This Vietnamese cassava cake recipe, or bánh khoai mì nướng, is a cherished dessert in Southeast Asia. It’s loved for its subtle sweetness, rich coconut flavor, and spongy texture reminiscent of mochi balls. Made with naturally gluten-free cassava flour and coconut cream, this common dessert is popular at special occasions and gatherings.
You might also like Keto Coconut Cake.
If you’ve never tried it, this great recipe will transport you to the heart of Vietnamese cuisine with its unique flavors and textures.
Why I Love This Vietnamese Cassava Cake Recipe (Banh Khoai Mi Nuong)
I love this cake for its simplicity and authenticity. It reminds me of childhood treats and the delightful selection of sweets from Asian supermarkets.
Unlike Western cakes, this Vietnamese cassava cake has a slightly chewy, spongy texture with a hint of nuttiness from grated coconut.
Plus, it’s versatile. So, it’s perfect for any occasion or as a bite-sized snack for a week’s worth of indulgence.
Trending now: Black Bean Avocado Brownies.
Ingredients in Vietnamese Cassava Cake
This is what’s in this delicious Vietnamese Cassava Cake Recipe.
Dry Ingredients
- Cassava Flour: Cassava flour is made from the root of the cassava plant. It gives the cake a smooth, dense texture and is a key gluten-free ingredient.
- Granulated Sugar: Sugar sweetens the cake, balancing the flavors, but you can swap it with monk fruit sweetener for a lower-calorie option.
- Cornstarch: Cornstarch helps to thicken the batter and gives the cake a firmer, more cohesive texture after baking.
- Sea Salt: Sea salt enhances the overall flavor profile of the cake by balancing the sweetness and bringing out the richness of the coconut and mung beans.
- Unsweetened, Dried, Shredded Coconut: Shredded coconut provides both texture and extra coconut flavor, giving the cake a slight chewiness and richness.
Wet Ingredients
- Yellow Mung Beans: Mung beans add a subtle earthy flavor and creamy texture when cooked, making them a traditional element in cassava cake.
- Coconut Cream: Coconut cream gives the cake its rich, creamy texture and adds a delightful coconut flavor, making it a more luxurious alternative to coconut milk. Savoy is my favorite brand.
- Large Egg: The egg helps bind the ingredients together, contributing to the cake’s structure and providing a slightly chewy texture.
- Vanilla Extract: Vanilla extract adds a warm, aromatic note that complements the other flavors, especially the coconut and mung beans.
Optional Toppings for This Vietnamese Cassava Cake Recipe
- Black or White Sesame Seeds: Add texture and a nutty finish.
- Sweetened Condensed Milk: Drizzle it over a slice.
How to Make This Vietnamese Cassava Cake Recipe
The full instructions with precise measurements are available in the Recipe Card below. This is just a brief overview with photos.
Step 1: Prepare the Baking Tin or Baking Pan: Line the bottom of your cake pan with parchment paper and grease the sides lightly with baking spray, melted butter, coconut oil, or vegetable oil. This ensures easy removal of the cake later.
Step 2: Boil the Mung Beans
Cook a ½ cup of yellow mung beans in boiling water for 12 minutes. Before draining, let them sit in the pot for another 3 minutes.
Step 3: Puree the Mung Beans
Then, puree the mung beans in a food processor or blender.
Step 4: Preheat the Oven
Set the oven to 350°F (180°C).
Step 5: Combine All Dry Ingredients Except for the Coconut Flakes
Combine the cassava flour, sugar, cornstarch, and salt in a large bowl.
Step 6: Add the Wet Ingredients
Add the pureed mung beans, coconut cream, egg, and vanilla extract.
Step 7: Fold in the Shredded Coconut
Lastly, stir in the shredded coconut until the mixture is smooth and the coconut is well incorporated.
Step 8: Assemble and Bake
Pour the cassava mixture into the prepared cake pan. Then, smooth out the top with a spoon or offset spatula. Bake in a preheated oven at 350°F (180°C) for 50-60 minutes or until the top of the cake is golden brown and firm to the touch.
Step 9: Cool
Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a cooling rack.
Step 10: Serve
Slice the cake into small pieces before serving, and enjoy warm or at room temperature.
Cathy’s Recipe Tips
- Sweetness Level: Adjust the sugar mixture to your liking; some prefer a slightly less sweet cake.
- Topping Ideas: Sprinkle black or white sesame seeds on top for extra flavor and texture.
Also try Mango Jelly Cake.
Equipment You’ll Need to Make Banh Khoai Mi Nuong
- 1 Small or Medium Saucepan: To boil the mung beans.
