You’re the only Bánh for me!
Don’t trip chocolate chip these are only called ‘silkworm’ cassava cakes because they resemble cute little worms. Don’t shoot the messenger. But fear not this is 100% vegetarian and they are not only cute they are delicious!
You can find these most Vietnamese bakeries. They come in different colors and sometimes shapes. But most of the time they are commonly skinny little shapes. And each piece is covered with scrumptious coconut flakes!
Growing up in Minnesota there was not a lot of Vietnamese places, so we would have to make a lot of these dishes. What I didn’t know was how easy it was to make!
Grated cassava you can find it at most Asian market in the frozen section. It’s really easy because it’s already grated for you all you have to do is defrost it.
You can substitute the pink food coloring for rose extract, or if you don’t have Pandan extract you can just use green food coloring. Either or it still works!
As always here is the recipe below! Until next time.
Bánh Tằm Khoai Mì (a.k.a. Vietnamese ‘Silkworm’ Cassava Cake)
Course: Recipes4
servings10
minutes15
minutesIngredients
16 oz frozen grated cassava (defrosted)
1/3 c sugar
1/4 c tapioca starch
1/2 c water
1/2 tsp vanilla extract
1/4 tsp salt
1 c shredded coconut
1/2 tsp pandan extract
1-2 drops red food coloring
Directions
- Mix cassava, sugar, tapioca starch, water, vanilla and salt.
- Split mixture into 3 bowls. Add pandan extract to one and pink food coloring to the other.
- Spread each mixture onto pan or plate.
- Steam coconut flakes for 5 mins.
- Steam each layer for 12-15 mins on med heat.
- Once 50% cooled, cut with plastic knife and roll into coconut flakes.
- Serve immediately or refrigerate and microwave/reheat for 30 secs before serving.
