Banh Phu The

Banh Phu The Recipe - Traditional Vietnamese Dish

Region / culture: Vietnam | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 12

Introduction

Banh Phu The is a traditional Vietnamese dessert known for its delicate texture and sweet, rich flavor. This dessert, often referred to as "husband and wife cake," symbolizes the bond and fidelity between a married couple. Made from simple ingredients like starch flour, sugar, coconut, and mung beans, Banh Phu The is a unique treat that combines the softness of the cake with the savory sweetness of its filling. This recipe guide will walk you through the steps to create this delightful dessert, perfect for special occasions or as a symbol of love and commitment.

History

The history of Banh Phu The dates back centuries in Vietnamese culture, deeply rooted in the traditions and customs of wedding ceremonies. Originally from Bac Ninh province, this dessert was a staple in wedding offerings, symbolizing the union and eternal love between the bride and groom. Over time, its popularity spread across the country, becoming a favorite treat not only for weddings but also for anniversaries and Tet, the Vietnamese Lunar New Year. The name itself, "Phu The," translates to husband and wife, further emphasizing its significance in celebrating relationships and family values.

Ingredients

4 cups of water
1 lb (454 g) of starch flour
1.33 cups of sugar
0.5 cup of flaked coconut
5 oz (142 g) of yellow mung beans, soaked in water
0.67 cup of sugar syrup
1 tbsp of vegetable oil
2 tbsp of lemon extract or pomelo blossom fruit essence

How to prepare

Mix water, flour, sugar, and shredded coconut. Heat on low flame and stir for about 10 minutes.
Cook mung beans until tender. This may take up to 1 hour on the stovetop.
Drain the mung beans and return them to the stove.
Pour in the sugar syrup and oil.
When most of the liquid has evaporated, add the extract and remove from heat.
Put a thin layer of dough in small individual molds or cupcake tins. Layer a small spoonful of stuffing on top and cover with another layer of dough.
Place them in a steamer for about 20 minutes or until the dough is transparent.
Remove from the molds, let them cool, and serve with green tea.

Variations

For a healthier version, reduce the sugar content and use a sugar substitute in both the dough and filling.
Add a layer of red bean paste along with the mung bean filling for a twist on the traditional recipe.
Incorporate pandan juice in the dough for a vibrant green color and a hint of pandan flavor.

Cooking Tips & Tricks

To ensure the perfect texture and flavor of Banh Phu The, consider these tips and tricks:

- Use a fine mesh sieve to sift the starch flour, ensuring a smooth dough without lumps.

- Constant stirring is crucial when cooking the dough on low heat to prevent it from sticking to the pot and burning.

- For the filling, mung beans must be cooked until tender but not mushy, as they need to hold their shape within the cake.

- Steam the cakes on medium heat to avoid water from condensing on the lid and dripping onto the cakes, which could make them soggy.

- Let the cakes cool completely before removing them from the molds to maintain their shape.

Serving Suggestions

Banh Phu The is best served at room temperature or slightly chilled. It pairs wonderfully with green tea, which helps cut through the sweetness of the cake. This dessert is perfect for special occasions, symbolizing love and commitment, or as a treat to enjoy with family and friends.

Cooking Techniques

Steaming is the key cooking technique for Banh Phu The, ensuring a soft, chewy texture. It's important to maintain a consistent medium heat and avoid opening the steamer frequently to ensure even cooking.

Ingredient Substitutions

If starch flour is not available, tapioca flour or rice flour can be used as alternatives, though the texture may slightly differ.

- For a lactose-free version, use coconut oil instead of vegetable oil for added flavor and richness.

Make Ahead Tips

Banh Phu The can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Ensure the cakes are completely cooled before storing to maintain their texture.

Presentation Ideas

Serve Banh Phu The on a platter garnished with fresh flowers or mint leaves for a touch of elegance. Individual cakes can also be wrapped in banana leaves for a traditional and eco-friendly presentation.

Pairing Recommendations

Pair Banh Phu The with a light jasmine tea or a floral oolong tea to complement the sweetness of the cake. For a non-tea option, a sparkling white wine or a dessert wine like Moscato can also pair beautifully.

Storage and Reheating Instructions

Store leftover Banh Phu The in an airtight container in the refrigerator for up to 3 days. To reheat, steam on medium heat for 5-10 minutes or until heated through. Avoid microwaving as it can alter the texture of the cakes.

