Bánh Tằm Khoai Mì, also known as Silkworm Cassava Cake, is a traditional Vietnamese dessert made with grated cassava (tapioca) and coconut milk. Its unique name comes from its appearance — the cake is shaped like the silkworm, and it has a soft, chewy texture with a rich coconut flavor. The cake is often served as a sweet treat or snack and is popular in many Vietnamese households. The natural sweetness of the cassava is complemented by the creamy coconut, making it a comforting and satisfying dessert.
Ingredients:
- 500g fresh cassava (tapioca), peeled and grated
- 200g sugar (adjust to taste)
- 1/2 tsp salt
- 200ml coconut milk
- 1/2 tsp vanilla extract (optional)
- 1 tbsp tapioca starch or corn starch (optional, for firmer texture)
- 1-2 tbsp toasted sesame seeds or roasted peanuts (for garnish, optional)
- Banana leaves or parchment paper (for wrapping)
Directions:
- Prepare the Cassava:
- Peel the cassava and grate it finely using a box grater or a food processor. If using fresh cassava, be sure to remove the hard, woody center and the brown skin.
- Once grated, rinse the cassava under cold water to remove excess starch, then squeeze out any excess water to prevent the mixture from being too runny.
- Make the Dough:
- In a large mixing bowl, combine the grated cassava, sugar, salt, and optional tapioca starch (for added firmness). Mix well to ensure the sugar dissolves evenly.
- Gradually add the coconut milk to the cassava mixture, stirring continuously. If you like, you can add a little vanilla extract for extra flavor.
- Prepare the Steaming Setup:
- Cut banana leaves into small squares or prepare parchment paper to line the steaming trays. This will help prevent the cassava cake from sticking during steaming.
- Arrange the leaves or parchment paper in small cups or molds, ready for steaming.
- Steam the Cake:
- Spoon the cassava mixture into the prepared cups or molds, pressing it down lightly to pack it evenly.
- Steam the cakes in a steamer over medium heat for about 30-40 minutes or until the mixture becomes firm and translucent. Check the cakes occasionally to ensure they don’t overcook.
- Cool and Serve:
- Once cooked, remove the cakes from the steamer and let them cool slightly. The texture should be soft and chewy.
- Optionally, garnish with toasted sesame seeds or crushed roasted peanuts for added flavor and texture.
- Serve:
- Serve the Bánh Tằm Khoai Mì warm or at room temperature. The cakes can be enjoyed as a sweet snack or dessert.
Optional Variations:
- You can add a little pandan extract to the batter for a subtle green color and extra fragrance.
- Some versions of this cake may include a small filling of mung bean paste or a dusting of shredded coconut on top.
Bánh Tằm Khoai Mì is a delightful dessert with a perfect balance of chewy, creamy, and sweet flavors, making it a beloved treat in Vietnamese cuisine!
