10 Sweet Vietnamese Dessert Recipes for Treats That Feel Naturally Delicious

There’s something so special about Vietnamese desserts, where natural ingredients take center stage and each treat holds its own unique charm. From the colorful layers of Che Ba Mau to the creamy richness of Banh Chuoi Nuong, these recipes beautifully blend tradition with a hint of indulgence. Ever wondered how these delightful flavors come together? Join me as we explore the secrets behind these naturally delicious creations. Let’s celebrate the vibrant world of Vietnamese sweets together!

Che Ba Mau (Three Color Dessert)

Che Ba Mau, also known as the Three Color Dessert, is a popular Vietnamese dessert that isn’t only visually stunning but also delightfully delicious. This dessert is a perfect combination of textures and flavors, featuring three distinctly colored layers. The bottom green layer is made of pandan jelly, the middle yellow layer consists of sweet mung bean paste, and the top layer is filled with vibrant red kidney beans, all of which are brought together with a generous serving of coconut milk and crushed ice.

Che Ba Mau is a revitalizing treat that’s perfect for cooling down on a hot day. To create this beautiful dessert, you’ll need to prepare each component separately before assembling them into a colorful glass or bowl. The jelly, mung bean paste, and sweetened beans can be made ahead of time and refrigerated until you’re ready to serve. The coconut milk adds a creamy richness that ties the flavors together, while the crushed ice keeps everything chilled and invigorating. This recipe serves 4-6 people, making it perfect for sharing with friends and family.

Ingredients:

• 1 cup dried red kidney beans
• 1 cup mung beans, hulled and split
• 1 cup pandan jelly powder
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups coconut milk
• 1/2 teaspoon salt
• Crushed ice
• 3 cups water (for cooking beans and mung beans)

Instructions:

1. Prepare the Red Kidney Beans:
• Rinse the red kidney beans thoroughly and soak them in water overnight. This helps to soften the beans and reduce cooking time.
• Drain the beans and transfer them to a pot. Add 3 cups of water and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender, about 1 to 1.5 hours.
• Once cooked, drain the beans and stir in 1/4 cup of sugar and a teaspoon of vanilla extract. Set aside to cool.
2. Cook the Mung Bean Paste:
• Rinse the split mung beans and soak them in water for at least 2 hours. This helps to soften the beans for quicker cooking.
• Drain the mung beans and transfer them to a pot. Add enough water to cover the beans and bring to a boil. Reduce the heat and simmer until the beans are soft, about 30 minutes.
• Drain any excess water and mash the beans into a smooth paste. Stir in 1/4 cup of sugar and set aside to cool.
3. Make the Pandan Jelly:
• Follow the instructions on the pandan jelly powder package to prepare the jelly. Typically, this involves dissolving the powder in boiling water and allowing it to set in a mold.
• Once set, cut the jelly into small cubes and refrigerate until ready to use.
4. Prepare the Coconut Milk:
• In a saucepan, combine the coconut milk, 1/2 teaspoon of salt, and the remaining 1/2 cup of sugar. Heat gently until the sugar is dissolved, then remove from heat and allow to cool.
5. Assemble the Dessert:
• In serving glasses or bowls, layer the pandan jelly cubes at the bottom. Add a layer of mung bean paste, followed by a layer of sweetened red kidney beans.
• Pour the sweetened coconut milk over the layers, and top with crushed ice.
• Serve immediately and enjoy the invigorating, multi-layered flavors.

Extra Tips:

For an added twist, consider incorporating other elements such as tapioca pearls or sliced jackfruit for additional texture and flavor. If you don’t have access to pandan jelly powder, you can substitute with green agar powder and pandan extract.

Make sure to adjust the sweetness of the dessert according to your taste by varying the amount of sugar in each component. Finally, confirm that all ingredients are thoroughly chilled before assembly to maintain the invigorating quality of the dessert.

Banh Chuoi Nuong (Vietnamese Banana Cake)

Banh Chuoi Nuong is a delightful Vietnamese dessert that combines the tropical sweetness of ripe bananas with the rich, creamy texture of coconut milk, all encased in a fragrant and slightly crisp cake. This dessert is a staple in Vietnamese households, often served during special occasions or simply as a comforting treat.

The cake is known for its beautiful layers of banana slices and cake batter, which meld together during baking to create a moist and flavorful dessert. The subtle hint of vanilla and the toasted coconut on top add an extra layer of flavor, making it a favorite among those who enjoy a unique twist on traditional banana bread.

The preparation of Banh Chuoi Nuong is straightforward, making it an excellent choice for both novice and experienced bakers. It involves creating a simple batter, layering it with ripe bananas, and baking it to perfection. The end result is a cake that’s golden brown on the outside and deliciously moist on the inside.

This dessert is best enjoyed warm, with a drizzle of coconut cream or a scoop of vanilla ice cream, enhancing its tropical flavors. Here is how you can make Banh Chuoi Nuong to serve 4-6 people.

Ingredients:

• 6 ripe bananas
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon baking powder
• 1/2 cup shredded coconut (optional, for topping)

Cooking Instructions:

1. Prepare the Bananas: Peel and slice the bananas into thin, even pieces. Set aside. Preheat your oven to 350°F (175°C) and grease a baking dish or cake pan.
2. Make the Batter: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well to guarantee the dry ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, melted butter, eggs, and vanilla extract until smooth and well combined.
4. Mix the Batter: Gradually add the wet ingredients to the dry ingredients, stirring continuously until a smooth batter forms. Confirm there are no lumps in the mixture.
5. Layer the Cake: Pour a layer of batter into the prepared baking dish. Arrange a layer of banana slices over the batter. Repeat this process until all batter and banana slices are used, finishing with a layer of batter on top.
6. Add Toppings: Sprinkle shredded coconut evenly over the top layer of the cake for added texture and flavor.
7. Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm with a drizzle of coconut cream or a scoop of ice cream, if desired.

Extra Tips:

For the best results, use ripe bananas as they provide a natural sweetness and soft texture to the cake. If you prefer a less sweet dessert, reduce the amount of sugar slightly.

To add a unique twist, consider incorporating a handful of chopped nuts or a sprinkle of cinnamon into the batter. If the top of the cake browns too quickly while baking, cover it loosely with aluminum foil to prevent burning.

Enjoy your Banh Chuoi Nuong fresh out of the oven for the best taste and texture.

Che Troi Nuoc (Glutinous Rice Dumplings)

Che Troi Nuoc, or Glutinous Rice Dumplings, is a traditional Vietnamese dessert that offers a delightful combination of soft, chewy dumplings filled with a sweet mung bean paste, all enveloped in a fragrant ginger syrup. This comforting dessert is often enjoyed during festive occasions and family gatherings.

The dumplings are made from glutinous rice flour, which gives them their characteristic chewiness, while the mung bean filling provides a subtle sweetness and creamy texture. The ginger syrup adds a warming spice that perfectly complements the dumplings, making this dish a favorite among those who enjoy sweet and hearty desserts.

Preparing Che Troi Nuoc may seem a bit intricate at first, but with some patience and attention to detail, you can recreate this beloved Vietnamese dessert in your own kitchen. The process involves preparing the mung bean filling, making the glutinous rice dough, shaping the dumplings, and finally cooking them in a fragrant ginger syrup.

The result is a bowl of sweet, aromatic dumplings that’s sure to impress anyone who tries it. Below is a detailed recipe that serves 4-6 people, allowing you to share this delightful treat with friends and family.

Ingredients for Che Troi Nuoc (serves 4-6):

• 1 cup glutinous rice flour
• 1/2 cup water
• 1/2 cup mung beans, soaked overnight
• 1/4 cup sugar (for filling)
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup brown sugar (for syrup)
• 3 cups water (for syrup)
• 1 piece of ginger (about 2 inches), thinly sliced
• 1/4 cup coconut milk (optional, for serving)
• Toasted sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Mung Bean Filling: Drain the soaked mung beans and steam them for about 20 minutes until they’re soft. Once steamed, mash the beans with 1/4 cup sugar, vanilla extract, and salt until smooth. Roll 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 with 1/2 cup of water. Mix until you form a smooth dough. The dough should be pliable and not too sticky. If needed, adjust the water or flour slightly to achieve the right consistency.
3. Shape the Dumplings: Divide the dough into equal portions, roughly the size of a golf ball. Flatten each portion in your palm, place a mung bean ball in the center, and wrap the dough around it, sealing the edges completely. Roll gently to form a smooth, round dumpling.
4. Cook the Dumplings: Bring a pot of water to a gentle boil. Drop the dumplings into the boiling water, and cook until they float to the surface, which takes about 5-7 minutes. Once they float, let them cook for another minute, then remove with a slotted spoon.
5. Prepare the Ginger Syrup: In a separate pot, combine 3 cups of water, brown sugar, and sliced ginger. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
6. Combine and Serve: Add the cooked dumplings into the ginger syrup and let them simmer together for a few minutes. Serve the dumplings warm in a bowl with some syrup, and drizzle with coconut milk if desired. Garnish with toasted sesame seeds before serving.

Extra Tips: When making Che Troi Nuoc, verify that the mung bean filling is smooth and not too dry to make it easier to shape. If the dough feels too sticky, dust your hands with a bit of glutinous rice flour to prevent sticking.

For a richer flavor, you can simmer the dumplings in the syrup for a longer time to allow them to absorb more of the ginger flavor. Adjust the sweetness of the syrup according to your taste by adding more or less sugar. Enjoy this dessert warm for the best experience.

Banh Flan (Vietnamese Caramel Flan)

Banh Flan, also known as Vietnamese Caramel Flan, is a delicious and popular dessert in Vietnam that’s adored for its smooth, creamy texture and rich caramel flavor. Often served at room temperature or chilled, this dessert is a staple at Vietnamese celebrations and gatherings.

It’s a perfect balance of sweetness and creaminess that comes from the delicate combination of eggs, milk, sugar, and vanilla, topped with a luscious caramel sauce. This dessert can be made a day ahead, making it a convenient choice for dinner parties.

The preparation of Banh Flan is relatively simple, though it requires careful attention to guarantee the caramel doesn’t burn and the custard sets perfectly. The traditional method involves baking the custard in a water bath, which helps maintain a consistent temperature and prevents the eggs from curdling.

The result is a silky smooth dessert that melts in your mouth, with a hint of bitterness from the caramel to balance the sweetness.

Ingredients (Serves 4-6)

• 1 cup granulated sugar
• 1/4 cup water
• 5 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon lime juice (optional, for caramel)

Cooking Instructions

1. Prepare the Caramel: In a saucepan over medium heat, combine 1 cup of sugar and 1/4 cup of water. Stir until the sugar is dissolved, and then allow it to cook without stirring until it turns a deep amber color, about 8-10 minutes. Optionally, add lime juice to prevent crystallization. Quickly pour the caramel into the bottom of each ramekin or flan mold, swirling to coat the bottom evenly. Set aside to cool and harden.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined. Strain the mixture through a fine-mesh sieve to remove any egg solids for a smoother texture.
3. Pour the Custard: Carefully pour the custard mixture over the hardened caramel in the ramekins, filling them about three-quarters full.
4. Bake the Flan: Preheat your oven to 325°F (165°C). Place the filled ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath. Bake for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
5. Cool and Serve: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight. To serve, run a knife around the edge of the flan, place a plate on top, and invert the ramekin to release the flan, allowing the caramel to drizzle over the top.

Extra Tips

When making the caramel, be cautious as it can quickly shift from perfect to burnt. Keep a close watch and remove it from the heat as soon as it reaches the desired color.

If you’re new to making caramel, consider using a light-colored saucepan to better monitor the color change. Additionally, make sure the water bath remains at a consistent level and temperature to avoid uneven cooking.

If you find the flan too sweet, reduce the amount of sweetened condensed milk slightly to your taste. Enjoy your homemade Banh Flan with fresh fruit or a dollop of whipped cream for an added touch of indulgence.

Che Thai (Vietnamese Fruit Cocktail)

Che Thai, a delicious Vietnamese fruit cocktail, is a delightful and invigorating dessert that’s perfect for hot summer days or as a sweet treat after a hearty meal. This vibrant dessert combines a variety of colorful and fresh tropical fruits with chewy jellies and sweetened coconut milk, creating a symphony of flavors and textures.

Originating from Thailand but embraced by Vietnamese cuisine, Che Thai has become a popular dessert throughout Vietnam, known for its versatility and adaptability to include different fruits and toppings based on personal preference.

To prepare a serving size for 4-6 people, you’ll need a selection of ripe and fresh fruits, some colorful jellies, and a rich coconut milk base. The key to making a perfect Che Thai is balancing the sweetness and freshness of the fruits with the creamy texture of the coconut milk and the chewiness of the jellies. This recipe will guide you through the steps needed to create a delightful and authentic Vietnamese fruit cocktail that will impress your guests and satisfy any sweet tooth.

Ingredients:

• 1 can (14 oz) of coconut milk
• 1 cup of sugar
• 1 cup of water
• 1/2 teaspoon of salt
• 1 cup of nata de coco
• 1 cup of canned lychee, drained
• 1 cup of jackfruit, sliced
• 1 cup of longan, drained
• 1 cup of grass jelly, diced
• 1 cup of colorful jelly cubes
• 1 ripe mango, diced
• Crushed ice

Cooking Instructions:

1. Prepare the Coconut Milk Base: In a medium-sized saucepan, combine the coconut milk, sugar, water, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved. Once the mixture is smooth and well combined, remove it from the heat and let it cool completely.
2. Prepare the Fruits and Jellies: While the coconut milk base cools, prepare the fruits and jellies. Drain the canned lychee and longan, slice the jackfruit into thin strips, and dice the mango. Dice the grass jelly into small cubes. Set aside all prepared ingredients in separate bowls.
3. Assemble the Che Thai: In a large mixing bowl, combine the nata de coco, lychee, jackfruit, longan, grass jelly, colorful jelly cubes, and diced mango. Mix gently to combine all the ingredients evenly.
4. Add the Coconut Milk Base: Pour the cooled coconut milk mixture over the combined fruits and jellies. Stir gently to coat all the ingredients with the coconut milk.
5. Serve: To serve, fill serving glasses or bowls with the prepared Che Thai mixture. Add a generous amount of crushed ice to each serving to keep it chilled and invigorating.
6. Final Touches: Garnish with additional slices of fruits or a sprinkle of jelly cubes if desired. Serve immediately to enjoy the full freshness and flavor.

Extra Tips:

When preparing Che Thai, feel free to customize the types of fruits and jellies according to your preference or availability. Common additions include dragon fruit, kiwi, or even strawberries for an extra burst of color and flavor.

Confirm that all fruits are ripe for peak sweetness and juiciness. If you prefer a more decadent version, you can add a scoop of vanilla ice cream on top. For the best taste, serve Che Thai immediately after preparation, as the freshness of the fruits is key to the dish’s success.

Banh Cam (Sesame Balls)

Banh Cam, also known as Vietnamese Sesame Balls, is a delightful and popular dessert that can be found in many Vietnamese households and street markets. These sweet treats are known for their crispy exterior, chewy interior, and the rich, nutty flavor of sesame seeds. The balls are typically filled with a sweet mung bean paste that complements the crunchy outer layer perfectly.

Making Banh Cam at home can be a rewarding experience, as it allows you to control the sweetness and texture according to your preference. Creating Banh Cam requires some attention to detail, especially when it comes to forming the dough and guaranteeing the balls are fried to perfection. The key to a successful Banh Cam is achieving the right balance between the crispy outer shell and the soft filling inside.

This recipe will guide you through the process of making Banh Cam for a serving size of 4-6 people, ensuring that you can share these delicious treats with friends and family.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup rice flour
• 1/2 cup sugar
• 1/2 cup water
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mung beans, soaked and cooked
• 1/4 cup coconut milk
• 1/2 cup sesame seeds
• Vegetable oil for frying

Instructions

1. Prepare the Mung Bean Filling:
• Soak the mung beans for at least 2 hours, or overnight if possible. Drain and steam the mung beans until soft, about 20-30 minutes.
• Mash the steamed mung beans while still warm. In a pan over medium heat, combine the mashed mung beans with coconut milk and sugar. Cook until the mixture thickens. Let it cool and then form into small balls, about 1 inch in diameter.
2. Make the Dough:
• In a large mixing bowl, combine glutinous rice flour, rice flour, baking powder, sugar, and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5 minutes until it’s smooth and elastic.
3. Shape the Balls:
• Divide the dough into equal portions, each about the size of the mung bean filling balls. Flatten a piece of dough in your palm, place a mung bean ball in the center, and carefully wrap the dough around it, sealing it completely. Roll the filled dough into a smooth ball.
4. Coat with Sesame Seeds:
• Roll each filled ball in a bowl of sesame seeds, ensuring it’s completely coated. Press gently to guarantee the seeds stick to the surface.
5. Fry the Sesame Balls:
• Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully drop the sesame balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the balls and drain on paper towels.

Extra Tips

When cooking Banh Cam, make sure the oil is at the correct temperature to avoid undercooking or burning the sesame balls. If the oil is too hot, the balls may brown too quickly on the outside while remaining uncooked inside.

If the oil is too cool, they’ll absorb too much oil and become greasy. It’s also important to maintain a gentle and consistent rolling motion when forming the balls to prevent any cracks that might cause the filling to leak during frying.

Enjoy your crispy, chewy Banh Cam with a cup of tea for a delightful treat!

Che Dau Xanh (Mung Bean Dessert)

Che Dau Xanh, also known as Mung Bean Dessert, is a delightful Vietnamese treat that strikes the perfect balance between sweet and creamy. This dessert is cherished for its simplicity and rich flavor, making it a favorite across Vietnam.

The combination of mung beans, coconut milk, and sugar creates a comforting dessert that can be served warm or chilled, making it versatile for any season. Che Dau Xanh isn’t only easy to prepare but also a crowd-pleaser, perfect for family gatherings or as a satisfying conclusion to a Vietnamese meal.

This dessert is traditionally enjoyed as a light and invigorating end to a meal. Mung beans, the star ingredient, are a good source of protein and fiber, adding a nutritious element to this sweet dish. The addition of coconut milk gives it a creamy texture, while the sugar enhances its sweetness, creating a harmony of flavors that’s simply irresistible.

Whether you’re familiar with Vietnamese cuisine or new to it, Che Dau Xanh offers a wonderful introduction to the world of Vietnamese sweets.

Ingredients (Serves 4-6)

• 1 cup dried mung beans
• 4 cups water
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Toasted sesame seeds or crushed peanuts (optional, for garnish)

Cooking Instructions

1. Prepare the Mung Beans: Rinse the mung beans thoroughly under running water. Soak them in water for at least 2 hours or overnight to soften them. This will help reduce cooking time and guarantee they cook evenly.
2. Cook the Mung Beans: Drain the soaked mung beans and place them in a pot. Add 4 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 30 minutes, or until the mung beans become tender and start to break apart.
3. Add Coconut Milk and Sugar: Stir in the coconut milk, sugar, and salt. Continue to simmer for another 10-15 minutes, stirring occasionally. This will allow the flavors to meld together and the dessert to thicken slightly.
4. Add Vanilla Extract: Once the desired consistency is reached, remove the pot from heat and stir in the vanilla extract. This adds a lovely aroma and enhances the sweetness of the dish.
5. Serve: Ladle the Che Dau Xanh into bowls, either warm or chilled, depending on your preference. Garnish with toasted sesame seeds or crushed peanuts for added texture and flavor.

Extra Tips

When preparing Che Dau Xanh, it’s important to keep an eye on the consistency as it cooks. If it becomes too thick, you can add a bit more water or coconut milk to loosen it up.

Additionally, adjust the sweetness according to your taste by adding more or less sugar. For a more aromatic touch, consider adding pandan leaves while simmering the mung beans and remove them before adding the coconut milk. This will infuse the dessert with a subtle, fragrant note that complements the other flavors beautifully.

Banh Bo Nuong (Honeycomb Cake)

Banh Bo Nuong, also known as Honeycomb Cake, is a delightful Vietnamese dessert known for its unique texture and light sweetness. The cake gets its name from the honeycomb-like appearance of its interior, resulting from the use of tapioca starch and coconut milk. This treat is often enjoyed during special occasions and celebrations in Vietnam, and is loved for its chewy texture and fragrant aroma.

The preparation of Banh Bo Nuong requires a bit of precision, but the end result is a cake that’s both visually striking and deliciously satisfying. To make a perfect Banh Bo Nuong, it’s crucial to carefully follow the recipe to achieve the characteristic honeycomb texture. The ingredients are simple, yet the technique is key to guaranteeing the cake rises properly and develops the desired interior pattern.

Traditionally, this cake is baked in a bundt or tube pan, which helps it cook evenly and gives it an attractive shape. Once baked, the cake is usually served as slices, making it easy to share with family and friends.

Ingredients (Serves 4-6)

• 200g tapioca starch
• 100g rice flour
• 250ml coconut milk
• 200g sugar
• 4 large eggs
• 1 teaspoon pandan extract (optional for color and flavor)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cake begins cooking evenly once placed inside.
2. Prepare the Baking Pan: Grease a bundt or tube pan with a little oil or butter to prevent the cake from sticking. Set it aside for later use.
3. Mix Dry Ingredients: In a medium bowl, combine the tapioca starch, rice flour, baking powder, and salt. Stir well to guarantee the ingredients are evenly distributed.
4. Prepare the Wet Ingredients: In a large mixing bowl, beat the eggs until they’re fluffy. Add in the sugar gradually, beating continuously until the mixture is light and creamy.
5. Combine Ingredients: Slowly add the coconut milk to the egg and sugar mixture, stirring gently to incorporate. Add the pandan and vanilla extracts if using. Gradually fold in the dry ingredients, making sure to mix until smooth and free of lumps.
6. Pour and Bake: Pour the batter into the prepared baking pan. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently invert it onto a wire rack to cool completely. Slice and serve as desired.

Extra Tips

To achieve the best honeycomb texture, make sure to gently fold the dry ingredients into the wet mixture to avoid deflating the batter. Additionally, using pandan extract not only provides a pleasing green color but also adds a subtle fragrance that complements the cake’s coconut flavor.

If pandan extract is unavailable, you can substitute with a few drops of green food coloring or omit it altogether for a more traditional look. Finally, confirm your oven is properly preheated to get the right rise in the cake, and resist the temptation to open the oven door during baking, as this can cause the cake to deflate.

Che Bap (Sweet Corn Pudding)

Che Bap, also known as Sweet Corn Pudding, is a delightful Vietnamese dessert that perfectly captures the balance of sweetness and texture. This dish is a comforting and creamy treat that combines the natural sweetness of corn with the rich flavor of coconut milk.

It’s a popular street food in Vietnam, often enjoyed as a revitalizing snack or a satisfying dessert, especially during the warm months when corn is in season. The simplicity of this dish is its magic, as it relies on a few quality ingredients to deliver a truly memorable taste.

The preparation of Che Bap is straightforward, making it an excellent dessert option for home cooks of all skill levels. The pudding has a silky texture, with kernels of corn providing a delightful pop with every bite. Coconut milk lends a creamy richness while glutinous rice adds a subtle chewiness, enhancing the pudding’s overall texture.

Whether served warm or chilled, Che Bap is a versatile dessert that promises to leave a lasting impression on anyone who tries it.

Ingredients for 4-6 servings:

• 1 cup glutinous rice
• 4 cups water
• 3 ears fresh corn (or 2 cups frozen corn)
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• Toasted sesame seeds (optional, for garnish)

Cooking Instructions:

1. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky. Drain well.
2. Cook the Rice: In a large saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over medium heat, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
3. Prepare the Corn: If using fresh corn, shuck the ears and remove the kernels. If using frozen corn, let it thaw before using.
4. Combine Ingredients: Add the corn kernels to the cooked rice in the saucepan. Pour in the coconut milk and stir well to combine.
5. Sweeten and Flavor: Stir in the granulated sugar and salt. Continue to cook over low heat, stirring occasionally, until the mixture thickens and the sugar is fully dissolved, about 10 minutes. If desired, add vanilla extract for additional flavor.
6. Adjust Consistency: If the pudding is too thick, you can add a little water or coconut milk to reach your desired consistency.
7. Serve: Ladle the Che Bap into serving bowls. You can serve it warm or let it cool and serve chilled. Garnish with toasted sesame seeds if desired for added flavor and texture.

Extra Tips:

When selecting corn for Che Bap, fresh corn will deliver the best flavor. If fresh corn isn’t available, frozen corn is a convenient alternative.

Adjust the sugar to taste, as the sweetness of corn can vary. For a more pronounced coconut flavor, consider using coconut cream instead of coconut milk. If you prefer a smoother texture, blend a portion of the corn before adding it to the pudding.

Che Bap thickens as it cools, so adjust the consistency before serving if needed.

Banh Da Lon (Layered Sticky Rice Cake)

Banh Da Lon, also known as Layered Sticky Rice Cake, is a popular Vietnamese dessert characterized by its colorful layers and unique texture. This cake is traditionally made with a combination of rice flour, tapioca starch, coconut milk, and pandan juice, which gives it its distinctive green hue and fragrant aroma.

The layers are created by alternating between a pandan-flavored layer and a mung bean-flavored layer, resulting in a visually appealing and flavorful treat that’s perfect for any occasion. This dessert is enjoyed not only for its taste but also for its chewy texture, which is achieved by steaming the layers one by one to create a firm yet tender cake.

Banh Da Lon is perfect for sharing with family and friends, and it can be served at room temperature or chilled. With its vibrant colors and delightful flavors, this dessert is sure to be a hit at any gathering.

Ingredients for 4-6 servings:

• 1 cup rice flour
• 1/2 cup tapioca starch
• 1 1/2 cups coconut milk
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 cup water
• 1/4 cup pandan juice (from blended pandan leaves)
• 1/4 cup cooked mung beans, mashed

Cooking Instructions:

1. Prepare the Batter: In a mixing bowl, combine the rice flour, tapioca starch, coconut milk, sugar, and salt. Stir well until the sugar is fully dissolved and the batter is smooth. Divide the batter equally into two separate bowls.
2. Create the Pandan Layer: To one bowl of batter, add the pandan juice and mix until the color is evenly distributed. This will be the green pandan layer.
3. Create the Mung Bean Layer: In the other bowl of batter, add the mashed mung beans and mix until well combined. This will give the batter a pale yellow color.
4. Prepare the Steamer: Fill a large steamer pot with water and bring it to a boil. Lightly grease a round cake pan that fits into your steamer.
5. Steam the Layers: Pour a ladleful of the pandan batter into the greased cake pan, just enough to cover the bottom. Place the pan into the steamer and steam for about 5-7 minutes, or until the layer is set.
6. Add the Mung Bean Layer: Once the pandan layer is firm, carefully pour a ladleful of the mung bean batter over it. Steam for another 5-7 minutes. Repeat the process, alternating between pandan and mung bean layers, until all the batter is used.
7. Finish Steaming: After adding the final layer, steam the entire cake for an additional 20-30 minutes to guarantee all the layers are fully cooked through.
8. Cool and Serve: Remove the cake from the steamer and allow it to cool completely before slicing. Serve at room temperature or chilled.

Extra Tips:

To guarantee a smooth and lump-free batter, you may want to strain both the pandan and mung bean batters before layering. Adjust the sweetness and texture by experimenting with the sugar and coconut milk proportions to suit your taste.

For a more vibrant color, you can increase the amount of pandan juice, ensuring it’s freshly made for the best flavor. Using a sharp knife greased with a little oil can help achieve clean slices when serving.