Mmm, have you ever wondered what makes Vietnamese desserts so uniquely delightful? From creamy coconut puddings to chewy sweet soups, these treats blend tropical fruits, fragrant herbs, and just the right amount of sweetness. Perfect for adventurous home cooks, this roundup offers 23 easy-to-follow recipes that’ll transport your taste buds straight to the vibrant streets of Vietnam. Ready to satisfy that sweet craving? Let’s dive in!
Che Ba Mau (Three Color Dessert)
Hailing from Vietnam, Che Ba Mau, or Three Color Dessert, is a vibrant, layered treat that combines sweet beans, creamy coconut milk, and chewy jellies in a refreshing bowl. This visually stunning dessert is surprisingly simple to make at home, requiring just a few key ingredients and some patience for chilling. Let’s walk through each step methodically to create this delightful balance of textures and flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried mung beans, rinsed and soaked overnight
– 1 cup canned red kidney beans, drained and rinsed
– 1 cup canned coconut milk, full-fat and creamy
– 1/2 cup granulated white sugar
– 1/4 cup agar-agar powder, for firm jelly
– 4 cups cold water, divided
– 1/4 teaspoon pure vanilla extract
– Crushed ice, for serving
Instructions
1. Drain the soaked mung beans and place them in a medium saucepan with 2 cups of cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes, stirring occasionally, until the beans are tender but not mushy. Tip: Soaking the mung beans overnight ensures they cook evenly and become perfectly soft.
2. While the mung beans cook, prepare the agar-agar jelly. In a small saucepan, combine the agar-agar powder with 2 cups of cold water and the granulated white sugar. Whisk thoroughly to dissolve any lumps.
3. Heat the agar-agar mixture over medium heat, stirring constantly, until it comes to a gentle boil. Continue boiling for 2 minutes to fully activate the agar-agar, then remove from heat and stir in the pure vanilla extract. Tip: Agar-agar sets at room temperature, so work quickly once boiled to avoid premature gelling.
4. Pour the hot agar-agar mixture into a shallow dish or mold, spreading it evenly. Let it cool at room temperature for 10 minutes, then transfer to the refrigerator to chill for at least 1 hour, until firm and set.
5. Once the mung beans are cooked, drain any excess water and set them aside to cool slightly. In a separate bowl, gently mix the drained red kidney beans with the cooked mung beans. Tip: For a creamier texture, you can lightly mash a small portion of the mung beans before mixing.
6. Remove the chilled agar-agar jelly from the refrigerator and cut it into 1/2-inch cubes using a sharp knife.
7. To assemble, divide the bean mixture evenly among four serving bowls. Top each bowl with a generous layer of crushed ice, then spoon the agar-agar jelly cubes over the ice.
8. Finish by drizzling the creamy coconut milk evenly over each bowl, allowing it to seep through the layers.
Generously layered and ready to enjoy, this dessert offers a delightful contrast: the soft, earthy beans pair with the cool, chewy jelly and rich coconut milk. Serve it immediately for a refreshing treat, or get creative by adding a scoop of tropical fruit like lychee or mango on top for extra sweetness and color.
Banh Cam (Sesame Balls)
Nestled within the vibrant world of Vietnamese street food, Banh Cam offers a delightful contrast of textures and flavors. These golden sesame balls feature a crisp exterior that gives way to a wonderfully chewy, sweet mung bean filling, making them an irresistible treat for any occasion. Let’s walk through the process of creating these delightful bites from scratch.
Serving: 12 | Pre Time: 40 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup glutinous rice flour
– 1/4 cup granulated white sugar
– 3/4 cup warm water (about 110°F)
– 1 cup split mung beans, soaked overnight
– 1/3 cup coconut milk
– 1/4 cup white sesame seeds
– 4 cups neutral vegetable oil (like canola or peanut) for frying
– A pinch of fine sea salt
Instructions
1. Drain the soaked split mung beans and place them in a saucepan with the coconut milk and a pinch of fine sea salt.
2. Cook the mung bean mixture over medium-low heat for 15-20 minutes, stirring frequently, until the beans are soft and the liquid is absorbed, then mash into a smooth paste and let cool completely.
3. In a large mixing bowl, combine the glutinous rice flour and granulated white sugar.
4. Gradually add the warm water to the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and pliable, then cover with a damp cloth and let rest for 15 minutes. (Tip: Proper kneading develops the gluten for that signature chewy texture.)
