12 Fun Vietnamese Tapioca Dessert Recipes for Chewy Textures Everyone Loves

If you’re anything like me, you love discovering new and exciting desserts that offer a unique twist. Vietnamese tapioca desserts are perfect for those who crave chewy textures and delightful flavors. With twelve mouthwatering recipes to explore, you’ll find everything from savory dumplings to sweet puddings. Each dish promises a special experience that showcases the beauty of Vietnamese cuisine. Let’s explore these chewy delights together!

Bánh Bột Lọc: Steamed Tapioca Dumplings

Bánh Bột Lọc is a delightful Vietnamese delicacy, known for its translucent and chewy tapioca wrapper filled with a savory mixture of shrimp and pork. This dish is a popular snack or appetizer in Vietnam and is often served with a side of sweet and tangy fish sauce for dipping. The combination of textures and flavors in Bánh Bột Lọc makes it a beloved treat for many.

Making these dumplings requires a bit of patience, but the end result is worth the effort. The traditional method of preparing Bánh Bột Lọc involves steaming the dumplings until they achieve their characteristic transparency. This allows the vibrant colors of the filling to shine through the clear wrapper, making them not only delicious but visually appealing as well.

While they may seem intricate, with some practice, you can master the art of making these dumplings at home. The following recipe will guide you through the process, from preparing the dough and filling to steaming the dumplings to perfection.

Ingredients (Serves 4-6):

• 1 cup tapioca starch
• 1/2 cup boiling water
• 1/4 cup room temperature water
• 200g shrimp, peeled and deveined
• 200g pork belly, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• Banana leaves or parchment paper, cut into squares

Cooking Instructions:

1. Prepare the Dough:
• In a mixing bowl, combine tapioca starch with boiling water. Stir until it forms a rough dough.
• Gradually add the room temperature water, kneading until the dough becomes smooth and elastic. Cover and set aside.
2. Prepare the Filling:
• Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
• Add sliced pork belly and cook until slightly browned. Add shrimp, fish sauce, sugar, and black pepper. Cook until shrimp are pink and cooked through.
• Remove from heat and let the filling cool slightly.
3. Assemble the Dumplings:
• Take a small piece of dough and flatten it into a circle in the palm of your hand.
• Place a spoonful of filling in the center, then fold the dough over to create a half-moon shape. Press the edges to seal the dumpling.
• Place each dumpling on a square of banana leaf or parchment paper.
4. Steam the Dumplings:
• Arrange the dumplings in a steamer basket, guaranteeing they aren’t touching.
• Steam over boiling water for about 10-15 minutes, or until the wrappers become translucent.
5. Serve:
• Allow the dumplings to cool for a few minutes before serving. Serve with a side of fish sauce for dipping.

Extra Tips:

When making Bánh Bột Lọc, it’s important to ascertain the dough is neither too dry nor too sticky, as this will affect the texture of the final product. If the dough feels too dry, add a small amount of water; if too sticky, add a bit more tapioca starch.

Additionally, using fresh shrimp and high-quality pork belly will enhance the flavor of the filling. If you don’t have banana leaves, parchment paper works as a good substitute for steaming. Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless!

Chè Trôi Nước: Glutinous Rice Dumplings in Ginger Syrup

Chè Trôi Nước, or Glutinous Rice Dumplings in Ginger Syrup, is a classic Vietnamese dessert that’s both comforting and indulgent. The dish consists of glutinous rice dumplings filled with a sweet mung bean paste, swimming in a warm ginger-infused syrup.

It’s a harmonious blend of textures and flavors: the chewy outer layer of the dumplings, the creamy sweetness of the mung bean filling, and the spicy warmth of the ginger syrup. This dessert is often enjoyed during special occasions and is a favorite among Vietnamese families.

Making Chè Trôi Nước might seem intimidating at first, but it’s a rewarding process that allows you to appreciate the intricate balance of flavors and textures that make this dish so special. The key to success is in the preparation of each component: verifying the dough is perfectly soft and pliable, the filling is smooth and sweet, and the syrup is fragrant and just the right level of sweetness.

With a bit of patience and these step-by-step instructions, you’ll be able to create this delightful Vietnamese dessert at home.

Ingredients (Serves 4-6):

• 200g glutinous rice flour
• 100g mung beans (peeled and split)
• 100g sugar
• 1 tablespoon vegetable oil
• 1 piece of fresh ginger (about 5 cm), sliced
• 1 liter water
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds (toasted)

Cooking Instructions:

1. Prepare the Mung Bean Filling:
• Rinse the mung beans thoroughly and soak them in water for at least 2 hours. Drain and steam the mung beans for about 20 minutes until soft.
• Mash the steamed mung beans into a smooth paste. In a pan, combine the mung bean paste with 50g of sugar and 1 tablespoon of vegetable oil. Cook over medium heat, stirring continuously until the mixture thickens. Allow it to cool slightly, then form into small balls about the size of a marble.
2. Make the Dumpling Dough:
• In a mixing bowl, combine the glutinous rice flour with 150ml of warm water and 1/4 teaspoon of salt. Mix until a soft dough forms. Knead the dough for a few minutes until smooth and pliable. Cover the dough with a damp cloth to prevent it from drying out.
3. Assemble the Dumplings:
• Divide the dough into equal portions (the same number as the mung bean balls). Flatten each piece of dough into a disc, place a mung bean ball in the center, and gently wrap the dough around the filling, sealing it completely. Roll between your palms to form a smooth ball.
4. Cook the Dumplings:
• Bring a large pot of water to a boil. Gently drop in the dumplings and cook until they float to the surface, about 5-7 minutes. Remove the dumplings with a slotted spoon and set aside.
5. Prepare the Ginger Syrup:
• In another pot, combine 1 liter of water, 50g of sugar, and the sliced ginger. Bring to a boil, then simmer for about 10 minutes to allow the ginger to infuse the syrup.
6. Serve the Dessert:
• Add the cooked dumplings to the ginger syrup and allow them to simmer for an additional 5 minutes. Ladle the dumplings and syrup into serving bowls, and sprinkle toasted sesame seeds on top before serving warm.

Extra Tips:

For the best results, make sure that your dough isn’t too dry or too sticky; adjusting the water or flour slightly can help achieve the perfect consistency.

When shaping the dumplings, verify there are no air pockets to prevent them from bursting during cooking. Toasting the sesame seeds beforehand enhances their nutty flavor, adding an extra layer of taste to the finished dish.

Finally, the ginger syrup can be adjusted to taste; if you prefer a stronger ginger flavor, add more slices, or simmer for a longer period.

Bánh Da Lợn: Layered Tapioca and Mung Bean Cake

Bánh Da Lợn, a traditional Vietnamese dessert, is known for its unique layered texture and delightful sweetness. The name literally translates to “pig skin cake,” a nod to its chewy, gelatinous texture that resembles pig skin. This multi-layered treat is made from a combination of tapioca starch, rice flour, mung beans, and coconut milk, which are flavored with pandan leaves for a distinct aroma and green hue.

The layers are steamed individually, creating a visually appealing cake that isn’t only delicious but also a feast for the eyes. This dessert is perfect for special occasions or as a delightful end to a meal. It requires some patience and precision as each layer needs to be carefully steamed and set before the next one is added.

The result is a beautiful, alternating cake of white and green layers, each offering a different texture and flavor, with the mung bean layers being rich and creamy, while the tapioca layers are translucent and chewy. When made correctly, Bánh Da Lợn is a reflection of the care and artistry of Vietnamese culinary traditions.

Ingredients (serves 4-6 people):

• 200g mung beans, split and hulled
• 400ml coconut milk
• 200g sugar
• 1/4 teaspoon salt
• 100g tapioca starch
• 100g rice flour
• 500ml water
• 2 teaspoons pandan extract or 4 pandan leaves
• Vegetable oil for greasing

Instructions:

1. Prepare the Mung Beans: Soak the mung beans in water for at least 2 hours, then drain and rinse thoroughly. Steam the mung beans for about 20-30 minutes until they’re soft. Transfer the steamed beans to a blender, add half of the coconut milk, half of the sugar, and a pinch of salt. Blend until smooth and set aside.
2. Mix the Tapioca Batter: In a large bowl, combine the tapioca starch and rice flour. Gradually add the remaining coconut milk and water, stirring continuously to avoid lumps. Add the remaining sugar and salt, and mix well until the sugar is completely dissolved. Divide the batter into two equal portions.
3. Prepare the Pandan Layer: If using pandan leaves, blend them with a small amount of water, then strain to extract the juice. Add the pandan extract or juice to one portion of the tapioca batter and mix well.
4. Steam the Cake: Grease a round cake pan with vegetable oil. Pour a thin layer of the pandan batter into the pan and steam for about 5 minutes until set. Next, pour a layer of the mung bean mixture and steam for another 5 minutes. Continue alternating layers, steaming each layer for about 5 minutes, until all the batter is used up. The top layer should be the pandan layer.
5. Cool and Serve: Allow the cake to cool completely before removing it from the pan. Once cool, slice the cake into diamond shapes or squares and serve.

