What is Bánh Khoai Mì Nướng?

Bánh khoai mì nướng is a traditional Vietnamese dessert crafted from grated cassava, coconut milk, and sugar or sweetened condensed milk. Some variations include mashed mung beans and coconut flakes for added flavor and texture. In this recipe, I’ve opted to add coconut flakes.

The batter comes together quickly—just mix the ingredients and bake. Although it requires a long bake time of over an hour, the result is absolutely worth the wait! Similar to Hawaiian butter mochi, the texture of Bánh Khoai Mì Nướng is soft and slightly chewy, topped with a thin, crispy golden crust.

What You Need to Make Bánh Khoai Mì

Ingredients

• Grated cassava – Also known as yuca, this starchy root vegetable can typically be found frozen and pre-grated in Asian supermarkets.
• Coconut milk – Canned coconut milk is used in this recipe.
• Granulated white sugar and sweetened condensed milk – A combination of these adds the best flavor.
• Sweetened coconut flakes – Optional, but they add texture and a rich coconut flavor.
• Egg – One whole egg helps bind the cake.
• Vanilla extract – Adds a wonderful aroma; pandan extract can also be used for a Southeast Asian flavor.
• Melted salted butter – Unsalted butter can be substituted; just increase the salt by a quarter teaspoon.
• Salt – Finely ground sea salt is preferred.
• Tapioca starch – A few tablespoons are needed for chewiness and binding.

Equipment

• Parchment paper – Prevents sticking and burning; recommended even for nonstick pans.
• Baking pan – An 8×8-inch baking pan is ideal.
• Toothpick – To check for doneness; a clean toothpick indicates the cake is ready.

How to Make Bánh Khoai Mì Nướng

Step 1: Prepare the Oven

Preheat your oven to 360°F (182°C). Line the bottom and sides of an 8×8-inch square pan with parchment paper.

Step 2: Make the Batter

In a large bowl, combine grated cassava, sweetened coconut flakes, egg, vanilla extract, melted butter, salt, coconut milk, sweetened condensed milk, sugar, and tapioca starch. Stir until well combined. Pour the batter into the prepared pan and gently tap to level the top and remove air bubbles.

Step 3: Bake

Bake at 360°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out mostly clean and the top is golden. If the top isn’t golden enough, switch to low broil (300°F) for a few minutes, watching carefully to prevent burning.

Step 4: Serve

Let the cake cool in the pan; it may deflate slightly, which is normal. Once cooled, slice into squares and serve. Enjoy it warm or at room temperature.

Storage & Reheating

Store leftovers in an airtight container or tightly wrapped. They can be kept at room temperature for up to 2 days or refrigerated for up to 1 week. Reheat in the microwave for about 15 seconds or until heated through. You can also freeze them for up to 3 months.

Related Recipe

A steamed version of this cake, known as bánh tằm khoai mì, also exists. In this variation, the same batter is divided, colored with pastel shades, and steamed into soft, chewy sheets before being cut into small strands. These strands are then tossed in coconut flakes and topped with a sweet and salty roasted sesame seed mixture.

Stay tuned for the recipe for Bánh Tằm Khoai Mì coming soon!