Traditional Vietnamese Cassava & Mung Bean Cake (Bánh Củ Sắn)

Discover the heartwarming taste of Vietnam with our authentic recipe for Bánh Củ Sắn. This traditional delicacy features a chewy, fragrant cassava crust and a sweet, creamy mung bean filling. Steamed or baked in banana leaves, it's a nostalgic treat that captures the essence of homemade Vietnamese cuisine.

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Ingredients for Authentic Bánh Củ Sắn

For the Cassava Dough

• 500g Fresh Cassava (củ sắn – crucial for the chewy texture)
• 100g (approx. 0.5 cup) All-Purpose Flour
• 50g (approx. ¼ cup) Granulated Sugar (or to taste)
• 50ml (approx. 3.5 tbsp) Coconut Milk
• 1 tbsp Cooking Oil
• A pinch of Salt

For the Mung Bean Filling

• 100g (approx. 0.5 cup) Hulled Mung Beans (đậu xanh)
• 50g (approx. ¼ cup) Granulated Sugar (or to taste)
• 30ml (approx. 2 tbsp) Coconut Milk
• 1 tbsp Cooking Oil

For Wrapping & Steaming

• Fresh Banana Leaves (lá chuối – for the classic aroma)
• Kitchen Twine (optional, for tying)

Instructions for Making Bánh Củ Sắn

Step 1: Prepare the Mung Bean Filling

Soak Mung Beans: Rinse hulled mung beans thoroughly and soak in warm water for at least 1-2 hours until softened.

Cook Mung Beans: Steam the mung beans until they are fully cooked and tender.

Make the Paste: Transfer the cooked mung beans to a non-stick pan. Add sugar and coconut milk, and cook over medium heat, stirring continuously. The mixture will thicken into a smooth, creamy paste.

Cool and Shape: Remove from heat, let the paste cool, then roll into small, bite-sized balls for the filling.

Step 2: Prepare the Cassava Dough

Peel and Grate Cassava: Peel the cassava, remove the fibrous core, and grate it finely.

Extract Starch: Place the grated cassava in a cheesecloth or fine mesh bag and squeeze out as much liquid as possible. Set the liquid aside. After a few minutes, a layer of white cassava starch will settle at the bottom of the liquid. Discard the water and keep the cassava starch.

Make the Dough: In a large bowl, combine the squeezed grated cassava, the reserved cassava starch, all-purpose flour, sugar, coconut milk, cooking oil, and a pinch of salt. Knead the mixture until it forms a smooth, cohesive dough.

Step 3: Prepare the Banana Leaves for Wrapping

Wash the fresh banana leaves and cut them into large rectangular pieces. To make them pliable, quickly blanch them in boiling water or steam them for a few minutes. Wipe them dry before use.

Step 4: Assemble the Cakes

Form the Dough: Take a small portion of the cassava dough and flatten it into a disc.

Add Filling: Place a ball of the prepared mung bean filling in the center of the disc.

Seal and Shape: Carefully fold the edges of the cassava dough over the filling, sealing it completely. Gently roll it into a neat cylindrical or oval shape.

Wrap: Place the formed cake in the center of a banana leaf, then fold the leaf to create a tight, sealed packet. Secure with twine if desired.

Step 5: Steam the Bánh Củ Sắn

Arrange the wrapped Bánh Củ Sắn in a steamer. Steam for approximately 25-30 minutes, or until the dough becomes translucent and soft. The steamed cakes will have a glossy, chewy appearance.

Step 6: Serving

Serve the Bánh Củ Sắn warm. They can be enjoyed plain or with an extra drizzle of coconut milk for added richness.

Bánh Củ Sắn: A traditional Vietnamese cake with a sweet mung bean filling and chewy cassava crust. Get our authentic recipe for this nostalgic treat. Make Bánh Củ Sắn today!