When it comes to Vietnamese sweets, banh desserts hold a special place in our hearts. These delightful treats, often made with rice flour, coconut, and pandan, are as versatile as they are delicious. Whether steamed, baked, or fried, each bite offers a perfect balance of textures and flavors that keep us coming back for more.

What makes banh desserts so fascinating is their variety. From the chewy layers of banh da lon to the silky smoothness of banh flan, there’s something for everyone. They’re not just desserts—they’re a glimpse into Vietnam’s rich culinary traditions, blending simplicity with vibrant ingredients.

Table of Contents

What Is Banh Dessert?

Banh dessert refers to a diverse range of traditional Vietnamese sweets made with a base of rice flour or glutinous rice flour. These desserts are deeply rooted in Vietnamese culinary traditions and often feature ingredients like coconut milk, pandan leaves, mung beans, and sugar. What makes banh desserts so special is their versatility—they can be steamed, baked, or fried to create unique textures that range from chewy to silky smooth.

Each type of banh carries its own story. For example, banh da lon is a layered, chewy dessert with vibrant colors created from pandan and mung bean. On the other hand, banh flan is a velvety caramel custard, showcasing a harmonious blend of French and Vietnamese influences. Most banh desserts are naturally gluten-free, making them a delicious option for a variety of dietary preferences.

We love how these treats not only satisfy a sweet tooth but also reflect the ingenuity and resourcefulness of Vietnamese cooking. From festive celebrations to everyday indulgences, banh desserts deliver a taste of culture in every bite.

Ingredients

For our banh desserts, carefully selected ingredients ensure authentic flavors and textures that transport us right to the heart of Vietnam. Let’s start by collecting everything we need.

Essential Ingredients

Tapioca starch – Key for that signature chewy texture in many banh desserts.
Mung bean starch – Can be substituted with cornstarch if unavailable.
Coconut milk – Adds a creamy richness, especially for Banh Bo Nuong.
Shredded young coconut – For a touch of sweetness and texture.
Eggs – Used in baked desserts like Banh Bo Nuong for structure.
Granulated sugar – For sweetness.
Vanilla extract – Boosts flavor in cakes like Banh Bo Nuong.
Water – Helps to create smooth batters or doughs.
Oil – Keeps the desserts moist and flavorful.
Sweet mung bean paste – A delicious filling for Banh Xu Xe.
Pandan leaves or pandan extract – Provides a fragrant and vibrant green hue.
Single acting baking powder – Key to achieving the honeycomb texture in Banh Bo Nuong.
Salt – Balances out the sweetness.

Optional Toppings And Add-Ons

Toasted sesame seeds – Sprinkle on top for added nuttiness and crunch.
Food coloring – Create visual contrasts with vibrant colors.
Cling wrap – Handy for shaping and wrapping steamed Banh Xu Xe.

Tools And Equipment

When making banh desserts, the right tools and equipment are essential for achieving the perfect texture and presentation. Here are the key items we rely on:

Cendol Maker or Potato Ricer: To create the iconic jelly strands for desserts like Che Banh Lot, a cendol maker or potato ricer is indispensable. The holes in the device allow us to press the pandan batter through, forming the signature round strands.
Sauce Pans: We use medium and large sauce pans for cooking different components. The pandan batter thickens over medium-high heat in one pan, while another is perfect for simmering sugar syrup over medium-low heat until it fully dissolves.
Whisk: A sturdy whisk is a must-have. It ensures we smooth out lumps and achieve an evenly thickened pandan batter during cooking.

These tools not only simplify the cooking process but also ensure the authenticity and consistency of the textures that make banh desserts so special. Proper equipment helps us bring out the heart and soul of these Vietnamese treats.

Directions

Let’s get started on crafting this delightful Vietnamese dessert step by step. Follow these instructions carefully to achieve the perfect texture and flavor for our banh creation.

Prep

Preheat the oven to 350 degrees F (177 degrees C), and place a bundt pan inside to preheat.
Combine 14 oz of coconut milk and 10 pandan leaves in a blender. Blend until fully mixed, then strain the liquid into a large bowl to extract the pandan coconut milk.

Making The Batter

Slowly mix the prepared pandan coconut milk with 5 eggs and 1 ⅓ cups of granulated sugar. Stir gently to prevent the formation of bubbles.
Strain the egg mixture through a fine mesh sieve to ensure a smooth texture.
Add ½ tsp of pandan extract and ½ tsp of vanilla extract to the bowl, then stir until everything is combined.
In a separate bowl, combine 1 cup of tapioca starch, 1 packet of single-acting baking powder, and ½ tsp of salt. Gradually add this dry mixture to the wet mixture. Stir until smooth, then strain the batter through a fine mesh sieve to remove any lumps.

