Bánh Đậu Xanh Sầu Riêng (Durian Mung Bean Cake)

A creative adaptation of Bánh Ú Tro, this version uses a quicker soaking method for the rice and incorporates coconut milk into the filling for a richer, more aromatic flavor. It still utilizes ash water for the characteristic texture but aims for a slightly faster preparation time.

Glutinous rice · Mung beans · Coconut milk (full fat) · Banana leaves

A traditional Vietnamese dessert from Bình Định province, Bánh Hồng is a delicate, chewy cake made from rice flour, tapioca starch, and coconut milk, steamed to perfection and often served with a sprinkle of toasted sesame seeds. Its signature pink hue comes from natural coloring, typically beet juice or roselle flowers.

Glutinous rice flour · Tapioca starch · Granulated sugar · Coconut milk (full fat)

A traditional Vietnamese sticky rice cake, Bánh Ú Tro is made from glutinous rice soaked in ash water, giving it a unique chewy texture and slightly alkaline flavor. It is typically filled with mung beans and pork belly, then wrapped in banana leaves and boiled. This version is the classic preparation.

Glutinous rice · Mung beans · Pork belly · Banana leaves

A creative twist on Bánh Cáy, incorporating the fragrant aroma of pandan leaves into the mung bean filling and using coconut milk for a richer dough.

Glutinous rice flour · Mung beans (hulled) · Sugar · Coconut milk