Silkworm Cake (Bánh Tằm)

Difficulty
medium

VN:F [1.9.9_1125]
(3 Ratings)

Preparation time
5 mins

Cooking time
1 hour

Serves
8

Cassava cake coated in coconut flakes. For more photos and recipes, please visit my blog at Danang Cuisine.

Silkworm Cake (Bánh Tằm), 4.0 out of 5 based on 3 ratings

Ingredients

  • 1/3 cup sugar (70-100g adjust to your taste)
  • 2 tablespoons tapioca starch
  • 1 pinch of salt
  • 1/2 cup water
  • 400g grated tapioca/cassava
  • 1/2 teaspoon vanilla sugar
  • food coloring or flavor extract (pandan/durian/ etc)
  • 2/3 cup coconut flakes

Preparation

1.  In a bowl dissolve sugar, tapioca starch, pinch of salt, and water. Add in grated cassava and vanilla sugar and mix well. Divide the mixture into 3 equal portions and add food coloring into each.

2.  Steam coconut flakes for 5-10 minutes.

3.  Coat baking pans with some cooking oil. Pour in the mixture into the pans and steam each batch for 10-15 minutes.

4.  Let the cakes cool before cutting. Cut the cakes into strips and roll them in the grated coconut. The cakes can be stored in the fridge for a few days. Microwave for 15 seconds if served on the next day. For more photos and recipes, please visit my blog at Danang Cuisine.

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