HUSBAND & WIFE CAKE - Banh Phu The / Banh Xu Xe (Recipe) | Helen's Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: coconut cream

Almond milk reduces calories while still providing a creamy texture.

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: regular rice flour

Regular rice flour is more accessible and cost-effective.

Wash mung beans a few times until the water is clear and soak in water for an hour.

Put mung beans in a rice cooker until soft and mashable, then transfer to a food processor.

Add 4 tablespoons of sugar, 1 tablespoon of vegetable oil, a pinch of salt, and some vanilla extract to the mung beans and process into a paste.

Scoop out half a tablespoon of the mung bean paste and roll it into a ball, repeating until all filling is done.

In a large microwavable bowl, add 1 cup of tapioca starch and 1 cup of water.

Optionally add 1 tablespoon of mang starch and 1 tablespoon of water for crunchiness.

Add 4 tablespoons of sugar and 1 teaspoon of vegetable oil to the bowl and stir well.

Microwave the mixture for 1 minute 30 seconds, then stir and microwave for another minute until half cooked.

Stir vigorously until it forms a half-cooked paste that is sticky.

Add pandan extract for color and aroma, stirring well to blend.

Grease small condiment bowls with vegetable oil and fill each cup one-third full with the paste.

Add a ball of mung bean filling and top with another layer of paste, smoothing it out with a spatula.

Steam the cakes for about 15 minutes or until they turn translucent, using a real steamer or a large pot.

To prevent water from dripping into the cakes, tie the lid of the steamer with a kitchen towel.

Let the cakes cool for about 30 minutes before wrapping in plastic wrap.

Sprinkle sesame seeds on the plastic wrap if desired before wrapping the cakes.

Optionally mix food coloring into the dough to create different colored cakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens