Vietnamese Husband and Wife Cake, known as Bánh Xu Xê or Bánh Phu Thê, is a traditional Vietnamese pudding made from tapioca flour and a sweet mung bean paste filling. These vibrant little square cakes are an essential part of Vietnamese weddings and pre-weeing ceremonies. When the groom’s family comes to formally ask for the bride’s hand, they bring an array of gifts, and a tray of Bánh Xu Xê is a must-have symbol of love and commitment.
What makes this cake so special is its unique texture – the delicate chewiness of the steamed tapioca flour contrasts beautifully with the soft, fragrant mung bean paste infused with shredded coconut. A sprinkling of sesame seeds on top adds a subtle nutty flavour that completes the cake’s charm.
Let me guide you through the process of making this meaningful and delicious Vietnamese wedding cake.
Mung bean paste filling
I always start with the filling as it needs time to cook and firm up before assembling the cakes.
Begin by soaking the mung beans in water for about an hour. Drain and transfer them to a pot, adding plenty of water. Bring to a boil, skim off any foam, then reduce the water level so it just covers the beans. Simmer on the lowest heat for 20-30 minutes with a pinch of salt, stirring occasionally until the beans are soft.
Once cooked, transfer the mung beans to a non-stick pan over medium heat. Add sugar, shredded coconut flesh and coconut oil, stirring constantly until the mixture thickens into a smooth paste (about 15 minutes).
Allow the filling to cool completely. Once firm, roll portions of about 25g into small balls and set them aside.
Making the tapioca dough
To create the delicate, chewy texture of Bánh Xu Xê, you’ll need a few key ingredients:
- Tapioca flour
- Sugar and a pinch of salt
- Water
I prefer natural ingredients instead of artificial food colouring for authentic colour and flavour. Pandan leaves provide a beautiful green hue and a fragrant, grassy aroma, while Gấc fruit imparts a rich red-orange colour and a subtle sweetness.
Preparing the natural colour extracts
To make pandan juice, blend 10 pandan leaves with water, then strain through a sieve to extract 450ml of vibrant green pandan juice.
For the Gấc juice, remove the seeds from 100g of Gấc fruit paste and blend it with water. Strain through a sieve to obtain 450ml of deep red Gấc juice.
Cooking the dough
Since the cakes have two colours, you’ll need to prepare the dough in separate batches.
For the red dough, mix the Gấc juice with half of the tapioca flour, sugar, and a pinch of salt. Stir well, then place the mixture over medium heat, stirring constantly only until it thickens, but not cooked. Remove from the heat.
Repeat the same process with the green pandan juice and the remaining tapioca flour.
Assembling the cakes
To assemble the cakes, take a small dish and add about 30g of the semi-cooked red dough. Press it down slightly, and then place a mung bean filling ball in the centre. Cover with another layer of red dough to enclose the filling completely.
Repeat this process with the green dough. By now, you should have multiple dishes filled with red and green semi-cooked Bánh Xu Xê.
Steaming the cakes
Bring a steamer to a boil and place the dishes inside. Steam for 10 minutes over medium heat or until the cakes turn translucent and are fully cooked. The colours will intensify, and the cake will take on its signature chewy texture.
Wrapping the cakes
Once the cakes have cooled, prepare individual 15cm x 15cm squares of cling film. Sprinkle a few toasted sesame seeds in the centre of each wrap, then carefully remove the cake from its dish and place it on top of the seeds.
Wrapt the cling film tightly around the cake to form a neat square shape. And just like that – your homemade Vietnamese Husband and Wife Cake is ready!
A symbol of Love
More than just a delicious treat, Bánh Xu Xê carries deep cultural significance. The translucent outer layer symbolises clarity and sincerity in marriage, while the soft, sweet filling represents the love and harmony between husband and wife.
Whether you’re making it for a wedding, a special occasion or simply to experience a taste of Vietnamese tradition, this cake is a beautiful reminder of love, commitment and family.
Looking for more inspiration for Valentine’s Day? Why not try my:
Valentine’s Pavlova with Fresh Berries
Vietnamese Husband and Wife Cake (Bánh Xu Xê)
Description
Celebrate love with these delicious homemade treats, from indulgent chocolate desserts to romantic savoury dishes, perfect for a cosy Valentine's Day at home.
Ingredients
For the Mung Bean Filling
For the Tapioca Dough
Instructions
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Make the Mung Bean Filling
- Drain the soaked mung beans and boil them in plenty of water.
- Skim off any foam, reduce the water to cover the beans, and simmer for 20-30 minutes until soft.
- In a pan over medium heat, mix the cooked mung beans, sugar, shredded coconut flesh and coconut oil. Stir constantly until it thickens into a smooth paste (about 15 minutes).
- Let the mixture cool, then roll into 25g balls and set aside.
-
Prepare the Tapioca Dough
- In one bowl, mix 150 tapioca flour, 50 sugar, a pinch of salt and 450ml pandan juice. Stir well.
- In another bowl, mix the remaining tapioca flour, sugar, salt and Gấc juice.
- Cook each mixture separately over medium heat, stirring constantly until thickened but not fully cooked. Remove from heat.
-
Assemble the Cakes
- Place 30g of the red Gấc dough in a small dish.
- Add a mung bean filling ball, then cover it with another layer of dough.
- Repeat the process with the green pandan dough.
-
Steam the Cake
- Bring a steamer to a boil.
- Place the dishes in the steamer and steam for 10 minutes until translucent.
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Wrap and Serve
- Once cooled, place a 15cm x 15cm cling film square on a plate.
- Sprinkle toasted sesame seeds in the centre, then remove the cake from its dish and place it on top.
- Wrap tightly to create a neat square shape.
