Bánh Xu Xê with Durian and Coconut
60% chuẩn vị · Vietnamese Fusion
A creative twist on Bánh Xu Xê, incorporating the rich, pungent flavor of durian along with coconut milk for a decadent and unique dessert experience.
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 beans, split and hulled150g
- Fresh durian pulp, seedless150g
- Tapioca starch120g
- Coconut milk, full fat400ml
- Water500ml
- Sugar180g
- Salt1/4 teaspoon
- Fresh coconut flakes, for garnish2 tablespoons
Các bước
- 1
Soak mung beans for at least 4 hours or overnight. Drain and rinse.
- 2
Steam mung beans until tender. Mash into a paste. Puree the durian pulp until smooth.
- 3
In a saucepan, combine the mashed mung bean paste, pureed durian, coconut milk, sugar, and salt. Stir well.
- 4
In a separate bowl, whisk the tapioca starch with 150ml of water until smooth. Add this slurry to the mixture.
- 5
Cook over medium-low heat, stirring constantly, until the mixture thickens into a sticky, jelly-like consistency. The color will be a creamy yellow.
- 6
Pour the mixture into a lightly oiled square pan.
- 7
Let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- 8
Cut into squares. Garnish with fresh coconut flakes before serving.
