Top 10 Most Delicious and Tempting Cassava (Manioc) Cakes

Ingredients:

• 1 kg Cassava
• 50g Ground meat
• 2 teaspoons Ground chili
• 3 Stalks Green onions
• 1 teaspoon Seasoning powder
• 1/2 teaspoon Fish sauce
• 1 teaspoon Chili powder
• Salt to taste

Instructions:

• Peel the cassava, rinse thoroughly, then soak it in salted water for 2-3 hours or overnight to remove toxins.
• Grate the cassava using a grater, then mix in a pinch of salt.
• Press the grated cassava to remove excess water and transfer it to a bowl.
• Add 1 teaspoon seasoning powder, 1/2 teaspoon fish sauce, 1 teaspoon chili powder, 2 teaspoons ground chili, chopped green onions, and 50g ground meat to the bowl.
• Mix everything thoroughly by hand until well combined.
• Divide the mixture into small portions, shaping them to fit the size of a spoon.
• Heat oil in a pan, then fry the cakes over medium heat until golden brown on both sides.

Ingredients:

• 1 kg Cassava
• 500g Durian (about 4 segments)
• 200g Mung beans (peeled)
• 200g Condensed milk
• 80g Unsalted butter
• 100ml Unsweetened fresh milk

Instructions:

• Peel the cassava, cut off both ends, and wash thoroughly. After rinsing, grate the cassava into small shreds.
• Use clean hands to press the grated cassava through a sieve, extracting the juice. Be gentle to avoid drying out the cassava pulp.
• Once you have 1kg of grated cassava and a small amount of cassava juice, let the juice sit for 15 minutes to allow the starch to settle, then discard the water.
• Rinse the mung beans twice, soak them in cold water for 3-5 hours, then drain the beans.
• Boil water in a pot and place a steaming basket lined with banana leaves. Steam the mung beans for about 25 minutes until soft.
• Once the mung beans are soft, remove them from the steamer, and mash them until smooth.
• Separate the durian flesh from the seeds and mash it into a fine puree, then mix it with the mashed mung beans.
• Combine the cassava pulp with 100ml of fresh milk, 200g of condensed milk, and the settled cassava starch. Mix well.
• Let the mixture rest for 20 minutes, then grease the baking pan with melted butter.
• Pour the cassava-durian mixture into the pan, press it down evenly, and bake at 180°C for 50 minutes, using both top and bottom heating elements. Afterward, switch to top heat for 7 minutes to brown the top.
• After baking, remove the cake from the pan, let it cool, and cut into pieces to serve.

Ingredients:

• Fresh cassava: 1kg (grated or mashed and squeezed dry)
• Sugar: 50g
• Potato starch: 100g
• Rice flour: 20g
• Salt: 4g
• Bananas (Xiem bananas): 15 ripe bananas (use ripe bananas for sweetness, avoid raw ones)
• Cooking oil

Instructions:

• Peel and wash the cassava, then soak in salted water for 1 hour, or overnight. Remove the central fibrous part and grate (you can use a blender, adding a bit of water for easier grinding).
• Use a thin cloth to squeeze the cassava dry (save the water to settle and collect the starch).
• Mix the squeezed cassava with potato starch, rice flour, salt, and sugar. If the mixture is too dry, add the thick cassava starch water. If it’s too runny, add more starch.
• Place about a spoonful of the mixture onto a piece of plastic wrap and flatten it. Put a banana in the center and roll it tightly (make sure the banana is fully covered for a crispy texture, thinner wraps will be crispier).
• Heat oil in a pan. When the oil is moderately hot, fry the banana rolls until golden brown.
• Once fried, remove from the oil and place on paper towels to drain the excess oil. Enjoy your crispy and delicious banana cassava rolls!

Ingredients:

• Cassava: 300g
• Jackfruit: 100g (seedless)
• Coconut milk: 250ml
• Potato starch: 150g
• Rice flour: 30g
• Sweetened condensed milk: 100g
• Salt: 10g

Instructions:

Prepare the ingredients:

• Start by scoring the cassava and peeling off the skin. Then cut off the ends, as they contain the highest concentration of toxins.
• Soak the cassava overnight in water to remove the toxins, then rinse it several times with clean water.

Grating the cassava:

• Grate the cassava finely. This helps preserve the texture of the cassava, giving the cake a better flavor as it retains more starch compared to using a blender.
• After grating, place the cassava in a cloth and squeeze out the excess water.

