Indulge in the Sweet Delights of Vietnam: 18 Exquisite Dessert Recipes to Try!
Vietnamese desserts, known as “sweet souvenirs” or “trinkets,” are a delightful fusion of traditional flavors and modern twists. These bite-sized treats are perfect for satisfying your sweet tooth after a meal or as a thoughtful gift. In this article, we’ll take you on a culinary journey through the streets of Vietnam, exploring 18 exquisite dessert recipes that will leave you craving for more.
From creamy Banh Flan to steamed Layer Cake (Banh Da Lon), and from glutinous rice balls in ginger syrup (Che Troi Nuoc) to grilled Banana Cake (Banh Chuoi Nuong), each recipe is a reflection of Vietnam’s rich cultural heritage. Get ready to discover the unique flavors and textures that make Vietnamese desserts so beloved around the world.
Che Ba Mau (Three Color Dessert)
A classic Vietnamese dessert, Che Ba Mau is a colorful and sweet treat that’s perfect for any occasion. This dessert consists of three layers – green, yellow, and red – representing the colors of the flag.
Ingredients:
– 1 cup cooked rice
– 1/2 cup coconut milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Food coloring (green, yellow, and red)
– 1/2 cup sweetened condensed milk
Instructions:
1. Cook the rice according to package instructions. Allow it to cool.
2. In a large bowl, combine the cooked rice, coconut milk, sugar, and salt. Mix well until combined.
3. Divide the mixture into three portions.
4. Add green food coloring to one portion, yellow to another, and red to the third.
5. Layer each color in a serving dish or individual cups.
6. Top with sweetened condensed milk.
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 10 minutes (preparation) + 2 hours (chilling)
Banh Flan (Vietnamese Crème Caramel)
Banh flan, also known as Vietnamese crème caramel, is a popular dessert that combines the creamy richness of custard with the caramelized sweetness of sugar. This simple recipe yields a smooth and velvety texture, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 4 large egg yolks
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine sugar, milk, and salt. Heat over medium heat, stirring until the sugar dissolves.
3. Remove from heat and stir in vanilla extract. Let it cool slightly.
4. In a separate bowl, whisk together egg yolks. Gradually pour the warm milk mixture into the eggs, whisking continuously to prevent scrambling.
5. Pour the mixture into 6 (1/2 cup) ramekins or cups. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
6. Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
Che Chuoi (Banana Tapioca Pudding)
A popular Vietnamese dessert, Che Chuoi is a creamy and sweet treat that combines the natural flavors of ripe bananas with the comforting texture of tapioca pudding.
Ingredients:
– 4 large ripe bananas
– 1 cup tapioca pearls
– 2 cups coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon pandan extract (optional)
– Water, for soaking tapioca pearls
Instructions:
1. Rinse the tapioca pearls and soak them in water for at least 4 hours or overnight.
2. Peel the bananas and slice them into thick rounds.
3. In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.
4. Add the soaked tapioca pearls to the saucepan and cook for about 10-15 minutes, or until they are cooked through and the mixture has thickened slightly.
5. Remove from heat and stir in the sliced bananas and pandan extract (if using).
6. Serve warm or chilled, garnished with additional banana slices if desired.
Cooking Time: 20-25 minutes
Banh Da Lon (Steamed Layer Cake)
A classic Vietnamese dessert, Banh Da Lon is a delicate and soft steamed cake made with coconut milk, rice flour, and sugar. This layered delight is perfect for special occasions or everyday treats.
Ingredients:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Food coloring (optional)
Instructions:
1. In a large mixing bowl, combine rice flour, sugar, and salt.
2. Gradually add in coconut milk, whisking until smooth and free of lumps.
3. Add vegetable oil and mix well.
4. Divide the mixture into 3-4 portions, depending on how many layers you want.
5. Steam each portion for 10-12 minutes or until a toothpick inserted comes out clean.
6. To assemble, place one layer on a serving plate, followed by a thin layer of sugar syrup (optional), and repeat the process until all layers are used.
