Just imagine the vibrant flavors of Vietnam—sweet, creamy, and refreshing—right in your kitchen! If you’re a home cook in North America looking to explore authentic, delightful treats, you’re in for a sweet adventure. From chewy tapioca pearls to silky coconut puddings, these 18 Vietnamese dessert recipes bring a taste of Southeast Asia to your table. Let’s dive in and discover your new favorite sweet escape!
Che Ba Mau (Three Color Dessert)
Savor this vibrant Vietnamese dessert that layers sweet beans, chewy jellies, and creamy coconut milk. It’s a refreshing treat that balances textures and flavors in every spoonful. Perfect for cooling down on a warm day or ending a spicy meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the mung beans:
– 1/2 cup dried split mung beans
– 2 cups water
– 1/4 cup granulated sugar
For the red beans:
– 1/2 cup dried adzuki beans
– 2 cups water
– 1/4 cup granulated sugar
For the jellies:
– 1/4 cup agar-agar powder
– 2 cups water
– 1/4 cup granulated sugar
– 2 drops green food coloring
– 2 drops red food coloring
For assembly:
– 1 (13.5 oz) can coconut milk
– Crushed ice
Instructions
1. Rinse 1/2 cup dried split mung beans under cold water until the water runs clear.
2. Combine the rinsed mung beans with 2 cups water in a small saucepan.
3. Bring the mixture to a boil over high heat, then reduce to a simmer for 20 minutes until the beans are tender but not mushy.
4. Drain any excess water from the cooked mung beans and stir in 1/4 cup granulated sugar until dissolved; set aside to cool.
5. Rinse 1/2 cup dried adzuki beans under cold water until the water runs clear.
6. Combine the rinsed adzuki beans with 2 cups water in a separate small saucepan.
7. Bring the mixture to a boil over high heat, then reduce to a simmer for 25 minutes until the beans are soft.
8. Drain any excess water from the cooked adzuki beans and stir in 1/4 cup granulated sugar until dissolved; set aside to cool.
9. In a medium saucepan, whisk together 1/4 cup agar-agar powder, 2 cups water, and 1/4 cup granulated sugar until no lumps remain.
10. Bring the agar-agar mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
11. Once boiling, reduce the heat to low and simmer for 5 minutes until the mixture thickens slightly.
12. Divide the hot agar-agar mixture evenly between two bowls.
13. Add 2 drops green food coloring to one bowl and 2 drops red food coloring to the other, stirring each until the color is uniform.
14. Pour each colored mixture into separate shallow dishes and refrigerate for 30 minutes until set firm.
15. Cut the set agar-agar jellies into 1/2-inch cubes using a sharp knife.
16. Open 1 (13.5 oz) can coconut milk and stir it well to combine any separated cream.
17. Fill four serving glasses halfway with crushed ice.
18. Layer 2 tablespoons of cooked mung beans, 2 tablespoons of cooked adzuki beans, and 1/4 cup of cubed agar-agar jellies (mixed colors) over the ice in each glass.
19. Pour 1/4 cup coconut milk over the layers in each glass.
This dessert offers a delightful contrast of soft beans, bouncy jellies, and rich coconut milk. The layers create a visually striking presentation that’s as fun to eat as it is to make. Try serving it with a drizzle of condensed milk or a sprinkle of toasted sesame seeds for extra depth.
Banh Flan (Vietnamese Crème Caramel)
Never underestimate the power of a simple dessert to bring comfort. Banh Flan, Vietnam’s take on crème caramel, delivers silky custard with a bittersweet caramel sauce. This version uses common ingredients for an accessible treat.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the caramel:
– 1 cup granulated sugar
– 1/4 cup water
For the custard:
– 4 large eggs
– 1 (14 oz) can sweetened condensed milk
– 1 (12 oz) can evaporated milk
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 325°F. Place a 9-inch round baking dish in a larger roasting pan.
2. Combine 1 cup sugar and 1/4 cup water in a small saucepan over medium heat. Tip: Do not stir once the sugar dissolves to prevent crystallization.
3. Cook the sugar mixture, swirling the pan occasionally, until it turns a deep amber color, about 8-10 minutes.
4. Immediately pour the hot caramel into the baking dish, tilting to coat the bottom evenly. Set aside to harden, about 5 minutes.
5. In a large bowl, whisk 4 eggs until just combined—avoid over-whisking to keep the custard smooth.
6. Add 1 can sweetened condensed milk, 1 can evaporated milk, 1 tsp vanilla extract, and 1/4 tsp salt. Whisk gently until fully blended.
7. Strain the custard mixture through a fine-mesh sieve into the caramel-coated dish to remove any lumps.
8. Cover the dish tightly with aluminum foil. Place it in the roasting pan and fill the pan with hot water until it reaches halfway up the dish’s sides.
9. Bake in the preheated oven for 50 minutes, or until the custard is set but still slightly jiggly in the center. Tip: Check the water bath halfway through and add more hot water if needed to prevent drying.
