Full recipe at (Xem cong thuc tieng Viet tai): http://danangcuisine.com/?p=584<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients:<br />400g grated tapioca/cassava <br />1/3 cup sugar (70-100g adjust to your taste)<br />2 tbsp tapioca starch<br />1/2 cup water 125ml<br />1/2 tsp vanilla <br />2/3 cup coconut flakes (60g)<br />1 pinch of salt<br />Food coloring or flavor extract (pandan/durian/ etc) <br />**The cake can be stored in the fridge for a few days. Microwave for 15 seconds if served on the next day.<br /><br />Silicon baking pan: http://amzn.to/Y2EvOQ<br /><br />More Vietnamese cakes at http://www.youtube.com/playlist?list=PLD7F41742003A3D20