Extra Tips:

For best results, make sure each layer is completely set before adding the next layer to prevent mixing. If using fresh pandan leaves, make sure to blend and strain them well to avoid fibrous bits in the batter. Allow the cake to cool completely before slicing to maintain its shape and achieve clean cuts.

Adjust the sugar according to your taste preference, and consider adding a pinch of salt to enhance the sweetness. If you don’t have a steamer, a makeshift one can be created using a large pot with a lid and a steaming rack or heatproof plate.

Chè Chuối: Banana and Tapioca Pearl Pudding

Chè Chuối, a delightful Vietnamese dessert, combines the tropical sweetness of ripe bananas with the unique texture of tapioca pearls, all enveloped in a creamy coconut milk base. This dessert isn’t only a comfort food for many Vietnamese families but also a beloved treat enjoyed around the world. The rich and creamy flavors of the coconut milk complement the natural sweetness of the bananas, while the tapioca pearls add an exciting chewy texture, creating a perfect balance of flavors and textures.

This dessert is traditionally served warm, making it a comforting treat on cooler days, but it can also be enjoyed chilled, offering a revitalizing contrast to the creamy base. Chè Chuối is often garnished with toasted sesame seeds or crushed roasted peanuts, adding a nutty flavor and a delightful crunch. The combination of these simple ingredients creates a humble yet satisfying dessert that’s easy to prepare, making it a great choice for family gatherings or as a sweet end to a casual dinner.

Ingredients (Serves 4-6):

• 4 ripe bananas
• 1 cup small tapioca pearls
• 2 cups coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons roasted peanuts or sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Tapioca Pearls: Start by soaking the tapioca pearls in water for about 30 minutes. This helps them soften and cook evenly. After soaking, drain and set aside.
2. Cook the Tapioca Pearls: In a medium-sized pot, bring 1 cup of water to a boil. Add the soaked tapioca pearls and cook on medium heat, stirring constantly to prevent them from sticking to the bottom. Continue cooking until the pearls become translucent, which should take about 10-15 minutes. Once cooked, drain any excess water and set the pearls aside.
3. Prepare the Coconut Milk Base: In another pot, combine the coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt. Stir over medium heat until the sugar and salt have dissolved completely. This creates the sweet and savory base for the pudding.
4. Add Bananas and Tapioca Pearls: Peel and slice the bananas into thin pieces. Add the sliced bananas and cooked tapioca pearls into the coconut milk mixture. Stir gently to combine, being careful not to break the banana slices.
5. Simmer the Pudding: Lower the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld. Stir occasionally to ascertain even cooking and prevent sticking. Add the vanilla extract during the last minute of cooking for added aroma.
6. Serve: Once the pudding is done, remove it from heat. It can be served warm or chilled, depending on your preference. If desired, garnish with crushed roasted peanuts or sesame seeds before serving.

Extra Tips:

For the best results, use ripe bananas as they’re naturally sweeter and will enhance the overall flavor of the dessert. If you prefer a thicker pudding, reduce the amount of water or add more tapioca pearls.

To add an extra depth of flavor, consider toasting the sesame seeds or peanuts before garnishing, which will enhance their nuttiness. If you find the pudding too sweet, adjust the sugar according to your taste. Remember, the pudding will thicken as it cools, so consider this when deciding on the final consistency.

Bánh Cam: Sesame Balls With Sweet Filling

Bánh Cam, also known as sesame balls, is a popular Vietnamese dessert that offers a delightful combination of textures and flavors. These spherical treats are crispy on the outside and chewy on the inside, thanks to the glutinous rice flour used in the dough. Encased within is a sweet filling made from mung beans, complemented by the nutty aroma of toasted sesame seeds coating the exterior.

Perfect as a snack or dessert, bánh cam is a treat that’s certain to impress with its balance of sweetness and nuttiness. This recipe allows you to create this delightful dessert for 4-6 people, offering an authentic taste of Vietnamese cuisine. You’ll learn how to prepare the dough and filling, shape the balls, and fry them to golden perfection.