6. Divide the rested dough into 12 equal portions and roll each into a smooth ball.
7. Take one dough ball, flatten it into a 3-inch disc in your palm, place 1 teaspoon of the cooled mung bean paste in the center, then carefully pinch the edges to seal, rolling it back into a perfect sphere.
8. Roll each filled ball in the white sesame seeds until evenly coated, pressing gently so the seeds adhere. (Tip: Ensure the balls are completely sealed to prevent filling leakage during frying.)
9. In a deep, heavy-bottomed pot or Dutch oven, heat the neutral vegetable oil to 350°F over medium heat, using a candy or deep-fry thermometer for accuracy.
10. Carefully lower 4-5 sesame balls into the hot oil using a slotted spoon and fry for 4-5 minutes, gently turning them occasionally, until they puff up and turn a deep, golden brown. (Tip: Maintain the oil temperature—if too low, the balls will absorb oil and become greasy; if too high, they’ll brown too quickly before cooking through.)
11. Transfer the fried sesame balls to a wire rack set over a baking sheet to drain and cool slightly.
Let these Banh Cam cool for about 10 minutes before serving to allow the filling to set. The exterior delivers a satisfying crunch that yields to a pleasantly sticky, sweet interior with subtle coconut notes. For a creative twist, serve them warm alongside a scoop of vanilla bean ice cream or drizzle with a light honey syrup for extra indulgence.
Che Chuoi (Banana Tapioca Pudding)
Venturing into the comforting world of Vietnamese desserts, Che Chuoi offers a uniquely satisfying experience with its warm, sweet, and creamy tapioca pudding studded with soft bananas. This simple yet delightful treat is perfect for a cozy night in or as a sweet finish to any meal, requiring just a handful of pantry staples to create something truly special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of small pearl tapioca
– 4 cups of cold, filtered water
– 3 ripe, firm bananas, sliced into 1/2-inch rounds
– 1 (13.5 oz) can of rich, creamy coconut milk
– 1/2 cup of granulated white sugar
– 1/4 teaspoon of fine sea salt
– 1 teaspoon of pure vanilla extract
Instructions
1. Rinse 1 cup of small pearl tapioca under cold, running water in a fine-mesh strainer for 30 seconds to remove excess starch, which helps prevent clumping.
2. In a medium-sized saucepan, combine the rinsed tapioca with 4 cups of cold, filtered water and let it soak for 5 minutes to soften slightly.
3. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally with a wooden spoon to ensure even cooking.
4. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, stirring every 5 minutes to check that the tapioca pearls become translucent and tender.
5. Add 3 ripe, firm bananas, sliced into 1/2-inch rounds, to the saucepan and stir gently to incorporate without mashing the bananas.
6. Pour in 1 (13.5 oz) can of rich, creamy coconut milk, 1/2 cup of granulated white sugar, and 1/4 teaspoon of fine sea salt, stirring continuously until the sugar dissolves completely, about 2 minutes.
7. Increase the heat to medium and cook the mixture uncovered for 5 more minutes, stirring frequently to thicken the pudding to a creamy consistency that coats the back of a spoon.
8. Remove the saucepan from the heat and stir in 1 teaspoon of pure vanilla extract for a fragrant finish, then let the pudding cool for 5 minutes before serving.
9. Ladle the warm pudding into serving bowls, ensuring an even distribution of bananas and tapioca pearls in each portion.
Creating this Che Chuoi yields a lusciously smooth pudding with chewy tapioca pearls and melt-in-your-mouth bananas that offer a delightful contrast in textures. Consider serving it warm with a sprinkle of toasted sesame seeds or a drizzle of honey for an extra layer of flavor, making it a versatile dessert that’s both comforting and elegant.
Sinh To Bo (Avocado Smoothie)
Gently blending the creamy richness of ripe avocados with the subtle sweetness of condensed milk, Sinh To Bo transforms a simple smoothie into a luxurious treat. This Vietnamese-inspired avocado smoothie is surprisingly easy to make at home, requiring just a handful of ingredients and a blender to achieve its signature velvety texture. Let’s walk through the process step-by-step to create this refreshing and satisfying drink.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large, perfectly ripe Hass avocado, peeled and pitted
– 1/2 cup of sweetened condensed milk
– 1 1/2 cups of ice cubes
– 1 cup of cold whole milk
– 1 teaspoon of pure vanilla extract
Instructions
1. Place the large, perfectly ripe Hass avocado flesh into the base of a high-speed blender.
2. Pour the 1/2 cup of sweetened condensed milk over the avocado in the blender.
3. Add the 1 1/2 cups of ice cubes to the blender.
4. Pour the 1 cup of cold whole milk into the blender with the other ingredients.
5. Add the 1 teaspoon of pure vanilla extract to the blender. (Tip: Using pure vanilla extract, rather than imitation, will give the smoothie a richer, more authentic flavor.)