Tips: Don’t throw away the water! Let it settle and then pour off the cassava starch at the bottom. This starch will be added to the cake for extra flavor.

Prepare the jackfruit:

• Blend the jackfruit with 100ml of coconut milk in a blender until smooth.

Mix the ingredients:

• In a large bowl, combine the jackfruit mixture, 100g potato starch, 30g rice flour, 80g sweetened condensed milk, and 150ml coconut milk. Stir until the mixture is well combined.
• Next, add the cassava starch (that has settled) into the mixture. This helps make the cake more fragrant and chewy.

Steaming the cake:

• Bring water to a boil in a steamer, then lower the heat to medium.
• To prevent the cake from sticking, line the steamer with parchment paper. Pour the batter into the steamer and use a spoon to spread it evenly. Add a few pieces of jackfruit on top of the batter.
• Cover the cake with a cloth to catch any condensation, then steam for 30 minutes.
• Tip: To check if the cake is done, insert a skewer. If it comes out clean, the cake is done. If not, steam a little longer.

Serving:

• This steamed cassava with jackfruit is chewy, fragrant with coconut milk, and has the unique aroma of jackfruit. The simple preparation makes it a must-try!

Ingredients:

• 500g grated coconut
• 350g palm sugar
• 180g glutinous rice flour
• 330g coconut milk
• 100g peanuts
• 3kg cassava
• 1 bundle of pandan leaves
• 2kg banana leaves for wrapping
• 25g salt

Instructions:

Prepare the cassava:

• Cut the cassava into pieces, removing the ends, as these parts contain the highest levels of toxins. Peel the cassava, rinse well, and remove the fibrous core before cutting it into small chunks.
• You should have about 1.6kg of cassava after peeling.
• Soak the cassava in water mixed with 4g of salt for at least 2 hours, or overnight.

Roast the peanuts:

• Heat a pan and toast the peanuts with 1 tablespoon of salt until golden brown and fragrant.
• Remove the peanuts from the pan, peel off the skin, and crush them.
• Tip: Roasting the peanuts with salt helps them cook faster.

Prepare the coconut-peanut filling:

• Melt 200g of palm sugar, then mix it with 500g of grated coconut. Prepare 30g of glutinous rice flour and 160g of coconut milk in a separate bowl.
• Add the coconut-sugar mixture to a pan and cook over low heat for about 20 minutes. Add the coconut milk and glutinous rice flour, stirring until the filling is thickened but still moist.
• Turn off the heat, then stir in the crushed peanuts and mix well.
• Form the filling into small round balls, about 20g each. Set aside.

Grind the cassava:

• After soaking, rinse the cassava again two times with clean water.
• Put the cassava into a blender with 500ml of water, blending until smooth.
• Pass the blended cassava through a sieve, then place it in a cheesecloth, squeezing out the excess water. Transfer the cassava to a small bowl and fluff it up.
• Allow the cassava water to sit for 15 minutes, discard the water, and collect the starch that settles at the bottom to use later.

Mix the dough and shape the dumplings:

• Combine the following ingredients: 900g cassava flour, 300g cassava starch, 4g salt, 150g palm sugar, 170g coconut milk, and 150g glutinous rice flour.
• Shape the dough into small balls, about 45g each.
• Flatten each dough ball with your palm, then place a ball of the coconut filling in the center. Wrap the dough around the filling, rolling it into a smooth, round shape. Repeat with the remaining ingredients.

Wrap the dumplings:

• Each dumpling requires two pieces of banana leaves: one small (about 25cm) and one large (about 35cm). Clean the leaves, blanch them in hot water, then dry them off.
• Tip: To soften the banana leaves for easier wrapping, lightly heat them over a flame or sun-dry them for about 3 hours.
• Brush the dumplings with a little oil to prevent them from sticking to the leaves.
• Take a small piece of banana leaf, fold the edges along the leaf's spine to form a cone, then place the dumpling into the cone. Fold the leaf to enclose the dumpling and secure it by folding the sides.
• Next, take the larger banana leaf and wrap it around the dumpling to hold it in place.

Steam the dumplings:

• Place the wrapped dumplings in a steamer, ensuring they are not too close together for even cooking.
• Boil some water with a bundle of pandan leaves for fragrance, then place the dumpling steamer over the boiling water. Cover and steam for 60 to 90 minutes until the dumplings are fully cooked.
• Turn off the heat and allow the dumplings to cool completely.

