Bánh Xu Xê – Bánh Phu Thê: A Traditional Vietnamese Tapioca and Mung Bean Cake
Bánh Xu Xê – Bánh Phu Thê is a traditional Vietnamese wedding cake made with a chewy tapioca exterior and a sweet, creamy mung bean filling. This delicacy symbolizes love and unity in Vietnamese culture.
Ingredients
- 🟢 **For the Mung Bean Filling:**
- - ½ cup peeled mung beans (split)
- - ⅓ cup sugar
- - ¼ teaspoon salt
- - 2 tablespoons coconut milk
- - 1 tablespoon vegetable oil
- 🟢 **For the Tapioca Dough:**
- - ½ cup tapioca starch
- - ¼ cup rice flour
- - ½ cup water
- - ⅓ cup sugar
- - ¼ teaspoon salt
- - 1 teaspoon pandan extract
- 🟢 **Additional Ingredients:**
- - ¼ cup shredded coconut (optional)
- -1 tablespoon roasted sesame seeds
- - Banana leaves or plastic wrap for wrapping
Instructions
- 🟢 **Prepare the Mung Bean Filling:**
- - Soak mung beans in water for **2 hours** (or overnight).
- - Steam for **20 minutes**, then mash into a smooth paste.
- - In a pan, cook mashed mung beans with sugar, salt, and coconut milk until thick.
- - Stir in vegetable oil, then let cool and roll into **1-inch balls**.
- 🟢 **Make the Tapioca Dough:**
- - In a saucepan, mix tapioca starch, rice flour, sugar, salt, and water.
- - Cook over **low heat**, stirring until a thick, sticky dough forms.
- - Add pandan extract and mix well. Let cool slightly.
- 🟢 **Assemble the Cakes:**
- - Grease hands, flatten a portion of tapioca dough, and wrap around a mung bean ball.
- - Roll gently to seal.
- 🟢 **Wrap and Steam:**
- - Place each cake on a banana leaf or greased plastic wrap.
- - Steam for **10–15 minutes** until the tapioca turns translucent.
- 🟢 **Serve and Enjoy:**
- - Let cool slightly before serving.
- - Sprinkle with shredded coconut and sesame seeds for extra flavor.
Notes
✔️ Best enjoyed fresh or stored in an airtight container for up to **3 days**.
✔️ Steam before serving if refrigerated.
✔️ Freezes well for **up to 1 month** (thaw and reheat before eating).