Sunday, December 26, 2010

Cassava/Tapioca Noodles - Bánh Tằm Khoai Mì

Recently, one of my readers asked if I can post cassava/tapioca noodles recipe, aka Bánh Tằm Khoai Mì. This is one of my favorite Vietnamese desserts. It has been a while since I had it. Yesterday, we had a party at my sister-in-law's house and I made this dessert. It was a hit. My hubby helped me with the food coloring. My favorite color is a combination of blue and red which will give you a beautiful purple color. Check out the presentation, pretty huh?

Divide the mixture into different bowls, and play with your food color. You can use pink, green, purple, or white. Spread the mixture (about 1 inch thick) into the pie pan after you grease it with olive oil so it won't stick.
Steam it for about 10 minutes and let it cool completely.

Once it's cooled, cut the cassava cake into strips of noodle.

Pour one bag of grated coconut into a bowl, and roll them into the grated coconut one by one so they won't stick together.

Continue to steam and cut the dessert until you are done.

I have white, purple, green and pink. For the green color, you can use pandan paste.

a. 5 lbs of grated cavassa
b. 1 + 1/4 cup of tapioca flour
c. 3/4 cup of corn starch
d. 2 cup of sugar and a pinch of salt
e. 2 can of coconut milk
f. 2 bag of grated coconut
g. 1 bag of long strip of coconut (for decoration/garnish)
h. sesame seeds (for garnish)

1. Pour out the grated cassava in a big bowl
2. Add some cold water
3. Use a piece of fabric and scoop some of the cassava into it
4. Squeeze out all the water from the cassava
5. Put the cassava into a big bowl
6. Add tapioca flour, corn starch, sugar, coconut milk, and pinch of salt into the bowl (ingredients from b-e)
7. Divide the mixture into 4 bowls
8. Add different colors to each bowl (note: red + blue = purple)
9. Grease your pie mold and spread the mixture about one inch into the mold
10. Steam it for 10 minutes or until done
11. Cool the cake completely before cutting
12. Roll them in grated coconuts one at a time to prevent them from sticking
13. Mix all of the strip of noodles together and garnish with long strips of coconut
14. Use for garnish : in a bowl, add sesame seeds, a little bit of sugar, and salt



ch3rri said...

Look so yummy! I was thinking to make some today too...but then I soaked glutinous rice for peanut sticky rice so I'll make this later. Yummy yummy...

Zoe said...

It sure was. I have to make another batch this coming Friday. :-)

Anonymous said...

3 time of (1/4) cup of corn starch

did you meant to say 3/4 cup of cornstarch?

Zoe said...

Yes. I meant 3/4 cup of cornstarch. Thank you for pointing it out. I just made the correction.

Tanya said...

I like this desert too :)

Zoe said...

I think kids and adults both like this dessert. Easy to eat I guess?

Cindy said...

Hi Zoe,

I was wondering what is cavassa?


Anonymous said...

Where can you buy cassava in the states, or can you make your own? And what's the purpose of soaking it in water first, then squeezing water out at the beginning? Thanks!

Zoe said...

Cavassa is a root vegetable. It's also called "yuca".

Hey there,
I think you can buy it in the Korean supermarket. Someone told me to squeeze it out because you don't want to have too much water in it.