Cooking Time: 30-40 minutes
Che Thai (Vietnamese Fruit Cocktail)
Che Thai is a popular Vietnamese fruit cocktail that’s perfect for hot summer days. This sweet and tangy drink is made with a variety of fruits, creamy coconut milk, and a touch of lime juice.
Ingredients:
– 1 cup mixed tropical fruits (such as mango, pineapple, and papaya)
– 1/2 cup coconut milk
– 1/4 cup simple syrup (or to taste)
– Juice of 1 lime
– Ice cubes
Instructions:
1. Cut the fruit into bite-sized pieces and place them in a large pitcher.
2. In a small bowl, whisk together the coconut milk and simple syrup until well combined.
3. Pour the coconut milk mixture over the fruit and stir gently to combine.
4. Squeeze the lime juice over the mixture and stir again.
5. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve the Che Thai over ice cubes and garnish with additional fruit slices, if desired.
Cooking Time: None! This recipe is ready in just a few minutes of prep time.
Enjoy your delicious and refreshing Vietnamese Fruit Cocktail!
Banh Bo Nuong (Honeycomb Cake)
This traditional Vietnamese cake, also known as “honeycomb cake,” is a delightful treat that combines the sweetness of honey with the softness of a cloud. With its unique texture and flavor, Banh Bo Nuong is a must-try dessert for any food enthusiast.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk
– 1 large egg, beaten
– 1 tablespoon honey
Instructions:
1. Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
3. In a separate bowl, whisk together milk, egg, and honey until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Cooking Time: 30-35 minutes
Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)
A popular Vietnamese dessert, Che Troi Nuoc is a sweet and fragrant treat that combines glutinous rice balls with a rich ginger syrup. This simple recipe yields a delicious and authentic result.
Ingredients:
– 2 cups glutinous rice flour
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/4 cup grated fresh ginger
– 1/2 cup water for cooking the syrup
– Optional: toasted sesame seeds or chopped peanuts for garnish
Instructions:
1. In a large mixing bowl, combine glutinous rice flour and water to form a dough. Knead until smooth.
2. Divide the dough into small balls, about the size of a golf ball.
3. Cook the glutinous rice balls in boiling water for 10-15 minutes, or until they float to the surface.
4. In a separate pot, combine sugar and grated ginger with 1/2 cup water. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the syrup thickens slightly.
5. Serve the cooked glutinous rice balls in the warm ginger syrup. Garnish with toasted sesame seeds or chopped peanuts if desired.
Cooking Time: 30-40 minutes
Banh Cam (Sesame Balls)
Banh Cam, also known as Sesame Balls, is a popular Vietnamese snack that’s crunchy on the outside and chewy on the inside. These bite-sized treats are perfect for a quick dessert or as a sweet offering during special occasions.
Ingredients:
– 2 cups glutinous rice flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Sesame seeds for coating
Instructions:
1. In a large mixing bowl, combine glutinous rice flour, cornstarch, and salt.
2. Gradually add in water to form a dough. Knead until smooth and pliable.
3. Divide the dough into small balls, about 1-inch in diameter.
4. Heat vegetable oil in a deep frying pan over medium-high heat.
5. Fry the sesame balls until golden brown, about 3-4 minutes per batch.
6. Remove from oil and place on paper towels to drain excess oil.
7. Coat the warm sesame balls with sesame seeds while they’re still sticky.
Cooking Time: 10-12 minutes (including frying time)
Enjoy your delicious homemade Banh Cam!
Che Khoai Mon (Taro Pudding)
A classic Vietnamese dessert, Che Khoai Mon is a creamy and sweet taro pudding that’s perfect for any occasion.
Ingredients:
– 1 cup taro root, peeled and chopped into small pieces
– 2 cups coconut milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 cup water
– 1 tablespoon cornstarch
– 1/4 teaspoon pandan extract (optional)
Instructions:
1. In a large pot, combine taro root, coconut milk, sugar, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 15-20 minutes or until the taro is tender.
4. Stir in water and cornstarch. Continue cooking for another 5-7 minutes or until the pudding thickens.
5. Remove from heat and stir in pandan extract, if using.
6. Pour into individual serving cups and refrigerate until chilled.
Cooking Time: 30-40 minutes
Serves: 4-6
Banh Pia (Vietnamese Mooncake)
A traditional Vietnamese treat, Banh Pia is a crispy, flaky pastry filled with sweet mung bean paste and often served during the Mid-Autumn Festival. This recipe yields 8-10 mooncakes.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/4 cup cold water
– Filling ingredients (see below)
Filling:
– 1 cup cooked mung beans, mashed
– 1/4 cup sugar
– 1 tablespoon cornstarch
Instructions:
1. In a large mixing bowl, combine flour and oil. Gradually add in water to form a dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small portions and roll each into a ball.
4. Flatten each ball into a disk shape, about 1/8 inch thick.
5. Place a tablespoon of mung bean paste in the center of each disk.
6. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
7. Brush tops with water and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Che Bap (Corn Pudding)
Che Bap, or corn pudding, is a popular street food in Vietnam that’s both comforting and flavorful. This recipe brings the warm, creamy goodness to your kitchen.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 1/4 cup sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Add corn kernels, cornstarch, and vanilla extract. Stir until well combined.
4. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Bake for 25-30 minutes, or until the pudding is set and lightly golden brown on top.
6. Serve warm, garnished with chopped scallions and a drizzle of chili sauce, if desired.
Cooking Time: 25-30 minutes
Banh Chuoi Nuong (Grilled Banana Cake)
Banh Chuoi Nuong (Grilled Banana Cake) is a popular Vietnamese dessert that combines the natural sweetness of bananas with the crunch and caramelization of grilled bread. This simple recipe yields a deliciously moist and flavorful treat.
Ingredients:
– 4 ripe bananas
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup unsalted butter, melted
– 2 large eggs
– Confectioners’ sugar (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together flour, sugar, and salt.
3. Add melted butter, eggs, and mashed bananas. Mix until smooth.
4. Pour batter onto a piece of parchment paper or a lightly floured surface.
5. Place the banana cake on the grill and cook for 2-3 minutes per side, or until golden brown and caramelized.
6. Remove from heat and dust with confectioners’ sugar (if desired).
7. Serve warm.
Cooking Time: 6-8 minutes
Che Dau Xanh (Mung Bean Pudding)
A traditional Vietnamese dessert, Che Dau Xanh is a creamy and sweet treat made with mung beans, coconut milk, and palm sugar. This recipe yields a smooth and fragrant pudding perfect for any occasion.
Ingredients:
– 1 cup dried mung beans
– 4 cups water
– 2 cups grated coconut
– 1/2 cup palm sugar (or brown sugar)
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 2 cups coconut milk
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 blend with 2 cups of water until smooth.
3. In a large saucepan, combine the blended mung bean mixture, grated coconut, palm sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and the flavors meld together (about 30 minutes).
4. Stir in vegetable oil and coconut milk. Bring to a boil, then reduce heat and simmer for an additional 10-15 minutes.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 45-50 minutes
Enjoy your delicious Che Dau Xanh!
Banh Gai (Sticky Rice Cake with Pandan and Mung Bean)
Banh Gai is a classic Vietnamese dessert that combines the comforting warmth of sticky rice cakes with the sweet, nutty flavor of mung beans and the fragrance of pandan. This traditional treat is often served at special occasions or as a snack to satisfy your cravings.
Ingredients:
– 1 cup glutinous rice flour
– 2 cups water
– 1/4 cup mung bean paste
– 2 tablespoons pandan extract
– 1 tablespoon sugar
– Vegetable oil for greasing
Instructions:
1. Mix together the glutinous rice flour and water to form a sticky dough.
2. Divide the dough into small portions and shape each portion into a ball.
3. Flatten each ball slightly into a disk shape.
4. Place a small spoonful of mung bean paste in the center of each disk, then fold the edges over to enclose the filling.
