Dessert

A simplified version of Chè Ba Màu using readily available ingredients like canned beans and pre-made jellies, with tapioca pearls adding a chewy texture.

Canned red beans (rinsed) · Green jelly powder (prepared and cubed) · Sweetened condensed milk · Evaporated milk

A classic Vietnamese layered dessert featuring three distinct colors and textures: red beans, mung bean paste, and jelly, all suspended in creamy coconut milk and ice.

Red beans (cooked) · Mung bean paste · Pandan jelly (cubed) · Coconut milk

A fragrant variation of Bò Bía Ngọt, infusing the crepe batter with pandan extract for a subtle, aromatic twist on the classic sweet jicama roll.

Jicama · Shredded coconut (unsweetened) · Dried cranberries · Rice flour

A simplified version of Bò Bía Ngọt, using pre-shredded jicama and a quicker crepe batter, ideal for when time is limited but the craving for this sweet treat strikes.

Pre-shredded jicama · Shredded coconut (unsweetened) · Dried cranberries · All-purpose flour

Classic Bò Bía Ngọt, featuring thin, slightly chewy crepes filled with a sweet, coconut-infused mixture of jicama, shredded coconut, and sometimes dried fruits, rolled into neat cylinders.

Jicama · Shredded coconut (unsweetened) · Dried cranberries or raisins · Rice flour

A creative twist on Bánh Ít Lá Gai, this version involves pan-frying the steamed dumplings to achieve a slightly crispy exterior, contrasting with the chewy interior and sweet filling. The lá gai provides its signature color and subtle flavor.

Glutinous rice flour · Lá gai (devil's leaf), dried and powdered · Mung beans, split and hulled · Black sesame seeds, toasted

A simplified version of the traditional Bánh Ít Lá Gai, this recipe uses pre-made ingredients where possible and streamlines the process for a quicker preparation time while retaining the characteristic flavor profile.

Glutinous rice flour · Lá gai extract or paste · Sweetened red bean paste or black sesame paste · Shredded coconut, dried

A traditional Vietnamese dessert featuring glutinous rice flour dough infused with the dark hue and subtle flavor of 'lá gai' (devil's leaf), filled with a sweet mixture of mung beans, black sesame, and coconut, then steamed in banana leaves. These are chewy, slightly sweet, and aromatic.

Glutinous rice flour · Lá gai (devil's leaf), dried and powdered · Mung beans, split and hulled · Black sesame seeds, toasted

A creative twist on the classic Bánh Tét Lá Cẩm, this variation incorporates the rich, creamy flavor of durian into the traditional mung bean filling, offering a more decadent and aromatic experience.

Glutinous rice · Mung beans (split, hulled) · Fresh durian flesh · Cẩm flower (or dried butterfly pea flowers)

A simplified version of the traditional Bánh Tét Lá Cẩm, using pre-cooked sticky rice and a quicker method for coloring and assembly. This version aims to capture the essence of the original with less preparation time.

Pre-cooked glutinous rice · Mung bean paste (sweetened) · Butterfly pea flower powder · Coconut milk

A traditional Vietnamese festive cake made from glutinous rice, mung beans, and a natural purple hue from the Cẩm flower (or butterfly pea flower). It's wrapped in banana leaves and boiled, resulting in a slightly sweet, savory, and fragrant delicacy, often enjoyed during Tết (Lunar New Year).

Glutinous rice · Mung beans (split, hulled) · Cẩm flower (or dried butterfly pea flowers) · Coconut milk

A sweet variation of Bánh Tét, this version features ripe bananas and sometimes coconut milk mixed with the sticky rice, offering a delightful dessert option. It's also wrapped in banana leaves and boiled.

Glutinous rice · Ripe bananas (e.g., chuối xiêm) · Coconut milk · Sugar

A variation of Bánh Gai where the steamed cakes are pan-fried until golden and slightly crispy on the outside, offering a contrasting texture to the chewy interior and sweet filling.

Glutinous rice flour · Mọc leaves (Glochidion eriocarpum) · Mung beans · Shredded coconut

A simplified version of Bánh Gai that uses readily available ingredients and a quicker preparation method, while still capturing the essence of the original dessert's chewy texture and sweet filling.

Glutinous rice flour · Black sesame paste · Mung beans · Shredded coconut

A traditional Vietnamese dessert made from glutinous rice flour colored black with mọc leaves, filled with a sweet mung bean and coconut mixture, and wrapped in banana leaves. It has a chewy texture and a fragrant aroma.

Glutinous rice flour · Mọc leaves (Glochidion eriocarpum) · Mung beans · Shredded coconut

A richer, more decadent version of Xôi Ngô where the sticky rice is steamed with a generous amount of coconut cream, resulting in an intensely creamy and fragrant dessert.

Glutinous rice · Fresh corn kernels · Full-fat coconut cream · Sugar

A classic Vietnamese sweet sticky rice dish featuring tender glutinous rice steamed with fresh corn kernels, often finished with a drizzle of coconut milk and toasted sesame seeds. It's a popular breakfast or snack.

Glutinous rice · Fresh corn kernels · Coconut milk · Sugar

A fragrant variation of Xôi Đỗ Xanh, infused with the aromatic essence of pandan leaves, which imparts a subtle green hue and a delightful floral scent to the sticky rice and mung bean mixture.

Glutinous rice · Mung beans (split, no skin) · Coconut milk · Sugar

A simplified version of the classic Xôi Đỗ Xanh, using pre-cooked or canned mung beans and a quicker steaming method for a faster preparation time, ideal for a weeknight treat.

Glutinous rice · Canned or pre-cooked mashed mung beans · Coconut milk · Sugar

A classic Vietnamese dessert or breakfast dish featuring glutinous rice steamed with sweet, mashed mung beans, often topped with crispy fried shallots and a drizzle of coconut milk. This is the quintessential Xôi Đỗ Xanh.

Glutinous rice · Mung beans (split, no skin) · Coconut milk · Sugar