Bánh su sê Cù Lao Chàm Bánh su sê Cù Lao Chàm
Bánh su sê is tapioca cooked with white sugar, filled with mung bean and shredded mature coconut, then tied in a banana leaf. The tie is how you tell it from bánh ít.
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The inventory cooks tapioca starch with water and white sugar for about half an hour, then mixes in shredded mature coconut. The filling is mung bean, soaked, cooked, pounded, and cooked again with white sugar. Peanut oil goes on the hands. The packet is banana leaf tied with a banana-leaf string. The tie is how you tell it from bánh ít, which is not tied. It is then steamed in an aluminum pot.
How to enjoy it
From the pier baskets, with bánh ít. In November 2014 one household made this cake, and unsold cakes came back to the pier.
Where to try it
The pier, and Bai Lang.