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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.

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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Orange Chiffon Cake with Edible Flowers

Beautiful and Delicate Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comJust in time for Spring, this recipe for Orange Chiffon Cake with Edible Flowers is both scrumptious and gorgeous. Fragrant with the essence of fresh oranges, the cake is moist and super fluffy. The crumb coating is delicate and combined with the edible flowers gives the cake a casual and earthy note which makes it perfect for casual dining or get-togethers. Make this cake for your next springtime gathering (Easter, Mother’s Day, Bridal or Baby Shower) and watch it become the center of attraction.

Notes on the Recipe, Tips and Tricks

If you’re new to enjoying edible flowers, purchase the packaged mixes at your grocery store or farmer’s market. This way you can try an assortment of flowers and decide which ones you like. In the stores, edible flowers are usually packaged in small plastic containers and stocked in the produce section. I purchase my edible flowers at Whole Foods Market.

To prepare the flowers for eating, gently rinse with cool water. Shake off the excess water or use a salad spinner to dry. Store in the refrigerator in a sealed container or plastic bag until you’re ready to use. They will last for 1 week in the refrigerator.

I like serving the cake with the flat surface (bottom of the pan) on top. If the cake doesn’t sit evenly on the plate because it’s domed, trim off a thin layer.

The cake is best enjoyed within 3-4 days. Cover the cake and store at room temperature or in the refrigerator. The cake can be frozen for up to 2 months. To enjoy again, thaw at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Cotton Cheesecake/Japanese Cheesecake or Sponge Cake.


6 large eggs + 1 egg white
3 large oranges: 2 Tbsp zest + 3/4 cup orange juice
2 cups cake flour
1 1/4 cups fine white sugar (also called caster or Baker’s sugar)
1 Tbsp baking powder
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
assorted edible flowers
2 Tbsp powdered sugar


Separate the whites from the yolks for the 6 eggs and place in separate bowls. Separate 1 extra egg white and add to the other egg whites. Allow the eggs to come to room temperature (approximately 30 minutes).

Remove slivers of the orange skin using a zester or fine grater until you have 2 Tbsp zest. Juice the oranges and then strain the juice, discarding the pulp. (If you don’t have enough juice, add water so it measures 3/4 cup.)

Position the oven racks toward the lower portion of the oven. Preheat the oven to 325 degrees Fahrenheit.

Sift the cake flour into a large mixing bowl. Add 1 cup fine sugar, baking powder and orange zest. Mix on Low speed for 20 seconds.

Add the egg yolks, orange juice, vegetable oil and vanilla extract. Mix on Medium Low for 30 seconds. Scrape around the bowl and work in any dry ingredients. Mix for another 30 seconds. Scrape around the bowl one more time and mix on Medium Low for another 30 seconds.

Transfer the egg whites into a large mixing bowl. Using a whisk attachment, beat the eggs on Low speed for 30 seconds. Increase the speed to Medium Low and continue beating for another 30 seconds or until small bubbles form on top of the egg whites. Add the cream of tartar. Beat the eggs on Medium High speed until they just start to thicken (approximately 1 minute). Gradually add the remaining 1/4 cup fine sugar while beating the egg whites until you achieve firm peaks. (This process takes about 3 minutes using a stand mixer.)

Add 1/3 of the egg whites to the batter and gently combine using a large whisk. Add in the next 1/3 of egg whites and repeat the process. Add in the remaining portion and again gently combine.

Pour the batter into a tube pan/angel food cake pan. Take a bamboo skewer and drag it through the batter a few times to remove any air pockets. Optionally, tap the pan against the counter a few times. Put the pan in the oven and bake for 55-60 minutes.

Check the cake for doneness by inserting a bamboo skewer into the cake. It should come out clean.

Remove the pan from the oven and invert it. Allow the cake to cool upside down for 1 1/2 hours.

Run a spatula around the pan to loosen the cake and then remove the cake from the pan. Use the spatula to loosen the cake from the pan bottom making sure to loosen along the center tube as well.

Transfer the cake to a serving plate. Dust the cake with a generous amount of powdered sugar and the decorate with assorted edible flowers.

Optionally serve with fresh fruit, whipped cream or the glaze below. Enjoy!

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

Orange Chiffon Cake with Sweet Glaze and Raspberries | recipe from runawayrice.comAdd more decadence to the cake by making this sweet glaze.

Easy Orange Glaze


2 cups powdered sugar
4 Tbsp fresh orange juice
2 tsp orange zest


Add the orange juice and zest into a large bowl. Add the powdered sugar a little bit at a time and mix together. Continue until all the sugar is added. Drizzle over the cake or serve on the side.

If you love whipped topping, try this decadent treat with your cake: Whipped Cream Frosting

Some pictures to inspire you to make this gorgeous cake!