10. Remove the dish from the water bath and let it cool to room temperature on a wire rack, about 1 hour.
11. Refrigerate the flan for at least 4 hours, or preferably overnight, to fully set. Tip: Run a thin knife around the edges before inverting to ensure a clean release.
12. To serve, invert a serving plate over the dish and flip quickly to unmold the flan, allowing the caramel sauce to drizzle over the top.
Melt-in-your-mouth custard contrasts with the rich, slightly bitter caramel for a balanced dessert. Serve it chilled with a sprinkle of sea salt or fresh berries for a bright twist. This flan keeps well in the fridge for up to three days, making it perfect for advance preparation.
Che Chuoi (Banana Tapioca Pudding)
Oftentimes, the simplest desserts deliver the most comfort. Che Chuoi, a Vietnamese banana tapioca pudding, is a warm, creamy bowl of nostalgia that comes together with minimal effort. It’s the perfect cozy treat for chilly evenings or when you crave something sweet and satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pudding base:
– 4 ripe bananas, sliced into 1/2-inch rounds
– 1/2 cup small pearl tapioca
– 4 cups water
– 1/4 cup granulated sugar
For the coconut sauce:
– 1 (13.5 oz) can coconut milk
– 1/4 cup granulated sugar
– 1/4 tsp salt
For serving:
– 2 tbsp roasted sesame seeds
– 2 tbsp crushed roasted peanuts
Instructions
1. Rinse 1/2 cup small pearl tapioca under cold water in a fine-mesh strainer for 30 seconds to remove excess starch.
2. Combine the rinsed tapioca and 4 cups water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
4. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking, until the tapioca pearls are mostly translucent with tiny white centers.
5. Add 1/4 cup granulated sugar and stir until completely dissolved, about 1 minute.
6. Add 4 sliced ripe bananas to the pot and cook for 2 more minutes, gently stirring once, just until the bananas soften slightly but still hold their shape.
7. Remove the pot from the heat and set aside, covered, to allow residual heat to finish cooking the tapioca centers.
8. In a separate small saucepan, combine 1 can coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt.
9. Heat the coconut mixture over medium-low heat, stirring constantly, for 3-4 minutes until the sugar dissolves and the sauce is warm but not boiling.
10. Divide the warm tapioca and banana mixture evenly among 4 serving bowls.
11. Ladle the warm coconut sauce over each portion.
12. Garnish each bowl with 1/2 tbsp roasted sesame seeds and 1/2 tbsp crushed roasted peanuts.
Enjoy this pudding warm for the best texture, where the soft bananas contrast with the chewy tapioca pearls. The rich coconut sauce balances the natural sweetness, while the nutty garnish adds a delightful crunch. For a creative twist, serve it chilled the next day—the pudding firms up slightly, offering a different but equally delicious experience.
Banh Cam (Sesame Balls)
Dive into a crispy, chewy treat that’s perfect for holiday gatherings or a sweet snack. These Vietnamese sesame balls, called Banh Cam, feature a golden fried shell and a sweet mung bean filling. They’re surprisingly simple to make at home with just a few pantry staples.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 cup dried split mung beans, soaked overnight
– 1/2 cup granulated sugar
– 1/4 cup water
For the dough:
– 2 cups glutinous rice flour
– 1/2 cup granulated sugar
– 3/4 cup warm water (about 110°F)
For coating and frying:
– 1/2 cup white sesame seeds
– 4 cups vegetable oil
Instructions
1. Drain the soaked mung beans and steam them in a steamer basket over boiling water for 25 minutes until very soft.
2. Transfer the steamed mung beans to a bowl, add 1/2 cup sugar and 1/4 cup water, then mash with a fork until smooth to form a paste.
3. Roll the mung bean paste into 12 equal-sized balls, each about 1 inch in diameter, and set aside on a plate.
4. In a large mixing bowl, combine 2 cups glutinous rice flour and 1/2 cup sugar, then gradually add 3/4 cup warm water while stirring with a spoon.
5. Knead the mixture by hand for 5 minutes until it forms a smooth, pliable dough that doesn’t stick to your fingers.
6. Divide the dough into 12 equal portions, rolling each into a small ball about 1.5 inches in diameter.
7. Flatten each dough ball into a disc with your palms, place a mung bean ball in the center, and wrap the dough around it, pinching to seal completely.
8. Roll each filled ball in a bowl of 1/2 cup sesame seeds, pressing gently to ensure an even coating that adheres well.
9. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a candy thermometer for accuracy.
10. Carefully add 3-4 sesame balls at a time to the hot oil, frying for 5-7 minutes while turning occasionally with a slotted spoon until golden brown and puffed.
11. Remove the fried balls with the slotted spoon and drain on a wire rack or paper towels to cool slightly.
12. Repeat the frying process with the remaining balls, maintaining the oil temperature at 350°F for consistent results.
Keep these sesame balls warm for the best texture—crispy on the outside with a soft, chewy interior. The sweet mung bean filling contrasts beautifully with the nutty sesame coating. Serve them fresh as a dessert or pair with tea for a cozy treat.
Che Thai (Vietnamese Fruit Cocktail Dessert)
Uncover a refreshing Vietnamese treat that’s perfect for any gathering. This vibrant fruit cocktail dessert, known as Che Thai, combines tropical fruits with a creamy coconut base for a cool, satisfying finish. It’s surprisingly simple to assemble ahead of time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the coconut milk mixture:
– 1 (13.5 oz) can full-fat coconut milk
– 1/4 cup sweetened condensed milk
– 1/4 cup heavy cream
For the fruit and toppings:
– 1 cup lychees, drained and halved
– 1 cup jackfruit, drained and shredded
– 1 cup young coconut meat, sliced into thin strips
– 1/2 cup palm seeds (nata de coco), drained
– 1/4 cup roasted peanuts, roughly chopped
– 1/4 cup toasted sesame seeds
Instructions
1. In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, and heavy cream until fully combined and smooth.
2. Add the lychees, jackfruit, young coconut meat, and palm seeds to the bowl.
3. Gently fold all ingredients together until the fruit is evenly coated with the coconut milk mixture.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to chill thoroughly and allow flavors to meld.
5. Just before serving, sprinkle the chopped roasted peanuts and toasted sesame seeds evenly over the top.
6. Divide the dessert into 6 serving bowls or glasses using a ladle or large spoon.
Enjoy this dessert cold for the best texture and flavor. Each spoonful delivers a creamy, tropical burst with a satisfying crunch from the toppings. For a fun twist, serve it in hollowed-out pineapple halves or with a scoop of vanilla ice cream on the side.
Banh Da Lon (Vietnamese Steamed Layer Cake)
Crafted from rice flour and coconut milk, Banh Da Lon is a vibrant Vietnamese steamed layer cake with alternating green and white stripes. This chewy, subtly sweet dessert is traditionally served at celebrations, offering a unique texture that’s both soft and slightly elastic. Making it requires patience as each layer must steam separately before adding the next.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the white batter:
– 1 cup rice flour
– 1/2 cup tapioca starch
– 1 cup coconut milk
– 1/2 cup water
– 1/4 cup sugar
– 1/4 tsp salt
For the green batter:
– 1 cup rice flour
– 1/2 cup tapioca starch
– 1 cup coconut milk
– 1/2 cup water
– 1/4 cup sugar
– 1/4 tsp salt
– 2 tbsp pandan extract
For greasing:
– 1 tbsp vegetable oil
Instructions
1. Combine 1 cup rice flour, 1/2 cup tapioca starch, 1 cup coconut milk, 1/2 cup water, 1/4 cup sugar, and 1/4 tsp salt in a bowl to make the white batter. 2. Whisk the white batter until completely smooth with no lumps. 3. Repeat step 1 in a separate bowl to make the green batter base. 4. Add 2 tbsp pandan extract to the green batter base and whisk until evenly colored. 5. Grease an 8-inch round cake pan with 1 tbsp vegetable oil. 6. Pour 1/4 cup of white batter into the pan, spreading it evenly. 7. Place the pan in a steamer over boiling water, cover, and steam for 5 minutes until the layer sets. 8. Pour 1/4 cup of green batter over the steamed white layer, spreading it evenly. 9. Steam the green layer for 5 minutes until set. 10. Alternate adding and steaming white and green layers, using 1/4 cup batter each time, until all batter is used. 11. Steam the final layer for 10 minutes to ensure the cake is fully cooked. 12. Remove the pan from the steamer and let the cake cool completely at room temperature for 1 hour. 13. Run a knife around the edges of the pan to loosen the cake. 14. Invert the pan onto a plate to release the cake. 15. Slice the cake into wedges with a sharp, oiled knife to prevent sticking.
Zesty pandan and creamy coconut flavors shine through each chewy layer. Serve it slightly chilled for a firmer texture, or pair it with a drizzle of condensed milk for extra sweetness. The vibrant stripes make it a stunning centerpiece at gatherings, inviting everyone to tear off a piece and enjoy its unique, playful bite.
Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)
Perfect for a cozy winter evening, Che Troi Nuoc is a Vietnamese dessert of soft glutinous rice balls floating in warm, spicy ginger syrup. This comforting treat balances sweet and spicy flavors with a satisfying chewy texture. It’s surprisingly simple to make at home with just a few ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the rice balls:
- 1 cup glutinous rice flour
- 1/2 cup warm water (about 110°F)
- 1/4 cup mung bean paste (store-bought or homemade)
For the ginger syrup:
- 4 cups water
- 1 cup granulated sugar
- 1/2 cup sliced fresh ginger (about a 3-inch piece)
- 1 pandan leaf, tied into a knot (optional for aroma)
Instructions
- Combine 1 cup glutinous rice flour and 1/2 cup warm water in a mixing bowl.
- Knead the mixture for 5 minutes until it forms a smooth, pliable dough. Tip: If the dough cracks, add water 1 tablespoon at a time until it holds together.
- Pinch off a tablespoon of dough and roll it into a 1-inch ball between your palms.
- Flatten the ball in your palm and place 1/2 teaspoon of mung bean paste in the center.
- Pinch the edges closed and roll it back into a smooth ball. Repeat to use all dough and filling.
- Bring 4 cups of water to a boil in a medium saucepan over high heat.
- Add 1 cup granulated sugar, 1/2 cup sliced ginger, and the pandan leaf to the boiling water.
- Reduce heat to medium and simmer the syrup for 15 minutes, stirring occasionally until the sugar dissolves completely.
- Gently drop the rice balls into the simmering syrup. Tip: Do not overcrowd the pan; cook in batches if needed.
- Cook the rice balls for 8-10 minutes until they float to the surface.
- Remove the pan from heat and let the dessert sit for 5 minutes to allow flavors to meld. Tip: The syrup will thicken slightly as it cools.
Gently warm bowls of Che Troi Nuoc offer soft, chewy rice balls that give way to a sweet mung bean center. The ginger syrup provides a spicy warmth that contrasts beautifully with the mild sweetness. Serve it immediately for the best texture, or try it chilled on a hot day for a refreshing twist.
Banh Bo Nuong (Vietnamese Honeycomb Cake)
Crisp, golden, and impossibly light, Banh Bo Nuong is a Vietnamese honeycomb cake with a unique, airy texture. Its signature look comes from tapioca starch and baking soda, creating thousands of tiny bubbles. This simple dessert is subtly sweet and fragrant with pandan or vanilla.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Batter
– 1 cup tapioca starch
– 1/2 cup rice flour
– 1 cup granulated sugar
– 1 1/4 cups coconut milk
– 1/4 cup water
– 1/4 teaspoon pandan extract or 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1 tablespoon vegetable oil
For Coating the Pan
– 1 tablespoon vegetable oil
Instructions
1. Preheat your oven to 350°F.
2. In a large bowl, whisk together 1 cup tapioca starch, 1/2 cup rice flour, and 1 cup granulated sugar until fully combined.
3. Add 1 1/4 cups coconut milk, 1/4 cup water, and 1/4 teaspoon pandan extract to the dry ingredients. Whisk vigorously for 2 minutes until the batter is completely smooth and free of lumps.
4. Let the batter rest for 10 minutes. This allows the starches to hydrate fully, which is key for the honeycomb structure.
5. While the batter rests, use 1 tablespoon of vegetable oil to generously grease an 8-inch round cake pan, ensuring you coat the bottom and all sides.
6. After resting, whisk 1/2 teaspoon baking soda into the batter until just incorporated. Do not overmix.
7. Gently stir in 1 tablespoon of vegetable oil until the batter is glossy.
8. Immediately pour the batter into the prepared pan. Tap the pan firmly on the counter 2-3 times to release any large air bubbles.
9. Place the pan in the preheated oven and bake for 45 minutes. Do not open the oven door during the first 30 minutes, as a sudden temperature drop can cause the cake to collapse.
10. The cake is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 15 minutes. The cake will pull away from the sides as it cools.
12. Run a knife around the edge of the pan, then invert the cake onto a wire rack to cool completely.
Light and spongy, the cake’s interior reveals a stunning honeycomb pattern when sliced. Its flavor is a delicate balance of coconut and subtle pandan, with a satisfyingly chewy yet airy bite. For a creative twist, serve small squares drizzled with condensed milk or alongside a scoop of coconut ice cream.
Che Khoai Mon (Taro Pudding)
Mashed taro creates a uniquely dense, subtly sweet pudding that’s both comforting and exotic. This Vietnamese dessert, Che Khoai Mon, transforms humble root vegetables into a creamy, coconut-infused treat. Its earthy flavor and smooth texture make it a standout finish to any meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the taro base:
– 1 pound taro root, peeled and cut into 1-inch cubes
– 3 cups water
– 1/2 cup granulated sugar
For the coconut sauce:
– 1 (13.5-ounce) can coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
For garnish (optional):
– 2 tablespoons toasted sesame seeds
Instructions
1. Place the cubed taro in a medium saucepan and add the 3 cups of water.
2. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a simmer.
3. Simmer the taro for 25-30 minutes, or until the cubes are very tender and easily pierced with a fork.
4. Drain the taro thoroughly, reserving 1/2 cup of the cooking liquid.
5. Transfer the hot, drained taro to a large bowl and mash it completely with a potato masher until smooth. Tip: Mash while hot for the smoothest consistency.
6. Add the 1/2 cup of sugar to the mashed taro and mix vigorously until fully incorporated and the mixture becomes slightly glossy.
7. In a separate small saucepan, combine the coconut milk, 1/4 cup sugar, and salt.
8. Cook the coconut mixture over medium heat, stirring constantly, for 5-7 minutes until the sugar dissolves and the sauce thickens slightly. Do not let it boil. Tip: Constant stirring prevents the coconut milk from separating.
9. Gradually pour the warm coconut sauce into the mashed taro mixture, stirring continuously to create a uniform, creamy pudding.
10. If the pudding seems too thick, stir in the reserved 1/2 cup of taro cooking liquid, one tablespoon at a time, until your desired consistency is reached.
11. Divide the pudding evenly among 6 serving bowls.
12. Let the puddings cool at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours to set completely. Tip: Chilling firms the texture and enhances the flavors.
13. Just before serving, sprinkle each portion with toasted sesame seeds, if using.
Serving this pudding chilled highlights its rich, creamy texture and the perfect balance between the earthy taro and sweet coconut. The subtle floral notes of the coconut milk complement the taro’s natural nuttiness beautifully. For a creative twist, layer it in a glass with fresh mango cubes or drizzle with a ginger syrup.
Banh Pia (Vietnamese Mooncake with Durian)
Let’s make Banh Pia, a Vietnamese mooncake with a rich durian filling wrapped in a flaky pastry. This recipe simplifies the process for home bakers while keeping the authentic flavors. You’ll need about 2 hours from start to finish.
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 45 minutes
Ingredients
For the durian filling:
– 1 cup durian pulp (thawed if frozen)
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup all-purpose flour
For the pastry dough:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water
– 1 large egg, beaten (for egg wash)
Instructions
1. Combine durian pulp, sugar, and softened butter in a medium saucepan over medium heat.
2. Cook the mixture for 10 minutes, stirring constantly until it thickens and darkens slightly.
3. Add 1/4 cup flour to the saucepan and stir for 2 more minutes until fully incorporated.
4. Transfer the filling to a bowl, cover with plastic wrap, and refrigerate for 30 minutes until firm.
5. In a large bowl, mix 2 cups flour and cold cubed butter until pea-sized crumbs form.
6. Gradually add 1/4 cup ice water, mixing just until the dough comes together.
7. Divide the chilled filling into 12 equal portions, rolling each into a smooth ball.
8. Roll out the dough on a floured surface to 1/8-inch thickness.
9. Cut the dough into 12 circles using a 4-inch round cutter.
10. Place one filling ball in the center of each dough circle.
11. Fold the dough edges over the filling, pinching to seal completely.
12. Arrange the pastries seam-side down on a parchment-lined baking sheet.
13. Brush the tops with beaten egg wash for a golden finish.
14. Bake at 350°F for 25-30 minutes until the crust is golden brown and flaky.
15. Cool the pastries on a wire rack for 20 minutes before serving.
Get ready for a treat: the pastry shatters into delicate layers, revealing the creamy, aromatic durian center. Serve warm with Vietnamese iced coffee, or store in an airtight container for up to 3 days—the flavors deepen overnight.
Che Bap (Sweet Corn Pudding)
This Vietnamese dessert transforms humble corn into a silky, comforting pudding. Traditionally served warm, it’s a simple treat that balances natural sweetness with creamy texture. You’ll need just a handful of pantry staples to make it at home.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the pudding base:
– 4 cups fresh or frozen sweet corn kernels
– 4 cups water
– 1 cup granulated sugar
For thickening and flavor:
– 1/2 cup tapioca starch
– 1/2 cup water (for slurry)
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Combine 4 cups corn kernels and 4 cups water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10 minutes to soften the corn.
3. Carefully transfer the cooked corn and liquid to a blender and blend on high for 1 minute until completely smooth.
4. Pour the blended corn mixture back into the saucepan through a fine-mesh strainer, pressing with a spoon to extract all liquid; discard the solids.
5. Stir 1 cup sugar and 1/4 teaspoon salt into the strained corn liquid over medium heat until fully dissolved.
6. In a small bowl, whisk together 1/2 cup tapioca starch and 1/2 cup water until no lumps remain to create a slurry.
7. Slowly pour the tapioca slurry into the simmering corn mixture while stirring constantly with a whisk.
8. Continue cooking and whisking for 5-7 minutes until the pudding thickens noticeably and becomes translucent.
9. Remove from heat and stir in 1 teaspoon vanilla extract until fully incorporated.
10. Divide the pudding evenly among 6 serving bowls and let cool for 15 minutes to set further.
Mildly sweet with a distinct corn essence, the pudding has a smooth, jelly-like consistency that’s both refreshing and satisfying. Serve it chilled with a drizzle of coconut cream or topped with toasted sesame seeds for extra texture. Leftovers keep well refrigerated for up to three days, though the texture firms up slightly when cold.
