Dear Trang, My kids saw this video and they have been asking me to make them this cake for days. I love Vietnamese food and I love to try new recipes. Every since I found your TH-cam videos and your website, I have been searching for all kinds of recipes of foods I like to eat; and now thanks to you, I get to cook them for my family. So far, I"ve made them steamed pork bun and savory rice cakes (so delicious). Thank you so very much for posting! I'll let you know how they like the Cassava cake.
I made this today and it is so so yummy! The easiest thing to make and I will commit this recipe to memory so I can keep making it over and over. Thank you so much!
I just made this and my husband is already asking when I'm going to make it again...it's practically gone! Thanks for posting your video on how to prepare mung bean, it was very helpful for this recipe. I cannot believe how delicious this cake came out...just the right amount of sweetness and chewiness. Deliciously perfect! Thank you for posting :)
Made this last night, let cool over night & all gone in a day! So yummy & just the right amount of sweetness. Thank so much for sharing & keep cooking ~~~
Hi Chị Trang. I made this Cassava Cake last week. I used Splenda instead of Sugar. It came out just right.. I'm trying to practice your recipe as much as I can lately. My family love your way of cooking. Thanks for sharing. LOVE YOUR SHOWS.
Hi Rose, thanks for sharing your results. I am glad your family enjoyed this Cassava Cake recipe. They are lucky to have you taking such good care of them!
i just made this recipe for my vietnamese mum and she loved it! i did reduce a little sugar though. such a simple and delicious recipe. thank you for sharing!
Hello! Thank you for sharing this recipe! When you drain the cassava, are you continually pressing until no more water comes out? I let it drain for 15 mins but found there was still alot of water when i pressed it.
Hi chị Trang! I made cassava cake a couple days ago and it came out so good. However, after leaving the cake in the fridge, the cake no longer chewy, and tasted like mungbean cake instead. I wonder why (I tried the cake when it came out, slightly chewy and so yummy)??
Hi Trang, refrigerating the cake definitely makes it firmer. I haven't noticed it tasting like mung bean cake after being refrigerated. Are you reheating it before eating?
Interesting Trang, for your preference then, I would suggest not refrigerating and enjoying while it's fresh. You can leave the cake at room temperature for about 2-3 days. Good Luck!
I love your videos! And this cake looks fantastic. But one question, though: Wikipedia says that improper preparation of cassava can lead to dire consequences, as it contains cyanide. What is improper preparation?
+Monelle Richmond There are different varieties of cassava. Only those fit for human consumption are sold in the stores so that should eliminate some of your concern. Be sure to remove all the roots and skin from the cassava. Soaking in water for a few hours also helps to leach out the cyanide. Good Luck!
Hi Ntan, yes, double the recipe is double the ingredients. Increase the baking time depending on the thickness of the cake. Bake until a toothpick inserted into the center comes out clean. Good Luck and I look forward to hearing the results!
How did you get the mung beans to look like that? Do you simply use the beans straight out of the can and mash them like that? I tried with dried after boiling them and it didn't work out.
The mung bean adds more texture and volume to the cake. Cook the mung beans in a rice cooker and then mash. Here's the video I shared for cooking mung bean th-cam.com/video/1B-JZFYs_d0/w-d-xo.html
Dear Trang,
My kids saw this video and they have been asking me to make them this cake for days. I love Vietnamese food and I love to try new recipes. Every since I found your TH-cam videos and your website, I have been searching for all kinds of recipes of foods I like to eat; and now thanks to you, I get to cook them for my family. So far, I"ve made them steamed pork bun and savory rice cakes (so delicious). Thank you so very much for posting! I'll let you know how they like the Cassava cake.
Hi Linh, glad you found my channel. Hopefully the kiddies will love the Cassava cake. Please stop back and share your results. :)
I made this today and it is so so yummy! The easiest thing to make and I will commit this recipe to memory so I can keep making it over and over. Thank you so much!
Her dessert recipes are top-notch ..! I love the end result every I used it. 👍
I just made this and my husband is already asking when I'm going to make it again...it's practically gone! Thanks for posting your video on how to prepare mung bean, it was very helpful for this recipe. I cannot believe how delicious this cake came out...just the right amount of sweetness and chewiness. Deliciously perfect! Thank you for posting :)
+Alana Hoang I am so glad to hear you and your husband liked the cake. Great job to you!!
Thank you for the recipe!!! I am going to make it later. Have a good weekend.
I have made the cake whitout mung beans and iT was very good, easy recept and very dilicious
Yeah! I am glad to hear that! Thanks for sharing your results.
Just baked the Cassava cake this morning. It is super easy to make and yet, so delicious!
Thanks Trang.
I am glad to hear that! Thanks for sharing your results Loan! :)
Made this last night, let cool over night & all gone in a day! So yummy & just the right amount of sweetness. Thank so much for sharing & keep cooking ~~~
+Misha Vu Yeah! I am glad you enjoyed it! Thank you for sharing your results!
Hi Chị Trang. I made this Cassava Cake last week. I used Splenda instead of Sugar. It came out just right.. I'm trying to practice your recipe as much as I can lately. My family love your way of cooking. Thanks for sharing. LOVE YOUR SHOWS.
Hi Rose, thanks for sharing your results. I am glad your family enjoyed this Cassava Cake recipe. They are lucky to have you taking such good care of them!
i just made this recipe for my vietnamese mum and she loved it! i did reduce a little sugar though. such a simple and delicious recipe. thank you for sharing!
measurements i used:
---
500g grated cassava
1 cup coconut milk
30g tapioca starch
97g sugar (1/2 cup)
1/2 tsp vanilla
The end video on how to prepare fresh cassava was Very helpful.
Hi , hom nay đã làm thử cách của co Trang banh khoai mì, rất la vui vì làm ra bánh rát ngon mà kg cần trứng gà. cám ơn cô nhé.
Hi Hong, I am happy to hear you enjoyed this recipe. A lot of recipes use eggs but I don't think it's necessary. Thanks for sharing your results! :)
So easy to make & turned out absolutely 💯
You make the best casava cake.thanks
Thank you Thi! I am glad you like my recipe!
I made it this week and it came out delicious! Many thanks!
I am so glad to hear that! Great job! Thanks for sharing your results. :)
Thank you .I did this morning it's so good
what could be substituted for the beans???? could I use coconut shaving ???
That would be just fine...more coconutty goodness! You may want to adjust the sugar if you are using sweetened flakes. Enjoy!
Just found out about your channel. Such succint, crystal clear instructions, with amazing camera work and editing. 😍😍😍
Thank you! I appreciate your compliment and support. :)
cassava cake is also one of my favorites cake..i learned a lots of watching your video ..thanks for sharing
I am glad to hear my videos are helpful. Thanks for stopping by :)
i like your recipes.thanks for sharing.😊
+Thi Vo You're welcome Thu! 😃
Hi do you know the recipe for egg pudding jelly used in boba tea ?
No, I don't have the recipe for this.
RunAwayRice ed
Hello! Thank you for sharing this recipe! When you drain the cassava, are you continually pressing until no more water comes out? I let it drain for 15 mins but found there was still alot of water when i pressed it.
One of my FAV! thank you for sharing! I will definitely try this~
Enjoy the cake! It's my fav too!
Can i substitute moong beans with something else?
You can use any similar bean or substitute with grated coconut.
Is the butter just for greasing the pan? When do you add butter or veggie oil?
if I use frozen cassava, do I need to squeeze out the extra liquid or just drain it?
You just need to drain the extra juice. Good Luck!
My mom makes this all the time for me! It's so easy! Will have to try this and make it for her :)
I hope you give the recipe and try. Your Mom would surely appreciate it :)
are you supposed to soak the mung beans then put them in a blender to mash?
The mung bean needs to be cooked and then mashed for this recipe. Good Luck!
I can not get mung bean can I substitute with something else?
You can use any mild lentil as a substitute. Optionally, you can omit the mung bean and make up the difference with more grated cassava.
Putting egg yolk on top creates a more appealing golden-brown crust than butter does in my experience.
+Brandon Arris A very nice option, Thanks for sharing! 😃
Do u use 370 F , using Fan force or bake ? Thanks
i must try again thanks
Good Luck and enjoy this scrumptious cake! :)
Thanks for sharing this great recipe. Can you please make bake taro cake?
Hi Andy, it's on the list for upcoming videos! :)
Thank you . I am looking forward to seeing it.
Hi chị Trang! I made cassava cake a couple days ago and it came out so good. However, after leaving the cake in the fridge, the cake no longer chewy, and tasted like mungbean cake instead. I wonder why (I tried the cake when it came out, slightly chewy and so yummy)??
Hi Trang, refrigerating the cake definitely makes it firmer. I haven't noticed it tasting like mung bean cake after being refrigerated. Are you reheating it before eating?
RunAwayRice yes, i did reheat it before eating. But it didnt tastes as good as before being refrigerated
Interesting Trang, for your preference then, I would suggest not refrigerating and enjoying while it's fresh. You can leave the cake at room temperature for about 2-3 days. Good Luck!
Thank you for your sharing!
how important is the mung bean?
sally i IT is important, but optional YOU can find it in your local Asian market uncooked and non mashed
It's a matter of taste. You can skip the mung bean but add more grated cassava to make up the difference. Enjoy!
cool thanks
never thought it is this easy!!!!! tysm!!!
Yeah, it's a piece of cake :)
I love your videos! And this cake looks fantastic. But one question, though: Wikipedia says that improper preparation of cassava can lead to dire consequences, as it contains cyanide. What is improper preparation?
+Monelle Richmond There are different varieties of cassava. Only those fit for human consumption are sold in the stores so that should eliminate some of your concern. Be sure to remove all the roots and skin from the cassava. Soaking in water for a few hours also helps to leach out the cyanide. Good Luck!
Thanks, I feel a little better about trying it, now :)
Can we not use mung bean?
You can skip the mung bean but add more grated cassava to make up the difference. Enjoy!
Hi Co Trang! If I double the recipe, so all the ingredients must be double too. Please HELP.
Thanks co Trang
Hi Ntan, yes, double the recipe is double the ingredients. Increase the baking time depending on the thickness of the cake. Bake until a toothpick inserted into the center comes out clean. Good Luck and I look forward to hearing the results!
This is Super !!! Thanks for sharing sweetheart l
You are very welcome my friend! Enjoy!
Thank you chi!!
My pleasure!
Yummy❤❤❤
How did you get the mung beans to look like that? Do you simply use the beans straight out of the can and mash them like that? I tried with dried after boiling them and it didn't work out.
Hi Sebastian,
I cook the dried mung bean in a rice cooker after soaking it. Here's my recipe: th-cam.com/video/1B-JZFYs_d0/w-d-xo.html
What's the difference between adding the mong beans?
Anfld do you prepare the mong beans?
The mung bean adds more texture and volume to the cake. Cook the mung beans in a rice cooker and then mash. Here's the video I shared for cooking mung bean th-cam.com/video/1B-JZFYs_d0/w-d-xo.html
Like it wants taste
Hope you give the recipe a try!
I like her recipes because it s nt rich
Thanks! Trying to be healthy! :)