Bánh Cam isn’t only delicious but also fun to make, especially if you’re looking to explore new culinary techniques and flavors. Gather your ingredients and prepare to enjoy a sweet, sesame-coated journey into Vietnamese desserts.

Ingredients (Serving Size: 4-6 people):

• 1 cup glutinous rice flour
• 1/4 cup rice flour
• 1/3 cup sugar
• 1/4 cup water
• 1/2 teaspoon baking powder
• 1 cup peeled mung beans
• 1/2 cup granulated sugar (for the filling)
• 1/4 teaspoon salt
• 1/2 cup white sesame seeds
• Oil for frying

Cooking Instructions:

1. Prepare the Filling:
• Rinse the mung beans and soak them in water for at least 2 hours or overnight. Drain and steam the beans for about 20 minutes until soft.
• Once cooked, mash the mung beans and mix them with 1/2 cup of sugar and 1/4 teaspoon of salt until smooth. Shape the mixture into small balls, about 1 inch in diameter, and set aside.
2. Make the Dough:
• In a large bowl, combine the glutinous rice flour, rice flour, and baking powder. Add 1/3 cup sugar and mix well.
• Gradually add water while stirring until a smooth dough forms. Knead the dough for about 5 minutes until it’s no longer sticky and is smooth and pliable.
3. Assemble the Bánh Cam:
• Divide the dough into small portions, about the size of a golf ball. Flatten each piece in your palm and place a mung bean ball in the center. Wrap the dough around the filling, sealing the edges well.
• Roll the ball between your hands to smooth the surface and then roll it in sesame seeds, pressing gently to help the seeds adhere.
4. Fry the Sesame Balls:
• Heat oil in a deep pan to 350°F (175°C). Carefully drop the sesame balls into the hot oil, a few at a time, to avoid overcrowding.
• Fry the balls for about 5-7 minutes, turning occasionally, until they’re golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Extra Tips:

When making Bánh Cam, verify the oil is hot enough before frying, as this helps the balls cook evenly and prevents them from becoming too oily. If the dough is too dry, add a little more water to achieve the right consistency.

Additionally, be gentle when rolling the balls in sesame seeds to ensure they stick well without cracking the dough. Enjoy these delightful sesame balls warm for the best taste and texture.

Chè Bắp: Sweet Corn and Tapioca Dessert

Chè Bắp, also known as Sweet Corn and Tapioca Dessert, is a delightful Vietnamese treat that beautifully combines the creamy sweetness of corn with the chewy texture of tapioca pearls. This dessert is often enjoyed chilled, making it a perfect choice for hot summer days. It’s a comforting dish that balances flavors and textures, offering a sweet finish to any meal.

The subtle sweetness of the corn pairs harmoniously with the richness of coconut milk, creating a smooth and satisfying dessert experience. Originating from the central region of Vietnam, Chè Bắp is a popular dessert that showcases the versatility of corn.

It’s easy to make and requires minimal ingredients, making it an ideal choice for those who want to enjoy a taste of Vietnam at home. This recipe will guide you through creating a batch that serves 4-6 people, perfect for family gatherings or sharing with friends.

Ingredients (serving size: 4-6 people):

• 1 cup small tapioca pearls
• 2 ears of sweet corn, kernels removed
• 1 can (14 oz) coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 cups water
• Pandan leaves (optional, for fragrance)
• Toasted sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Tapioca Pearls: In a large pot, bring 4 cups of water to a boil. Add the tapioca pearls and cook for about 15 minutes, stirring occasionally to prevent sticking. Once the pearls are translucent with a tiny white dot in the center, remove from heat. Drain and rinse under cold water to stop the cooking process, then set aside.
2. Cook the Corn: In another pot, combine the corn kernels, pandan leaves, and 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for 10 minutes until the corn is tender and the water is slightly sweetened by the corn.
3. Combine Ingredients: Remove the pandan leaves from the corn pot. Add the cooked tapioca pearls, coconut milk, sugar, and salt to the corn mixture. Stir well to combine.
4. Simmer the Dessert: Cook over medium heat for about 5-7 minutes, stirring frequently to prevent sticking. The mixture should thicken slightly. Taste and adjust sugar according to your preference.
5. Cool and Serve: Allow the dessert to cool to room temperature, then refrigerate for at least an hour. Serve chilled, optionally garnished with toasted sesame seeds for added texture and flavor.

