Bánh xu xê or bánh phu thê literally means “husband and wife cake” is a Vietnamese traditional wedding dumpling. Like most Vietnamese dumplings, its filling is made of mung beans and often mixed with coconut shreds. But the difference is in the crust of the dumpling. Its crust is translucent so you can actually see the filling. Though the crust is originally made of glutinous rice flour, the common crust is often made from tapioca starch (cassava powder) or a rice-tapioca mixture, while most other Vietnamese dumplings are made from only rice flour. The texture of the crust is soft, viscous and chewy.
The gac version of Bánh xu xê is highly-prized in Vietnam as the red color symbolizes luck, so it’s perfect for a wedding dumpling.
Steam the mung beans after soaking for about 3 hours. Mash them while they're still hot.
Mix the mashed mung bean paste with 3 tablespoons sugar and coconut shreds. Roll the paste into balls.
In a bowl, add 240 ml, squeeze the gac flesh, and discard the seeds. Strain through a sieve.
In a sauce pan, add the tapioca starch, strained gac juice, 2 tablespoons sugar, cooking oil, and stir well on low heat. Add coconut shreds and continue to stir until the mixture is thickened.
In cake molds, or cups, brush a layer of cooking oil, add a layer of gac dough, place the mung bean ball on top. Add another layer of gac dough. Seal the cups and place all the cups in a steamer, and steam for 15-20 mins. When the crust turns translucent, the dumplings are ready to serve.
You can use flan cups, or even some cupcake molds.
To enhance the flavor, you can add some vanilla powder or banana essence in the filling paste.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
