This recipe is my twist on the traditional Vietnamese Cassava Cake. Instead of using coconut and/or mung bean, I use pumpkin puree and the results are heavenly! The pumpkin adds a beautiful rich color and compliments the earthy texture of the cassava perfectly. This delicious baked treat is a great little snack or a wonderful addition to any holiday meal. What I enjoy most about this cake is that it’s not super sweet. If you crave a sweeter cake, feel free to add sugar. Give it a try and let me know how you like it!
Watch video below for instructions.
1-16 oz bag frozen grated cassava
1-15 oz can pumpkin puree
1/2 cup sweetened condensed milk
Optional: 1/2 cup sugar (for those with a sweeter tooth!)
1/2 tsp vanilla extract
4 Tbsp tapioca starch
1 stick butter (Don’t freak–we’re using just 1/2 tsp)
non-stick cooking spray
Thaw frozen cassava by immersing bag in a bowl of tap water for 10 minutes. Place cassava into sieve and allow to drain for 15 minutes.
Preheat oven to 375 degrees.
In a large bowl, add drained cassava, pumpkin, condensed milk, vanilla extract, tapioca starch, and egg. If you like a sweeter cake, add sugar. Mix everything together, blending well.
Coat 9X9 baking dish with non-stick cooking spray. Pour batter into baking dish. Place hands on either side of the baking dish and shake it back and forth a few times to help the batter settle evenly in the dish. Smooth the top of the cake using a spoon or spatula. Cover baking dish with foil and seal the edges. Bake for 30 minutes.
After 30 minutes, remove foil and bake for another 25 minutes. Insert toothpick into the center of the cake and it should come out clean indicating it’s done.
Glide butter stick gently across the top of the cake coating it lightly with butter. Bake for another 5 minutes. Remove from the oven and allow cake to cool before cutting and serving.
Yields: 16 squares