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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Cassava Cake with Coconut Serves 4
Cassava 1 kg (manioc) Black beans 100 gr Shredded coconut 200 gr Sugar 150 gr Banana leaves 6 leaves (medium size)
How to choose fresh ingredients
How to choose fresh cassava
- Usually, cassava from Cu Chi is often delicious, fragrant, and less fibrous, so if you have the opportunity, you should choose this type of cassava for cooking!
- Fresh and delicious cassava typically has a straight shape, plump roots, and a smooth skin.
- You can check by gently scraping off a thin layer of the skin. If the inner skin is light pink, you should choose it. If it is white, you should skip it as the root will have more toxins.
- After buying cassava, you should process it as soon as possible because if left for too long, the roots will lose their flavor. Additionally, the cassava skin contains toxins, so you need to prepare it very carefully and properly to protect your health and that of others.
How to choose black beans with green hearts
- Quality black beans with green hearts usually have a moderate size, are solid, and have a shiny, flawless outer skin.
- You can check the beans by squeezing the bean pod tightly with two fingers. If the pod breaks, it indicates that the bean is hollow and should not be purchased.
- Avoid buying black beans that are shriveled, rotten, have a dull outer color, and show signs of mold.
Tools required
Steamer pot, blender, bowl, non-stick pan, pot,…
How to Make Coconut Cassava Cake
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Prepare the cassava
After purchasing, peel the cassava, cut it in half, remove the core, then cut it into pieces and soak in water overnight or for at least 6 hours to remove toxins.
Tip: During the soaking period, you should change the water every few hours to keep the cassava white and prevent it from becoming sour.
After soaking, wash the cassava thoroughly, then add it to a blender with 300ml of water and blend until smooth.
Strain to collect the cassava, and pour the remaining water into a bowl and let it sit for 1 hour to allow the starch to settle. Then, pour off the water to retrieve the starch and mix it with the cassava.
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Prepare the beans
Soak the black beans in water overnight, then wash them thoroughly and put the beans in a pot with 400ml of water.
Turn on the heat and cook until the beans are soft and the water is reduced, then transfer the beans to a pan.
Add 150g of shredded coconut and 70g of sugar to the pan, mix well, and stir-fry the beans until the sugar is absorbed and the mixture is dry.
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Mix the dough for cassava coconut cake
Put the cassava into a bowl, then add the settled tapioca flour from step 1, 80g of sugar, and 50g of grated coconut. Mix well and let the cassava soak in the sugar for 30 minutes.
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Wrap the cake
For the banana leaves, wash them clean, dry them, and tear the leaves to the desired size based on how large you want the cake to be.
Scoop 1 spoon of cassava dough and spread it thin, then place 1 spoon of beans on top. Wrap the cassava around until finished.
Place the cassava on the banana leaf, wrap it up, and repeat this process until all the dough is used.
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Steamed Cassava Cake with Coconut
Place a steaming pot on the stove, pour water to cover about 1/2 of the pot, then turn on the stove to boil.
Next, arrange the cakes in the pot and steam for 30 – 35 minutes for small cakes, 45 – 50 minutes for large cakes. Finally, turn off the stove and take the cakes out onto a plate to enjoy.
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Finished Product
The steamed cassava cake with a soft, chewy layer, hot and combined with crispy shredded coconut, crunchy cassava, sweet and creamy black beans, promises to become one of your and your family’s favorite dishes. Get in the kitchen and make it right away!
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Hopefully, the recipe for cassava cake with coconut that TasteVN shares with you will help you create beautiful nostalgic moments about your meaningful childhood. Save the recipe and get into the kitchen to make it whenever you have the chance!
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