Steamed cassava cake, or bánh sắn hấp, is a humble yet deeply satisfying treat from Vietnamese cuisine. Its rustic charm lies in its simplicity; the cake's delicate texture and subtly sweet flavor are a testament to the magic of well-cooked cassava root. This traditional dessert, often enjoyed during festivals or as a comforting snack, offers a unique taste experience, unlike anything found in Western baking. The subtle sweetness is perfectly balanced, avoiding any cloying aftertaste, and the slightly chewy texture provides a delightful contrast. Each bite offers a glimpse into Vietnamese culinary heritage.
This recipe unlocks the secrets to crafting a perfect steamed cassava cake at home, even for novice bakers. We'll guide you through each step, from preparing the cassava to achieving that perfect fluffy yet dense texture. Ready to embark on this culinary adventure and experience the delightful simplicity of bánh sắn hấp? Let's get started with the step-by-step instructions below.
Tools Needed
- Grinder/blender
- Coconut filter bag
- Steamer
- Mold (round, square, or any shape)
- Pot
Ingredients
- Cassava tubers: 2.5kg (yields approximately 1kg after processing)
- Tapioca starch: 100g
- Sugar: 100g
- Salt: 1 teaspoon + ½ teaspoon (for the cassava mixture and coconut topping respectively)
- Coconut milk: 500ml (or 300ml + additional for adjusting consistency)
- Shredded coconut: 250g
- Purple leaf water: 200ml
- Pandan leaves/extract: 200ml water + 1 teaspoon pandan essence
- Peanuts/Sesame seeds: null (for garnish and optional salt mixture)
- Banana leaves: null (optional, for lining the steamer)
Step-by-Step Instructions
Step 1. Preparing the Cassava
- Peel and soak cassava tubers in diluted salt water for about 2 hours.
- Grind the cassava, squeezing out excess water to remove toxins.
- Let the squeezed cassava water settle for 15-30 minutes to separate the starch.
Step 2. Mixing and Layering the Batter
- Mix shredded coconut with salt.
- Steam the coconut mixture for 5-7 minutes.
- Combine the cassava pulp (1kg), tapioca starch, sugar, salt, and 300ml coconut milk.
- Divide the cassava mixture into three portions, adding colored water to each.
- Add purple leaf water to one portion, pandan leaf water/extract to another, and remaining coconut milk to the third portion.
Step 3. Steaming and Cooling the Cake
- Grease the mold and line it with banana leaves (optional).
- Pour each colored cassava mixture into the mold, ensuring a thin layer (approx. 1cm).
- Steam the cakes for 15-20 minutes, covering the steamer lid with a cloth.
- Let the cakes cool completely before cutting.
Step 4. Finishing and Serving
- Cut the cakes into bite-sized pieces and coat with the steamed shredded coconut.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Squeeze the cassava well to remove toxins and achieve the right consistency.
- Adjust the amount of coconut milk depending on the cassava's moisture content.
- Ensure the cassava mixture is not too dry or runny to prevent hard or soggy cakes.
- Keep the cake layer thin (1cm) for even steaming.
- Wrap the cooled cakes in plastic wrap before cutting to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I substitute the tapioca starch?
While tapioca starch is ideal for its texture, you can try substituting with a small amount of cornstarch or arrowroot powder. The texture might be slightly different, however.
2. How do I know when the cake is cooked?
Insert a toothpick or skewer into the center. If it comes out clean, the cake is done. It should also be firm to the touch.
3. Can I make this cake ahead of time?
Yes! The cake keeps well in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container.
With its simple ingredients and straightforward method, this steamed cassava cake recipe is surprisingly rewarding. Enjoy the delightful taste and satisfying texture of this traditional Vietnamese treat, perfect for sharing with friends and family. Happy baking!