An airy and soft Vietnamese donut with a crispy sesame seed crust and a hollow interior. Enjoy as is or fill with sweet sticky rice for a tasty sweet treat. This recipe makes 5 medium-sized Bánh Tiêu and no yeast is required.
Read MoreBánh Cam or Bánh Rán is a Vietnamese dessert of deep-fried glutinous rice ball with a sesame seed crust and a sweet mung bean paste filling. The shell is crunchy with a chewy texture and the interior is hollow. Sometimes you can find these treats coated in a thin crust of caramel sugar. It’s crunchy, chewy, and semi-sweet. It’s delicious as a healthy snack or a quick sweet breakfast on the go.
Read MoreMứt Dừa is a colorful collection of dried candied coconut ribbons. They are commonly sold in large trays that come with other traditional dried sugary treats, collectively known as Mứt Tết. Traditional candied coconut ribbons are way too sugary for me. Here is my version of candied coconut that is much less sweet and packed full of coconut flavor.
Read MoreA popular refreshing Vietnamese dessert made with assorted sweetened beans, wiggly jellies, creamy coconut milk and crushed ice. Typically, the three colors are made up yellow mung beans, red kidney beans, and green pandan jelly. Since I’m not a fan of red kidney beans, this recipe includes faux pomegranate seeds made from water chestnut, making this dessert technically Chè Sương Sa Hạt Lựu.
Read MoreVietnamese Coconut Pandan Waffles (Banh Kep La Dua) is a tasty popular street food that’s not only for breakfast. You can have this all times of day, and I used to travel far to get my hands on one of these babies. Now you can simply make these at home! There are many versions of pandan waffles. This version utilizes a pancake premix so it’s easy, quick and delicious.
Read MoreCendol is a Southeast Asian dessert/drink of worm-like pandan jellies, mixed with palm-sugar syrup and topped with sweetened coconut milk. In Vietnam, cendol is a popular street food known as Che Banh Lot.
Read MoreYou will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asia) is then added to steep and flavor the sauce.
Read MoreSilken Tofu in Ginger Syrup (Tau Hu Nuoc Duong) is a light and delicate Vietnamese/Chinese dessert. You may have seen this dessert as one of the many offerings at Dim Sum. In Vietnam, this dessert is commonly sold as street food.
Read MoreIn Vietnam, we use avocados in desserts. Sinh Tố Bơ is a ice-blended drink of ripe avocados, sugar, milk and sweetened condensed milk. It's refreshing, semi-healthy summer time drink.
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