Vietnamese > Vietnamese Desserts

Bánh Khoai Mì (Vietnamese Sweet Potato Cake) Recipe

Ingredients with Measurements:
- 2 cups mashed sweet potato
- 1 cup tapioca starch
- 1/2 cup rice flour
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/4 cup shredded coconut (optional)

Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- 8-inch cake pan
- Parchment paper

Step-by-step instructions:

1. Peel and cut sweet potatoes into small pieces. Steam until soft and mash with a fork or potato masher.
2. In a mixing bowl, combine mashed sweet potato, tapioca starch, rice flour, sugar, coconut milk, salt, vanilla extract, vegetable oil, and water. Mix well until smooth.
3. Grease an 8-inch cake pan and line the bottom with parchment paper.
4. Pour the batter into the cake pan and sprinkle shredded coconut on top (optional).
5. Steam the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the steamer and let it cool for 10-15 minutes before slicing.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 200
Total fat: 7g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 155mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugar: 11g
Protein: 1g

Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Shredded coconut can be omitted or substituted with chopped nuts.

Variations:
- Add mashed taro or purple sweet potato for a colorful twist.
- Substitute sugar with honey or maple syrup for a healthier option.
- Add pandan leaves or pandan extract for a fragrant flavor.

Tips and tricks:
- Make sure the sweet potatoes are fully cooked and mashed well to avoid lumps in the batter.
- Use a toothpick to check if the cake is fully cooked before removing from the steamer.
- Let the cake cool before slicing to prevent it from falling apart.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or steamer until warm.

Presentation ideas:
Serve on a plate or cake stand and sprinkle with powdered sugar or shredded coconut.

Garnishes:
Sprinkle with powdered sugar or shredded coconut.

Pairings:
Serve with a cup of hot tea or coffee.

Suggested side dishes:
None needed.

Troubleshooting advice:
- If the cake is too dry, add more coconut milk or water to the batter.
- If the cake is too wet, add more tapioca starch or rice flour to the batter.

Food safety advice:
- Make sure to fully cook the sweet potatoes and steam the cake until a toothpick inserted in the center comes out clean.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Bánh Khoai Mì is a traditional Vietnamese dessert that originated in the Mekong Delta region. It is made with sweet potato, tapioca starch, and coconut milk and is often served during special occasions and holidays.

Flavor profiles:
Bánh Khoai Mì has a sweet and slightly chewy texture with a subtle coconut flavor.

Serving suggestions:
Serve as a dessert or snack.

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Region: Vietnamese

Taste: Sweet, Savory, Nutty, Fragrant, Spicy