Bánh Khoai Mì

Fact: In Vietnam, khoai mì (cassava) used to be a food for famine relief but now has been transformed into cassava cake, a dish loved by many.

Bánh Khoai Mì: Basic Information

Pronunciation

/ˈbɑːn ˌkwɑːi ˈmiː/

Alternative Name(s)

No

Dish Type

Cakes and Pastries, Desserts, Snacks

Course

Dessert

Mealtime

Anytime

Bánh Khoai Mì: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Unspecified

Popular Bánh Khoai Mì Variations

Bánh Khoai Mì Hấp

A Vietnamese cake made from grated cassava, sweetened with sugar and coconut milk, and steamed.

Bánh Khoai Mì Nướng

A baked variety of Vietnamese cassava cake with a blend of sweet and savory flavors.

Bánh Khoai Mì Cay

A spicy variant of the cassava cake, incorporating chilies and savory spices for a distinct kick.

Bánh Khoai Mì Nhân Chuối

A sweet and creamy cake with a transparent cassava layer enveloping a soft, ripe banana filling and coconut flavor.

Bánh Khoai Mì Viên

Round-shaped, chewy, and slightly sweet cassava balls with a hint of coconut and sesame, often colorful.

Bánh Khoai Mì Sợi

Stringy texture, rich in coconut flavor, mildly sweet, and visually appealing with vibrant colors.

Bánh khoai mì is a traditional Vietnamese cake characterized by its use of grated cassava, sugar, coconut milk, and a small amount of salt.

This dish has two main variations: Bánh khoai mì nướng, which is baked, and Bánh khoai mì hấp, which is steamed and less common. It bears a resemblance to the cassava cake popular in the Philippines.

Let’s explore the essential characteristics, different versions, advantages, and disadvantages, frequently asked queries, and dishes akin to this one.

Bánh Khoai Mì Images

A moist, coconut-infused cassava cake, presenting a homemade and appetizing look.

A selection of golden-brown cassava cakes arranged neatly on a natural bamboo surface.

A sliced cassava cake displayed on a rustic wooden board, showcasing its soft texture.

What Are Famous Bánh Khoai Mì Variations?

Let’s explore the six primary types of bánh khoai mì, including their key ingredients and unique features:

Bánh Khoai Mì Hấp

A Vietnamese cake made from grated cassava, sweetened with sugar and coconut milk, and steamed.

Bánh Khoai Mì Nướng

A baked variety of Vietnamese cassava cake with a blend of sweet and savory flavors.

Bánh Khoai Mì Cay

A spicy variant of the cassava cake, incorporating chilies and savory spices for a distinct kick.

Bánh Khoai Mì Nhân Chuối

A sweet and creamy cake with a transparent cassava layer enveloping a soft, ripe banana filling and coconut flavor.

Bánh Khoai Mì Viên

Round-shaped, chewy, and slightly sweet cassava balls with a hint of coconut and sesame, often colorful.

Bánh Khoai Mì Sợi

Stringy texture, rich in coconut flavor, mildly sweet, and visually appealing with vibrant colors.

While these variations of bánh khoai mì offer a delightful exploration of flavors and textures, they also come with their pros and cons.

Pros and Cons of Eating Bánh Khoai Mì

Here’s a breakdown of the advantages and disadvantages of bánh khoai mì for your consideration:

Next, let’s explore some frequently asked questions.

Bánh Khoai Mì FAQs

Bánh Chuối

Bánh chuối is a Vietnamese dessert, essentially a sweet banana cake or bread pudding, mainly made with ripe bananas or plantains, rice flour, coconut milk, and sugar.

Bánh Bò

Bánh bò is a Vietnamese sponge cake, known for its sweet taste and chewy texture with a honeycomb-like interior.

Bánh Đúc

Bánh đúc is a traditional Vietnamese cake made from rice flour or tapioca flour and served with various foods.

Bánh Bông Lan

Bánh bông lan is a light and airy Vietnamese sponge cake, often flavored with various ingredients.