for Delicious Vietnam #13
Living with the parents-in-law is different, and of course it presents itself a lot of funny little incidents along the way. My MIL apparently has learned a few things about me and Vietnamese culture. Her so-called facts include:
Fact #1: I use fish sauce. She uses soy sauce.
Fact #2: I need to eat pho at least once a week. Her craving is laksa.
Fact #3: I use chopsticks to eat. She uses fork and spoon. (If you have a chance to visit us during meal times, you will see chopsticks for me and my sisters, and forks+spoons for the “other” clan *lol*)
Fact #4: She uses oyster sauce for stir-frying. Me: look at fact #1.
[to be continued…]
But of course, we have a lot of things in common. Coming from the same region (Southeast Asia), we share similar fondness for flavours like coconut, pandan, black sesame etc. Quite often, we realise how similar our food can be.
This baked cassava cake is a good example. I call it bánh khoai mì nướng. She calls it kuih bingka. Frankly, I didn’t grow up with it but learned from a friend in my teenage years. The cake is popular in the south of Vietnam. I would think that it came with the immigrants from Southeast Asian region.
My version of the cake is really simple without too much coconut milk, starch and sugar. The cake is quite heavy in texture due to the starchy nature of cassava. It’s like eating sticky rice, but sweet, coconuty and buttery.
You can’t imagine how popular this cake is in my family. Making it less sweet is a good thing, since I could actually enjoy one big slice for last weekend breakfast.
You can find the frozen grated cassava in most Asian shops. Thaw and drain well. I believe you can grate fresh cassava for the cake. I have never been bothered to do it, though.
1 package of frozen grated cassava (see information above). Drain well. You should have 1.5 cup in the end
1/2 cup castor sugar
2 tablespoons condensed milk
1/2 cup + 2 tablespoons coconut milk
Preheat the oven to 170C. Grease a 20cm cake pan well.
Mix all the ingredients together. Pour into the pan, and bake for about 30-40′ or until is golden and cooked through.
Cool well before serving.