In the rich tapestry of Vietnamese culinary traditions, pumpkin desserts hold a special place, embodying the warmth and generosity of Vietnamese hospitality. The humble pumpkin, with its sweet, earthy flavor and vibrant orange flesh, is transformed through the alchemy of Vietnamese cooking into an array of delectable sweets. These desserts celebrate the natural sweetness of the pumpkin, often enhanced with a touch of sugar and the creamy richness of coconut milk, creating a comforting and satisfying experience. From the silky-smooth texture of pumpkin flan to the chewy delight of pumpkin balls in ginger syrup, Vietnamese pumpkin tapioca dessert are a testament to the cuisine’s ability to elevate simple ingredients into exquisite treats. These desserts not only highlight the versatility of the pumpkin but also reflect the seasonal rhythms of Vietnamese life, where ingredients are used at their peak of freshness. As we explore Vietnamese pumpkin desserts, we uncover not just recipes, but stories of family gatherings, festive celebrations, and the everyday joy of sharing a meal, making them a cherished part of Vietnam’s culinary heritage.
What is Pumpkin Tapioca Dessert?
This is a delicious, nutritious and simple dessert to prepare from two main ingredients: pumpkin and tapioca. Pumpkin is rich in vitamins A and C along with minerals and fiber. Tapioca is a type of starch extracted from palm tree tubers, creating rough, flexible seeds suitable for desserts. The perfect combination of the sweetness of pumpkin and the fragrant taste of tapioca will definitely bring a unique and attractive snack.
Ingredients For Pumpkin Tapioca Dessert
- grated cassava, thawed
- pumpkin puree
- sweetened condensed milk
- white sugar (optional)
- vanilla extract
- tapioca starch
- egg
- Non-stick cooking spray
- butter
Step-by-Step Preparation
Thaw and Drain Cassava
- Take frozen grated cassava out of freezer and let thaw completely, about 1 hour.
- Drain thawed cassava in a fine mesh strainer, pressing out as much liquid as possible.
Preheat Oven & Prepare Pan
- Preheat oven to 375°F.
- Spray a 9×13 inch baking pan with non-stick cooking spray.
Make Batter
- In a large bowl, mix together drained cassava, pumpkin puree, sweetened condensed milk, sugar if using, vanilla, tapioca starch and egg until well combined.
- The batter should be thick and sticky. Add a touch more tapioca starch if needed.
Bake Cake
- Pour cassava batter into prepared pan and spread evenly.
- Bake for 45 minutes covered with foil.
- Remove foil and bake 15 minutes more until top is golden brown.
Finish with Butter
- As soon as you remove pan from oven, dot top with slices of butter.
- Allow butter to melt into cake before serving.
Cool and Serve
- Let cake cool at least 15 minutes before cutting. It will firm up as it cools.
- Slice into squares and serve warm or at room temperature.
Tips For Pumpkin Tapioca Dessert
Serving Suggestions
- Top with sweetened coconut flakes or a drizzle of coconut milk.
- Serve slices with fresh tropical fruit like mango, pineapple or lychee.
- Pair with a cup of Vietnamese coffee.
Substitution Suggestions
- Use mashed roasted sweet potato instead of pumpkin for similar sweetness.
- Replace condensed milk with coconut milk and sugar for a dairy-free option.
- Use cornstarch instead of tapioca starch if needed.
Cultural Background
Banh khoai mi or cassava cake is a popular Vietnamese dessert, especially in the Mekong Delta region. Cassava is a starchy root vegetable widely grown in Southeast Asia. When grated and cooked, it creates a wonderfully chewy, sticky texture. The addition of pumpkin makes this cake extra moist and gives it a uniquely autumnal flair. It’s perfect for gatherings and celebrations any time of year.
Conclusion
This Vietnamese Pumpkin Cassava Cake puts a fun twist on a classic dessert with the addition of pumpkin puree. Mildly sweet and full of comforting textures, it’s sure to satisfy a craving for something different yet familiar. Easy to make ahead for potlucks or pair with coffee, fruit or coconut milk for an elegant presentation. Adaptable to various diets, this cake encapsulates the creative spirit of Vietnamese cuisine.
Ingredients
- 1/4 cup Small tapioca pearls
- 1-1.5 lbs Kabocha pumpkin (or another sweet pumpkin variety)
- 4 cup Water
- 1/2 teaspoon salt
- 3/4 - 1 cup Sugar (palm sugar, brown sugar, or granulated sugar)
- 13.5 oz coconut milk
- Optional toppings (toasted coconut flakes, chopped peanuts, etc.)
Instructions
- Rinse the tapioca pearls in a fine-mesh strainer under cold running water until the water runs clear. Set aside.
- Peel the pumpkin and remove the seeds. Cut the pumpkin into bite-sized pieces.
- In a pot, combine the water, pumpkin, and salt. Bring to a boil over medium heat. Reduce heat, cover, and simmer for 15-20 minutes, or until the pumpkin is tender.
- Once the pumpkin is softened, add the rinsed tapioca pearls. Stir gently and continue cooking for another 15-20 minutes, or until the tapioca pearls are translucent and cooked through.
- Add your chosen sugar and stir to dissolve. Start with ¾ cup and taste for sweetness, adding more if desired.
- Stir in the coconut milk and bring to a simmer. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Remove from heat and ladle into bowls. Enjoy warm or chilled. Top with your favorite toppings, such as toasted coconut flakes, chopped peanuts, or a drizzle of honey.
Notes
- The amount of sugar you use will depend on the sweetness of your pumpkin and your personal preference.
- For a richer flavor, you can substitute full-fat coconut milk for light coconut milk.
- Feel free to experiment with other spices like ginger, cinnamon, or nutmeg for a more complex flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Nutrition Facts
Vietnamese Pumpkin Tapioca Dessert | A Sweet Autumn Treat
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 400 | |
% Daily Value* | ||
Total Fat 10 | 15.4% | |
Saturated Fat 4 | 20% | |
Trans Fat 0 | ||
Cholesterol 10 | 3.3% | |
Sodium 200 | 8.3% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 4 | 16% | |
Sugars 30 | ||
Protein 4 |
Vitamin A High | Vitamin C Low | |
Calcium Low | Iron Moderate |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
Leave a Reply