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

 

Ingredients

Coconut Strips

2 cup Pandan Juice

1/2 cup Mung Bean

3 Tbsp. Sugar

Kosher Salt

Pendan Extract

1 cup Tapioca Starch

2 Tbsp. Sugar

Roasted Sesame Seeds

Make some Coconut Strips and set aside. 

Make 2 cup Pandan Juice and set aside. 

Soak 1/2 cup Mung Bean overnight.  Next day, rinse and cook until it turns into a paste.  Smash it. 

Pour in 3 Tbsp. Sugar in a pan.  Add in the Mung Bean Paste.  Mix and add in a pinch of Kosher Salt. Continue to mix on medium heat. Add in some Coconut Strips.  Mix then remove from heat.  Wait for it to cool.  Roll into small balls. 

Optional, add in some Pandan Extract into the Pandan Juice.

In a  large bowl, add in 1 cup Tapioca Starch and 2 cup Pandan Juice. Add in 2 Tbsp. Sugar. Add in some Coconut Strips. Pinch of Kosher Salt and mix well. 

Pour into a pan, medium-low heat. Mix until it starts to stick together. 

Scoop a large spoon in a small bowl.  Place a Mung Bean ball and add in another scoop of the batter. Repeat until you use up all the batter and filling.  

Place in a steamer and steam for 30 minutes. 

After 30 minutes, remove from steamer.  Sprinkle some roasted Sesame Seeds on top. Let it cool and serve in the small bowl or you can wrap each cake in plastic wrap. Enjoy.