- 1 Sieve: To drain the cooked mung beans.
- 1 Blender or Food Processor: To puree the cooked mung beans.
- 1 9×9 Cake Pan: Or use a square pan with similar dimensions.
- 1 Large Bowl: To mix the batter.
- 1 Wire Rack: To cool the cake.
Storage Tips for This Vietnamese Cassava Cake Recipe
- Room Temperature: Store leftover cassava cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Reheat in a toaster oven or microwave to restore its spongy texture.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw and warm before serving.
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Vietnamese cassava cake is a nostalgic treat that’s worth fighting for. Whether it’s your first time making bánh khoai mì nướng or you’ve enjoyed plenty of versions of cassava cake, this recipe will help you create a dessert that’s perfect for sharing. Try it next time you’re craving a slice of Vietnamese cuisine!
Scroll Down for the Recipe Card
Vietnamese Cassava Cake Recipe (Bánh Khoai Mì Nướng)
Equipment
- 1 Small or Medium Saucepan – To boil the mung beans.
- 1 Sieve – To drain the cooked mung beans.
- 1 Blender or Food Processor – To puree the cooked mung beans.
- 1 9×9 Cake Pan – Or use a square pan with similar dimensions.
- 1 Pastry Brush – To grease the sides of the pan.
- 1 Large Bowl – To mix the batter.
- 1 Wire Rack – To cool the cake.
Ingredients
Dry Ingredients
- 1¾ Cups Cassava Flour (210 Grams)
- 1 Cup Sugar or Zero-Calorie Monk Fruit (200 Grams)
- 2 Tablespoons Cornstarch
- ½ Teaspoon Sea Salt
- ¾ Cup Unsweetened, Shredded Coconut (50 Grams)
Wet Ingredients
- ½ Cup Uncooked Yellow Mung Beans (110 Grams) – You will cook them.
- 1 Can Coconut Cream (13.5 Ounces) – The Savoy brand is my favorite.
- 1 Large Egg
- 1½ Teaspoons Vanilla Extract
Topping (Optional)
- Black or White Sesame Seeds or a Mixture of Both
Instructions
- Prepare the Baking Tin or Baking Pan: Line the bottom of your cake pan with parchment paper and grease the sides lightly with baking spray, melted butter, coconut oil, or vegetable oil. This ensures easy removal of the cake later.
- Boil the Mung Beans: Cook a ½ cup of yellow mung beans in boiling water for 12 minutes. Before draining, let them sit in the pot for another 3 minutes.
- Puree the Mung Beans: Puree them in a food processor or blender.
- Preheat the Oven: Set the oven to 350°F (180°C).
- Combine All Dry Ingredients Except for the Coconut Flakes: Whisk together the cassava flour, sugar, cornstarch, and salt in a large bowl.1¾ Cups Cassava Flour1 Cup Sugar or Zero-Calorie Monk Fruit2 Tablespoons Cornstarch½ Sea Salt
- Add the Wet Ingredients: Combine the pureed mung beans, coconut cream, egg, and vanilla extract with the dry ingredients, mixing thoroughly. Pureed Mung Beans1 Can Coconut Cream1 Large Egg1½ Teaspoons Vanilla Extract
- Fold in the Shredded Coconut: Combine until the mixture is smooth and the coconut is evenly distributed.¾ Cup Unsweetened, Shredded Coconut
- Assemble and Bake: Pour the cassava mixture into the prepared cake pan, smoothing out the top with an offset spatula. Bake in a preheated oven at 350°F (180°C) for 50-60 minutes, or until the top of the cake is golden brown and firm to the touch.
- Cool: Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a cooling rack.
- Serve: Slice the cake into small pieces before serving, and enjoy warm or at room temperature.
Notes
I always wanted to try something with cassava flour and this cake is delicious. It’s chewy like mochi, will definitely make it again.
Glad you enjoyed it. I agree, it’s like biting into a mochi ball.
What is another substitute for Uncooked Yellow Mung Beans?? I can’t seem to find them on Amazon anywhere! They have other stuff called Pride Of India -Split Yellow Mung Lentils (even though it says ‘Beans’ on the label in the picture and not lentils) -Used for Both Sweet & Savory Dishes… is this the same thing?
Sorry, it’s hard to shop for things you know nothing about.
Many thanks!
You can buy them in Asian markets. Otherwise I Googled them and many online stores sell them. Yes, they are used in savory cooking. Yes, the Spirit of India Split Yellow Mung Lentils are the same thing. Several brands sell them on Amazon.