Extra Tips: To enhance the flavor of Chè Bắp, consider using fresh pandan leaves, which add a unique fragrant aroma that complements the sweetness of the corn. If pandan leaves are unavailable, a few drops of pandan extract can be used as a substitute.

Additionally, for a richer taste, you can use full-fat coconut milk. Adjust the sugar depending on the natural sweetness of the corn. For a more textured dessert, leave some corn kernels whole and lightly mash others. Enjoy your homemade Chè Bắp as a revitalizing and satisfying end to any meal!

Bánh Khoai Mì Nướng: Baked Cassava Cake

Bánh Khoai Mì Nướng, or Baked Cassava Cake, is a delightful Vietnamese dessert that offers a unique combination of textures and flavors. This traditional treat is made primarily from grated cassava, coconut milk, and sugar, resulting in a rich, creamy cake with a slightly chewy texture.

It’s often enjoyed during special occasions and family gatherings, making it a beloved staple in Vietnamese households. The subtle sweetness and aromatic coconut flavor make it a perfect dessert for those who appreciate the balance of simplicity and indulgence.

Creating Bánh Khoai Mì Nướng is a straightforward process that requires minimal ingredients, yet the result is a dessert that’s both satisfying and exotic. The use of cassava gives the cake its distinctive consistency, while the coconut milk lends a creamy richness.

This recipe serves 4-6 people, making it ideal for sharing with friends and family. Whether you’re familiar with Vietnamese cuisine or trying it for the first time, this dessert is sure to impress with its delightful taste and texture.

Ingredients:

• 2 lbs fresh cassava, peeled and grated
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 1/4 cup sweetened condensed milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs, beaten

Instructions:

1. Prepare the Cassava: Begin by peeling and grating the fresh cassava. Verify the cassava is finely grated to achieve a smooth batter. If you’re using frozen grated cassava, make sure it’s fully thawed and drained of excess water.
2. Mix the Ingredients: In a large mixing bowl, combine the grated cassava, coconut milk, granulated sugar, sweetened condensed milk, melted butter, vanilla extract, and salt. Stir the mixture until the ingredients are well incorporated and smooth.
3. Add the Eggs: Gently fold in the beaten eggs into the cassava mixture. Verify the eggs are evenly distributed throughout the batter for a consistent texture.
4. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
5. Pour and Bake: Pour the cassava mixture into the prepared baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 45-60 minutes, or until the cake is set and the top is golden brown.
6. Cool and Serve: Once the cake is baked, remove it from the oven and allow it to cool to room temperature. Cut the cake into squares and serve. It can be enjoyed warm or at room temperature.

Extra Tips:

For the best results, make sure the cassava is finely grated to achieve a smooth batter. If you prefer a sweeter cake, you can adjust the amount of sugar to taste.

Additionally, if you like a more pronounced coconut flavor, consider adding a few tablespoons of shredded coconut to the mixture. When baking, keep an eye on the cake’s color to prevent over-browning; you can cover it with aluminum foil if it browns too quickly.

Enjoy this delicious dessert as a sweet conclusion to your meal or as a delightful snack any time of day.

Chè Ba Màu: Three-Color Dessert

Chè Ba Màu, or Three-Color Dessert, is a popular Vietnamese sweet treat that’s as visually appealing as it’s delicious. This dessert is a delightful combination of contrasting textures and flavors, featuring layers of colorful ingredients that each contribute to its distinct taste and appearance.

Traditionally, Chè Ba Màu consists of three main components: red bean paste, mung bean paste, and pandan-flavored jelly, topped with a layer of creamy coconut milk. This dessert is often served over crushed ice, making it a revitalizing choice for hot summer days.

The preparation of Chè Ba Màu requires a bit of time and patience, as each component needs to be cooked separately before being beautifully layered in a glass. However, the end result is well worth the effort, as you get to experience the harmony of sweet, creamy, and slightly chewy textures in each spoonful.

Whether you’re enjoying it at a local Vietnamese eatery or trying your hand at making it at home, Chè Ba Màu is sure to impress both your taste buds and your eyes.