Result:

• The cassava dumplings have a chewy, non-mushy exterior, with a rich, sweet coconut-peanut filling that is delicious and not overwhelming, making them perfect for enjoying repeatedly without getting tired of the taste.

Ingredients:

• 600g Sticky rice
• 450g Taro
• 450g Cassava
• 500ml Pandan leaf water
• 30g Dried coconut
• 60g Coconut powder
• 130g Sugar
• A pinch of salt

Preparation:

Ingredient preparation:

• For the cassava: Peel and cut cassava into small chunks, then dice. Place in a bowl with 1 teaspoon of salt, and soak for about 30 minutes.
• For the taro: Peel the taro, soak in diluted salt water for 10 minutes, then drain. Cut into small cubes.
• For the sticky rice: Rinse the rice, then soak it in 500ml pandan leaf water and 1 teaspoon of salt for about 3 hours.

Making the taro coconut filling:

• Steam the taro for about 20 minutes until soft.
• Remove the taro from the steamer and mash it in a pan with 50ml water, cooking over medium heat.
• Add 1 teaspoon of salt and 50g sugar to the mashed taro, stirring to combine.
• Soak the dried coconut in 50ml water for 20 minutes, then drain and add the coconut to the taro mixture.
• Stir quickly and add another 50g sugar to the pan. Continue stirring until the filling thickens, then remove from heat and let cool.

Making the dough:

• Drain the soaked sticky rice and cassava.
• Mix the rice and cassava in a large bowl, adding 1 teaspoon of salt, and stir well.
• Add the coconut powder and 30g sugar, mixing thoroughly.

Assembling the dumplings:

• Once the taro filling has cooled, divide it into small balls, each about 30g.
• Divide the rice mixture into portions, each about 90g.
• Place two banana leaves together, folding the edges to form a cone. Place 2 tablespoons of the rice mixture in the cone, creating a small indentation, and add the taro filling. Top with the remaining rice mixture.
• Fold the edges of the leaf and tie the dumpling securely with string. Continue wrapping the remaining dumplings.
• Preparing the banana leaves and string:
• Cut the banana leaves into 15cm x 25cm pieces, clean them, then briefly dip them in boiling water to soften. Dry them with a towel.
• For the string, use dried banana fiber, which can be found in stores. Boil the string twice and then dry it for softness and strength.

Cooking the dumplings:

• Line the bottom of a pot with some banana leaves, then place the dumplings inside. Add enough water to cover the dumplings and cover the pot. Boil for about 2 hours until the dumplings are cooked.

Ingredients:

• 9 Siam bananas (700g)
• 850g cassava
• 100g tapioca flour
• 350ml coconut milk
• 1 teaspoon vanilla extract
• 100ml condensed milk
• 30ml vegetable oil
• 280g sugar
• 1 pinch of salt
• 2 teaspoons white wine

Instructions:

Marinating the bananas:

• Peel the bananas and place them in a pot with 200g sugar and 2 teaspoons of white wine.
• Mix well to coat the bananas with sugar and marinate for about 1 hour until the sugar dissolves completely.

Sautéing the bananas:

• Place the pot on the stove over high heat to bring the sugar syrup to a boil. Then, reduce the heat to low, cover the pot, and cook the bananas, flipping every 5 minutes until the syrup reduces.
• When the syrup thickens and the bananas start turning a pinkish color, remove from heat.
• Transfer the bananas to a plate, let them cool, wrap with plastic wrap, and refrigerate for about 1 day.

Preparing the cassava:

• Soak the cassava in water for 2-3 hours, peel, and wash. Then, grate the cassava into a large bowl with water and soak for 10 minutes, rinse, and drain.
• Blend the cassava with a bit of water, then squeeze the juice into a bowl and let it settle for 30 minutes, allowing the cassava starch to separate from the liquid. Set aside the remaining cassava pulp.
• Pour off the liquid to obtain the cassava starch.

Mixing the dough:

• In a bowl, combine the cassava starch, 80g sugar, a pinch of salt, 100ml condensed milk, 1 teaspoon vanilla extract, and 100g tapioca flour, mixing thoroughly.
• Add 350ml coconut milk and 30ml vegetable oil, and mix well again.

Baking the cake:

• Preheat the oven to 180°C (350°F) for 10-15 minutes to stabilize the temperature.
• Prepare a round baking pan lined with parchment paper, then pour in half of the prepared batter, spreading it evenly.
• Layer the sautéed bananas on top of the batter and pour the remaining batter over them. Bake in the oven at 180°C for 60 minutes.

