Delicious Banana Cassava Cake Recipe - Easy Mini Banh Tet

Indulge in the delightful fusion of flavors and textures with our irresistible Banana Cassava Cake recipe! This unique dessert combines the sweetness of ripe bananas with the subtly nutty taste of cassava, creating a moist and satisfying treat that's perfect for any occasion. Forget complicated baking techniques – this recipe is surprisingly easy to follow, even for novice bakers. The cake’s soft, melt-in-your-mouth texture is a delightful contrast to the natural sweetness of the bananas, making it a crowd-pleaser that’s both comforting and refreshing. Imagine the rich aroma filling your kitchen as it bakes, promising a taste of tropical paradise.

This recipe cleverly adapts the traditional Banh Tet, a Vietnamese glutinous rice cake, into individual, bite-sized portions perfect for sharing (or enjoying all to yourself!). Ready to experience the magic of this easy-to-make dessert? Let's dive into the step-by-step instructions and create a deliciously memorable Banana Cassava Cake together!

Tools Needed

• Basin
• Blender
• Grinder (optional)
• Steamer
• Coconut milk filter bag (optional)

Ingredients

• Xe Bananas (Porcelain Bananas): 12-15 fruits
• Water: 2 liters
• Salt: 1 teaspoon + ½ teaspoon
• Sugar: 50g + 150g
• Rice Wine or Rum: 2 tablespoons
• Cassava: 2-2.5 kg (raw) / 1 kg (processed)
• Tapioca Starch: 100g
• Coconut Milk: 100ml
• Banana Leaves

Step-by-Step Instructions

Step 1. Prepare Ingredients

• Prepare the bananas. Wash them in salted water (2 liters of water, 1 teaspoon salt) to remove astringency.
• Marinate bananas with 50g sugar, ½ teaspoon salt, and 2 tablespoons of rice wine/rum for at least 4-5 hours, or overnight.
• Peel and wash the cassava. Soak in diluted salt water for 2-3 hours. Grind or grate the cassava.
• Blend the cassava with a little water until smooth. Squeeze out the water using a cloth or filter bag, reserving the pulp. Let the extracted liquid settle for 30 minutes to an hour, discard the top layer of water, and use the starch sediment.

Step 2. Mix and Prepare Batter

• Combine 1kg of processed cassava pulp, 100g tapioca starch, 150g sugar, and ½ teaspoon salt. Add the banana marinade liquid and 100ml coconut milk. Knead until soft and pliable.

Step 3. Wrap and Prepare for Steaming

• Prepare banana leaves by blanching or sun-drying. Cut leaves into squares.
• Wrap the banana mixture in banana leaves, creating a tight package.

Step 4. Steam and Cool

• Steam the cakes for 1.5 hours on medium heat. Leave them in the steamer for another 30 minutes after turning off the heat before removing.

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

• Use ripe bananas for a sweeter flavor.
• Adding rum enhances the flavor and fragrance.
• The dough should be soft and pliable, not too mushy or dry. Adjust coconut milk as needed.
• Brushing banana leaves with oil makes it easier to remove the cake.
• Steaming for 1.5 hours ensures the bananas are a beautiful red color.

Nutrition

• N/A

FAQs

1. Can I use frozen bananas?

Yes, but make sure to thaw them completely and drain off any excess liquid before adding them to the batter. Slightly overripe bananas work best for extra sweetness.

2. What if I don't have cassava flour? Can I substitute?

While cassava flour gives the cake its unique texture, you can try substituting with all-purpose flour or a gluten-free blend. However, the texture might be slightly different.

3. How do I store leftover Banana Cassava Cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.

This easy Banana Cassava Cake recipe offers a delightful twist on a traditional treat, bringing together familiar flavors in a surprisingly simple way. Enjoy the sweet satisfaction of this unique dessert, perfect for sharing with friends and family or indulging in as a personal treat. We hope you enjoy baking and savoring every bite of this delicious mini Banh Tet!