Cooking The Banh Dessert

Carefully remove the preheated bundt pan from the oven, and pour the batter evenly into the pan.
Bake in the oven at 350 degrees F (177 degrees C) for about 35 to 40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for approximately 10 minutes before transferring it onto a wire rack to cool completely.
Slice into wedges, serve, and enjoy this delicious honeycomb-textured banh dessert!

Adding Toppings And Finishing Touches

When it comes to Vietnamese banh desserts, the toppings and finishing touches are what take these treats to the next level. They not only amplify the flavor and texture but also add visual charm that makes each dessert irresistible. Let’s dive into some popular ways to elevate our banh creations.

Che Banh Lot (Pandan Jelly Dessert)

For Che Banh Lot, we start by layering the pandan jelly strands in a glass with palm-sugar syrup. Then, we add a generous drizzle of sweetened coconut milk on top. This rich, creamy layer perfectly balances the sweetness of the syrup while enhancing the pandan jelly’s fragrant, fresh aroma. To finish, we add crushed ice, making this a wonderfully refreshing dessert on a warm day. If we want an extra festive touch, we can sprinkle the top with toasted sesame seeds for a nutty crunch.

Banh Flan (Crème Caramel)

Banh Flan already delights with its glossy caramel layer, but this indulgent custard can reach new heights with additional toppings. After unmolding and revealing the golden caramel, we can top it with a sprinkling of shaved ice—a unique Vietnamese twist—adding a refreshing chill that contrasts beautifully with the creamy custard. Looking to enhance the flavor profile? Drizzle brewed coffee over the flan for a robust, bittersweet finish. Alternatively, decorate with dark or white chocolate buttons around the plate, which not only bring visual appeal but add layers of decadence to this classic dessert.

By carefully choosing and layering these toppings, we create desserts that delight all the senses—treats that look beautiful, taste divine, and embody the authentic artistry of Vietnamese cuisine.

Serving Suggestions

When it comes to serving banh desserts, presentation and pairing play a significant role in enhancing their flavors and textures. Let’s explore some serving ideas for two beloved options, Che Banh Lot and Banh Flan.

Che Banh Lot

For a refreshing and visually appealing treat, we recommend serving Che Banh Lot with its traditional accompaniments:

Start by placing a generous portion of pandan jelly into a serving glass or bowl.
Add a few spoonfuls of palm sugar syrup for a deep caramel-like sweetness.
Pour sweetened coconut milk over the jelly for a rich and creamy layer.
To make it extra refreshing, top with crushed ice.

For additional variety, we can incorporate sugared red beans, bite-sized tropical fruits, or faux pomegranate seeds to transform this dessert into an assorted icy drink. This makes Che Banh Lot a perfect option for warm summer days or as a party pleaser.

Banh Flan

Banh Flan is best enjoyed after allowing it to soften slightly for 10 to 15 minutes at room temperature. This step lets the custard reach its peak creaminess. Here’s how to serve it:

Carefully unmold the flan onto a small dessert plate, showcasing its glossy caramel layer.
For a Vietnamese twist, drizzle with brewed coffee to balance the sweetness with a subtle bitterness.
Optionally, add a scoop of shaved ice for a cooling contrast, especially on a hot day.

Both desserts highlight the richness and creativity of Vietnamese cuisine. With these simple serving suggestions, we can elevate the tasting experience and celebrate the artistry behind each dish.

Make-Ahead And Storage Tips

When it comes to preparing and storing banh desserts, it’s all about ensuring their flavors and textures stay at their best. Here are some practical tips for two popular types of banh: sticky rice and mung bean cakes (Banh Tet) and Vietnamese crème caramel (Banh Flan).

Sticky Rice and Mung Bean Cakes (Banh Tet)

At Room Temperature: These cakes can sit at room temperature for up to 2 days. This is perfect if you’re planning to serve them during a family gathering or festive occasion without the need for refrigeration right away.
Refrigeration: For longer storage, wrap the cakes tightly in plastic wrap or foil and refrigerate. They stay fresh in the fridge for up to 2 weeks.
Freezing: If you want to keep them for an extended period, freeze the cakes whole. They can be stored in the freezer for as long as 6 months. When you’re ready to enjoy them again, let them thaw at room temperature and warm them in the microwave on low power.
Serving Leftovers: After unwrapping the banana leaves, slice the cake into thick pieces. You can keep it traditional or pan-fry the slices until they’re golden brown on both sides for enhanced flavor and texture.

Vietnamese Crème Caramel (Banh Flan)

Refrigeration Only: Banh Flan should be stored in the fridge in an airtight container to maintain its creamy texture. It can be refrigerated for up to 3 days. Be sure to avoid freezing it as the icy temperature will alter the smooth consistency of the flan.
Preparing for Serving: For the best taste and texture, remove the flan from the fridge and let it soften for about 10 to 15 minutes at room temperature before serving. This helps to bring out its rich, velvety flavor.

By following these tips, we ensure our banh desserts remain as delicious and authentic as the moment they were made, whether we enjoy them fresh or as leftovers.

Conclusion

Banh desserts truly capture the heart of Vietnamese cuisine, blending tradition, flavor, and artistry into every bite. Whether you’re savoring the creamy richness of Banh Flan or the playful textures of Che Banh Lot, these treats offer a unique sensory experience that’s hard to forget.

By experimenting with authentic ingredients and tools, we can bring a little piece of Vietnam into our kitchens. With their vibrant flavors and cultural significance, banh desserts are more than just sweets—they’re a celebration of heritage and creativity that’s meant to be shared and enjoyed.

Frequently Asked Questions

What are banh desserts in Vietnamese cuisine?

Banh desserts are traditional Vietnamese sweets made from ingredients like rice flour, coconut milk, pandan leaves, and mung beans. They come in various forms—steamed, baked, or fried—and feature unique textures and flavors. Each type has cultural significance and reflects the creativity of Vietnamese cooking.

Are banh desserts gluten-free?

Yes, most banh desserts are naturally gluten-free because they primarily use rice flour, tapioca starch, and other non-wheat ingredients. They are suitable for those with gluten sensitivities or specific dietary preferences.

What are some popular types of banh desserts?

Popular banh desserts include Banh Da Lon (a layered, chewy cake), Banh Flan (Vietnamese crème caramel), and Che Banh Lot (a refreshing pandan jelly dessert). Each has distinctive textures and flavors that showcase traditional Vietnamese ingredients.

What essential ingredients are used in banh desserts?

Main ingredients include rice flour, tapioca starch, coconut milk, mung beans, pandan leaves, eggs, and sugar. These contribute to the creamy, chewy, and fragrant qualities of banh desserts. Optional ingredients like vanilla extract and sesame seeds enhance flavor and texture.

What tools are needed to make banh desserts?

Common tools include a cendol maker or potato ricer for jelly strands, saucepans for cooking, and a whisk for batter preparation. These tools ensure the right texture, consistency, and authenticity when making banh desserts.

How do I make a traditional banh dessert?

To make a banh dessert, start by preparing pandan coconut milk. Combine eggs, sugar, and dry ingredients for a smooth batter. Bake it at the appropriate temperature, then cool before serving. Each step ensures the desired texture and rich flavor.

What toppings go well with banh desserts?

Banh desserts can be enhanced with toppings like palm-sugar syrup, sweetened coconut milk, shaved ice, brewed coffee, or toasted sesame seeds. These elements add texture and elevate the overall taste and presentation.

How can I store leftover banh desserts?

Sticky rice cakes (Banh Tet) can be kept at room temperature for 2 days, refrigerated for 2 weeks, or frozen for 6 months. Banh Flan should be stored in an airtight container in the refrigerator for up to 3 days and served at room temperature for the best flavor.

Can I make banh desserts in advance?

Yes, many banh desserts are ideal for making ahead. For example, Banh Tet and Banh Flan can be prepared in advance and stored properly, ensuring they retain their authentic taste and texture for later enjoyment.

What makes banh desserts unique?

Banh desserts stand out for their diverse textures—chewy, creamy, or jelly-like—they also incorporate fragrant ingredients like pandan leaves and coconut milk. These sweets combine traditional techniques with exquisite taste, offering a glimpse into Vietnamese culinary artistry.

About The Author

Alice Nako

With over a decade of expertise in the restaurant industry, I, Alice Nako, proudly serve as the Founder of Like Like Drive Inn. At Like Like Drive Inn, we craft and curate delectable culinary experiences that delight the taste buds and warm the hearts of our patrons. Through a deep passion for food and dedication to culinary excellence, I aim to share my wealth of experience in the art of recipes to inspire and elevate the dining experiences of others. I am committed to sharing my culinary knowledge to enrich the gastronomic journeys of all who indulge in the creations of Like Like Drive Inn. Let’s embark on a flavorful voyage together!

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Discover the Art of Vietnamese Banh Desserts: Recipes, Tips, and Serving Ideas