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.