Banh Tam, or Vietnamese cassava cake, is a delightful treat that perfectly blends simplicity with irresistible flavor. This traditional dessert boasts a wonderfully chewy texture and a subtly sweet taste, making it a beloved snack across Vietnam. Its humble ingredients – cassava, coconut milk, and sugar – combine to create a surprisingly complex and satisfying experience. Whether enjoyed warm or at room temperature, Banh Tam offers a unique textural contrast and a taste of authentic Vietnamese cuisine. This recipe focuses on achieving that perfect chewy consistency many home cooks strive for.
This guide will walk you through each step, ensuring your Banh Tam turns out perfectly every time. From preparing the cassava to achieving the ideal cooking time and temperature, we'll cover everything you need to know to create this delectable Vietnamese dessert. Get ready to embark on a culinary journey and experience the magic of homemade Banh Tam!
Tools Needed
- Blender
- Sieve
- Steamer
- Mixing bowls
- Knife
Ingredients
- Cassava: 1 kg
- Sugar: 6-7 tablespoons
- Tapioca Starch: 50-60g (2 tablespoons)
- Coconut Milk: 100ml
- Peanuts: 30g
- Sesame Seeds: null
- Salt: 1/5 teaspoon
- Beetroot: 1/2 tuber
- Purple Leaves: null
- Water: null
Step-by-Step Instructions
Step 1. Prepare the Cassava
- Peel and soak the cassava in water for about half an hour to remove toxins.
- After soaking, wash the cassava thoroughly and blend it twice with about 500ml of water each time until smooth.
- Squeeze the blended cassava through a cheesecloth or fine-mesh sieve to extract the cassava starch. Let the starch settle for about 15-20 minutes, then drain off the excess water.
Step 2. Mix and Color the Batter
- Boil beetroot with water to extract pink color; separately, boil purple leaves with water for purple color. Strain and reserve the colored water; store the unused portion in the freezer.
- In a bowl, combine the cassava starch, coconut milk, sugar, tapioca starch, and salt. Mix well. Divide the mixture into three portions for different colors.
- Mix each portion of the cassava mixture with its corresponding color (beetroot, purple leaves, or leave one portion white).
Step 3. Steam and Cool the Cake
- Grease a steamer mold with coconut oil to prevent sticking. Pour the colored cassava mixtures into the mold.
- Steam the cassava cake over medium or high heat for about 20 minutes.
- Let the steamed cake cool completely before cutting into desired shapes.
Step 4. Garnish and Serve
- Roast peanuts and sesame seeds until fragrant and golden brown. Roughly chop the peanuts.
- Mix the cooled cassava cake with coconut to prevent sticking. Sprinkle with chopped peanuts, sesame seeds, and a little salt and sugar before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If the cassava mixture is too dry, add more coconut milk. If it's too wet, let it sit for a while to drain excess moisture.
- Adjust the amount of sugar to your preference.
Nutrition
- N/A
FAQs
1. Why is my Banh Tam crumbly instead of chewy?
This usually happens if the cassava wasn't properly grated or if the cooking time/temperature wasn't sufficient. Ensure you grate the cassava finely and cook it until it's set and slightly caramelized.
2. Can I substitute coconut milk with other milk?
While coconut milk is traditional and contributes to the flavor and texture, you can try using full-fat milk. However, the taste and texture might be slightly different.
Enjoy your delicious homemade Banh Tam! This simple recipe delivers a rewarding and authentic taste of Vietnam, perfect for sharing with friends and family. Now go forth and conquer the chewy cassava cake world!