Sticky cassava cake (Bánh ít khoai mì) Recipe

Ingredients

Dough

2 lb. Yuca Cassave

1/2 cup Tapioca Starch

1/2 tsp. Kosher Salt

2 tsp. Sugar

1-2 Pandan Juice

Fillings 

1 cup Mung Bean

Pinch of Kosher Salt

3/4 cup Sugar

1/2 tsp. Kosher Salt

1 cup Coconut Flakes

2 Tbsp. crush Roasted Peanuts

Other 

Banana Leaves

Oil

You need about 2 lb. Yuca Cassava.  Cut and rinse.  Then cut into smaller pieces and put into a blender.  Pour into a large bowl.  Soak it in water for about 15 minutes.  After 15 minutes, drain out the water and fill it back up with clean water.  Let it soak for 15 minutes again.  Keep draining the water and soaking it with  water until the water is clean even after you soak it for 15 minutes. Using a muslin bag, pour the mixture and drain out all the water.  Place the Cassava into a bowl and set aside. 

Add in 1/2 cup Tapioca Starch into the Cassava.  Add 1/2 tsp. Kosher Salt. Add 2 tsp. Sugar. Add in some Pandan Juice.  Mix until it forms into a thick paste and set aside. 

Soak 1 cup Mung Bean overnight.  Next day, pour it into a pot.  Add in a pinch of Kosher Salt and enough water to cover it.  Cook on medium heat until it’s soft enough to smash into a paste.  Remove from heat.  

Add 3/4 cup Sugar into a pan. Add in 1 cup Coconut Flakes. Add in the Mung Bean paste. Cook on medium heat.  Add in 1/2 tsp. Kosher Salt. Stir.  Once it starts to form together.  Add in 2 Tbsp. crush Roasted Peanuts.  Mix well and remove from heat. Roll the fillings into equal balls. 

Clean, oil and fold the Banana Leaves into cones. 

Take some of the Cassava and place the filling inside.  Roll into a round ball.  Place it into the Banana Leaves cone.  Fold and set aside.  Repeat until you use up all the dough and fillings. 

Steam for 30-40 minutes and enjoy.