Dish

Bánh gai

Banh gai

Bánh gai is made by cooking sticky rice with pandan leaves until the rice is tender and fragrant. The rice is then mixed with coconut milk and sugar and steamed until set. The dessert is typically served with a sprinkle of toasted sesame seeds.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Dessert

Origins and history

Bánh gai is a traditional Vietnamese dessert that has been enjoyed for generations. It is a staple in Vietnamese cuisine and is often served at special occasions such as weddings and festivals.

Dietary considerations

Vegan and gluten-free.

Variations

There are many variations of Bánh gai, including ones that use different types of rice or flavorings. Some variations also include a layer of mung bean paste or coconut cream.

Presentation and garnishing

To make the dessert extra fragrant, use fresh pandan leaves and be sure to cook the rice until it is very tender. Be sure to steam the dessert for at least 30 minutes to ensure it is fully set. When serving, sprinkle toasted sesame seeds on top of the dessert.

Tips & Tricks

If you cannot find fresh pandan leaves, you can use pandan extract or essence instead. Be sure to adjust the amount of sugar used in the recipe to suit your taste preferences.