Bánh Phu Thê (Husband and Wife Cakes)

These cakes are a must have for weddings as their name means husband and wife (phu means husband, the means wife). Traditionally these cakes are steamed in a small individual boxes made from coconut leaves and tied into pairs with red ribbon. However, coconut leaves are extremely hard to obtain in the U.S. especially Seattle. Thus, plastic wrap takes its place.

Filling:
-200g mung beans (peeled and split)
-150g sugar
-1 tbs oil
-1 tsp mali flavor or banana flavor, vanilla
-50g candied winter melon

*Wash and soak beans before steaming and mashing. Chop candied winter melon into small pieces. Add sugar and oil to mashed beans and stir fry over medium heat until thickened. Add flavor and candied winter melon mix well. Divide into 30-35 small balls.

Dough:
-454g tapioca starch
-660g/ml water
-300g sugar
-1 medium age coconut (see note)
-1 tsp mali flavor, pandan extract, banana flavor, or vanilla
-yellow or green coloring
-sesame seeds

*Grate coconut into match size pieces. Mix together tapioca starch, water, coconut, coloring and sugar over in a pot over medium heat until thickened and pasty (the dough does not have to be fully cooked). Remove from heat, add flavor and mix well.

What to Do:
Moist hands and large spoon with a little water. Using a spoon scoop out about 1-2 tbs dough, flatten and wrap a filling in the center, add a few sesame seeds on top. Next, wrap each pastry with a piece of plastic wrap. Finally, steam over high heat for 15-20 mins or until transparent.

Note:
Coconuts are sold in 3 different “ages”. Young coconut = very little and soft flesh, sweet juice, usually used for drinking. “Old” = the hard dark brown ones, thick and firm flesh, usually. “Middle age” = looks like “old” coconuts except the color is much lighter (with to very light brown). For best results use “middle age” coconuts.

Color wise…..Yellow cakes are should be mali or banana flavored. White ones are favored with vanilla, green ones carry the sent of pandan leaves.