Tapioca and Mung Bean Cake (Banh Xu Xe / Banh Phu The)

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.

Line the silicone cups with banana leaves, pressing a sheet into each cup and trimming off the excess with scissors.

Coat each cup with a little bit of vegetable oil using a pastry brush or nonstick cooking spray.

In a small bowl, combine mung bean, sugar, and coconut flakes, stirring to mix.

Add vanilla extract to the mixture and stir until it forms a paste.

In a small saucepan, add tapioca starch, remaining sugar, water, vegetable oil, and pandan paste.

Whisk the mixture together, ensuring the starch and sugar dissolve.

Place the saucepan over low heat, stirring constantly, for about 2-3 minutes until the mixture starts to thicken.

Turn off the heat but continue stirring until the dough pulls away from the pan.

Add the remaining grated coconut to the dough and stir quickly to combine.

Take a spoonful of the dough and place it at the bottom of the cup, using a spoon and spatula to help with the sticky dough.

Add about a teaspoon of the filling into the center of the dough in the cup.

Cover the filling with another layer of dough, spreading it evenly with the spatula and spoon.

Place the cups in the steamer and steam for 15 minutes.

After 15 minutes, remove the cakes from the steamer and allow to cool completely before serving.

Gently peel off the banana leaves and cut the cake in half to reveal the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens