Mè xửng is a well-known Huế confection built around the aroma of toasted sesame, the richness of peanuts and the mellow chew of malt syrup. The city has several styles: the thick, chewy squares are especially familiar, while crisp rice-wafer and thin, transparent “mirror” candies are distinct versions.
This home-kitchen recipe follows the chewy style. A concentrated sugar-and-malt syrup is thickened with tapioca starch, folded with roasted peanuts and sesame, then pressed between sesame layers and cut into small bars. It is a practical interpretation rather than a maker’s proprietary formula. Serve a piece with hot tea; its gentle sweetness and nutty flavor make it easy to share.
Line a 20 × 20 cm pan with parchment. Toast the sesame in a dry skillet over medium-low heat, stirring, until fragrant and pale gold, about 4–6 minutes; transfer to a plate. If the peanuts are not already roasted, toast them separately until fragrant and cool completely. Set aside 40 g sesame for the candy and 140 g for the pan and coating.
Whisk the tapioca starch with 45 ml cold water until smooth. Keep the slurry nearby. Set out the chopped peanuts and heatproof spatula before cooking the syrup.
In a heavy saucepan combine the sugar, barley malt syrup, 90 ml water, lemon juice and salt. Stir over medium heat just until the sugar dissolves, then stop stirring. Attach the candy thermometer and boil steadily to 114–114°C (soft-ball stage), about 8–12 minutes. Turn the handle inward and do not touch or taste the syrup.
Reduce the heat to low. Whisk the starch slurry again, then pour it into the hot syrup in a thin stream while stirring constantly with a heatproof spatula. Cook and stir until glossy and translucent, thickly ribboning from the spatula, and a line drawn across the pan remains visible for about 2 seconds, 2–4 minutes. Remove from the heat and quickly fold in the peanuts and 40 g toasted sesame.
Wearing heatproof gloves, spread 70 g toasted sesame over the lined pan. Carefully transfer the hot candy mixture onto it and press to an even layer about 1.5 cm thick with an oiled spatula; do not press with bare hands. Sprinkle the remaining 70 g sesame on top and press lightly. Cool undisturbed until set, about 45 minutes. Lift out and cut into 24 bars with a lightly oiled sharp knife.
Serve the chewy bars with hot green or lotus tea. Their sweetness pairs well with a lightly astringent tea. For a more pronounced roasted flavor, toast the sesame and peanuts until just fragrant, taking care not to scorch them. Cool the candy completely before wrapping. Store airtight in a cool, dry place with parchment between the bars and use within 7 days for the best texture. Keep it away from humidity; refrigeration can cause condensation and make it harder. Discard candy that becomes wet, moldy or otherwise spoiled.
The candy stays too soft: the syrup may not have reached 114°C, or the starch mixture may need another minute over low heat. Use the thermometer and the glossy, thick-ribbon cue. The slab turns brittle: the syrup cooked too hot or too long. Remove it promptly at the stated temperature next time. The mixture clumps when starch is added: whisk the slurry again and pour it in slowly while stirring continuously. The sesame tastes bitter: it was toasted too dark. Use medium-low heat and take it off as soon as it smells nutty and turns pale gold. The candy sticks to the knife: oil the blade lightly and wipe it clean between cuts.
What does mè xửng mean? It is the name of Huế’s sesame candy, especially the chewy version made with toasted sesame, peanuts and malt syrup. Is this the crisp or mirror style? No. This recipe makes a thick, chewy candy. Crisp versions may use rice wafer, while mirror candy is thin and transparent; those are different styles. Why use a candy thermometer? The syrup’s temperature controls the finished texture. The thermometer gives a more dependable soft-ball-stage endpoint than judging by time alone.
Approximate estimate for two bars. Malt syrup composition and the amount of moisture cooked off vary by product and batch.
Contains peanuts, sesame and barley malt, a gluten-containing grain. Check labels for additional ingredients and cross-contact warnings; this candy is not suitable for anyone avoiding barley or gluten unless a verified alternative is deliberately used. Boiling sugar syrup can cause severe burns: use a stable heavy pan, a candy thermometer, heatproof gloves and long sleeves, and keep children and pets away. Never touch or taste hot syrup, add water to the finished hot candy or scrape hardened syrup while it is hot.
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