Cassava Cake (Banh Khoai Mi Nuong)

Super easy recipe for Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.comDeliciously starchy cassava (yuca or manioc) is combined with creamy coconut milk and fragrant mung bean to make this scrumptious sweet treat. My recipe makes a simple batter that when baked yields a golden cake that is moist, slightly chewy and just sweet enough. Cut the cake into small pieces and enjoy as finger-food. It makes a perfect little snack or a casual dessert. Enjoy!

Notes on the Recipe, Tips and Tricks

Use fresh or frozen cassava. Frozen cassava is really convenient but fresh cassava definitely tastes better.  See my video for how to prepare fresh cassava.

Be sure to mix the mashed mung well so there aren’t big chunks in the batter. Optionally, use an electric mixer to get the batter smooth.

If you’d like a chewier texture, add another 1-2 Tbsp tapioca starch.

This cake is medium in sweetness. Adjust the sweetness to your preference. Optionally, use a sugar substitute.

If you don’t want to add the mashed mung bean, add more grated cassava to make up the difference.

Line the cake pan with parchment paper to make removing the cake a cinch.

The cake will deflate when it cools and this is normal.

Store any remaining portions in the refrigerator and consume within the week. To reheat, warm the cake in the microwave for 15-20 seconds. You can freeze the cake for up to 3 months when stored in an air-tight container.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Pumpkin Cassava Cake (Banh Khoai Mi Bi Do), Silkworm Cassava Cake (Banh Tam Khoai Mi), and Steamed Banana Cake (Banh Chuoi Hap).


1 lb frozen grated cassava, thawed
1/2 cup mashed mung bean
3/4 cup sugar
3 Tbsp tapioca starch
1 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1/2 tsp melted butter


Preheat the oven to 375 degrees Fahrenheit.

Transfer the thawed cassava into a colander and allow to drain for 15 minutes.

In a large bowl, add the drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk and vanilla extract. Mix well making sure the batter is free of lumps.

Coat a 9-inch round pan evenly with vegetable oil.

Pour the batter into the oiled baking pan. Holding the sides of the pan, jiggle the pan gently and tap on the counter a few times to settle the batter.

Bake for 40 minutes.

Check to see if the cake is done by inserting a toothpick. It should come out clean.

Brush the top of the cake with melted butter.

Bake on 425 degrees Fahrenheit for 5-7 minutes or until the cake is golden on top.

Remove from the oven and allow to cool for 1 hour.

Run a spatula around the cake to loosen it from the pan. Remove the cake from the pan using a large spatula.

To serve, cut into small wedges or bite-sized pieces.

Yields: 4-6 servings

Tools I Love and Use in My Kitchen

Super easy recipe for Vietnamese Cassava Cake (Banh Khoai Mi Nuong) | recipe from

No-Fuss Recipe for a sweet and tasty Viet treat: Cassava Cake (Banh Khoai Mi Nuong) | recipe from*This post contains affiliate links.*

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24 Responses to Cassava Cake (Banh Khoai Mi Nuong)

  1. Madeleine June 10, 2018 at 12:11 pm #

    Hi Trang,
    Thanks for all ytour recipes! Do you measure the mung beans presoaked, after soaking, or after cooking because the half cup of mung bean becomes more after I soaked it over night.

    • Trang June 11, 2018 at 11:48 am #

      Hi Madeleine,
      For this recipe, “mashed mung bean” means it’s already soaked in water, cooked and mashed to yield 1/2 cup mashed mung bean. This is approximately 1/4 cup dry mung bean. Let me know if you have other questions.

  2. Nick April 6, 2018 at 2:47 pm #

    Hi, co Trang,
    In the video the cake looks like full of oil when it finished baking. Did you add any extra oil in the cake? Or may the oil from coconut milk?
    I have to learn well about this recipe before I bake it. Thank you!

    • Trang April 9, 2018 at 6:07 pm #

      Hi Nick,
      There isn’t a lot of oil in this cake, just 1/2 tsp. What you’re seeing may be the melted butter brushed on top of the cake to brown up the top. You can omit either of these if you’d like. Good Luck!

  3. Lan February 17, 2018 at 9:35 am #

    Thank you for the recipe. It turned out great.

    • Trang February 23, 2018 at 6:43 pm #

      Hi Lan,
      So glad to hear that! Thanks for stopping by to share your results!

  4. Moa Hoang May 26, 2017 at 10:27 am #

    I don’t know why my cassava isn’t sticky and cluey. I put in 1 cup blended cassava and hoping that was not the issue. How did you made your cassava? I bought the frozen cassava from the Asian store. Do I have to reheat it or boil it up somehow? The texture looks very nice but the inside was mushy, I don’t know what I did wrong ☹️ This will be my very first cassava cake.

    • Trang May 29, 2017 at 4:41 pm #

      Hi Moa Hoang, grated cassava is somewhat mushy and not sticky or gluey. The rest of the ingredients will bind everything together. Good luck with the cake and let me know how it turns out for you. 🙂

  5. Huong May 9, 2017 at 2:35 pm #

    Hi Trang,

    Thank you for your helpful recipe. Can I also put the condense milk and sugar as well?. Love to hear from you. Thanks

    • Trang May 15, 2017 at 3:39 pm #

      Hi Huong,

      You can definitely use condensed milk for a richer flavor. Start with 1/2 cup condensed milk and add the amount of sugar you like. Let me know how you like it!

  6. KD April 17, 2017 at 8:51 am #

    Hi Trang,

    I love this cake since VN. I’ve tried once, friend recipe,but didn’t come out right. I’ll try yours this week end.


    • Trang April 19, 2017 at 12:22 pm #

      Good Luck with the recipe. I hope it turns out well for you. I am looking forward to hearing about your results. 🙂

  7. Linh April 13, 2017 at 6:47 pm #

    Hi Trang,
    I love this cake, but it’s getting harder and harder to find a good piece 🙁 I saw the fresh khoai mi at the market, decided to buy a few so I can try making it myself BEFORE looking up the recipe. Well, most recipes used frozen. I saw your video how to prepare the fresh khoai mi, but how much should I use for this recipe? I’m guessing 1.5 cup? I don’t have a food weight so I would be much appreciated if you have the measurement in cup. Thank you so much.
    Can’t wait to try.

    • Trang April 15, 2017 at 8:27 am #

      Hi Linh,
      Your guess is correct. 1 lb of grated cassava is about 1 1/2 cups. Good Luck with the recipe and please stop back to share your results. 🙂

  8. Chow February 21, 2017 at 3:12 pm #

    Can I not put the mubg bean,in?

    • Trang March 1, 2017 at 10:10 am #

      You can omit the mung bean, just add more grated cassava to make up the difference. Enjoy!

  9. kay November 29, 2016 at 5:18 am #

    where or who do I get mashed mung bean for cassava cake?

    • Trang December 4, 2016 at 11:48 am #

      Hi Kay,
      You can buy it at the Asian grocery store or make it with the recipe I shared. The recipe link for the Mash Mung Bean is in the post. Good Luck

  10. Kiet November 1, 2016 at 8:42 am #

    Hi Trang,
    Thanks for sharing, I love this dessert. I will try to make it this weekend.

    • Trang November 3, 2016 at 5:02 pm #

      Hi Kiet,
      Good Luck with the recipe and let me know how it turns out for you. Enjoy!

  11. Linh October 20, 2016 at 9:36 pm #

    I love your videos. Tried a few recipes already and they all turned out great. Will make this weekend. Thank you

    • Trang November 3, 2016 at 5:15 pm #

      Hi Lynn, I am happy to hear that. This recipe be super easy for you. Enjoy!

  12. Ann October 20, 2016 at 2:54 pm #

    OMG!!!! I was just thinking that I would love it if you posted a recipe for this! I know you do a pumpkin version, but to see the original makes me super happy! Will definitely give this a shot! THANK YOUUUUUUU!

    • Trang October 20, 2016 at 3:49 pm #

      Hi Ann,
      Wow! What a coincidence! I’d love to hear from you when you make this scrumptious cake. Good Luck! 🙂

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