Nutrition Information

Calories per serving

Each serving of Banh Phu The contains approximately 200-250 calories, making it a relatively light dessert option. However, portion control is key, especially for those watching their calorie intake.

Carbohydrates

A serving of Banh Phu The primarily provides carbohydrates, with an estimated 45-55 grams per serving. The main sources of carbohydrates in this dessert are starch flour and sugars, which offer quick energy. However, it's important to consume them in moderation, especially for individuals monitoring their blood sugar levels.

Fats

Banh Phu The contains a moderate amount of fats, primarily from the coconut and vegetable oil used in the recipe. Each serving contains approximately 5-10 grams of fat. While coconut provides a source of saturated fats, vegetable oil offers unsaturated fats, which are considered healthier for heart health.

Proteins

This dessert is not a significant source of protein, with only about 2-4 grams per serving, mainly from the mung beans. For those looking to increase protein intake, consider pairing it with a protein-rich beverage or snack.

Vitamins and minerals

Banh Phu The offers a modest amount of vitamins and minerals, particularly from the mung beans and coconut. Mung beans contribute B vitamins and minerals such as potassium and magnesium, while coconut provides minerals like manganese and copper.

Alergens

The primary allergens in Banh Phu The include coconut (a tree nut) and potentially gluten, depending on the starch flour used. Individuals with allergies or sensitivities to these ingredients should exercise caution.

Summary

Overall, Banh Phu The is a dessert that offers a balance of carbohydrates and fats with a modest amount of vitamins and minerals. While it's not a significant source of protein, it can be enjoyed as part of a balanced diet, keeping in mind portion sizes and potential allergens.

Summary

Banh Phu The is a traditional Vietnamese dessert that symbolizes love and commitment, making it a meaningful treat for special occasions. This recipe guide provides a comprehensive overview of how to prepare Banh Phu The, including cooking tips, nutritional information, and serving suggestions. With its delicate texture and rich flavor, Banh Phu The is a delightful dessert that can be enjoyed in various ways, offering a taste of Vietnamese culture and tradition.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Banh Phu The. It was a warm summer day, and I had been visiting my friend Mai at her home. As usual, Mai had prepared a delicious spread of Vietnamese dishes for us to enjoy together. But this time, there was something different on the table - a delicate and beautiful dessert that I had never seen before.

Mai explained to me that this dessert was called Banh Phu The, which translates to "husband and wife cake" in English. She told me that it was a traditional Vietnamese dessert that symbolized the union of a husband and wife. I was immediately intrigued and asked her how she learned to make it.

Mai smiled and told me that she had learned the recipe from her grandmother, who had passed it down to her. She explained that Banh Phu The was a dessert that was often made for special occasions, such as weddings or anniversaries. It was a labor of love, requiring patience and skill to create the delicate layers of sweet filling wrapped in a soft and chewy dough.

As I watched Mai prepare the Banh Phu The, I was mesmerized by her deft hands as she rolled out the dough and carefully wrapped the filling inside. She explained each step to me, and I made mental notes of the ingredients and techniques she used. I knew that I had to learn how to make this dessert for myself.

After that day, I made it my mission to master the art of making Banh Phu The. I reached out to other friends and family members who were familiar with the recipe, and I gathered as much information as I could. I experimented with different variations of the recipe, adjusting the ingredients and techniques until I found the perfect balance of flavors and textures.

Over time, I became known among my friends and family as the Banh Phu The expert. I would often make the dessert for special occasions, delighting my loved ones with the delicate and delicious treat. I felt a sense of pride knowing that I had learned to make this traditional Vietnamese dessert, and that I was able to share it with others.

As the years passed, I continued to refine my recipe for Banh Phu The. I added my own personal touch to the dessert, incorporating new flavors and ingredients that I had discovered along the way. Each time I made the dessert, I felt a deep connection to the generations of women who had passed down this recipe before me.

And now, as I sit in my kitchen, preparing a batch of Banh Phu The for my grandchildren, I feel a sense of satisfaction and contentment. I know that this recipe will be cherished and passed down through the generations, just as it has been for centuries. And I feel grateful for the opportunity to learn and preserve this traditional Vietnamese dessert, a symbol of love and unity that will always hold a special place in my heart.