Vietnamese Coconut Cassava Cake (Banh Khoai Mi Recipe)

  • Preparation: 20 mins
  • Cooking: 20 mins
  • Skill level: Easy
  • Servings: 8

Description Vietnamese Coconut Cassava Cake Recipe (Bánh Khoai Mì)

One of popular Vietnamese Desserts Recipe in Saigon is Vietnamese Coconut Cassava Cake (Banh Khoai Mi). My mom totally falls in love with this cake. That is why today I and she will cook it for my family. If you are a gourmet, especially about Vietnamese Cuisine, make sure you will not miss a chance to cook and taste it. I bet you will never ever regret with this decision. It is the great combinations by many delicious ingredients in Vietnam Food.
So, are you excited to discover one of amazing Vietnamese Dessert Recipes with us right now? Create something new for your dessert meal is a good way to make the relationship of each member in family getting closer. When you do want to make, please follow my instructions below and let us start now.


  • 1 package (1 pound) frozen grated cassava, thawed and well drained in a sieve
  • 1½ cups sugar
  • 2½ tablespoons cornstarch
  • ⅓ cup water
  • 1⅔ cups coconut milk, canned or freshly made
  • 1 egg, lightly beaten
  • 1 cup lightly packed Ground Steamed Mung Bean

Method Vietnamese Coconut Cassava Cake Recipe (Bánh Khoai Mì)

1, Position a rack in the middle of the oven and preheat to 375°F. Oil a 9- or 10-inch round cake pan with at least 2-inch sides and line the bottom with parchment paper.
2, Pick through the cassava, discarding any large chunks or stringy pieces. Set aside.
3, To make the batter, in a bowl, stir together the sugar and cornstarch. In another bowl, whisk together the water, coconut milk, and egg until blended. Add the wet ingredients to the dry ingredients and mix well. Add the mung bean and cassava and whisk gently until fully incorporated. Pour the batter into the prepared pan.
4, Bake for about 1¼ hours, or until a toothpick inserted into the center comes out clean and the top is yellow with patches tinged golden brown. Remove from the oven and put on a rack to cool completely. The cake will rise slightly and then fall during baking.
5, Run a knife around the pan sides to loosen the cake and unmold the cake onto a serving plate. Cut into wedges to serve.

Chef's Note

Look for grated cassava (usually imported from the Philippines) in the frozen-food section of Southeast Asian and Chinese markets. Because coconut is the primary flavor in this recipe, it is especially important to use thick, rich, flavorful milk, whether it comes from a can or is freshly made. For a special treat, serve a wedge of this cake with a scoop of Coconut Sorbet.

See another Vietnam Food Recipe: Hue Shrimp and Vegetable Pancakes (Banh Khoai)

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