Recipe: Cassava balls – Bánh khoai mì viên

Recipe: Cassava balls - Bánh khoai mì viên

By Helen Le Published: March 5, 2016

  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

  • Yield: 4 Servings

  • Use a pairing knife to make a swirl incision along and around the cassava, then remove the tips and peel off the skin. Soak the cassava In cold water overnight to remove the toxin. Change the water 1-2 times. Then grate the cassava. Remember to remove the fibrous strings at the core of the cassava. Alternatively, cut them into small cubes and process in a food processor finely.
  • Mix 500g of grated cassava with 1/4 cup sugar and 2 tbsp tapioca starch and a little bit of salt.
  • Divide the cassava into 3 bowls and dye 1 bowl with green color by mixing it with a few drops of pandan extract. Do the same with the red color with some red food coloring. Stir well and mix each potion with about 1 tbsp grated coconut.
  • Scoop 1 tbsp amount of the grated of cassava and roll it in the palm of your hands until it's formed a nice ball. Remember to roll them tight so they won't break up when we steam.
  • Place all the balls into a steamer basket and steam for about 15-20 mins.
  • When they're cooked, roll the cassava balls over some more grated coconut. You can serve them just like that with a sprinkle of some roasted sesame.
  • To make Chè: in a small saucepan, combine a cup of coconut milk with 4 tbsp sugar, then dissolve 1 tbsp corn starch with 1 cup of water; and pour into the coconut saucepan. Bring to the boil. Add some vanilla or a few pandan leaves.
  • Drop in the cassava balls, or you can also pour the coconut milk all over the cassava balls and serve them in a bowl. Add some grated coconut and sesame. Enjoy.

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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