Quick Bánh Xu Xê (Simplified Mung Bean Jelly)
70% chuẩn vị · Vietnamese-inspired
A simplified version of Bánh Xu Xê, this recipe uses pre-cooked mung bean paste and fewer steps for a quicker preparation, while still capturing the essential flavors and textures.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mung bean paste (sweetened, pre-cooked)300g
- Tapioca starch100g
- Coconut milk, full fat300ml
- Water400ml
- Sugar (adjust to taste)100g
- Salt1/8 teaspoon
- Green food coloring (optional)a few drops
- Toasted sesame seeds, for garnish1 tablespoon
Các bước
- 1
In a saucepan, combine the pre-cooked mung bean paste, coconut milk, water, sugar, and salt. Stir until sugar dissolves.
- 2
If using, add a few drops of green food coloring for a vibrant color.
- 3
In a separate bowl, whisk the tapioca starch with 100ml of water until smooth. Add this slurry to the saucepan.
- 4
Cook over medium heat, stirring constantly, until the mixture thickens into a chewy, jelly-like consistency.
- 5
Pour the mixture into a lightly oiled square pan or individual molds.
- 6
Let it cool completely at room temperature, then chill in the refrigerator for at least 1 hour.
- 7
Cut into small diamond or square shapes. Garnish with toasted sesame seeds before serving.