Celebrate Spring with this gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comDelicious and Fluffy Orange Chiffon Cake with Beautiful Edible Flowers | recipe from runawayrice.comSpringtime Dessert: Orange Chiffon Cake with Edible Flowers | recipe from

Bring this to your next bridal shower: Gorgeous Orange Chiffon Cake with Edible Flowers | recipe from

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Steamed Rice Cakes and Pork Roll (Banh Day)

Vietnamese Steamed Rice Cake and Pork Roll (Banh Day) | recipe from runawayrice.comA thick slice of pork roll layered between two glutinous steamed rice cakes makes this savory dish one amazing snack. Call it a Vietnamese sandwich, this tasty treat is full of flavor and texture. Glutinous rice flour is what gives these delicious cakes the uniquely sticky and chewy texture. The ingredients are simple and the recipe is straightforward, so no excuses for not giving this recipe a try. Make a batch for your family today. These sandwiches are great for lunch boxes or as small bites in between meals. Delish!

Notes on the Recipe, Tips and Tricks

The banana leaves add a wonderful aroma, but if you need a shortcut, use parchment paper.

This dough is really forgiving. Any time before steaming, if the dough is too dry or too wet, adjust by adding more water or glutinous rice flour and then mixing together. It’s better for the dough to be a bit on the drier side than too wet. If you need to add more water, add 1 Tbsp at a time, mix and then check the consistency.

This recipe yields 8 sandwiches. Each cake is about 2 ounces of dough. Use more dough if you’d like the cakes a bit thicker.

Wrap the lid with a kitchen towel to prevent the moisture from dripping onto the cakes and causing blisters.

Do not steam these cakes with vigorously boiling water. The cakes will ooze and become flat. Steam gently and be sure to remove the lid twice to release the steam.

The cakes are done when they turn from a white color to opaque.

2 lbs of of steamed pork roll is generous and you may not use it all depending on how meaty you like your sandwiches.

Store any remaining cakes in refrigerator and consume within the week. These cakes can be frozen for up to two months. To reheat, microwave on Low until warm or allow to defrost at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Savory Steamed Rice Cakes (Banh Beo)


1 lb glutinous rice flour (approximately 3 3/4 cups)
2 Tbsp rice flour
1/2 tsp salt
2 Tbsp vegetable oil
1 3/4 cups + 2 Tbsp water
4-8″ square sections, cleaned banana leaves
1 Tbsp vegetable oil for coating the banana leaves
2 lbs Steamed Pork Roll (Cha Lua/Gio Lua)


Take one of the banana leaves and fold in half and then in half again making a small square. Use a 3″ round cookie cutter to score the leaf. Cut out the circles using scissors. Repeat the steps with the remaining leaves making a total of 16 circles.

Place the water into the microwave and cook on High for 1 minute and 30 seconds.

In a mixing bowl, add the glutinous rice flour, rice flour, salt and vegetable oil. Mix on Low speed for 10 seconds. Gradually pour in the hot water while mixing on Low speed. After a minute or so the dough should start to form. Continue mixing for another minute or until all of the dry ingredients are incorporated. Scrape off the dough from the flat beater. Continue mixing for another 2 minutes.

Knead the dough for 30 seconds working in any remaining dry ingredients. Pat the dough into a rough ball and transfer to a bowl. Cover with plastic wrap and let rest for 30 minutes.

Using a pastry brush, coat the dark green, shiny side of the banana leaf circles with vegetable oil.

Divide the dough into 16 equal-sized balls. Take one of the dough balls and gently squeeze a few times to compress the dough. Roll between your palms shaping into a smooth ball. Place the ball on the banana leaf and gently press down flattening the dough, leaving about 1/4-inch of the banana leaf showing. Continue until all cakes are made.  Place 8 cakes into the steamer tray.

Fill 1/3 of the steamer basin with water. Cover and bring to a boil over High heat. Reduce the heat to Medium Low. Add the steamer tray and lid and steam for 3 minutes. Remove the lid to release the steam and then cover again. Steam for another 3 minutes. Again, remove the lid to let out some steam and cover. Steam for another 4 minutes.

Transfer the cakes to a wire rack and allow to cool. Repeat the above steps to steam the second batch.

Slice the steamed pork roll into thick slices.

To assemble, place a rice cake on a plate (with the banana leaf touching the plate). Add a slice of the steamed pork roll. Add another rice cake on top (with the banana leaf facing up) making a sandwich.

Peel off small sections of the banana leaves and discard as you eat the cake. The leaves keep the cakes from sticking to your fingers. Enjoy!

