Bánh Khoai Mì

Bánh khoai mì is a Vietnamese cake made from grated cassava, sugar, and coconut milk, baked until it forms a golden crust.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
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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.

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Basic Information

Bánh Khoai Mì: Basic Information


/ˈbɑːn ˌkwɑːi ˈmiː/

Alternative Name(s)


Dish Type

Cakes and Pastries, Desserts, Snacks




Origin and Region

Bánh Khoai Mì: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Vietnam Map
A Deep Dive

Popular Bánh Khoai Mì Variations

Ingredients and Preparation

Bánh Khoai Mì: Ingredients and Preparation

Main Ingredients

Cassava, sugar, coconut milk, butter, and salt

Main Cooking Method

Baking, or steaming

Preparation Process

Grated cassava is mixed with coconut milk, sugar, melted butter, and a pinch of salt. The mixture is then poured into a mold and baked or steamed.
A Deep Dive

Bánh Khoai Mì: A Deep Dive

Cultural Significance

A popular traditional Vietnamese dessert




Chewy and dense


Fragrant with hints of coconut and cassava


Golden brown exterior, yellowish interior

Serving Style

Usually served cut into squares or rectangles

Serving Temperature

Warm or at room temperature


Often enjoyed on its own or with tea


On any occasions



Special Diets

Gluten-free, vegetarian, vegan


117 calories, according to data of MyFitnessPal for 1 piece of bánh khoai mì nướng


Very popular in Vietnam, especially in the south

Popular Similar Dishes

  1. Bánh Chuối
  2. Bánh Bò
  3. Bánh Đúc
  4. Bánh Bông Lan

Popular Dining Area

Street vendors, dessert shops, households

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

Banh Khoai Mi Overview

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.

Key Points

  • Bánh khoai mì is a traditional Vietnamese cake known for its use of grated cassava, sugar, coconut milk, butter and a small amount of salt.
  • Bánh khoai mì is available in two main varieties: Bánh khoai mì nướng (baked) and Bánh khoai mì hấp (steamed).
  • Bánh khoai mì is similar to the cassava cake popular in the Philippines.

Bánh Khoai Mì Images

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:

Banh Khoai Mi Hap

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

Banh Khoai Mi Nuong

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

Banh Khoai Mi Cay

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

Banh Khoai Mi Nhan Chuoi

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

Banh Khoai Mi Vien

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

Banh Khoai Mi Soi

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:


  • Flavorful and Unique Taste: Bánh khoai mì has a distinctive taste, combining the natural sweetness of cassava with coconut, making it a unique and enjoyable dessert.
  • Gluten-Free: Since it’s made from cassava (a root vegetable), it’s naturally gluten-free, making it suitable for those with gluten intolerances or celiac disease.
  • Cultural Experience: Enjoying bánh khoai mì can be a way to experience and appreciate Vietnamese culture and culinary traditions.
  • Versatility in Recipes: There are various ways to make bánh khoai mì, ranging from traditional recipes to modern twists, which can include different types of toppings or fillings.
  • Energy-Dense: Cassava is a good source of carbohydrates, making bánh khoai mì an energy-dense food that can provide a quick source of energy.


  • High in Carbohydrates and Calories: For those watching their carbohydrate intake or on a calorie-restricted diet, bánh khoai mì might not be the best choice due to its high carb and calorie content.
  • Potential Allergen: Some people might be allergic to cassava or other ingredients used in the cake, like coconut.
  • Texture Not for Everyone: The texture of bánh khoai mì, which can be quite dense and chewy, might not appeal to everyone’s taste preferences.
  • Preparation Time: Making bánh khoai mì from scratch can be time-consuming, which might not be ideal for those looking for a quick and easy dessert option.

Next, let’s explore some frequently asked questions.

Bánh Khoai Mì FAQs

Yes, bánh khoai mì is naturally gluten-free as it is made from cassava, which does not contain gluten.

Yes, frozen grated cassava is a convenient alternative to fresh cassava and works well for this recipe.

Similar Dishes of Bánh Khoai Mì

Banh Chuoi

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.

Banh Bo

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

Banh Duc

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

Banh Bong Lan

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

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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