Fried Snacks

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 creative twist on Bánh Tẻ, where the steamed rice cakes are pan-fried until golden and crispy on the outside, while remaining soft and chewy inside. This variation offers a delightful textural contrast.

Rice flour · Tapioca starch · Water · Salt