Bánh Xu Xê Tím (Purple Xu Xê Cake)
Ingredients
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.
Nutritional Information
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, is a traditional Vietnamese delicacy deeply woven into the country’s wedding customs and folklore. Originating from northern Vietnam, it has long been seen as a symbol of fidelity, harmony, and enduring love between husband and wife.
Legend traces its roots back to the Lý dynasty. It is said that a humble young man, in love with a noblewoman, crafted this cake from simple ingredients—glutinous rice, mung beans, and coconut—as a heartfelt gift to the king. Moved by its sincerity and delicate flavor, the king blessed their union and declared the cake a symbol of wedded devotion, hence its name Phu Thê (Husband & Wife).
Beyond its legend, the cake’s beauty lies in its form and flavor. Each small square, wrapped neatly in banana leaves, glistens like a jewel when unwrapped. The outer layer—translucent and slightly chewy—is made from glutinous rice flour, infused with the gentle aroma of pandan leaves. Inside lies a golden mung bean and coconut filling, smooth and subtly sweet, carrying a natural earthiness. When bitten into, the soft chew of the rice contrasts with the creamy richness of the filling, creating a harmony as balanced as the union it represents. Its fragrance—grassy from pandan, nutty from coconut, and faintly smoky from the steamed leaves—lingers delicately, like a memory.
Culturally, Phu Thê Cake embodies the ideals of Vietnamese marriage: the outer and inner layers symbolizing two souls bound together, distinct yet inseparable. Traditionally presented in pairs, wrapped in red cellophane or banana leaves, the cakes grace wedding trays as a wish for sweetness and unity in the couple’s shared life.
Today, Purple Xu Xê Cake—a modern twist colored with purple yam or butterfly pea flower—continues to evolve, appearing in festivals, family gatherings, and cafés. Yet, beneath its renewed forms lies the same message that has endured for centuries: love that is sincere, humble, and enduring. Each bite carries not only flavor but also the gentle poetry of Vietnamese tradition—soft, fragrant, and everlasting.
(Xu Xê Cakes appear in traditional Vietnamese weddings)
