Vietnamese · PANTRYHOP RECIPE
Khoai Mì Nướng (Vietnamese Cassava Cake)
70 minutes · 6 servings · vegetarian
A common sweet snack cake, simplified for an everyday oven bake.
Ingredients
Check you have the quantities below.
- 2 lb (900 g) cooked cassava, grated or mashed
- 1 cup coconut milk
- 1/2 cup sugar
- 2 egg
- 3 tbsp butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
Let’s make it
- Heat the oven to 350 F/175 C and grease an 8-inch square baking dish.
- Mix cassava, coconut milk, sugar, eggs, butter, salt, and vanilla until combined.
- Spread into the dish and bake for 45 to 50 minutes until set and lightly browned on top.
- Cool for 20 minutes before slicing.
Let the cake cool fully so it slices cleanly into small squares for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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