6. Secure the lid tightly on the blender.
7. Blend the mixture on high speed for 45 to 60 seconds, or until the mixture is completely smooth and no chunks of ice remain. (Tip: If your blender struggles, pause to scrape down the sides with a spatula, then continue blending.)
8. Stop the blender and check the consistency by dipping a spoon into the mixture.
9. If the smoothie is too thick for your preference, add an additional 1/4 cup of cold whole milk to the blender.
10. Blend the mixture again on high speed for 15 seconds to incorporate any added milk.
11. Pour the finished smoothie immediately into two tall serving glasses. (Tip: For a beautiful presentation, drizzle a little extra condensed milk down the inside of the glass before pouring.)
Chilled and incredibly creamy, this smoothie boasts a lush, pudding-like texture that’s both rich and refreshing. The flavor is a perfect balance of the avocado’s subtle, buttery notes and the condensed milk’s caramelized sweetness, making it an indulgent yet simple dessert or snack. Try garnishing it with a sprinkle of crushed pistachios or a drizzle of chocolate syrup for an extra special touch.
Che Thai (Vietnamese Fruit Cocktail)
Hailing from the vibrant streets of Vietnam, Che Thai is a refreshing fruit cocktail that’s perfect for beating the heat or ending a meal on a sweet note. This delightful dessert combines tropical fruits with creamy coconut milk and a hint of floral sweetness, creating a treat that’s as beautiful to look at as it is to eat. Let’s walk through making this simple yet impressive dish together, step by step.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup sweetened condensed milk, rich and creamy
– 1 cup coconut milk, full-fat and aromatic
– 1/2 cup heavy cream, cold and luscious
– 1/4 cup granulated sugar, fine and white
– 1/4 cup water, filtered and cold
– 1 cup ripe lychees, peeled and pitted
– 1 cup fresh jackfruit, sweet and fragrant, cut into bite-sized pieces
– 1 cup fresh longan, peeled and seeded
– 1/2 cup young coconut meat, tender and chewy, sliced
– 1/2 cup palm seeds, canned and drained, for a gelatinous texture
– 1/4 cup roasted peanuts, crushed and crunchy
– Ice cubes, for serving
Instructions
1. In a medium mixing bowl, combine 1 cup sweetened condensed milk, 1 cup coconut milk, and 1/2 cup heavy cream.
2. Whisk the mixture vigorously for 2 minutes until smooth and well-blended, ensuring no lumps remain.
3. In a small saucepan, add 1/4 cup granulated sugar and 1/4 cup water, then heat over medium heat until the sugar dissolves completely, about 3 minutes, stirring constantly.
4. Remove the saucepan from heat and let the sugar syrup cool to room temperature for 10 minutes.
5. Tip: For a richer flavor, you can infuse the sugar syrup with a pandan leaf while heating, then remove it before cooling.
6. Pour the cooled sugar syrup into the milk mixture and whisk again for 1 minute to incorporate.
7. Add 1 cup ripe lychees, 1 cup fresh jackfruit, 1 cup fresh longan, 1/2 cup young coconut meat, and 1/2 cup palm seeds to the bowl.
8. Gently fold the fruits into the milk mixture using a spatula until evenly coated, being careful not to crush the delicate pieces.
9. Tip: Use a light hand when folding to keep the fruits intact and maintain their natural texture.
10. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to chill thoroughly.
11. While chilling, prepare 1/4 cup roasted peanuts by crushing them into small pieces using a mortar and pestle or a rolling pin.
12. Tip: For extra crunch, toast the peanuts in a dry skillet over low heat for 5 minutes before crushing, stirring occasionally to prevent burning.
13. After chilling, divide the fruit cocktail evenly among 4 serving bowls, ensuring each gets a good mix of fruits and liquid.
