👨‍🍳 Instructions

1. 1

   Prepare the mung bean filling: Rinse the mung beans thoroughly and soak them in water for at least 2 hours, or preferably overnight. Drain the soaked beans. In a saucepan, combine the drained mung beans with enough water to cover them by about an inch. Bring to a boil, then reduce heat and simmer until the beans are very soft and easily mashable, about 20-25 minutes. Drain any excess water. Mash the cooked mung beans into a paste using a fork or potato masher. In a separate bowl, combine the mashed mung beans, shredded coconut, sugar, coconut milk, and salt. Mix well until a thick, cohesive filling forms. Cook this mixture over medium-low heat, stirring constantly, for about 10-15 minutes, until it thickens considerably and pulls away from the sides of the pan. It should be a thick paste, not runny. Remove from heat and let it cool completely.

   ⏱️ 45 minutes (including cooking and cooling time)
2. 2

   Prepare the tapioca dough: In a large bowl, combine the tapioca starch with 200ml of water (or use the coconut milk from the filling if you have extra, for a richer flavor). Stir until the starch is dissolved. Gradually add another 200ml of boiling water (or very hot water) to the starch mixture, stirring vigorously and continuously with a whisk or wooden spoon. The mixture will quickly thicken and turn into a translucent, sticky, gelatinous dough. Be careful as the hot water can cause splattering. Continue stirring until the dough is smooth and no longer feels gritty. It should have a glossy, slightly elastic texture. Let this dough cool until it's warm enough to handle.

   ⏱️ 30 minutes (including cooling time)
3. 3

   Assemble and wrap the cakes: Prepare your banana leaves by wiping them clean and softening them. Cut them into approximately 6x6 inch squares. Lightly grease the inside of each banana leaf square with a little oil. Take a portion of the tapioca dough (about 2-3 tablespoons) and flatten it into a thin disc in your greased palm. Place a generous tablespoon of the cooled mung bean filling in the center of the tapioca disc. Carefully fold the tapioca dough around the filling, sealing it completely to form a smooth, round or slightly flattened cake. Ensure there are no gaps where the filling can escape. Place the filled cake onto a prepared banana leaf square, seam-side down. Fold the banana leaf neatly around the cake to create a neat parcel. You can fold it like a small envelope or tie it with kitchen twine if needed to secure it. Repeat with the remaining dough and filling.

   ⏱️ 45 minutes
4. 4

   Steam the cakes: Arrange the wrapped bánh phu thê in a steamer basket, ensuring they do not touch each other. Steam over high heat for about 30-40 minutes, or until the tapioca dough becomes fully translucent and the cakes are firm to the touch. The exact steaming time will depend on the size and thickness of your cakes. Once cooked, remove from the steamer and let them cool slightly before unwrapping and serving. The cakes are best enjoyed warm or at room temperature.

   ⏱️ 40 minutes