Banh Tam Khoai Mi ( Rainbow Silkworm Cassava Cake)
Banh Tam Khoai Mi (Silkworm Cassava Cake)
Ingredients
1 3/4 cup Grated Cassava
1/2 cup Shredded Coconut
1/2 cup Sugar
2 Tbsp. Tapioca Starch
Pinch of Salt
1 cup Coconut Milk
1 tsp. Vanilla Extract
Food Coloring (optional)
Extra Ingredients
Crushed Roast Peanuts
Roasted Sesame
Pinch of Salt
1 Tbsp. Sugar
Peel one Cassava. Using a grater, grate the Cassava. You need about 1 3/4 cup. Soak the grated Cassava in water. Let it sit for 15 minutes. Drain out the water.
Soak it in water again and this time leave it overnight. The next day, drain out the water. Soak it in water for 15 minutes again. After 15 minutes,
drain out the water. Then set the grated Cassava aside. Steam 1/2 cup Shredded Coconut for 7 minutes. Remove from steamer, let it cool.
Then chop the Shredded Coconut, put into a bowl and set aside.
In a large bowl, add 1 3/4 cup Grated Cassava. Add 2 Tbsp. Tapioca Starch. Add 1/2 cup Sugar. Add a pinch of Salt. Add 1 cup Coconut Milk. Add 1 tsp. Vanilla Extract.
Mix well. To make different color silkworms, scoop the batter in different bowls and add in food coloring. Spread some oil into mini pans and add in the batter.
When you are done. Put in the steamer and steam for about 15 minutes or until it becomes translucent. Remove from steamer and let it cool. Take it out of the pan and cut into strips.
Roll it in the chopped Coconut and place on a plate. Repeat until finish. Mix some crushed Roast Peanuts, roasted Sesame, pinch of Salt, and 1 Tbsp. Sugar together. Sprinkle it over the Silkworms and serve.