18 Delicious Vietnamese Dessert Recipes Authentic

Discover the Sweet Side of Vietnam: 18 Delicious Dessert Recipes to Try

When it comes to desserts, Vietnam has a lot to offer. From sweet and sticky glutinous rice balls to creamy custards and fruity cocktails, there’s something for every sweet tooth in this country. In this article, we’ll take you on a culinary journey through the world of Vietnamese desserts, highlighting 18 must-try recipes that showcase the best of what Vietnam has to offer.

From classic treats like Banh Flan (Vietnamese Crème Caramel) and Che Ba Mau (Three Color Dessert), to more unique creations like Banh Pia (Vietnamese Mooncake with Durian) and Che Khoai Mon (Taro Pudding), we’ll dive into the world of Vietnamese desserts and explore the flavors, textures, and traditions that make them so beloved. So grab a spoon and let’s get started on this sweet adventure!

Che Ba Mau (Three Color Dessert)

Che Ba Mau (Three Color Dessert)
A classic Vietnamese dessert, Che Ba Mau is a sweet and vibrant treat that’s perfect for any occasion. This recipe yields a delightful combination of green, yellow, and red colors from the coconut milk, pandan extract, and beetroot juice.

Ingredients:

– 1 cup coconut milk
– 2 tablespoons cornstarch
– 2 cups water
– 1/4 teaspoon pandan extract
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter
– 1/4 cup beetroot juice (or red food coloring)
– Fresh mint leaves and toasted coconut flakes for garnish

Instructions:

1. In a medium saucepan, combine coconut milk, cornstarch, and water. Whisk until smooth.
2. Add pandan extract, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and stir in beetroot juice (or red food coloring) to achieve a deep red color.
4. Pour into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.
6. Garnish with fresh mint leaves and toasted coconut flakes.

Cooking Time: 20 minutes

Banh Flan (Vietnamese Crème Caramel)

Banh Flan (Vietnamese Crème Caramel)
A classic Vietnamese dessert, Banh Flan is a creamy caramel custard that’s sure to impress. This recipe yields 6 individual servings.

Ingredients:

– 3 large egg yolks
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine sugar and 1/4 cup water. Heat over medium heat until the sugar dissolves.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5-7 minutes or until caramel turns golden brown.
4. Remove from heat and carefully whisk in egg yolks, heavy cream, salt, and vanilla extract.
5. Pour the mixture into 6 (1/2 cup) ramekins or small cups.
6. Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
7. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Cooking Time: 25-30 minutes

Che Chuoi (Banana Tapioca Pudding)

Che Chuoi (Banana Tapioca Pudding)
This traditional Vietnamese dessert is a creamy, sweet, and refreshing treat perfect for any occasion. Che Chuoi is a popular snack in Vietnam, made with the finest ingredients and a hint of tropical flavor.

Ingredients:

– 4 ripe bananas
– 1 cup tapioca pearls (boba)
– 2 cups coconut milk
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/4 teaspoon pandan extract (optional)

Instructions:

1. Soak the tapioca pearls in water for at least 4 hours or overnight. Drain and rinse with cold water.
2. Peel the bananas and blend them into a smooth puree.
3. In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
4. Add the pandan extract (if using) and stir well.
5. Gradually add the tapioca pearls to the coconut mixture, stirring constantly to prevent lumps.
6. Cook for 10-12 minutes or until the pudding thickens.
7. Remove from heat and let it cool slightly.
8. Stir in the banana puree.
9. Refrigerate for at least 2 hours before serving.

Cooking Time: 15-20 minutes

Banh Cam (Sesame Balls)

Banh Cam (Sesame Balls)
Banh Cam, also known as Sesame Balls, are a popular Vietnamese dessert made with glutinous rice flour, water, and sesame seeds. These crispy on the outside, chewy on the inside treats are perfect for snacking or serving at gatherings.

Ingredients:

– 2 cups glutinous rice flour
– 1/2 cup warm water
– 1 tablespoon vegetable oil
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 cup sesame seeds

Instructions:

1. In a large mixing bowl, combine the rice flour and warm water. Mix until a dough forms.
2. Knead the dough for about 5 minutes until it becomes smooth and pliable.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball slightly into a disk shape.
5. Brush the top of each disk with vegetable oil and sprinkle with sesame seeds.
6. Fry the Sesame Balls in hot oil (about 350°F) for 2-3 minutes on each side, or until golden brown.
7. Remove from oil and place on paper towels to drain excess oil.

Cooking Time: About 10-12 minutes total

Che Thai (Vietnamese Fruit Cocktail Dessert)

Che Thai (Vietnamese Fruit Cocktail Dessert)
Che Thai is a popular Vietnamese dessert that’s perfect for hot summer days. This sweet and tangy treat combines the flavors of coconut, lime, and various fruits to create a refreshing and unique dessert.

Ingredients:

– 1 cup mixed tropical fruits (such as mango, pineapple, kiwi, and banana)
– 1/2 cup coconut milk
– 1/4 cup condensed milk
– 1 tablespoon lime juice
– 1/4 teaspoon salt
– 1/4 cup ice-cold water
– Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine the mixed fruits and set aside.
2. In a separate bowl, whisk together the coconut milk, condensed milk, lime juice, and salt until smooth.
3. Add the ice-cold water to the milk mixture and whisk until well combined.
4. Pour the milk mixture over the fruit and stir gently to combine.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with fresh mint leaves.

Cooking Time: None! This dessert is ready in just a few minutes of preparation.

Enjoy your delicious and refreshing Che Thai!

Banh Da Lon (Vietnamese Steamed Layer Cake)

Banh Da Lon (Vietnamese Steamed Layer Cake)
A classic Vietnamese dessert, Banh Da Lon is a delicate and moist steamed cake made with layers of coconut-infused batter. This recipe yields 6-8 servings.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk, warm
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– Food coloring (optional)

Instructions:

1. In a medium bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, combine warm milk, coconut, and oil. Let it sit for 5 minutes to allow the coconut to soften.
3. Add eggs one at a time to the wet ingredients, whisking well after each addition.
4. Add vanilla extract and food coloring (if using). Whisk until combined.
5. Gradually pour the wet ingredients into the dry ingredients. Whisk until smooth batter forms.
6. Pour 1/4 of the batter into a lightly oiled 8-inch round cake pan or steamer basket.
7. Steam for 15-20 minutes, or until a toothpick inserted comes out clean.
8. Repeat with remaining batter, layering and steaming each cake.

Cooking Time: 60-75 minutes (6-8 servings)

Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)

Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)
Che Troi Nuoc is a classic Vietnamese dessert, perfect for special occasions or everyday indulgence. These glutinous rice balls are served in a sweet and spicy ginger syrup, offering a delightful combination of textures and flavors.

Ingredients:

– 2 cups glutinous rice flour
– 1/4 cup water
– 1/4 cup grated fresh ginger
– 1 cup granulated sugar
– 1 cup water
– Food coloring (optional)
– Pandan leaves or sesame seeds for garnish (optional)

Instructions:

1. Combine glutinous rice flour and water to form a dough. Knead until smooth.
2. Divide the dough into small balls, about 1 inch in diameter.
3. In a large pot, combine sugar, water, and grated ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the glutinous rice balls to the syrup and cook for an additional 5 minutes, or until they float to the surface.
5. Serve warm or at room temperature, garnished with pandan leaves or sesame seeds if desired.

Cooking Time: 20-25 minutes

Banh Bo Nuong (Vietnamese Honeycomb Cake)

Banh Bo Nuong (Vietnamese Honeycomb Cake)
A classic Vietnamese dessert, Banh Bo Nuong is a sweet and airy cake made with honey and eggs. With its unique honeycomb texture and caramelized top, this treat is sure to delight.

Ingredients:

– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon honey

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan.
2. In a large bowl, whisk together eggs and sugar until frothy.
3. Add water, baking powder, and salt. Whisk until smooth.
4. Pour mixture into prepared pan and bake for 25-30 minutes or until top is caramelized and golden brown.
5. Remove from oven and drizzle with honey.
6. Let cool completely before serving.

Cooking Time: 25-30 minutes

Che Khoai Mon (Taro Pudding)

Che Khoai Mon (Taro Pudding)
Summary: This classic Vietnamese dessert is a creamy, sweet, and comforting treat made with taro root, coconut milk, and palm sugar. Perfect for warm weather or any time you need a comforting snack.

Ingredients:

– 2 large taro roots, peeled and grated
– 1 cup granulated sugar
– 1/2 cup palm sugar
– 1 can (14 oz) full-fat coconut milk
– 1/4 teaspoon salt
– 1/2 teaspoon pandan extract (optional)

Instructions:

1. In a large saucepan, combine grated taro, granulated sugar, palm sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the taro is tender (about 15-20 minutes).
3. Remove from heat and stir in coconut milk and pandan extract (if using).
4. Pour the mixture into individual serving cups or a large serving dish.
5. Refrigerate for at least 2 hours to allow the pudding to chill and set.

Cooking Time: 15-20 minutes
Servings: 6-8

Banh Pia (Vietnamese Mooncake with Durian)

Banh Pia (Vietnamese Mooncake with Durian)
Celebrate the Mid-Autumn Festival with a unique twist on traditional mooncakes – adding the creamy, nutty flavor of durian to this popular Vietnamese treat.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 can (14 oz) durian puree
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan.
2. In a medium bowl, whisk together flour and cornstarch.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add durian puree and vanilla extract; mix until well combined.
5. Gradually add the flour mixture to the wet ingredients; mix until a dough forms.
6. Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness.
7. Place the dough in the prepared cake pan, smoothing the top.
8. Bake for 40-45 minutes or until golden brown.
9. Let cool completely before dusting with confectioners’ sugar.

Cooking Time: 40-45 minutes

Che Bap (Sweet Corn Pudding)

Che Bap (Sweet Corn Pudding)
A classic Vietnamese dessert, Che Bap is a creamy and sweet corn pudding that’s perfect for hot summer days.

Ingredients:

– 1 cup sweet corn kernels
– 2 cups milk
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine corn kernels and milk. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 5 minutes or until the corn is tender.
3. In a small bowl, whisk together sugar, cornstarch, and salt. Add the dry mixture to the saucepan and stir well.
4. Continue cooking for an additional 2-3 minutes or until the pudding thickens slightly.
5. Remove from heat and stir in vanilla extract. Let it cool to room temperature before serving.

Cooking Time: 15-20 minutes

Banh Chuoi Nuong (Vietnamese Banana Cake)

Banh Chuoi Nuong (Vietnamese Banana Cake)
A moist and flavorful cake infused with the sweetness of ripe bananas, perfect for a snack or dessert.

Ingredients:

– 3 large ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine mashed bananas, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 45-50 minutes

Che Dau Xanh (Mung Bean Pudding)

Che Dau Xanh (Mung Bean Pudding)
In this traditional Vietnamese dessert, split mung beans are cooked with sugar and water to create a creamy, sweet pudding. Che Dau Xanh is often served at special occasions or as a snack.

Ingredients:

– 1 cup dried mung beans, rinsed and drained
– 4 cups water
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 tablespoon pandan extract (optional)

Instructions:

1. Rinse the mung beans and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the mung beans, then combine with 4 cups of fresh water in a large pot.
3. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
4. Add sugar, salt, and pandan extract (if using). Stir well.
5. Continue cooking for an additional 10-15 minutes, or until the pudding has thickened slightly.
6. Remove from heat and let cool to room temperature.

Cooking Time: 40-50 minutes

Servings: 4-6 people

Banh It Tran (Sticky Rice Dumplings with Mung Bean Filling)

Banh It Tran (Sticky Rice Dumplings with Mung Bean Filling)
This classic Vietnamese dessert is a delightful combination of soft and chewy sticky rice dumplings filled with sweet mung bean paste. Perfect for special occasions or as a comforting treat any time.

Ingredients:

– 2 cups glutinous rice
– 1 cup water
– 1/4 cup sugar
– 1/2 cup mung bean paste (cooked and mashed)
– 1 tablespoon vegetable oil
– Salt to taste

Instructions:

1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions or by steaming it with sugar and salt until soft and sticky.
3. Divide the cooked rice into small portions and shape each portion into a ball.
4. Flatten each ball slightly and place about 1 tablespoon of mung bean paste in the center.
5. Fold the rice over the filling, forming a triangle or square shape, and press edges to seal.
6. Heat the vegetable oil in a pan over medium heat. Cook the dumplings until golden brown on all sides (about 5-7 minutes).
7. Serve warm or at room temperature.

Cooking Time: About 20-25 minutes

Che Sen (Lotus Seed Sweet Soup)

Che Sen (Lotus Seed Sweet Soup)
A traditional Chinese dessert soup that is soothing and comforting on a chilly day.

Ingredients:

– 1 cup lotus seeds, rinsed and drained
– 2 cups water
– 1/2 cup sugar
– 1/4 cup dried longan pulp, rehydrated in hot water
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil

Instructions:

1. In a large pot, combine lotus seeds and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Strain the liquid through a cheesecloth or fine-mesh sieve into a clean bowl. Discard the solids.
3. Add sugar, rehydrated longan pulp, and salt to the liquid. Stir until sugar is dissolved.
4. In a small bowl, mix cornstarch with a little water until smooth. Stir into the soup mixture.
5. Heat the oil in a small pan over medium heat. When hot, slowly pour it into the soup, stirring constantly.
6. Serve warm or chilled.

Cooking Time: 45 minutes

Banh Gio (Vietnamese Pyramid Dumplings with Sweet Filling)

Banh Gio (Vietnamese Pyramid Dumplings with Sweet Filling)
A classic Vietnamese dessert, Banh Gio is a pyramid-shaped dumpling filled with sweet coconut and mung bean paste. These delicate treats are typically served during special occasions and celebrations.

Ingredients:
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup warm water
• Filling ingredients (see below)

Filling:

• 1 cup sweetened mung bean paste
• 1/2 cup shredded coconut

Instructions:
1. In a large mixing bowl, combine flour, cornstarch, sugar, and salt.
2. Gradually add warm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into small balls (about the size of a walnut).
4. Flatten each ball into a thin circle.
5. Place 1-2 teaspoons of filling in the center of each circle.
6. Fold and shape the dough to form a pyramid.
7. Steam dumplings over boiling water for 15-20 minutes, or until cooked through.

Cooking Time: 15-20 minutes

Che Khoai Lang (Sweet Potato Pudding)

Che Khoai Lang (Sweet Potato Pudding)
A traditional Vietnamese dessert, Che Khoai Lang is a creamy and sweet treat that’s perfect for any occasion.

Ingredients:

– 2 large sweet potatoes, peeled and chopped into small pieces
– 1 cup water
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1 tablespoon cornstarch
– 1/4 teaspoon pandan extract (optional)

Instructions:

1. Boil the chopped sweet potatoes in water until they are tender, about 15 minutes.
2. Drain and mash the sweet potatoes with a fork or potato masher.
3. In a medium saucepan, combine sugar, salt, and mashed sweet potatoes.
4. Add coconut milk and pandan extract (if using). Whisk until smooth.
5. Cook over low heat, stirring constantly, for about 10 minutes or until the mixture thickens.
6. Remove from heat and stir in cornstarch to prevent lumps.

Cooking Time: 25-30 minutes

Serve warm or at room temperature. You can also refrigerate or freeze Che Khoai Lang for later use.

Banh Ran (Vietnamese Fried Glutinous Rice Balls)

Banh Ran (Vietnamese Fried Glutinous Rice Balls)
A popular Vietnamese dessert, Banh Ran is a crispy-on-the-outside and soft-on-the-inside treat that’s perfect for special occasions or as a snack. This recipe yields about 20-25 pieces.

Ingredients:

– 2 cups glutinous rice flour
– 1/4 cup cornstarch
– 1/4 cup vegetable oil
– 1/2 cup water
– Food coloring (optional)
– Filling of your choice (e.g., sweetened mung bean paste, coconut, or ice cream)

Instructions:

1. In a large mixing bowl, combine glutinous rice flour and cornstarch.
2. Gradually add in vegetable oil and water to form a dough. Knead until smooth and pliable.
3. Divide the dough into small portions, about the size of a small egg.
4. Roll each portion into a ball and flatten slightly into a disk shape.
5. Place a small spoonful of your chosen filling in the center of each disk.
6. Fold the dough over the filling to form a ball and press edges together to seal.
7. Fry Banh Ran in hot oil (about 350°F) for 2-3 minutes or until golden brown.
8. Remove from oil and drain on paper towels. Serve warm or at room temperature.

Cooking Time: About 15 minutes

Summary

Discover the sweet side of Vietnam with these 18 authentic dessert recipes. From classic treats like Che Ba Mau (Three Color Dessert) and Banh Flan (Vietnamese Crème Caramel), to unique desserts like Taro Pudding and Lotus Seed Sweet Soup, there’s something for every palate. Explore a range of textures and flavors, from creamy puddings to crispy sesame balls and soft glutinous rice dumplings. With these recipes, you can bring a taste of Vietnam into your own kitchen and delight your friends and family with these delicious and traditional desserts.

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