14. Top each serving with a generous sprinkle of crushed roasted peanuts.
15. Add ice cubes to each bowl just before serving to keep it cool and refreshing.
Finally, this Che Thai offers a delightful contrast of creamy, sweet liquid with juicy, tropical fruits and a satisfying crunch from the peanuts. For a creative twist, serve it in hollowed-out coconut shells or garnish with fresh mint leaves to enhance the aromatic experience.
Banh Bo Nuong (Honeycomb Cake)
Remember that first bite of a dessert that’s both comforting and intriguing? Banh Bo Nuong, or Vietnamese honeycomb cake, delivers exactly that with its unique spongy texture and subtle sweetness. This traditional treat gets its signature airy holes from a simple batter and careful steaming, making it a delightful project for bakers ready to explore Southeast Asian sweets. Let’s walk through the process together, step by step, so you can enjoy this golden, fragrant cake at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 cup of fine rice flour
– ¾ cup of granulated white sugar
– 3 large farm-fresh eggs, at room temperature
– 1 (13.5-ounce) can of rich, creamy coconut milk
– 1 teaspoon of pure vanilla extract
– ¼ teaspoon of baking powder
– A pinch of fine sea salt
– 1 tablespoon of neutral vegetable oil (for greasing)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with neutral vegetable oil, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, whisk together 1 cup of fine rice flour, ¾ cup of granulated white sugar, ¼ teaspoon of baking powder, and a pinch of fine sea salt until fully combined.
3. Crack 3 large farm-fresh eggs into a separate bowl and beat them with a hand mixer on medium speed for about 2 minutes, until they become pale and frothy—this adds air for a lighter texture.
4. Gradually pour 1 (13.5-ounce) can of rich, creamy coconut milk into the egg mixture while continuing to mix on low speed, then stir in 1 teaspoon of pure vanilla extract until smooth.
5. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula to avoid overmixing, which can deflate the batter and affect the honeycomb pattern.
6. Pour the batter into the prepared cake pan, tapping it lightly on the counter to remove any air bubbles that might disrupt the even rise.
7. Place the pan in the preheated oven and bake for 35–40 minutes, or until the top turns a deep golden brown and a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this prevents sogginess and helps set the structure.
9. Once cooled, slice the cake into wedges to reveal its signature honeycomb texture, which should be soft and spongy with tiny air pockets throughout.
Perfectly baked Banh Bo Nuong boasts a tender, slightly chewy crumb with a delicate sweetness from the coconut milk, making it a versatile treat. Serve it warm as a simple dessert with a drizzle of honey or alongside a cup of strong Vietnamese coffee for an authentic touch. Its light, airy holes not only look impressive but also soak up any added syrups beautifully, inviting you to get creative with toppings like fresh fruit or a sprinkle of toasted sesame seeds.
Che Troi Nuoc (Sticky Rice Dumplings in Ginger Syrup)
Tender, chewy dumplings bathed in a warm, aromatic ginger syrup—Che Troi Nuoc is a comforting Vietnamese dessert that’s surprisingly simple to make at home. This recipe walks you through creating these delightful sticky rice dumplings from scratch, perfect for a cozy treat any time of year.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup glutinous rice flour
– ½ cup warm water (about 110°F)
– ¼ cup finely chopped roasted peanuts
– 2 tablespoons fragrant palm sugar
– 4 cups filtered water
– 1 (3-inch) piece fresh ginger, peeled and thinly sliced
– ½ cup granulated white sugar
– 1 tablespoon pure vanilla extract
Instructions
1. In a medium mixing bowl, combine 1 cup glutinous rice flour and ½ cup warm water (110°F).
2. Stir the mixture with a wooden spoon until it forms a shaggy dough.
3. Knead the dough by hand on a clean surface for 3–5 minutes until it becomes smooth and pliable. Tip: If the dough feels dry, add water 1 teaspoon at a time; if sticky, dust with a little extra flour.
4. Pinch off small pieces of dough and roll them into 1-inch balls between your palms.
5. Use your thumb to press a shallow indentation into the center of each ball.
6. Fill each indentation with a pinch of ¼ cup finely chopped roasted peanuts and a small sprinkle of 2 tablespoons fragrant palm sugar.
7. Seal the filling by pinching the dough closed and rolling it back into a smooth ball.
8. In a large pot, bring 4 cups filtered water to a rolling boil over high heat.
9. Gently drop the dumplings into the boiling water and cook for 5–7 minutes until they float to the surface.
10. Remove the dumplings with a slotted spoon and transfer them to a bowl of ice water to cool for 2 minutes. Tip: This stops the cooking and gives them a chewy texture.