Final result:

• The banana cassava cake comes out of the oven aromatic, with a soft and chewy texture. The sweet and tangy flavor of the bananas blends perfectly with the rich, creamy taste of the cassava, making it incredibly delicious.

Ingredients:

• 1kg Cassava
• 150g Mung beans
• 170g Butter
• 2 Eggs
• 1 cup Sugar
• 1 teaspoon Vanilla extract
• 5 cups Coconut milk
• 1/2 cup Sweetened condensed milk
• 1 cup Grated coconut

Instructions:

• Peel the cassava and soak it in salted water overnight to remove toxins (or at least 6 hours). Rinse it thoroughly with fresh water and drain well.
• Cut the cassava into small pieces and blend it into a smooth mixture (if you don’t have a blender, you can grate it finely). Strain the mixture to remove excess liquid.
• Soak the mung beans for 3-4 hours until soft, then steam them for 15-20 minutes until tender. Once cooked, blend the mung beans with 1/4 cup of condensed milk until smooth, then set aside.
• In a large bowl, combine the cassava, mung beans, sugar, eggs, melted butter, salt, vanilla extract, coconut milk, condensed milk, and grated coconut. Mix everything thoroughly until smooth.
• Preheat the oven to 180°C (350°F) for about 10 minutes. Grease the baking pan with a thin layer of butter, then pour the prepared batter into the pan and bake for 45-60 minutes, or until the top turns golden brown. Once baked, remove from the oven, let it cool, and cut into pieces to serve.

Ingredients:

• 1kg Cassava
• 200g Butter
• 150g Mung Beans
• 1/2 teaspoon Salt
• 2 Eggs
• 1 cup Sugar
• 1.5 cups Coconut Milk
• 1 cup Grated Coconut
• 1/2 cup Sweetened Condensed Milk
  

Instructions:

• Cut the cassava into 5-7 cm pieces, peel, and soak in diluted salt water for at least 6 hours or overnight to remove toxins. Rinse thoroughly, drain, and cut into small pieces before blending them in a food processor.
• Soak the mung beans for 3-4 hours, rinse, then steam for 15-20 minutes until soft. Blend the beans and add 1/4 cup of sweetened condensed milk for a smooth consistency.
• Combine cassava, mung beans, eggs, sugar, coconut milk, vanilla, salt, melted butter, and grated coconut. Mix well.
• Shape the mixture into round cakes, then grill them over charcoal until golden and fragrant. Serve hot with family and friends.

Ingredients:

• 1 kg Cassava, 100g Tapioca Flour (adjust based on cassava's consistency).
• 100 ml Coconut Milk
• 120g Sweetened Condensed Milk
• Roasted Peanuts (small amount)
• 50g Roasted Sesame Seeds (about 2-3 tablespoons)
• 4 tablespoons Sugar
• 200g Shredded Coconut
• 1 Banana Leaf
• 2 tablespoons Purple Butterfly Pea Flower Extract
• 2 tablespoons Pandan Leaf Extract
• Pinch of Salt
• 2 tablespoons Gấc Fruit Extract

Instructions:

• Peel and soak cassava in salted water to remove toxins and maintain its white color.
• Grate cassava into thin strands, soak in diluted salt water, rinse thoroughly, then squeeze dry (reserve the water for starch extraction).
• Mix cassava, sweetened condensed milk, tapioca flour, salt, and coconut milk until it forms a smooth, thick dough.
• Divide the mixture into four equal portions:
  • In the first portion, add 2 tablespoons Pandan leaf extract.
  • In the second portion, add 2 tablespoons Butterfly Pea flower extract.
  • In the third portion, add 2 tablespoons Gấc fruit extract.
  • Leave the last portion plain to maintain the white color.
• Mix each portion until the color is evenly distributed.
• Prepare a steaming pot, place banana leaves in the steamer, then evenly spread the cassava mixture in thin layers. Steam for about 20 minutes until the mixture turns translucent.
• Allow the cassava to cool, then cut into bite-sized strips.
• Toss the cassava strips with shredded coconut (set some aside for decoration).
• Prepare the seasoning mix by combining sugar, salt, roasted peanuts, sesame seeds, and finely ground peanuts.
• Serve the dumplings on a plate, garnish with shredded coconut, sprinkle with the seasoning mix, and enjoy!