Ingredients (Serves 4-6):

• 1 cup dried red beans
• 1 cup dried mung beans
• 1 cup pandan-flavored jelly (or agar agar)
• 1 cup coconut milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup water
• Crushed ice

Cooking Instructions:

1. Prepare the Red Beans: Rinse and soak the red beans in water overnight. Drain and transfer them to a pot, covering with fresh water. Cook over medium heat for about 1-1.5 hours until tender. Stir in 1/4 cup of sugar and a pinch of salt, and allow the mixture to simmer until it thickens slightly. Set aside to cool.
2. Cook the Mung Beans: Rinse and soak the mung beans for at least 2 hours. Drain and steam them for about 30 minutes until they’re soft. Once cooked, mash them into a smooth paste, then stir in 1/4 cup of sugar and 1/2 teaspoon of vanilla extract. Let cool.
3. Prepare Pandan Jelly: Follow the package instructions to make pandan-flavored jelly using agar agar. Typically, you’ll need to dissolve the agar in boiling water, add pandan extract, and sugar, then pour it into a tray to set in the refrigerator. Once set, cut into small cubes.
4. Make the Coconut Sauce: In a small saucepan, combine coconut milk, 1/2 cup water, 1/4 cup sugar, and a pinch of salt. Heat gently until the sugar dissolves, then remove from the heat and let it cool.
5. Assemble the Dessert: In a tall glass, layer the red bean mixture at the bottom, followed by the mung bean paste, and then the pandan jelly cubes. Pour the coconut sauce over the top, and finish with a generous amount of crushed ice.

Extra Tips:

To enhance the flavor and texture, verify each layer is completely cooled before assembling the dessert, as this will prevent the layers from mixing together.

For added richness, you can substitute the plain coconut milk with a thicker, canned version. If you’re unable to find pandan-flavored jelly, you can make your own by adding pandan extract to plain agar agar.

Adjust the sugar levels according to your preference, especially if you prefer a less sweet dessert.

Bánh Ít TrầN: Sticky Rice Dumplings With Mung Bean Filling

Bánh Ít Trần, also known as sticky rice dumplings with mung bean filling, is a delightful Vietnamese dessert that combines the chewy texture of glutinous rice with the creamy and flavorful filling of mung beans. This dessert is a family favorite in Vietnam, often prepared for festive occasions and enjoyed as a sweet treat.

The dumplings are typically served with a sprinkle of sesame seeds or shredded coconut, adding an extra layer of flavor and texture. Perfect for satisfying a sweet tooth, Bánh Ít Trần is both delicious and visually appealing, making it a wonderful addition to any dessert spread.

The making of Bánh Ít Trần involves preparing a rich mung bean paste that’s encased in a dough made from glutinous rice flour. The dumplings are carefully shaped and steamed until they’re tender and slightly glossy. Although the process might seem intricate, with a little patience and practice, anyone can master the art of creating these delectable dumplings.

This recipe will guide you through each step, guaranteeing that you achieve perfectly balanced flavors and textures in every bite.

Ingredients (Serves 4-6)

• 2 cups glutinous rice flour
• 1 cup mung beans, split and hulled
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 cup coconut milk
• 1 tablespoon vegetable oil
• 1/4 cup roasted sesame seeds
• Water (for soaking and steaming)

Instructions

1. Prepare the Mung Bean Filling:
• Soak the mung beans in water for at least 2 hours, or until they double in size.
• Drain the mung beans and steam them for about 20 minutes or until they become soft.
• Transfer the steamed mung beans to a food processor, add sugar and salt, and blend until smooth.
• In a pan over medium heat, cook the mung bean paste with coconut milk and vegetable oil, stirring continuously until it thickens. Let it cool and then divide into small balls.
2. Make the Dough:
• In a large bowl, mix the glutinous rice flour with water, adding a little at a time, until a smooth and pliable dough forms.
• Divide the dough into equal portions, flatten each piece in your palm, and place a mung bean ball in the center.
• Carefully wrap the dough around the filling and shape it into a smooth ball.
3. Steam the Dumplings:
• Arrange the dumplings on a heatproof plate, guaranteeing they don’t touch each other.
• Steam the dumplings for about 15-20 minutes, or until they become translucent and springy to the touch.
4. Finish and Serve:
• Once steamed, remove the dumplings from the steamer and let them cool slightly.
• Roll the dumplings in roasted sesame seeds or top with shredded coconut before serving.

Extra Tips

To prevent the dough from sticking to your hands while shaping, you can lightly oil your hands or dust them with a bit of glutinous rice flour. Additionally, if you find the dough too dry or too sticky, adjust the water or flour accordingly until you achieve the right consistency.