11. Drain the dumplings and set them aside on a plate.
12. In a saucepan, combine the remaining water from the pot, 1 (3-inch) piece fresh ginger (thinly sliced), and ½ cup granulated white sugar.
13. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
14. Reduce the heat to low and let the syrup cook for 10–15 minutes until it thickens slightly and turns golden.
15. Stir in 1 tablespoon pure vanilla extract and remove the saucepan from the heat. Tip: For a stronger ginger flavor, let the syrup steep off the heat for an extra 5 minutes before serving.
16. Pour the warm ginger syrup over the dumplings in a serving bowl.
Pleasingly chewy with a nutty-sweet center, these dumplings soak up the spicy-sweet ginger syrup beautifully. Serve them warm in small bowls, garnished with extra peanuts or a drizzle of coconut milk for a creamy twist.
Banh Flan (Vietnamese Caramel Custard)
You might think making a silky, caramel-topped custard requires fancy techniques, but Banh Flan (Vietnamese Caramel Custard) is surprisingly approachable with a few key steps. Let’s walk through it together, ensuring you achieve that perfect jiggle and deep caramel flavor every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 cup granulated white sugar, divided
– ¼ cup water
– 6 large farm-fresh eggs
– 1 (14-ounce) can sweetened condensed milk, rich and creamy
– 2 cups whole milk, gently warmed to room temperature
– 1 teaspoon pure vanilla extract, fragrant and smooth
– Pinch of fine sea salt
Instructions
1. Preheat your oven to 325°F and place a 9-inch round baking dish inside a larger roasting pan.
2. In a small, heavy-bottomed saucepan, combine ½ cup of the granulated white sugar with the ¼ cup water over medium heat, swirling occasionally but not stirring, until it turns a deep amber color, about 8–10 minutes.
3. Immediately pour the hot caramel into the preheated baking dish, tilting to coat the bottom evenly; set aside to harden for 5 minutes.
4. In a large mixing bowl, gently whisk the 6 large farm-fresh eggs until just combined, avoiding overbeating to prevent air bubbles.
5. Add the 1 can of sweetened condensed milk, 2 cups of whole milk, remaining ½ cup granulated white sugar, 1 teaspoon pure vanilla extract, and a pinch of fine sea salt to the eggs, whisking slowly until smooth and fully incorporated.
6. Strain the custard mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps, ensuring a silky texture.
7. Carefully pour the strained custard over the hardened caramel in the baking dish.
8. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath, which helps cook the custard evenly without curdling.
9. Cover the entire setup loosely with aluminum foil and bake in the preheated oven for 45–50 minutes, or until the center is set but still slightly jiggly when gently shaken.
10. Remove from the oven and let the custard cool completely in the water bath for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
11. To serve, run a thin knife around the edges of the dish, place a serving plate on top, and invert quickly to release the custard with the caramel sauce on top.
Light and creamy with a hint of vanilla, this Banh Flan offers a smooth, melt-in-your-mouth texture contrasted by the bittersweet caramel pooling at the bottom. For a creative twist, garnish with fresh berries or a sprinkle of toasted coconut to add a touch of brightness and crunch.
Sua Chua (Vietnamese Yogurt)
Crafting homemade Sua Chua (Vietnamese Yogurt) is simpler than you might think—this creamy, tangy treat requires just a few ingredients and a bit of patience, yielding a refreshing dessert or snack that’s far superior to store-bought versions. By following these methodical steps, you’ll create a smooth, probiotic-rich yogurt with a delicate sweetness, perfect for enjoying plain or with fresh fruit. Let’s walk through the process together, ensuring success even if you’re new to yogurt-making.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 hours
Ingredients
– 4 cups of fresh, whole milk
– 2 tablespoons of plain, active-culture yogurt (use a high-quality brand for best results)
– 1/4 cup of granulated white sugar
– 1/2 teaspoon of pure vanilla extract
Instructions
1. Pour 4 cups of fresh, whole milk into a heavy-bottomed saucepan.
2. Heat the milk over medium heat until it reaches 180°F on a kitchen thermometer, stirring occasionally to prevent scorching.
3. Remove the saucepan from the heat and let the milk cool down to 110°F, which should take about 30–40 minutes.
4. Tip: To speed up cooling, place the saucepan in a bowl of ice water, stirring gently.
5. Whisk in 1/4 cup of granulated white sugar and 1/2 teaspoon of pure vanilla extract until fully dissolved.
6. Add 2 tablespoons of plain, active-culture yogurt to the milk mixture, whisking thoroughly to incorporate the cultures evenly.
