Vietnamese conjugal pancake

(Banh Phu The – Xu Xe)

Ingredients

• 1kg kudzu powder, refined
• 800g refined sugar
• 200g coconut flesh, scraped in thin threads
• 300g green beans 
• 50 coconut leaves 
• 15 pineapple leaves 

Instructions

Filling

• Cut green beans in halves, soak in warm water for five hours. Strain and remove skin of green beans. Rinse.
• Steam green beans and grind into a paste.
• Mix green bean paste with 200g sugar, then cook over a low flame and stir until the mixture loses its sticky texture.
• Spread the mixture 3cm thick on a large tray, cool and cut into 6x6cm square pieces.

Cover

• Wash and clean pineapple leaves and cut into 60cm strips so that only the middle remains.
• Arrange the coconut leaves into a square or hexagonal shape to form a box roughly 25x30cm wide and place a pineapple leaf on top.
• Dissolve the kudzu powder and remaining sugar in water. Use two and a half times as much water to the amount of powder.
• Cook over a low flame, stirring until the mixture becomes a paste. Extinguish flame, add threads of coconut flesh and mix well.
• Fill the coconut leaf boxes with the coconut flesh mixture and place the green bean filling in the centre.
• Put the boxes in the steamer and cook for 20 minutes, until the cake becomes clear.