Vietnamese Husband and Wife Cake Banh Phu the
Delight in the timeless tradition of Vietnamese Husband and Wife Cake, or Bánh Phu Thê, a symbolic and irresistible treat often served at weddings and celebrations. This elegant dessert features a delicate, translucent tapioca and pandan-infused outer layer that encases a sweet, velvety filling of mashed mung beans, grated coconut, and sugar. Steamed to perfection and wrapped in banana leaves, these chewy gems boast a subtle aroma of coconut milk and pandan, creating a harmonious balance of flavors and textures. Perfect for special occasions or as an exotic gift, Bánh Phu Thê is a testament to love, unity, and the rich culinary heritage of Vietnam.
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Recipe Information
Ingredients
- 100 grams Mung beans
- 50 grams Sugar (for filling)
- 50 grams Grated coconut
- 200 grams Tapioca flour
- 20 grams Rice flour
- 120 grams Sugar (for dough)
- 400 milliliters Coconut milk
- 1 teaspoon Pandan extract
- 1 pinch Pinch of salt
- 5 sheets Banana leaves (or parchment paper)
- 1 teaspoon Vegetable oil
Instructions
Rinse mung beans thoroughly and soak them in water for 4 hours or overnight. Drain and steam the mung beans for 25 minutes or until soft.
Mash the cooked mung beans while still warm, then mix in 50 grams of sugar and grated coconut until fully combined. Roll the mixture into small balls, about 1 inch in diameter, and set aside.
In a mixing bowl, combine tapioca flour, rice flour, 120 grams of sugar, and a pinch of salt.
Slowly add coconut milk to the flour mixture while stirring to avoid lumps. Add the pandan extract and mix well to form a smooth batter.
Lightly grease banana leaves or small molds with vegetable oil to prevent sticking.
Pour a thin layer of the batter into the greased molds or banana leaves. Steam for 3 minutes to partially set the batter.
Place a mung bean filling ball on top of the partially set batter. Pour another thin layer of batter over the filling to completely cover it.
Steam the cakes for 10–12 minutes, or until the outer tapioca layer turns translucent and chewy.
Remove the cakes from the steamer and let them cool completely. Trim the banana leaves if used and shape them neatly.
Serve at room temperature as a delightful dessert, or wrap them beautifully for gifting during special occasions.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 209.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