When steaming the dumplings, guarantee that there’s enough space between them to allow even cooking. These dumplings are best enjoyed fresh and warm, but they can also be stored in an airtight container for up to two days.

Chè Đậu Xanh: Mung Bean and Tapioca Sweet Soup

Chè Đậu Xanh, also known as Mung Bean and Tapioca Sweet Soup, is a delightful Vietnamese dessert that beautifully balances the creamy texture of mung beans with the chewy bite of tapioca pearls.

It’s a revitalizing and satisfying treat that can be enjoyed either warm or chilled, making it versatile for any season. This traditional dessert is often flavored with coconut milk, adding a rich, tropical undertone that enhances the natural sweetness of the mung beans.

It’s a perfect conclusion to any meal or a comforting snack on its own.

This recipe is designed to serve 4-6 people, making it ideal for family gatherings or small parties. Chè Đậu Xanh isn’t only delicious but also relatively simple to make, requiring basic ingredients that are readily available in most grocery stores.

With its delightful mix of textures and flavors, this dessert is sure to be a hit at your table, offering a taste of Vietnam’s rich culinary heritage.

Ingredients (Serves 4-6)

• 1 cup mung beans, hulled
• 1/2 cup small tapioca pearls
• 1 cup coconut milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 4 cups water
• 1 teaspoon vanilla extract
• Pandan leaves (optional, for extra fragrance)

Cooking Instructions

1. Prepare the Mung Beans: Rinse the mung beans thoroughly under cold water until the water runs clear. Soak the mung beans in cold water for at least 1 hour to soften them.
2. Cook the Mung Beans: Drain the soaked mung beans and place them in a large pot with 4 cups of water. Add the pandan leaves if using. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes or until the mung beans are tender and breaking apart. Remove the pandan leaves after cooking.
3. Prepare the Tapioca Pearls: While the mung beans are cooking, bring a separate pot of water to a boil. Add the tapioca pearls and cook for about 10-12 minutes until they become translucent. Stir occasionally to prevent them from sticking together. Once cooked, drain and rinse the tapioca pearls under cold water to stop the cooking process.
4. Combine Ingredients: Add the cooked tapioca pearls to the mung bean pot. Stir in the sugar, salt, and coconut milk. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is well combined and slightly thickened.
5. Add Flavoring: Stir in the vanilla extract and continue to cook for another 2 minutes. Taste and adjust the sweetness by adding more sugar if desired.
6. Serve: Remove from heat and let it cool slightly. Serve warm for a cozy dessert or chill in the refrigerator for a revitalizing treat. Garnish with additional coconut milk or toasted coconut flakes if desired.

Extra Tips

For an even richer flavor, consider using fresh coconut milk instead of canned. If you prefer a thicker consistency, simply simmer the dessert longer, allowing more of the liquid to evaporate.

When cooking the tapioca pearls, be sure to stir them frequently to avoid clumping. If you can’t find pandan leaves, they’re optional and the dessert will still taste delicious without them.

Finally, store any leftovers in an airtight container in the refrigerator for up to 3 days.

Bánh Bò: Steamed Honeycomb Cake

Bánh Bò, also known as Steamed Honeycomb Cake, is a delightful Vietnamese dessert that’s both unique and visually appealing. This light and airy cake is characterized by its spongy, honeycomb-like texture, which is achieved through the use of yeast and rice flour. Bánh Bò is mildly sweet with a hint of coconut flavor, making it an irresistible treat.

Traditionally, this cake is served during festive occasions and family gatherings, but it can certainly be enjoyed as a dessert or snack at any time.

The process of making Bánh Bò involves a few key steps, including fermenting the batter to achieve the signature texture. The use of coconut milk not only adds flavor but also contributes to the creaminess of the cake. While making Bánh Bò may seem intimidating at first, following the steps carefully will guarantee success.

This recipe yields enough cake for 4-6 people, making it perfect for sharing with family and friends.

