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With it being so close to lớn Halloween I wanted to share a childhood sweet treat. Growing up, every kid I knew loved Silkworm Cassava Cake. Perhaps it’s the bright colors, the chewy, slightly stretchy consistency which prompted us to lớn play with the cakes before eating them or even the mild sugar rush. Whatever the reason, my Mom always kept a steady supply of these cakes around for us lớn enjoy. Below is the super easy recipe. In terms of Vietnamese cakes, it doesn’t get any simpler than this: 1) mix the batter 2) Steam the cakes 3) Cut và roll in shredded coconut. If you’re interested in making a fun treat for Halloween, watch the video for my recipe twist. Enjoy!

Notes on the Recipe, Tips & Tricks

Use any plate, dish or mold you have handy for this recipe. I lượt thích using my salad/dessert plates. They’re about 9-inches in diameter and make the perfect cakes. You don’t want to lớn use a plate that is too large otherwise your silkworms will be thin.

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Steaming time varies depending on the kích thước of your cakes. The cakes typically steam for 5-6 minutes. You’ll know the cakes are done when they turn translucent. Try not khổng lồ over-steam or the cakes will be tough.

When removing the steamer lid, lift one side of the lid up & allow the water to lớn drip down the other side. This prevents the water collected on the lid from dripping onto the cake.

Allow the cake to lớn cool completely before removing from the plate. When the cake is warm, it’s sticky and difficult lớn separate from the plate.

The cake taste best if eaten within the day. Leftovers can be stored in the refrigerator for up khổng lồ a week. To reheat, simply microwave on Low power nguồn for 30 seconds.

For a fun twist, use cookie cutters lớn cut the cakes into fun shapes and sizes. The kiddies will love these xinh đẹp cakes in their lunchbox.

Watch the đoạn phim below for instructions.


16 oz frozen grated cassava, thawed1/3 cup sugar1/3 cup tapioca starch1 tsp vanilla sugar1/4 tsp salt1 cup coconut milk1 cup shredded coconutfood coloring

Sesame Seed Topping

2 Tbsp roasted sesame seeds1 Tbsp sugar1/4 tsp salt


In a large bowl, combine the grated cassava, sugar, vanilla sugar, salt, tapioca starch, và coconut milk. Stir until well-blended & batter is smooth.

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Scoop out 3/4 cup each into 3 smaller bowls and leave the remaining in the original bowl. địa chỉ different food coloring lớn each of smaller bowls và mix well.

Pour each of the 4 batters into separate salad/dessert plates. Spread evenly & smooth out the top.

Prepare the steamer by filling it 2/3 full with water và bringing to a boil. Reduce the heat khổng lồ Medium High.

Please the first plate into the steamer và steam for 5-6 minutes or until the cake turns translucent. Remove the cake và continue with the next one. Continue until all 4 cakes are steamed. Allow the cakes to lớn cool for at least 15 minutes.

Place the shredded coconut into a large bowl.

Using a small knife, run it under the cake along the edge. Carefully lift và peel the cake from the plate. Cut the cake in half and then into thin strips, approximately less than 1/2-inch thick.

Take a few pieces & drop them into the bowl with the shredded coconut. Roll the strips in the coconut, coating them completely. Repeat this process until all cakes are cut & coated.