Bánh khoai mì

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-VIDEO- CÁCH LÀM BÁNH KHOAI MÌ NƯỚNG (37285810326)

Bánh khoai mì is a traditional Vietnamese cake made from cassava, also known as yuca or manioc. This dessert is known for its sweet taste and chewy texture, making it a popular choice for breakfast or as a snack throughout Vietnam. The cake is a simple yet delicious representation of Vietnamese culinary traditions, showcasing the versatility of cassava, a staple ingredient in many tropical countries.

Ingredients and Preparation

The primary ingredient in bánh khoai mì is grated cassava. Fresh cassava is preferred for its natural sweetness and moisture. The cassava is peeled, grated, and then mixed with sugar and coconut milk to create a rich and creamy batter. Some recipes also include eggs to bind the mixture together and enhance its texture. The batter is then poured into a baking tray, often lined with banana leaves to infuse the cake with a subtle aroma, and baked until it becomes golden brown and firm.

Variations

There are several variations of bánh khoai mì, each adding a unique twist to the basic recipe. Some common variations include:

• Bánh khoai mì nướng: A baked version of the cake, which is the most common preparation method. It has a crispy exterior and a soft, chewy interior.
• Bánh khoai mì hấp: A steamed version of the cake, which is softer and more moist than its baked counterpart.
• Bánh khoai mì with mung bean: This variation includes a layer of sweetened mung bean paste in the middle, adding a different texture and flavor contrast to the cake.

Cultural Significance

Bánh khoai mì is not only a popular everyday snack but also a festive treat, often served during Tết (Vietnamese New Year) and other special occasions. Its simplicity, combined with the rich flavors of coconut and cassava, embodies the essence of Vietnamese comfort food. The cake is also a symbol of resourcefulness, utilizing the widely available cassava root to create a delicious dessert.

Serving and Consumption

Bánh khoai mì can be enjoyed either warm or at room temperature. It is often cut into small squares or rectangles and served as is or with a dusting of grated coconut on top. In some regions, it is also served with a side of sweetened coconut milk for dipping.

See Also

• Vietnamese cuisine
• Cassava
• Coconut milk
• Tết