Banh Chuoi Nuong (Vietnamese Banana Cake)
Kick off your holiday baking with this comforting Vietnamese banana cake. Known as Banh Chuoi Nuong, it’s a warm, caramelized dessert that transforms simple ingredients into something special. This recipe delivers a moist, fragrant cake with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the banana base:
– 4 ripe bananas, sliced 1/4-inch thick
– 1/4 cup granulated sugar
– 1 tbsp unsalted butter, melted
For the batter:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup coconut milk
– 2 large eggs
– 1 tsp vanilla extract
For the topping:
– 2 tbsp unsalted butter, melted
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round baking pan.
2. In a medium bowl, toss the sliced bananas with 1/4 cup sugar and 1 tbsp melted butter until coated.
3. Arrange the banana slices in a single layer at the bottom of the prepared pan.
4. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
5. In a separate bowl, whisk the coconut milk, eggs, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
7. Pour the batter evenly over the bananas in the pan.
8. Bake at 350°F for 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and immediately brush the top with 2 tbsp melted butter.
10. Sprinkle 1 tbsp sugar evenly over the buttered surface.
11. Return the cake to the oven and broil on high for 2-3 minutes, watching closely until the sugar caramelizes and turns golden brown.
12. Let the cake cool in the pan for 15 minutes before inverting onto a serving plate.
Perfectly moist with a caramelized crust, this cake offers a sweet banana flavor enhanced by coconut. Serve it warm with a scoop of vanilla ice cream for contrast, or enjoy it plain as a cozy snack. The texture stays soft for days if stored covered at room temperature.
Che Dau Xanh (Mung Bean Pudding)
Rustle up a comforting Vietnamese dessert that’s both nourishing and naturally sweet. Che Dau Xanh combines creamy mung beans with coconut milk for a simple, satisfying pudding. It’s a perfect make-ahead treat that requires minimal effort for maximum flavor.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the pudding:
– 1 cup dried split mung beans
– 4 cups water
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
For the coconut sauce:
– 1 (13.5 oz) can coconut milk
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
Instructions
1. Rinse 1 cup dried split mung beans under cold water in a fine-mesh strainer until the water runs clear.
2. Place the rinsed beans and 4 cups water in a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to medium-low, cover the saucepan, and simmer for 30 minutes.
5. Check the beans; they should be tender and have absorbed most of the water. Tip: If the water evaporates too quickly, add 1/4 cup more to prevent burning.
6. Stir in 1/4 cup granulated sugar and 1/4 teaspoon salt until fully dissolved.
7. Continue cooking, uncovered, for 10 minutes, stirring occasionally, until the mixture thickens to a porridge-like consistency.
8. Remove the saucepan from the heat and let the pudding cool slightly.
9. In a separate small saucepan, combine 1 can coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
10. Heat the coconut mixture over medium heat, stirring constantly, for 3-5 minutes until the sugar dissolves and the sauce is warm but not boiling. Tip: Do not boil the coconut milk, as it can separate and become oily.
11. Divide the warm mung bean pudding evenly among 6 serving bowls.
12. Pour the warm coconut sauce over each serving. Tip: For the best texture, serve the pudding warm or at room temperature; chilling can make it overly thick.
The pudding should be creamy and soft with a subtle earthy sweetness from the beans, perfectly complemented by the rich, silky coconut sauce. For a creative twist, top it with toasted sesame seeds or serve it over shaved ice for a refreshing summer dessert.
Banh It Tran (Sticky Rice Dumplings with Mung Bean Filling)
Dive into Vietnamese street food with Banh It Tran, a savory-sweet treat. These sticky rice dumplings hide a creamy mung bean filling, offering a chewy bite. They’re surprisingly simple to make at home with pantry staples.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 cup dried split mung beans, rinsed
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
For the dough:
– 2 cups glutinous rice flour
– 1/2 cup warm water (about 110°F)
– 1/4 teaspoon salt
For cooking:
– 8 cups water
– 1 tablespoon vegetable oil
Instructions
1. Soak the rinsed mung beans in 2 cups of water for 30 minutes, then drain completely.
2. Steam the soaked mung beans in a steamer basket over boiling water for 15 minutes until soft and mashable.
3. Transfer the steamed mung beans to a bowl and mash with a fork until smooth.
4. Heat 1 tablespoon vegetable oil in a skillet over medium heat.
5. Add the mashed mung beans, 1/4 cup sugar, and 1/4 teaspoon salt to the skillet.
6. Cook the mixture for 5 minutes, stirring constantly, until it forms a thick paste that holds together. Let it cool completely.
7. In a separate bowl, combine 2 cups glutinous rice flour and 1/4 teaspoon salt.
8. Gradually add 1/2 cup warm water to the flour mixture, mixing with a spoon until a shaggy dough forms.
9. Knead the dough by hand for 3-5 minutes until smooth and pliable, adding a teaspoon of water if too dry.
10. Divide the dough into 12 equal portions, rolling each into a ball.
11. Divide the cooled mung bean filling into 12 equal portions, rolling each into a ball.
12. Flatten a dough ball into a 3-inch disc with your fingers.
13. Place a mung bean ball in the center of the dough disc.
14. Wrap the dough around the filling, pinching the edges to seal tightly into a smooth ball.
15. Bring 8 cups of water to a rolling boil in a large pot.
16. Gently drop the dumplings into the boiling water.
17. Cook the dumplings for 8-10 minutes until they float to the surface.
18. Remove the dumplings with a slotted spoon and drain on a plate.
19. Brush the cooked dumplings lightly with 1 tablespoon vegetable oil to prevent sticking.
Generously serve these dumplings warm for the best texture. The exterior is satisfyingly chewy from the glutinous rice, while the filling offers a subtly sweet, earthy contrast from the mung beans. Try them drizzled with a savory fish sauce dip or sprinkled with toasted sesame seeds for extra crunch.
