Bánh khoai mì is a Vietnamese chewy cassava cake often made with coconut milk and baked until golden.
Grated cassava forms the cake’s dense, elastic texture. Coconut milk adds richness and aroma, while sugar and sometimes condensed milk or mung beans contribute sweetness. The mixture is spread in a pan and baked until the surface develops a golden color.
Cassava, also called yuca or manioc, is a tropical root that must be properly processed before eating because raw cassava contains cyanogenic compounds. Cooking and appropriate preparation make the ingredient suitable for this dessert.
Bánh khoai mì differs from bánh bò, a fermented rice-flour cake with a porous, honeycomb-like crumb. The cassava cake is denser and chewier, with grated root fibers contributing to its texture.