Vietnamese Tapioca and Mung Bean Cake (Bánh xu xê) Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk reduces calories while maintaining creaminess.

tapioca flour

🥗Healthier: cassava flour

💰Cheaper: cornstarch

Cassava flour can provide similar texture.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils offer similar protein content.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Soak mung beans in water for at least 4 hours or overnight.

Drain and steam the mung beans until soft, about 20-30 minutes.

Mash the steamed mung beans into a smooth paste and set aside.

In a bowl, combine tapioca flour, sugar, and salt.

Gradually add coconut milk and water to the flour mixture, stirring until smooth.

Add the mung bean paste and mix well until fully combined.

Incorporate vanilla extract and pandan leaves for flavor.

Prepare banana leaves by softening them over steam or hot water.

Line a steaming tray with banana leaves, pouring the mixture into the tray.

Steam the cake for 30-40 minutes, or until set and firm to the touch.

Remove from heat and let cool before slicing.

Sprinkle with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens