Bánh Xu Xê Tím (Purple Xu Xê Cake)
Nguyên liệu
Root & Starch Base
- 100g purple sweet potato (steamed and mashed)
- 200g tapioca starch
Coloring & Aroma
- 6 dried butterfly pea flowers (steeped in hot water to extract natural blue dye)
Filling & Topping
- 100g shredded coconut
- 10g toasted sesame seeds
- 120g sugar (adjust to taste)
Oils/Fats
- 3 tbsp cooking oil (used to mix with coconut or prevent sticking)
How to Choose Fresh and Quality Ingredients
1. How to Select Fresh Purple Sweet Potatoes
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Choose purple sweet potatoes with smooth, intact skin and no cracks or breaks. When held, they should feel firm and solid, with no soft or bruised spots.
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Opt for long or evenly round sweet potatoes without indentations or waists, as these tend to be less fibrous and starchier, resulting in a sweeter, tastier dish after cooking.
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Avoid overly large sweet potatoes, as they often contain more fiber. Medium-sized ones are generally the best choice.
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Be cautious of sweet potatoes with black spots or pitted skin—these are signs that the potatoes may have gone bad.
2. How to Choose Butterfly Pea Flowers
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You can use either fresh or dried butterfly pea flowers, but dried flowers are often preferred in cooking as they produce a more vibrant and appealing color.
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If buying fresh flowers, choose those with a bright blue hue and intact petals, free from tears or signs of wilting.
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Naturally dried butterfly pea flowers may have uneven coloring, with stems that range from pale to deep green.
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Avoid dried flowers that show signs of mold, white spots, or an unpleasant odor, as these indicate spoilage.
Thành phần dinh dưỡng
For: Vegetarians and Vegans
Calories per serving: ~ 100–120 kcal (per 1 piece ~40g)
Key Nutrients
1. Healthy Carbs (20–25g)
- Source: Purple sweet potato + tapioca starch
- Benefits: Provides energy, supports digestion (especially when using steamed sweet potato), and helps with satiety.
2. Natural Fats (3–4g)
- Source: Cooking oil + shredded coconut + sesame seeds
- Benefits: Supports brain function, hormone balance, and absorption of fat-soluble vitamins.
3. Fiber (2–3g)
- Source: Purple sweet potato + coconut
- Benefits: Supports gut health, blood sugar regulation, and long-lasting energy release.
4. Antioxidants & Phytochemicals
- Anthocyanins (purple sweet potato): May reduce inflammation and support heart health.
- Flavonoids (butterfly pea flower): Known for anti-aging, cognitive support, and natural coloring.
- Sesamin (sesame seeds): Anti-inflammatory and supports cholesterol balance.
5. Essential Minerals
- Iron (sesame seeds): Supports red blood cell production.
- Manganese + Potassium (sweet potato): For nerve function, blood pressure regulation, and bone health.
1. Prepare the Filling
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Steam purple sweet potatoes for 7 minutes until tender, then mash into a smooth paste.
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Cook the mashed potato with 20g sugar in a pan over low heat for 5–10 minutes. Cool, then roll into small balls (twice the size of a thumb).
2. Make the Dough
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Steep butterfly pea flowers in 200ml hot water for 5 minutes to extract a blue hue. Strain and cool.
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Mix tapioca starch, 100g sugar, 200ml water, and 1 tbsp oil. Add the butterfly pea infusion, stir well, and rest for 10–15 minutes.
3. Cook the Dough
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In a non-stick pan, cook the dough mixture with shredded coconut over low heat, stirring until it forms a sticky, semi-translucent mass (3–5 minutes).
4. Shape the Cakes
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Oil your hands, flatten a portion of dough, and wrap it around a sweet potato ball. Press into greased molds (flan cups work well).
5. Steam
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Steam cakes for 25–30 minutes over boiling water. Cool, then garnish with toasted sesame seeds.
Finished Product
The Purple Xu Xe Cake features a translucent green outer layer and a vibrant purple filling, making it visually striking. Just one bite reveals a flavor that evokes traditional charm while offering a fresh and creative twist. With its mildly sweet taste, rich aroma, and nutty notes, this delightful treat becomes more irresistible with every bite.
Storage Tips
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Room temperature: 1–2 days (humid weather) or 4–5 days (cool weather).
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Fridge: Up to 1 week (reheat before serving).
Bánh Xu Xê, also known as Phu Thê Cake, a traditional Vietnamese dessert deeply rooted in wedding customs and folklore. Originating from the northern regions of Vietnam, the cake has long symbolized marital harmony, fidelity, and enduring love.
Legend traces its origins to the Lý dynasty. It’s said that a poor young man, in love with a noblewoman, created this cake using humble ingredients to present to the king as a token of his sincere affection. Touched by the heartfelt gesture and the cake’s delightful taste, the king approved their union and declared it a symbolic wedding cake, hence the name “Phu Thê” (Husband & Wife).
Since then, Xu Xê Cakes have been offered in pairs, wrapped in banana leaves or red cellophane, and presented in traditional wedding gift trays, symbolizing the hope for a sweet, unified, and lasting marriage.
Today, Purple Xu Xe Cake is not only reserved for weddings but also appears at festivals, family gatherings, and even cafés—a charming blend of tradition and innovation. Its soft texture, earthy aroma, and elegant appearance continue to connect generations, reflecting both heritage and evolving tastes in Vietnam’s culinary landscape.
(Xu Xê Cakes appear in traditional Vietnamese weddings)