5. Heat about 1 inch (2.5 cm) of vegetable oil in a deep frying pan over medium heat.
6. Fry the Banh Gai cakes until they are golden brown and crispy, flipping them halfway through cooking.
7. Serve warm with a drizzle of sugar and a sprinkle of pandan extract.
Cooking Time: 15-20 minutes
Che Khoai Lang (Sweet Potato Pudding)
A classic Vietnamese dessert, Che Khoai Lang is a creamy and sweet pudding made with cooked sweet potatoes, coconut milk, and palm sugar. This comforting treat is perfect for special occasions or as a warm-up on a chilly day.
Ingredients:
– 2 large sweet potatoes
– 1 cup coconut milk
– 1/4 cup palm sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cornstarch
– 1/4 cup water
Instructions:
1. Boil the sweet potatoes until tender, then peel and mash them.
2. In a saucepan, combine the coconut milk, palm sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves.
3. Add the mashed sweet potatoes, cornstarch mixture (whisked with water), and stir until combined.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the pudding thickens.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 20-25 minutes
Banh Tet Chuoi (Banana Sticky Rice Cake)
A popular Vietnamese dessert, Banh Tet Chuoi is a sweet and sticky treat made with ripe bananas, glutinous rice, and coconut milk. This simple recipe yields a delicious and authentic result.
Ingredients:
– 2 ripe bananas
– 1 cup glutinous rice
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
Instructions:
1. Cook the glutinous rice according to package instructions until it’s soft and sticky.
2. In a separate pan, heat the vegetable oil over medium heat. Add the sliced bananas and cook for 2-3 minutes on each side, until they’re caramelized.
3. Combine the cooked rice, sugar, coconut milk, and salt in a large mixing bowl. Mix well to form a sticky dough.
4. Divide the dough into small portions and shape each into a ball.
5. Flatten each ball into a disk shape and place a piece of caramelized banana in the center.
6. Fold the dough over the banana and press the edges together to seal the cake.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Che Suong Sa Hot Luu (Grass Jelly with Coconut Milk)
A refreshing Vietnamese dessert that combines the unique flavor of grass jelly with the creaminess of coconut milk. This simple and sweet treat is perfect for hot summer days.
Ingredients:
– 1 cup grass jelly
– 1 can full-fat coconut milk
– 2 tablespoons sugar
– Ice cubes (optional)
Instructions:
1. In a large bowl, combine the grass jelly and sugar. Mix well until the sugar is fully dissolved.
2. Open the can of coconut milk and scoop out the thick cream at the top. Reserve the remaining liquid for another use.
3. Add the coconut cream to the grass jelly mixture and stir until well combined.
4. Taste and adjust the sweetness if needed.
5. Serve chilled, with ice cubes if desired.
Cooking Time: 0 minutes (assemblage only)
Banh It Tran (Sticky Rice Dumplings with Mung Bean Filling)
Banh It Tran is a classic Vietnamese dessert, consisting of soft and chewy sticky rice dumplings filled with sweet and nutty mung bean paste. This traditional treat is often served during special occasions and festivals.
Ingredients:
– 2 cups glutinous rice
– 1 cup mung beans, soaked overnight and drained
– 1/4 cup sugar
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for cooking
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Cook the mung beans with sugar, water, and salt until they are soft and mashed.
3. Steam the cooked glutinous rice until it is soft and sticky.
4. Divide the steamed rice into small portions and shape each portion into a ball.
5. Make a hole in the center of each rice ball and fill with the mung bean paste.
6. Fold the rice over the filling to form a dumpling shape and press the edges together to seal.
7. Cook the dumplings in boiling water for 10-15 minutes, or until they float to the surface.
Cooking Time: 20-25 minutes
Summary
Discover the sweet side of Vietnam with these 18 exquisite dessert recipes. From classic treats like Banh Flan (Vietnamese crème caramel) and Che Ba Mau (Three Color Dessert), to unique creations like Banh Da Lon (Steamed Layer Cake) and Suong Sa Hot Luu (Grass Jelly with Coconut Milk), there’s something for every sweet tooth. Explore the diverse world of Vietnamese desserts, from sticky rice cakes to glutinous rice balls and more.