Ingredients (serving size: 4-6 people):

• 200 grams rice flour
• 10 grams tapioca flour
• 200 ml coconut milk
• 150 grams sugar
• 1 teaspoon active dry yeast
• 125 ml warm water
• 1/4 teaspoon salt
• Food coloring (optional, traditionally green or pink)

Cooking Instructions:

1. Prepare the Yeast Mixture: In a small bowl, combine the warm water and sugar until the sugar is dissolved. Sprinkle the active dry yeast over the mixture and let it sit for about 10 minutes until it becomes frothy.
2. Mix the Flours: In a large mixing bowl, combine the rice flour, tapioca flour, and salt. Stir well to confirm the ingredients are evenly distributed.
3. Combine Wet Ingredients: Add the coconut milk to the yeast mixture and stir until combined. If you’re using food coloring, add a few drops to achieve your desired hue.
4. Make the Batter: Gradually pour the wet mixture into the flour mixture while stirring continuously. Mix until you get a smooth, lump-free batter. Cover the bowl with a clean cloth and let the batter ferment in a warm place for about 2-3 hours or until it doubles in volume and bubbles form on the surface.
5. Prepare the Steamer: While the batter is fermenting, prepare your steamer. You can use a traditional bamboo steamer or a metal one. Confirm that the water level is sufficient but not touching the bottom of the steaming dish.
6. Steam the Cake: Once fermented, give the batter a gentle stir. Pour the batter into a greased steaming pan or mold. Carefully place the pan into the steamer. Cover and steam for about 25-30 minutes on medium-high heat or until the cake is cooked through and has a springy texture.
7. Cool and Serve: Remove the cake from the steamer and let it cool completely before slicing. This allows the cake to firm up and makes it easier to cut.

Extra Tips:

For the best results, verify your yeast is fresh and active, as this is fundamental for achieving the honeycomb texture. If your kitchen is cold, you can create a warm environment for the batter by placing it in an oven with just the light on.

To make the cake more visually appealing, consider using food-grade pandan extract for a natural green color and additional flavor. When steaming, avoid lifting the lid too often, as this can interrupt the cooking process and prevent the cake from rising properly.

Enjoy your Bánh Bò with a cup of tea for an authentic Vietnamese experience.

Chè Sương Sáo: Grass Jelly and Tapioca Dessert

Chè Sương Sáo is a delightful Vietnamese dessert that combines the smooth texture of grass jelly with the chewy consistency of tapioca pearls. Perfectly suited for warm weather, this dessert is light, revitalizing, and easy to prepare. The subtle sweetness of the syrup complements the unique flavors and textures, making it a hit at any gathering.

Whether you’re a seasoned cook or a beginner looking to explore Vietnamese desserts, Chè Sương Sáo offers a great way to indulge your taste buds. Known for its simplicity and invigorating taste, this dessert isn’t only delicious but also a healthier alternative to many sugary treats.

Grass jelly, made from the leaves of the mesona plant, is believed to aid digestion and provide cooling properties, while tapioca pearls add a fun, chewy bite. The combination of these ingredients with a sweetened coconut milk syrup creates a harmonious balance, making it a popular choice among Vietnamese dessert lovers.

Ingredients (serving size: 4-6 people):

• 1 can (540ml) of grass jelly
• 1 cup small tapioca pearls
• 1 cup coconut milk
• 1/2 cup sugar
• 2 cups water
• 1/4 teaspoon salt
• Crushed ice (optional)

Cooking Instructions:

1. Prepare the Tapioca Pearls: In a large pot, bring 4 cups of water to a boil. Add the tapioca pearls, stirring occasionally to prevent sticking. Allow them to cook for about 15 minutes, or until they become translucent. Once cooked, drain and rinse them under cold water to stop further cooking. Set aside.
2. Make the Coconut Syrup: In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Remove from heat and let it cool to room temperature.
3. Prepare the Grass Jelly: Open the can of grass jelly and cut the jelly into small cubes. Set aside.
4. Assemble the Dessert: In serving bowls or glasses, layer the tapioca pearls and grass jelly cubes. Pour the coconut syrup over the top, ensuring each serving is equally distributed. Add crushed ice on top if desired for an extra invigorating touch.
5. Serve: Stir gently before serving to mix the ingredients. Enjoy this delightful dessert immediately for the best taste and texture.

Extra Tips:

When cooking the tapioca pearls, keep an eye on them to guarantee they don’t overcook and become mushy. They should have a chewy texture.

The coconut syrup can be adjusted to taste; feel free to add more or less sugar depending on your preference. For an extra aroma, consider adding a few pandan leaves while cooking the syrup and removing them before serving.

If you prefer, you can also add fresh fruit toppings such as mango or lychee for added flavor and texture.