Banh tam is one of my favorite Vietnamese snack. It is chewy and soft at the same time...mmmm. I made it a little different than the store bought one. Mine are more on the soft and sweet side. To my sis, here is the recipe. This recipe should feed at least 4 adults. Just double the ingredients if you want to make more. I made double ingredients so I can eat this for 2-3 days...LOL
400 grm grated tapioca/cassava (or 1 bag)
65 grm sugar (about 1/2 cup)
2 tbsp tapioca starch
125 ml water
1 pinch of salt
1/2 tsp vanilla (powder is better)
1/2 bag of grated coconut
1/2 tsp pandan paste (optional)
1. Steam grated coconut for 10 minutes and set aside to cool.
2. In a bowl, add in grated tapioca, sugar, tapioca starch, pinch of salt, and water. Mix well.
3. Divide the ingredient mixture into 2 and then add food coloring to each. Optional (for green, use pandan flavor. For purple, use red and blue food coloring.)
4. Grease the pans with some cooking oil. Pour in the mixture into the pans and steam for 25 minutes.
5. Let the cake cool a little before cutting. Cut the cake into strips and roll them in the grated coconut one by one.
6. Cover leftover and put it in the refrigerator. Just microwave when you want to eat again the next day.
(Note: You can serve with ground peanut + sugar mixture. Also, if you want the cake to be harder and chewier then use less water.)