Baked Cassava and Mung Bean Cake

Baked Cassava and Mung Bean Cake is a classic Vietnamese dessert and one of my favorite childhood treats.  It has a wonderfully chewy, slightly crisp exterior and a soft, rich center with the fragrant flavor of cassava and mung beans.  The best part is that you don't need a long list of ingredients to make it at home.

If you live outside Vietnam, frozen cassava makes this recipe especially convenient.  You don't need to buy fresh cassava, peel it, or spend time grating it.  Simply thaw the frozen cassava, and you're ready to go.  This makes the recipe a great choice for busy home cooks who still want to enjoy a taste of traditional Vietnamese baking.  Traditional versions can be quite rich, often using generous amounts of coconut milk, sugar, and butter.  In this version, I keep it lighter by using less coconut milk and a moderate amount of sugar, but no butter.  If you love the rich coconut flavor, you can add butter and more coconut milk to the batter without changing the basic method.

I also use tapioca starch instead of cornstarch. Tapioca starch helps give the cake its characteristic chewy texture while keeping the flavor and texture close to the traditional version.

Ingredients:

• 16 oz. frozen cassava, thawed
• 1/2 cup peeled split mung beans
• 3 large eggs
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup tapioca starch
• Coconut oil, for greasing the baking pan
• Optional: 1/4–1/2 cup coconut milk for a richer coconut flavor

Directions:

·      Preparing the cassava:

Thaw the frozen cassava completely.  Drain off any excess liquid.  If the cassava pieces are large, cut them into smaller pieces so they will mix more easily with the other ingredients.

2. Cooking the mung beans:

Rinse the mung beans and soak them in water for about 2 hours.

Drain the beans and place them in a small pot.  Add enough fresh water to cover them.  Bring to a boil, then cover and cook over medium-low heat for about 15 minutes, or until the beans are completely tender. Drain any remaining water.  While the beans are still hot, mash them with a potato masher or fork until mostly smooth.  A little texture is perfectly fine.

3. Making the batter:

Preheat the oven to 350°F.

In a large mixing bowl, lightly beat the eggs.  Add the mashed mung beans, thawed cassava, sugar, tapioca starch, and vanilla extract.

Mix thoroughly until combined and the batter is evenly blended.  If using coconut milk, stir it in now about 1/2 cup.

4. Baking the cake:

Lightly grease an 8-inch or 9-inch round baking pan with coconut oil.  Pour the cassava mixture into the pan and spread it evenly.

Bake at 350°F for about 40–50 minutes, depending on your pan's depth and size.  The cake should be golden brown on top and firm in the center.

To check for doneness, insert a toothpick or thin skewer into the center.  It should come out mostly clean, with no wet batter attached.

For a deeper golden and slightly crispier top, you can place the cake under the broiler for 1–2 minutes at the end.  Watch it carefully because it can brown quickly.

5. Cooling and serving:

Let the cake cool in the pan for at least 15–20 minutes before slicing.  The texture becomes chewier and easier to cut as it cools.

Slice into small wedges or squares and serve warm or at room temperature.  The outside should be lightly crisp and golden, while the inside remains soft, chewy, and pleasantly rich.

Tip: For a more traditional, richer version, add a moderate amount of coconut milk to the batter.  You can also adjust the sugar to your taste, especially if you prefer a less-sweet Vietnamese dessert.