7. Pour the mixture into clean glass jars or a large container with a lid.
8. Cover the jars tightly and place them in a warm, draft-free spot, such as an oven with the light on or a yogurt maker set to 110°F.
9. Tip: Avoid disturbing the jars during incubation to ensure a smooth texture.
10. Let the yogurt incubate for 8 hours, or until it thickens to a custard-like consistency.
11. Refrigerate the yogurt for at least 4 hours to chill and set further before serving.
12. Tip: For a thicker yogurt, strain it through cheesecloth for 1–2 hours after chilling.
Glide your spoon through the finished Sua Chua to experience its velvety, spoonable texture and balanced tanginess, enhanced by the subtle sweetness from the vanilla. Serve it chilled with a drizzle of honey and a sprinkle of toasted coconut, or layer it in parfaits with tropical fruits like mango and lychee for a vibrant, refreshing treat.
Rau Cau Dua (Coconut Agar Jelly)
Ever find yourself craving a light, refreshing dessert that feels like a tropical escape? Rau Cau Dua, or coconut agar jelly, is a Vietnamese treat that’s delightfully simple to make at home. Essentially, it’s a delicate, wobbly jelly infused with the sweet, creamy flavor of coconut, perfect for cooling down on a warm day or ending a meal on a bright note.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup full-fat coconut milk
– 1 cup granulated white sugar
– 4 cups cold filtered water
– 2 tablespoons agar-agar powder
– 1 teaspoon pure vanilla extract
– 1 pinch fine sea salt
Instructions
1. In a medium saucepan, combine 1 cup full-fat coconut milk, 1 cup granulated white sugar, and 1 pinch fine sea salt.
2. Whisk the mixture over medium heat until the sugar fully dissolves, about 2–3 minutes, to prevent graininess.
3. Gradually add 2 tablespoons agar-agar powder to 4 cups cold filtered water in a separate bowl, whisking vigorously to avoid clumps.
4. Pour the agar-water mixture into the saucepan with the coconut milk, stirring constantly.
5. Bring the combined liquid to a gentle boil over medium-high heat, then reduce to a simmer.
6. Simmer for 10 minutes, stirring occasionally, until the agar is completely dissolved and the liquid thickens slightly.
7. Remove from heat and stir in 1 teaspoon pure vanilla extract for a warm, aromatic note.
8. Carefully pour the hot liquid into a 9×9-inch baking dish or individual molds.
9. Let the jelly cool at room temperature for 30 minutes to set the surface.
10. Transfer to the refrigerator and chill for at least 2 hours, or until fully firm and jiggly.
11. To serve, run a knife around the edges and cut into cubes or desired shapes.
Kindly note that this jelly boasts a smooth, melt-in-your-mouth texture with a subtle coconut sweetness. Its clean, refreshing flavor pairs beautifully with fresh mango slices or a drizzle of condensed milk for an extra indulgent twist.
Cà Phê Sữa Đá (Vietnamese Iced Coffee)
Now, let’s dive into the refreshing world of Vietnamese iced coffee, a perfect balance of bold and sweet that’s surprisingly simple to craft at home. This methodical guide will walk you through each step to achieve that signature strong, creamy, and icy delight, ideal for beating the heat or as a midday pick-me-up.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 tablespoons of finely ground, dark-roast Vietnamese coffee (such as Trung Nguyen brand)
– 2 tablespoons of sweetened condensed milk, preferably rich and creamy
– 1 cup of hot water, freshly boiled at 200°F
– 1 cup of ice cubes, made from filtered water for clarity
Instructions
1. Place a Vietnamese coffee phin filter over a heatproof glass or mug.
2. Add the 2 tablespoons of finely ground, dark-roast Vietnamese coffee into the filter chamber, gently tapping it to level the grounds without packing them too tightly—this ensures even extraction.
3. Screw the filter press down lightly onto the coffee grounds, just enough to make contact without compressing them, which can lead to over-extraction and bitterness.
4. Pour the 1 cup of hot water, freshly boiled at 200°F, slowly over the filter, starting with a small amount to bloom the coffee for about 30 seconds, then filling it to the top.
5. Allow the coffee to drip through the filter into the glass below, which should take approximately 4-5 minutes; watch for a slow, steady drip to indicate proper brewing.
