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I just got this from the Asian supermarket:

Banh Su Xue

It says on the back "product requires cooking before consuming!", but nothing else. How does one cook frozen Ban Su Xue?

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  • Somebody asked a pretty identical question to yours here: groups.google.com/forum/#!topic/alt.food.asian/rUrwjMzLtgU and looking at the ingredients on your package, it sounds pretty similar to rasamalaysia.com/kuih-dadar-kuih-tayap which would make me think that yes, probably eat it at room temperature like the first link said.
    – Ming
    Mar 20, 2017 at 3:34
  • The label might give great info. Can you show us both sides of that? At this point, I suspect that those are filled with mung bean paste or similar. If that is correct, steaming those packets is likely your best option.
    – Jolenealaska
    Mar 20, 2017 at 4:04
  • Check out this video which I found from a Google search for "Ban Su Xue". youtube.com/watch?v=v0GJbNMN7BU&t=308s I can see in your picture something that looks like a filling very much like the cakes in the video. I strongly suspect that these are very similar cakes. I leave this as a comment instead of an answer because I'm really just guessing. Let us know!
    – Jolenealaska
    Mar 20, 2017 at 5:23
  • @Setek: the package says it needs cooking, and it doesn't look at all similar to the pictures in the link you posted :/ I think the answerer on that Google thread was just wrong.
    – user55413
    Mar 20, 2017 at 17:29
  • @Jolenealaska: The label only has nutritional information on the back :/ I'll check the video.
    – user55413
    Mar 20, 2017 at 17:30

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It's hard to tell from your photo but if the báhn xu xê cakes were cooked, the outer green part would be fairly translucent since it's mainly composed of tapioca flour. Tapioca cooks clear. Yours looks cloudy still.

Báhn xu xê cakes are steamed for 15 minutes and then cooled. I've seen places where they're steamed in plastic wraps and I suppose that's safe but not what I'd consider appetizing. I honestly can't say how well they would hold together without some kind of wrapping while steaming. Traditionally, they were wrapped in pandan leaf folded into a box shape. Pandan leaves are used for flavouring as well as wrapping. My best suggestion is to rewrap them in double thickness parchment baking paper if you don't wish to use plastic wrap and tie with string to hold together. The paper will get soggy, of course, but should hold their shape.

By the way, báhn xu xê translates as "husband-wife cakes" and is traditionally served at weddings.

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