Yields: 8 sandwiches

Tools I Love and Use in My Kitchen

The perfect little snack: Steamed Rice Cakes with Pork Roll | recipe from

Need a refresher on how to clean banana leaves? Check out this post: Preparing Banana Leaves
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Red Velvet Cupcakes with Cream Cheese Frosting

Valentien's Day Red Velvet Cupcakes with Cream Cheese Frosting | recipe from runawayrice.comWith gorgeous red color, these super-moist and fluffy Red Velvet Cupcakes topped with luscious swirls of a cream cheese frosting are simply delicious. This recipe is just in time for Valentine’s Day and making these scrumptious cupcakes is the perfect way to pamper your special someone with a decadent, sweet treat.  After all, who doesn’t love cupcakes?! 🙂

Notes on the Recipe, Tips and Tricks

If you don’t have cake flour, make your own by sifting together 2 cups all-purpose flour + 1/2 cup corn starch.

Use a mild vegetable oil like soybean or canola.

If using gel food coloring, add just 1/2 tsp as it’s more concentrated than the liquid food coloring.

Don’t over-mix the batter.  This will lead to dense and heavy cupcakes.

After adding the baking soda and vinegar, work quickly to transfer the batter into the pans and then into the oven. Don’t let the batter sit too long or the cupcakes will deflate.

This recipe is generous and there will be some leftover batter. Resist the urge to fill-up the cups as they will overflow during baking.  Fill the cups just two-thirds full.

The secret to moist cupcakes is to not over-bake them; 20 minutes is all it takes. Also, as soon as they are cool enough to handle, remove the cupcakes from the pan so they don’t continue baking.

At the end of the day, refrigerator any remaining cupcakes in an air-tight container. Cupcakes can also be frozen for up to 2 months.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Sponge Cake (Banh Bong Lan).


for the Cupcakes
2 1/2 cups cake flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/3 cups vegetable oil
2 large eggs, room temperature
2 Tbsp red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

for the Cream Cheese Frosting
4 ounces unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound (4 cups) confectioners sugar
1 tsp lemon juice
3/4 teaspoon pure vanilla extract


Line two cupcake pans with baking cups.  Pre-heat the oven to 350 degrees Fahrenheit.

Sift the cake flour, cocoa powder and salt into a medium bowl.  Stir to combine.

In a stand mixer, add the sugar and vegetable oil and whisk together on Medium High speed until combined, approximately 15-20 seconds.  Add one egg to the mixture and whisk until incorporated, approximately 10 seconds.  Add the second egg and whisk until incorporated.  Turn off the mixer.

Add the vanilla extract and red food coloring.  Starting on Low speed and gradually increasing to Medium speed, whisk for 15 seconds or until evenly combined.

Add one-third of the flour mixture, approximately 1 cup, along with half of the buttermilk and mix on Low speed until most of the dry ingredients are incorporated.  Add another third of the flour mixture, the remaining buttermilk and continue whisking.  Add the remaining flour mixture and whisk together.  Stop the mixer and scrape around the bowl working in the remaining dry ingredients.  Whisk for another 10 seconds.

In a small bowl, combine the baking soda and vinegar. Pour into the batter and whisk together on Medium speed for 10 seconds.

Use an ice cream scoop or batter pen to transfer the batter into the cups, filling each two-thirds full.

Bake the cupcakes for 20 minutes. Test for doneness by inserting a toothpick and making sure it comes out clean.

Remove the pans from the oven and allow to cool for 5 minutes. Transfer the cupcakes to a wire rack and allow to cool for another 30 minutes.

Sift the confectioners sugar into a large bowl.

In a stand mixer, whisk the cream cheese and butter on Medium speed until fluffy, approximately 2-3 minutes.

On Low speed, confectioners sugar, 1 cup at a time, and mix together until the sugar is fully incorporated.  Stop the mixer and scrape around the bowl working in any remaining sugar.

Add the lemon juice and vanilla extract. Whip the frosting on Medium High speed until fluffy, approximately 15 seconds.

Frost the cupcakes using an offset spatula.  Alternatively put the frosting into a piping bag fitted with a decorator’s tip and frost the cupcakes.

Yields: 24 cupcakes

Tools I Love and Use in My Kitchen

Luscious Red Velvet Cupcakes with Cream Cheese Frosting | recipe from*This post contains affiliate links.*

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Chocolate Flan Cake

So Amazing Chocolate Flan Cake | recipe from

This luscious Chocolate Flan Cake is a truly unique dessert–the first is a hybrid of silky flan and creamy cheesecake.  The second layer is a rich and dense chocolate cake, almost like a brownie.  The combination of the two layers with the caramel sauce on top is a cake that is decadent, creamy and every sugar addict’s dream.  With the holidays coming up, I recommend you make this cake and share some of it, otherwise you’ll end up eating the entire cake yourself.  Enjoy!

