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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Spicy cake is a cake dish associated with many people’s childhood, featuring a crispy crust, rich and fatty filling with a mild spiciness that is extremely delicious. To enhance the appeal of the dish, you can add ground meat following the recipe that TasteVN introduces below. Let’s cook right away!
Ingredients for Spicy Cassava Cake with Meat Serves 4 people
Cassava 1 kg Ground meat 50 gr Ground chili 2 teaspoons Green onions 3 pieces (stems) Seasoning powder 1 teaspoon Fish sauce 1/2 teaspoon Chili powder 1 teaspoon Salt a little
How to Choose and Prepare Cassava
- Choose the hill cassava variety, as this type will be very soft and fragrant when eaten.
- Prioritize selecting fresh, plump, straight roots; the thin-skinned ones will have less fiber, be softer, and sweeter.
- Use your fingernail to gently scrape off the thin outer skin of the cassava; if the inner skin is light pink, choose that; if it is white, it is better to skip it, because the pink skin has fewer toxins than the white skin.
- Additionally, do not leave cassava for too long, as it will become hard, dry, and less tasty.
- Cassava has toxins, so it’s best to prepare it one day before making the cake!
How to make Spicy Cassava Cake with Meat
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Grate Cassava
Peel the cassava, wash it clean, and then soak it in salt water for 2 – 3 hours or overnight to remove all toxins.
After that, use a grater to grate the cassava into a bowl. Add a little salt to the bowl and mix well with your hands.
Next, squeeze the grated cassava tightly to extract all the water and put the cassava pulp into the bowl.
Tip:- For the water extracted from the cassava, you can discard it or use it.
- Let this water sit for about 30 minutes for the starch to settle at the bottom, then pour off the water on top and take the starch at the bottom to mix with the cassava pulp.
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Mix the seasoning for the cassava
Add to the bowl of cassava 1 teaspoon of seasoning powder, 1/2 teaspoon of fish sauce, 1 teaspoon of chili powder, 2 teaspoons of ground chili, chopped green onion, and 50g of minced meat.
Then, use your hands to mix well for the ingredients to blend together.
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Shape the spicy cassava cake
Divide the cake into several pieces, then place on a small spoon and mold it to fit the size of the spoon.
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Fry the cake
Heat oil in a pan, when the oil is hot, add the cakes and fry over medium heat until golden brown.
Tip for frying crispy cakes: After frying the cakes, place them on a plate lined with absorbent paper. This method will help remove excess oil and keep the cakes crispy longer.
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Final product
The spicy cake is crispy when bitten, with a soft, chewy, rich, and fragrant inside, very delicious and slightly spicy.
Tips for storing and filtering excess cooking oil
- Prepare a sieve, a glass bowl, and a container to hold the excess cooking oil. The cooking oil must be stored in a plastic or glass container. Absolutely do not pour it back into the bottle of oil you are using.
- Allow the cooking oil to cool down completely. Place the sieve over the glass bowl and pour the cooking oil into it; you can also line it with a piece of absorbent paper.
- If you are meticulous, you can repeat this process several times. Then pour the oil into a jar, seal it tightly, and store it in a cool place for when you need to take it out and use it.
TasteVN wishes you success in making the crispy, fragrant, and delicious spicy cassava cake!
*Source for the recipe and images from the YouTube channel Delicious Vietnamese Dishes
