Description
A super easy, gluten-free dessert made with grated cassava, coconut milk, and sweetened condensed milk. Similar to Hawaiian Butter mochi, it’s moist, chewy, and full of coconut flavor.
Ingredients
Units
Scale
- 1 lb grated frozen cassava (1 package)
- 4 oz sweetened coconut flakes (see notes below)
- 1 egg
- 2 teaspoons vanilla extract (see notes below)
- 4 tablespoons melted salted butter (see notes below)
- 1/2 teaspoon salt
- 1 cup coconut milk
- 3/4 cup sweetened condensed milk
- 1/4 cup granulated white sugar
- 2 tablespoons tapioca starch
Instructions
- Preheat your oven to 360°F (182°C). Line the bottom and sides of an 8×8-inch square pan, or a pan of similar size, with parchment paper.
- Mix the batter: In a large bowl, combine grated cassava (unfrozen, 1 lb), sweetened coconut flakes (4 oz), egg (1), vanilla extract (2 teaspoons), melted butter (4 tbsps), salt (1/2 tsp), coconut milk (1 cup), sweetened condensed milk (3/4 cup), sugar (1/4 cup), and tapioca starch (2 tbsps). Stir until well combined.
- Transfer to pan: Pour the batter into the prepared pan. Lightly tap and shake to level the top and remove air bubbles.
- Bake at 360°F for 1 hour and 15 minutes, or until a toothpick comes out mostly clean and the top is golden. If the top isn’t golden enough, switch to low broil (300°F) for a few minutes. Watch carefully to prevent burning.
- Serve: Let the cake cool in the pan. It might deflate slightly which is normal. Once cooled, slice into squares and serve. Enjoy warm or room temperature.
Notes
Vanilla extract: can sub with pandan extract for a light green color.
Butter: Can sub with unsalted. Just up the salt to 3/4 tsp instead.
Coconut flakes: Can sub with frozen shredded coconut that you can find in the freezer section of Asian markets. It’s usually unsweetened so toss with 1/4 teaspoon sugar.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Dessert, Snack
- Method: Oven
- Cuisine: Asian, Vietnamese