6. While the coffee brews, add the 2 tablespoons of sweetened condensed milk to a tall serving glass, swirling it to coat the bottom evenly for a layered effect.
7. Once the coffee has fully dripped, remove the filter and stir the hot coffee vigorously with the condensed milk until well combined and slightly frothy.
8. Fill the serving glass with the 1 cup of ice cubes, made from filtered water, then pour the coffee mixture over the ice, listening for the satisfying crackle as it chills instantly.
9. Stir gently to blend and serve immediately, optionally garnishing with a straw for easy sipping.
Oozing with velvety texture, this drink boasts a robust coffee flavor softened by the creamy sweetness, creating a harmonious contrast that’s both invigorating and indulgent. For a creative twist, try serving it with a sprinkle of cocoa powder or a dash of cinnamon on top, or blend it into a frappé-style treat for a frostier experience.
Bánh Da Lợn (Steamed Layer Cake)
Hailing from Vietnam, Bánh Da Lợn is a mesmerizing steamed layer cake that transforms simple pantry staples into a stunning, jiggly dessert with alternating stripes of vibrant green and creamy white. Its unique, slightly chewy texture and delicate coconut-pandan flavor make it a captivating treat to both make and eat, perfect for introducing a new baking technique to your repertoire.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup of finely granulated white sugar
– 1 cup of rich, full-fat coconut milk
– 1 cup of fine rice flour
– 2 tablespoons of smooth, neutral-flavored vegetable oil
– 1 teaspoon of fragrant, high-quality pandan extract
– 1/4 teaspoon of fine sea salt
– 1/2 cup of fresh, cold water
– 1 large, farm-fresh egg
Instructions
1. In a large mixing bowl, combine 1 cup of finely granulated white sugar, 1 cup of rich, full-fat coconut milk, and 1/4 teaspoon of fine sea salt, whisking vigorously for 2 minutes until the sugar is fully dissolved and the mixture is smooth.
2. Crack 1 large, farm-fresh egg into the bowl and whisk for 1 minute until fully incorporated and the mixture is slightly frothy.
3. Gradually sift 1 cup of fine rice flour into the wet ingredients, whisking constantly to prevent lumps from forming, until a smooth, thin batter is achieved.
4. Divide the batter evenly between two clean bowls.
5. To one bowl, add 1 teaspoon of fragrant, high-quality pandan extract and whisk until the batter is uniformly a vibrant green color.
6. To the other bowl, add 2 tablespoons of smooth, neutral-flavored vegetable oil and whisk until fully combined, creating the plain white layer batter.
7. Lightly grease a 7-inch round cake pan with a thin layer of vegetable oil.
8. Place a steamer basket over a pot filled with 2 inches of water and bring to a rapid boil over high heat.
9. Pour 1/3 cup of the green pandan batter into the center of the prepared pan, gently tilting the pan to spread it into an even layer.
10. Carefully place the pan into the steamer, cover tightly with a lid, and steam for 5 minutes over medium-high heat until the layer is set and no longer wet to the touch. Tip: Place a clean kitchen towel under the lid to prevent condensation from dripping onto the cake.
11. Remove the pan from the steamer and immediately pour 1/3 cup of the white batter directly over the set green layer, tilting again to spread evenly.
12. Return the pan to the steamer, cover, and steam for 5 minutes until the white layer is firm.
13. Repeat steps 9-12, alternating green and white layers, until all batter is used, ending with a green layer and steaming the final layer for 10 minutes.
14. Turn off the heat and let the cake rest in the steamer, covered, for 15 minutes to finish setting. Tip: Do not open the lid during this resting period to prevent the cake from collapsing.
15. Remove the pan from the steamer and allow it to cool completely at room temperature for 1 hour.
16. Run a thin, sharp knife around the edges of the pan to loosen the cake.
17. Invert the pan onto a serving plate and gently tap to release the cake. Tip: For clean slices, dip your knife in 1/2 cup of fresh, cold water and wipe it dry between each cut.
Layers of delight, this cake boasts a uniquely soft, slightly elastic chew from the rice flour and a fragrant sweetness from the pandan and coconut. Serve it chilled in neat squares to highlight its beautiful stripes, or pair a warm slice with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
Conclusion
Ready to explore Vietnam’s sweet side? This collection of 23 desserts offers a delightful adventure for your kitchen, from creamy puddings to chewy treats. We hope you find a new favorite to whip up and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
