Bánh Xu Xê - Công Thức Mới - Đơn Giản - Dễ Làm - Thật Ngon | Bếp Nhà Diễm |

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

glutinous rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber but may alter texture.

mung beans

🥗Healthier: edamame

💰Cheaper: green peas

Green peas are more accessible and affordable.

sesame seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and provide similar crunch.

Cook 100g mung bean with 1/3 tsp salt and 400ml water.

Stir-fry 60g shredded coconut with 50g sugar and 50ml water until the water reduces.

Mix the stir-fried coconut with cooked mung bean, 1 tbsp cooking oil, and 1 tsp vanilla extract.

Chill the filling to cool down and divide into 15 equal parts weighing 23-25g each.

Prepare the crust using 200g tapioca pearl soaked in 450ml pandan leaf juice for 15 minutes.

Blend the soaked tapioca pearl mixture until fine, then add 50g sugar and 2g salt.

Stir in 50g shredded coconut (optional) and cook on medium heat until thickened.

Divide the batter into 15 equal parts, placing 15g in small bowls, add a filling ball, then top with 30g batter.

Steam on medium heat for 20 minutes until the batter is clear and cooked through.

Let the cakes cool down before serving.

Optionally, mix in food coloring or vegetable juice for color before steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens