Vietnamese cassava cake recipe is a traditional Vietnamese dessert that is popular in the country and abroad. This dish can be served as a dessert or as an appetizer.
The cake has a crispy outer layer with a chewy inside which is made from the cassava root, rice flour, eggs, yeast, salt, and sugar.
The cake is known for its delicate flavor, crunchy texture, and unique appearance.
This Vietnamese dish is something that can be prepared in a short period, even if you don’t have any experience in cooking this cake.
History Of Vietnamese Cassava Cake Recipe
This vietnamese cassava cake recipe was made in the pre-colonial period and much before.
The dish is believed to have originated from the provinces of Thua Thien Hue and Hue, central Vietnam, which were in the northern part of ancient Vietnam.
In the local history, this dessert was reserved for royal families who could afford the ingredients and time to make this delicious dessert.
How To Prepare?
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serving Size: 4
Ingredients:
- 1 cup cassava flour
- ½ lb or ¼ kg pork rinds
- ¼ cup rice flour
- 3 cups of water
- 2 tbsp of brown sugar (or as needed)
- 2 tbsp of light soy sauce (or as needed)
- 1 egg, beaten
- 3 tbsp of tapioca flour or cornstarch (or as needed)
- 2 tbsp of black rice flour (or as needed)
- Vegetable oil plus more for deep frying
Steps To Make:
1. Before cooking the cassava cake, it is very important to clean and peel the cassava.
2. Put the cassava in the saucepan and fill it with cold water. Boil the cassava for about 5 minutes.
3. Let the cooked cassava cool down completely and then peel it from its skin.
4. Using a blender, mix the rice flour, salt and sugar into a slurry (or just mash well).
5. In a large bowl, combine cassava meal, eggs, yeast, and soy sauce and mix until well blended.
6. To this batter, add the flour slurry. Mix until the consistency is homogeneous and fine (about 1 to 2 minutes).
7. Heat a wok or a large skillet with vegetable oil over medium heat and add the Vietnamese cassava cake batter in it and stir continuously until bubbles form at the surface.
8. When the surface of the batter starts to become golden brown, use a spatula to flip over the batter.
9. When the surface of the cake becomes golden brown, take it out of the wok and place it on paper towels and allow it to cool completely before eating. The cake is ready to be served now.
10. Serve with fruit jam or honey if desired.
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 262 |
| Total Fat | 15.1g |
| Saturated Fat | 1.7g |
| Cholesterol | 13mg |
| Sodium | 888mg |
| Carbohydrates | 18.1g |
| Fiber | 5.9g |
| Protein | 5.3g |
How Is My Cassava Cake Sav To Bitter?
Cassava cake can sometimes turn out bitter due to a few reasons:
Unprocessed cassava: If you used fresh cassava, make sure it’s peeled, grated, and soaked in water for at least an hour to remove the natural cyanide compounds that can cause bitterness.
Old cassava: Cassava that has been sitting for too long may also develop bitterness. Make sure to use fresh cassava, and if you’re unsure, try cutting into it. If it has dark spots or a slimy texture, it may be too old to use.
Incorrect measurements: Too much cassava flour or too little sugar in the recipe can also cause bitterness. Make sure to follow the recipe and measure ingredients accurately.
Baking soda or baking powder: Overuse of baking soda or baking powder can result in a bitter taste. Check the expiration date of these ingredients and use the amount called for in the recipe.
Conclusion
Vietnamese cassava cake recipe is a delicious dessert and it has been popular in Asia for years. Now you know the different ways to make this cake and you know the ingredients that are required for this recipe.
Cassava cake will help you lose weight, manage your blood sugar levels and control cholesterol levels in your blood.
If you are looking for a health-friendly dessert then cassava cake is perfect for you.
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