Notes on the Recipe, Tips and Tricks

What is the magic behind this cake that causes the layers to get switched after it’s baked?  It’s the combination of ingredients, weight difference of the batters and use of the water bath.  With that said, please don’t alter this recipe too much.  The chocolate layer is really thick on purpose so it doesn’t get combined with the flan layer when the mixture is poured on top.  Also, don’t skip the water bath.  It is needed to evenly heat the chocolate layer so it can float to the top.

Please be very careful when cooking sugar.  It is extremely hot.  Handle it with care–stand back when pouring it into the cake pan and do not let it touch your skin.  If you’re nervous about making the caramel sauce, buy the ready-to-eat sauce at the store.  It’s usually stocked with the ice cream cones and other ice cream toppings.

If you want to make this cake healthier, try the following:  used fat-free condensed milk or evaporated milk, low-fat cream cheese, reduced-fat milk and cut back on the sugar.

Make your own buttermilk by combining 1/2 cup milk + 1 tsp lemon juice. Let stand for 15 minutes. Combine together add as per the recipe.

This is a very thick cake so it may take longer than 1 1/2 hours to bake.  Use a toothpick to check for doneness.  If the cake is still moist, bake for another 10 minutes and then check again.

This cake tastes best well-chilled so don’t rush this process.  Plan to make the cake a day or so ahead if serving for a party or gathering.

Refrigerate any leftover cake and consume within the week.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) or Cotton Cheesecake / Japanese Cheesecake.


Caramel Sauce
2/3 cup sugar
2 Tbsp water
1 tsp lemon juice

Chocolate Cake
6 Tbsp unsalted butter
4 oz semi-sweet chocolate chips
1/2 cup + 2 Tbsp all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 tsp vanilla extract

Flan Cake
8 oz cream cheese
6 large eggs
4 large egg yolks
2-14 oz cans sweetened condensed milk
1 1/2 cups milk
2 tsp vanilla extract

Other Items
non-stick cooking spray
12-cup bundt cake pan


Making the Caramel Sauce:  Add the sugar and water into a small saucepan.  Cook on Low until the sugar is melted.  Swirl the syrup in the pan every minute.  When the syrup starts to bubble, add the lemon juice.  Continue cooking the syrup and swirling in the pan until it starts to turn a honey color, approximately 5 minutes.  Turn off the heat, lift the pan from the stove and swirl the syrup in the pan for another 1 minute allowing the syrup to deepened in color.  Transfer the saucepan to a cool burner.

Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.

Carefully pour the caramel sauce into the cake pan.  Tilt the pan slightly to distribute the sauce around the pan.

Preheat the oven to 350 degrees Fahrenheit.

Making the Chocolate Cake:  In a microwave-safe bowl, add the butter and chocolate chips.  Microwave on High for 1 minute.  Stir the mixture.  Microwave on High for 30 seconds.  Combine the mixture together making a smooth and creamy chocolate sauce.

In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt.  Set aside for now.

Add the eggs, vanilla extract and buttermilk to the chocolate sauce.  Using an electric hand mixer, mix on Low speed for 30 seconds or until well-combined.

Add half of the dry ingredients to the batter and mix on Low for 1 minute or until well-combined.  Add the remaining dry ingredients and mix together making sure all the dry ingredients are completely incorporated.

Making the Flan Cake:  Add the cream cheese, whole eggs and egg yolks into a blender.  Blend on Medium speed until mixture is smooth, approximately 30-40 seconds.  Add the sweetened condensed milk, milk and vanilla extract.  Blend on Medium speed until well-combined, approximately 30 seconds.

Transfer the chocolate cake batter into the bundt pan.  Use a spatula to spread the batter into an even layer.

Slowly pour the flan cake mixture on top of the chocolate cake batter.  Leave some room at the top of the pan for the cake to rise.

Cover the cake pan with foil and wrap it securely.

Fill a large baking pan halfway with hot water and place into the oven.  Place the cake pan in the water bath.

Bake for 1 1/2 hours.  Check for doneness by inserting a toothpick into the cake and it should come out clean.

Remove the cake pan from the water bath and allow to cool for at least 1 hour.

Cover the cake with foil and refrigerate for at least 6 hours.  Overnight is best.

Removing the cake:  Fill a large baking dish with hot water.  Place the cake pan in the water bath for 2 minutes.  During this time, run a knife around the cake, separating it from the pan.  Invert a cake plate over the cake pan and then flip it over.  Jiggle the cake pan a few times to loosen the cake.

Serve the cake with more caramel sauce or whipped cream.  Optionally, top with fresh fruit or nuts.

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

Something magical happens when you bake this cake and the taste is simply amazing. This is a must-try!!

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