Bánh Xu Xê (Vietnamese Mung Bean Jelly Cakes)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert made from mung bean paste, coconut milk, and tapioca starch, creating a chewy, jelly-like cake with a sweet, creamy flavor. It's often shaped into small squares or diamonds and wrapped in banana leaves.
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Nguyên liệu
- Mung beans, split and hulled200g
- Tapioca starch150g
- Granulated sugar200g
- Coconut milk, full fat400ml
- Water600ml
- Salt1/4 teaspoon
- Pandanus extract (for color and flavor)1 teaspoon
- Banana leaves, for wrapping10 pieces
Các bước
- 1
Soak split mung beans in water for at least 4 hours or overnight. Drain and rinse.
- 2
Steam the soaked mung beans until tender, about 20-30 minutes. Mash them into a smooth paste.
- 3
In a saucepan, combine the mashed mung bean paste, sugar, coconut milk, salt, and pandanus extract. Stir well.
- 4
In a separate bowl, whisk the tapioca starch with 200ml of water until smooth. Gradually add this slurry to the mung bean mixture.
- 5
Cook the mixture over medium-low heat, stirring constantly, until it thickens into a very sticky, translucent jelly.
- 6
Prepare banana leaves by wiping them clean and softening them over a flame or in hot water. Cut into squares large enough to wrap the cakes.
- 7
Spoon a portion of the jelly mixture onto a prepared banana leaf. Fold the leaf to shape the cake into a square or rectangle.
- 8
Let the cakes cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
