Nha Trang Chicken Rice with Crispy Shallots

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 steamed cake made from glutinous rice flour, often filled with mung bean paste and pork, wrapped in banana leaves. It has a chewy texture and a savory-sweet flavor profile.

Glutinous rice flour · Mung beans (split, no skin) · Pork belly · Shallots

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

A simplified version of Bánh Cáy, using pre-made mung bean paste and a quicker syrup method for a faster preparation time.

Glutinous rice flour · Pre-made mung bean paste · Sugar · Coconut milk