Vietnamese Cassava Cake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Cassava , grated

1/3 cup

GOYA® Coconut Milk

1/2 cup

Coconut Sugar

or Honey

1/2 Tbsp

Toasted White Sesame Seeds

1 Tbsp

Coconut Oil

Cooking Instructions

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Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Trim the ends of the cassava and make a slit lengthways to peel off the outer skin.

Step 3

Peel the Cassava (2 cups) .

Step 4

Using a hand held box grater or food processor on the smallest grater, grate the cassava, if using a food processor, you will need to then use the main blade and process the cassava further. It should be fine not coarse.

Step 5

Mix the cassava with GOYA® Coconut Milk (1/3 cup) and Coconut Sugar (1/2 cup) .

Step 6

Grease a 15cm spring form cake tin with Coconut Oil (1 Tbsp) .

Step 7

Pour the cassava mixture in the cake pan and smooth the top out with the back of a spoon.

Step 8

Sprinkle the Toasted White Sesame Seeds (1/2 Tbsp) on top.

Step 9

Bake for 30 minutes, the cake is ready when it is slightly firm to touch on top and an inserted skewer comes out clean.

Step 10

Allow to cool then refrigerate before serving, lasts about a week in the fridge. Enjoy!