“VIETNAM” cassava cake

• 450g cassava
• 150mL coconut milk
• 120g powdered sugar
• 50g mung beans
• 1 tablespoon of tapioca flour
• 1 tablespoon of sweetened condensed milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

Soak the mung beans in a water-filled container for 1 hour. Strain them and then steam for 15 minutes.

Mash into a puree.

In a large bowl, mix the puree with the coconut milk. Then add the grated cassava, sugar, sweetened condensed milk, vanilla extract, the tapioca flour and the salt. Mix.

Grease a cake tin. Pour your mixture into the mould and place in the oven at 180°C for 45 minutes, checking regularly.