Recipe: Bánh tằm – Silkworm Cake (Steamed cassava cake)

Bánh Tằm - Silkworm cake

By Helen Le Published: June 26, 2012

  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

  • Yield: 4-6 Servings

Made from grated cassava coated in coconut flakes , this sweet treat resembles silkworms, and hence the name.

  • In a bowl, dissolve the sugar, tapioca starch and salt in water. Then add the grated cassava and mix well.
  • Divide the mixture into 3 portions and then add food coloring to each.
  • Stream the coconut flakes for 5 minutes. Let cool.
  • Grease the silicon baking pans (or shallow plates with 20cm/ 8-inch diameter) with some vegetable oil. Pour the mixture into the pans, spread out evenly and steam each batch for 10-15 minutes.
  • Let cool completely before cutting. Cut the steamed cakes into 7cm/3-inch strips (chopstick thick) and roll them in the grated coconut. Served as a snack.

Post By Helen Le (285 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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2 comments on “Recipe: Bánh tằm – Silkworm Cake (Steamed cassava cake)


Hi Helen, I’m happy to have found your website. I have tried a few of your recipes and I like them. I especially love the desserts because of the ingredients that I love as a child. I’m going to try the silkworm cake but noticed an error in the ingredients list which says 40 g grated cassava instead of 400 g. Cheers.

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