it is slightly tight. Finally, fold both ends of the cake downwards. Continue to wrap until all the cassava flour and bananas are used up.
Tips for a Better Cassava Cake Wrap- To make it easier to remove the cake after steaming and to prevent steam from dripping onto the cake while steaming, you should place a layer of plastic on top of the banana leaves.
- To make the colors more vibrant and appealing, you can combine both colors of cassava flour in one cake.
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Steam the cassava banana cake
Place the steaming pot on the stove, add water to the bottom of the pot, then turn on medium heat, and arrange the wrapped cassava cake on the steaming tray.
Start steaming the cake, after 25 – 35 minutes (depending on the thickness of the cake batter) from when the water boils, the cake will be soft and cooked.
Take the cassava banana cake out to cool and unwrap the banana leaves to enjoy.
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Cook the coconut milk
Mix 2 tablespoons of tapioca flour with 100ml of water in a bowl, then stir until well combined.
Add 400ml of diluted coconut milk to the pot, bring to a boil, then add the diluted tapioca flour. Season with 2 tablespoons of sugar and 1/3 teaspoon of salt.
Taste and adjust to have a creamy, sweet, and slightly salty flavor, then when the mixture is boiling vigorously, turn off the heat and pour it into a bowl to serve with the cassava banana cake.
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Finished product
The steamed cassava banana cake has a very appealing aroma, and its color is also extremely beautiful, making you want to try a piece immediately.
When eating the cake, drizzle it with the cooked coconut milk; the cake has a light sweetness mixed with the fragrant aroma of cassava, while the ripe banana inside is soft and sweet, blending with the rich taste of coconut milk, which is incredibly enticing.
2. Three-color cassava banana cake
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Preparation
1 hour
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Processing
1 hour
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Difficulty
Easy
Ingredients for 3-color Cassava Banana Cake Serves 6
Cassava 400 gr Banana 4 pieces Tapioca flour 30 gr Condensed milk 3 tablespoons Unsweetened fresh milk 220 ml Vanilla 1 tube Sugar 3 tablespoons Salt 1.5 teaspoons Cooking oil A little Food coloring A little (purple/ yellow/ green)
How to Make 3-color Cassava Banana Cake
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Prepare and Marinate the Banana
First, cut the bananas into thin rounds and mix well with 3 tablespoons of sugar and 1/2 teaspoon of salt. Then, marinate the banana mixture for 2 hours or overnight in the refrigerator.
Tip: The longer you marinate the bananas, the prettier and more reddish-pink they will be after steaming.
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Prepare cassava
Pe off the cassava skin, wash it clean, cut it into pieces, and soak for 1 hour with 1 teaspoon of salt. Next, cut the cassava in half to remove the fibrous part in the middle.
Then, put the cassava into a blender and blend it with 300ml of water until smooth.
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Make cassava dough
Pour the blended cassava mixture into a bowl through a cloth, then squeeze out the excess water. Next, let this water sit for 1 hour for the cassava starch to settle at the bottom of the bowl.
After 1 hour, pour off the water on top to obtain the cassava starch.
In a large bowl, combine: the cassava starch, the cassava residue, 220ml of unsweetened fresh milk, 3 tablespoons of condensed milk, 30gr of tapioca flour, and 1 vanilla stick. Mix the mixture well and divide it into 3 equal parts.
Next, gradually mix each part with 3 colors: 3 drops of purple, green, and yellow food coloring, then mix well.
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Pouring the cake batter
Grease the cake mold with a layer of cooking oil, then pour the green cassava mixture in first and layer the banana on top. Continue to pour in the purple flour layer, another layer of banana, and then the yellow flour layer.
For the final banana layer, mix it well with a little tapioca flour and place it on top of the cake.
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Steaming the cake
Place the cake mold in the steamer, then place the steamer over a pot of boiling water, cover tightly, and steam for 1 hour.
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Final product
The three-color banana cassava cake is visually appealing with its various colors, just looking at it is tempting. The cake is soft, chewy, nutty, and rich, combined with the sweet aroma of fresh bananas, ensuring you will be addicted.
How to choose cassava for delicious cakes
- It’s best to choose Cu Chi cassava because this type is very fluffy and fragrant when eaten, and has less stringiness.
- Choose fat, straight cassava tubers with smooth skin to have less fiber, softer, and sweeter.
- Use your fingernail to gently scrape the thin outer skin to check the color of the inner skin; if it is light pink, choose it, if it is white, you should skip it because the pink skin will have fewer toxins than the white skin.
- Fresh cassava should not be kept for too long after purchase, as it will lose its deliciousness.
- Before using, pay attention to the preparation process because cassava is similar to bamboo shoots; it is tasty and good for health, but if not prepared correctly, it can easily lead to poisoning.
How to choose ripe and delicious Siam bananas
- Siam bananas have a rich sweetness suitable for making this banana cake, providing a delicious and attractive flavor. If you cannot find Siam bananas, you can substitute them with other ripe banana varieties.
- It’s better to buy a whole bunch that is intact and evenly ripe, as they will be tastier than scattered fruits.
- When buying Siam bananas, choose those that are brownish-yellow, slightly dry, and have skin with small dark spots or speckles.
- Ripe bananas should be evenly yellow on both the body and the stem, with a light, characteristic fragrance, not bruised or overripe.
2 dishes cassava banana cake looks great but is really easy to make, right? So why wait? Get into the kitchen and show off your skills for the whole family to enjoy. Wishing you success!
