Bánh Su Sê (Vietnamese Wedding Cakes)
Ingredients
- 100 gmung beans (soaked and peeled)
- 166.7 gTapioca or Japanese pearls (powdered)
- 133.3 gWhite sugar (divided)
- 33.3 mlCoconut milk
- 266.7 mlMineral water
- 2.7 pcpandan leaves (chopped)
- 33.3 gCoconut meat (finely grated)
- 0.7 tbspSesame seed (toasted)
- 0.7 tbspSunflower oil (for the molds)
Method
A translucent and elastic shell revealing a smooth, yellow mung bean heart. The texture is firm to the bite but melting inside, with the vegetal aroma of pandan.
- 1
Steam the mung beans until they crush easily between your fingers. Blend them with coconut milk and sugar until you get a smooth paste that pulls away from the sides of the pan.
- 2
Blend the pandan leaves with mineral water then strain to get an intense green juice. This liquid should smell like freshly cut grass.
- 3
Mix tapioca, sugar, and pandan juice in a pot. Heat over low flame, stirring constantly: the dough should thicken and become sticky, but remain opaque before assembly.
- 4
Oil small molds. Place a layer of tapioca dough, a ball of filling, then cover with more dough. Bring the steamer to a boil and cook until the dough becomes completely translucent.
Frequently asked questions
How do you get this dish right?
- The tapioca dough should only be pre-cooked in the pot; it will finish becoming translucent in the steamer.
- Use oiled plastic wrap to wrap the cakes while still warm to preserve their chewiness.
How long does this dish keep?
Store at room temperature for up to 48 hours. Do not refrigerate, as the tapioca will harden.
