Introduction: How to Make Naturally Colored Bánh Xu Xê (Phu Thê Cake)

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About: Thế giới ẩm thực cung cấp các thông tin về ẩm thực, món ăn, đặc sản, quán ăn, nhà hàng ở các khu vực tỉnh thành phổ Việt Nam -

cách làm bánh xu xê nhanh tai nhà

Step 1:

How to Make Bánh Xu Xê Shell/Wrapper

  1. Ingredient
  2. Quantity
  3. Tapioca starch
  4. 200 gr
  5. Sugar
  6. 50 gr
  7. Cooking oil
  8. Water
  9. 500 ml (If using Cẩm leaf water or Pandan leaf extract, substitute the water with the equivalent amount of the colored liquid.)

Coloring Notes

  1. For orange-red color, use Gấc pulp. For pink color, use syrup. For green color, use green tea powder (matcha).

How to Make the Cake Filling

  1. Ingredient
  2. Quantity
  3. Mung beans
  4. 100 gr
  5. Shredded coconut, vanilla, sugar, a pinch of salt
  6. Roasted sesame seeds
  7. Plastic wrap (Cling film)

How to Make Bánh Xu Xê

Step 1: Soak the mung beans until they swell, wash them clean, steam until cooked, mash finely, then cook with sugar, a pinch of salt, vanilla, and short-cut shredded coconut. Roll the mixture into balls the size of a thumb (for the filling).

Step 2: Put all the shell ingredients in a pot and cook over low heat, stirring constantly. Stop cooking when the dough is about 80% cooked (semi-cooked/thickened).

Step 3: Rub cooking oil onto nylon gloves, take a small amount of dough, flatten it, place the mung bean filling in the center, and roll it back into a ball.

Step 4: Place the cake into a small cup or bowl that has been coated with a layer of oil to prevent sticking.

Step 5: Boil water, place the cakes in the steamer, steam for 10 minutes, and let them cool.

Step 6: Remove the cakes, sprinkle sesame seeds on top, and use plastic wrap to tightly roll and twist the two ends to seal.

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