Che Sen (Lotus Seed Sweet Soup)
Oozing with subtle sweetness and earthy warmth, this Vietnamese lotus seed dessert is a comforting treat. It’s a simple, nourishing soup that comes together with minimal effort. Perfect for chilly evenings or as a light, satisfying finish to a meal.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– For the base:
– 1 cup dried lotus seeds
– 4 cups water
– For sweetening:
– 1/2 cup rock sugar
– For finishing:
– 1/2 cup canned longan, drained
– 1 tsp vanilla extract
Instructions
1. Rinse 1 cup dried lotus seeds under cold running water in a fine-mesh strainer.
2. Place the rinsed lotus seeds and 4 cups water in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
4. Cover the saucepan and simmer gently for 20 minutes, or until the lotus seeds are tender when pierced with a fork.
5. Add 1/2 cup rock sugar to the saucepan, stirring until it completely dissolves.
6. Stir in 1/2 cup drained canned longan and 1 tsp vanilla extract.
7. Cook for an additional 2 minutes over low heat to warm the longan through.
8. Remove the saucepan from the heat and let the soup cool slightly for 5 minutes before serving.
Ultimate comfort in a bowl, this soup offers a soft, creamy texture from the lotus seeds with bursts of juicy sweetness from the longan. The vanilla adds a warm, aromatic note that ties everything together. Serve it warm in small bowls, or chill it for a few hours for a refreshing, pudding-like dessert.
Banh Gio (Vietnamese Pyramid Dumplings with Sweet Filling)
Ready to try a unique Vietnamese treat? Banh Gio are pyramid-shaped dumplings with a sweet, savory filling wrapped in a chewy rice dough. They’re a perfect snack or light meal.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 1 lb ground pork
– 1 tbsp vegetable oil
– 2 tbsp fish sauce
– 1 tbsp sugar
– 1/2 cup finely chopped shallots
– 1/4 tsp black pepper
For the dough:
– 2 cups rice flour
– 1 1/2 cups water
– 1/2 tsp salt
– 1 tbsp vegetable oil
For assembly:
– 8 banana leaves, cut into 8-inch squares
– Kitchen twine
Instructions
1. Heat 1 tbsp vegetable oil in a skillet over medium-high heat (350°F).
2. Add 1/2 cup chopped shallots and sauté for 3 minutes until translucent.
3. Add 1 lb ground pork and cook for 5 minutes, breaking it up with a spoon until no longer pink.
4. Stir in 2 tbsp fish sauce, 1 tbsp sugar, and 1/4 tsp black pepper. Cook for 2 more minutes, then remove from heat and let cool completely. Tip: Cool the filling to prevent the dough from becoming soggy.
5. In a bowl, whisk together 2 cups rice flour, 1 1/2 cups water, 1/2 tsp salt, and 1 tbsp vegetable oil until smooth.
6. Pour the dough mixture into a non-stick pan and cook over low heat (250°F) for 10 minutes, stirring constantly until it thickens into a paste. Tip: Stir continuously to avoid lumps in the dough.
7. Remove the dough from heat and let it cool until manageable to handle, about 5 minutes.
8. Place a banana leaf square on a flat surface.
9. Scoop 1/4 cup of dough onto the center of the leaf and flatten it into a 4-inch circle.
10. Place 2 tbsp of the cooled pork filling in the center of the dough circle.
11. Fold the dough over the filling to form a pyramid shape, using the banana leaf to help mold it. Tip: Wet your hands slightly to prevent the dough from sticking.
12. Wrap the banana leaf tightly around the dumpling and secure with kitchen twine.
13. Repeat steps 8-12 to make 8 dumplings total.
14. Bring a large pot of water to a boil (212°F).
15. Place the wrapped dumplings in the boiling water and cook for 15 minutes.
16. Remove the dumplings with tongs and let them cool for 5 minutes before unwrapping.
Look for a chewy, translucent dough encasing a savory-sweet pork filling. Serve them warm with extra fish sauce for dipping, or enjoy them cold as a portable snack—their pyramid shape makes them easy to hold and eat on the go.
Che Khoai Lang (Sweet Potato Pudding)
Kick off your holiday baking with this comforting Vietnamese dessert that transforms humble sweet potatoes into a silky, caramel-infused pudding. Known as Che Khoai Lang, it’s a simple yet elegant treat that requires minimal effort for maximum reward. Perfect for cozy winter evenings or as a make-ahead dessert for gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 2 large orange sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
– 4 cups water
For the caramel sauce:
– 1 cup granulated sugar
– 1/4 cup water
– 1 (13.5 oz) can coconut milk
– 1/4 tsp salt
For serving (optional):
– 1/4 cup toasted sesame seeds
Instructions
1. Place the sweet potato cubes and 4 cups of water in a medium saucepan.
2. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes until the sweet potatoes are fork-tender.
3. While the sweet potatoes cook, make the caramel: Combine 1 cup sugar and 1/4 cup water in a separate heavy-bottomed saucepan over medium heat.
4. Cook the sugar mixture without stirring for 5-7 minutes until it turns a deep amber color, swirling the pan occasionally for even coloring.
5. Tip: Watch the caramel closely to prevent burning—it can go from golden to burnt quickly.
6. Carefully pour the entire can of coconut milk into the caramel, standing back as it will bubble vigorously.
7. Whisk the caramel and coconut milk together until smooth, then stir in 1/4 tsp salt.
8. Drain the cooked sweet potatoes and return them to their saucepan.
9. Pour the caramel-coconut sauce over the sweet potatoes and stir gently to coat.
10. Simmer the mixture over low heat for 15 minutes, stirring occasionally, until the sauce thickens slightly and coats the sweet potatoes.
11. Tip: For a smoother texture, mash some of the sweet potatoes against the side of the pan with your spoon.
12. Remove the pudding from heat and let it cool for 10 minutes to allow the flavors to meld.
13. Divide the pudding among 6 serving bowls.
14. Sprinkle each serving with toasted sesame seeds if using.
15. Tip: Serve warm or chilled—the pudding thickens as it cools, developing a richer texture.
Finally, this pudding offers a delightful contrast of creamy sweet potato against the deep, complex caramel notes. The coconut milk adds a subtle richness without overwhelming the natural sweetness. For a creative twist, layer it in glasses with crushed ginger snaps or drizzle with condensed milk for extra indulgence.
Banh Ran (Vietnamese Fried Glutinous Rice Balls)
Nostalgic street food gets a home kitchen makeover with these crispy, chewy Banh Ran. These Vietnamese fried glutinous rice balls feature a sweet mung bean filling encased in a golden shell. They’re surprisingly simple to make with a few key pantry staples.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Filling
– 1 cup dried split mung beans, soaked for 4 hours
– 1/2 cup granulated sugar
– 1/4 cup water
For the Dough
– 2 cups glutinous rice flour
– 1/2 cup warm water (110°F)
– 1/4 cup granulated sugar
– 1/4 tsp salt
For Frying
– 4 cups vegetable oil
Instructions
1. Drain the soaked mung beans and steam them for 20 minutes until completely soft.
2. Mash the steamed beans into a smooth paste using a fork or potato masher.
3. Combine the mashed beans, 1/2 cup sugar, and 1/4 cup water in a saucepan over medium heat.
4. Cook the mixture, stirring constantly, for 5-7 minutes until it forms a thick, moldable paste. Tip: The filling should hold its shape when pinched.
5. Let the filling cool completely, then roll it into 12 equal-sized balls, about 1 tablespoon each.
6. In a large bowl, whisk together the glutinous rice flour, 1/4 cup sugar, and salt.
7. Gradually add the 1/2 cup warm water to the dry ingredients, mixing with a spatula until a shaggy dough forms.
8. Knead the dough by hand for 5 minutes until smooth and pliable. Tip: If the dough cracks, add water 1 teaspoon at a time.
9. Divide the dough into 12 equal portions and roll each into a ball.
10. Flatten a dough ball into a 3-inch disc in the palm of your hand.
11. Place one filling ball in the center of the dough disc.
12. Carefully wrap the dough around the filling, pinching the seams to seal completely. Tip: Ensure no filling is exposed to prevent bursting during frying.
13. Repeat steps 10-12 with all remaining dough and filling.
14. Heat the vegetable oil in a deep pot or wok to 350°F, using a thermometer for accuracy.
15. Gently lower 4-5 dough balls into the hot oil using a slotted spoon.
16. Fry for 4-5 minutes, turning occasionally, until they puff up and turn a deep golden brown.
17. Transfer the fried balls to a wire rack or paper towel-lined plate to drain.
18. Repeat the frying process with the remaining batches.
Enjoy them warm for the ultimate textural contrast: a crisp, blistered shell gives way to a stretchy, chewy interior and sweet, earthy filling. For a creative twist, serve them with a side of coconut cream for dipping or roll them in toasted sesame seeds while still hot.
Summary
Wrapping up, this collection offers a sweet journey through Vietnam’s vibrant dessert culture, perfect for adventurous home bakers. We hope you’ll try these authentic treats, share your favorite in the comments, and pin this roundup to your Pinterest boards for future inspiration. Happy cooking!
