Dish

Bánh trôi

Bánh trôi is made by mixing glutinous rice flour with water to form a dough, which is then divided into small balls and filled with mung bean paste. The balls are then boiled until they float to the surface, indicating that they are cooked. They are then served in a sweet ginger syrup made by boiling water, sugar, and ginger together. Bánh trôi is a sweet and chewy dessert that is perfect for those who enjoy the combination of sweet and savory flavors.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Dessert

Origins and history

Bánh trôi has been a popular dessert in Vietnam for centuries and is often associated with special occasions and celebrations. It is believed to have originated in the northern region of Vietnam and has since spread throughout the country.

Dietary considerations

Bánh trôi is gluten-free and vegan-friendly, making it a great option for those with dietary restrictions. However, it is high in sugar and should be consumed in moderation.

Variations

There are many variations of bánh trôi, including bánh trôi nước (floating rice cake in syrup) and bánh trôi đậu (floating rice cake with mung bean filling).

Presentation and garnishing

Bánh trôi is typically served in a small bowl with the sweet ginger syrup poured over the top. It is often garnished with a few slices of ginger or a sprinkle of sesame seeds.