All posts tagged: desserts

Vietnamese Banana Cake / Bánh Chuối Nướng

Vietnamese Banana Cake or Bánh Chuối Nướng is a cross between a bread pudding and a spongy cake. One can see the French influences on Vietnamese cuisine with this cake. Add a few spoonful of creamy coconut sauce and you have a delicious desert anytime of the day. Difficulty: Easy / Servings: 8 / Time: 2 hours to prepare and 1 hour to cool Ingredients: 10 whole steamed sapa banana (approx. 2 frozen packages found in any Asian supermarket). 8 slices of white bread 4 tablespoons of melted unsalted butter and 1 teaspoon of melted butter to coat the pan 1 teaspoon of vanilla sugar or 1 teaspoon of vanilla extract 1 tablespoon of tapioca starch 4 tablespoons of sugar 1 egg 2 cans (14 oz) of coconut milk 2 tablespoons of condensed milk 1 cup of milk 1 tablespoon of white wine or rum 9 inch spring form pan Directions: Cut 4 bananas length wise and cut the remaining 6 bananas into thin round slices. Add the bananas into a large mixing bowl and add …

Chè Khoai Môn / Taro with Sweet Rice Pudding

Taro is one of the most versatile root vegetable in Vietnamese cuisine. It is used often in both savory and sweet dishes. One of the more popular rendition of taro is chè khoai môn or taro with sweet rice  pudding. Steamed taro is added to a ginger syrup, mixed with sticky rice pudding and topped with a spoonful of coconut milk. This desert is deceptively simple and is also a wonderful snack or dessert. Difficulty: Easy / Servings: 6 / Time: 1 hour Ingredients: 2 cups of sweet rice 4 lb. of taro peeled 1/2 cup of julienne ginger (approximately 1 large ginger root) 2 cups of sugar 1 can of coconut milk 1/2 tablespoon of tapioca powder 1/4 teaspoon of salt     Directions: Peel and cut the taro into fist size segments. Steam the taro for 30 minutes. It will be easier to cut the taro into smaller cubes once the taro is cooked. Once the taro is cooked, cut them into 1 inch cubes. Heat a pot with 6 cups of water …

Vietnamese Caramel Flan

One of my favorite dessert growing up is my mother’s flan. My mother’s version is creamy and fluffy. Her trick is to steam the flan instead of the traditional baking method. This method only takes 15 minutes to cook and the flan comes out perfect every time. This is an easy and elegant dessert for anytime of the day. Impress your guests at the next dinner party with this make ahead dessert. This dessert is rated easy and takes 30 minutes to prepare and another hour to chill in the fridge before serving. This recipe makes approximately 5 servings. Ingredients 6 large eggs 2 cups of whole milk 1 lime 18 tablespoons of sugar (8 for the batter and 10 for the caramel) 5 oven proof baking cups Steamer that fits 5 baking cups Directions Make the egg batter: Crack 6 eggs into a mixing bowl. Using a whisk, slowly stir to break up the eggs. Don’t beat it hard and fast as it will add air bubbles to the batter. This changes the batter …

Pandan and Coconut Waffle / Bánh Kẹp Lá Dứa

A popular street food among the locals, especially children, is pandan waffle or bánh kẹp lá dứa. This waffle is flavored with pandan and incorporates coconut milk in the batter. It is usually eaten plain since the waffle is already sweeten. This dish makes an excellent breakfast or snack. This recipe is rated easy and makes approximately three waffles (6 inches in diameter). Ingredients 3 eggs 3 tablespoons of unsalted butter melted 2 cups of flour 1 cup of coconut flake ½ cup of sugar ½ teaspoon of baking powder ⅛ teaspoon of salt ⅛ teaspoon of pandan syrup ⅛ teaspoon of vanilla extract ¾ cup of instant evaporated milk ½ cup of coconut milk Directions In a bowl, combine all the ingredients and mix thoroughly. Heat the waffle maker. Pour the batter evenly and cook the waffle to the waffle maker’s directions. For our waffle maker, it takes 3 minutes per waffle, 1.5 minutes on each side. Sprinkle some powder sugar and serve warm. This recipe is also the basis for our chicken and waffle dish. Click here …

Chè Ba Màu / Tri-Color Dessert

Chè ba màu is is a staple dessert available anytime of the year. You can easily find it at a Vietnamese restaurant. It is a dessert comprised of yellow mung bean, red beans, and green gelatin strips served with ice and topped with coconut milk.  It is usually a time consuming dessert to prepare because you have to make all three components.  In this recipe, we will make the mung bean and gelatin from scratch. We will use canned kidney beans to make the red component.  The recipe does use a lot of sugar but you will only need about 1 to 2 spoons of each component for 1 serving. This recipe makes approximately 6 servings, rated medium, and can take over an hour depending on how fast you cook and multi-task. Ingredients: 2 cans of dark kidney beans  1 can of coconut milk 2 cups of dried split mung beans or 2 cans of cannellini beans (if you can’t find dried split mung bean) Approximate 3 cups of sugar total for the recipe 1 tablespoon …

Chè Bông Cau / Sticky Mung Bean Pudding

Chè is a traditional Vietnamese sweet pudding or soup like dessert often eaten in the afternoon or late at night. This dessert can be served warmed or chilled, depending on the ingredients.  There are over a dozen varieties of chè depending on the region of Vietnam.  Chè can be made with mung bean, kidney beans, black-eyed peas, tapioca, gelatin, dumplings or a variety of fruits and is usually topped with a spoon of coconut cream.  Today, we will introduce a basic but delicious chè made of mung bean.  Chè bông cau or sticky mung bean dessert is made of whole steamed mung bean cooked in gelatinous simple syrup.  This snack is often a favorite of high school students on their way home from school. Ingredients: 2/3 cups of dried split mung bean 3 tablespoons of tapioca starch 5- 6 tablespoons of sugar (for the chè and the coconut milk) 1 can of coconut milk 1/8 teaspoon of vanilla extract (not pictured) Directions: Part 1:  Cooking the mung bean Steam 2/3 cup of dried split mung bean for 20 …

Thạch Dừa / Coconut Jelly

When the weather is hot and humid, there is nothing like a refreshing bite of coconut jelly.  We all grew up with some sort of gelatin desserts.  In the US, it was Jell-O.  In Vietnam, it’s coconut jelly or thạch dừa.  This dessert is usually made with fresh coconut juice from the abundance of coconut trees in the country.  Luckily, coconut juice has gain tremendous popularity in the US with many different brands that are easily accessible at the supermarket.  I tried this recipe with Zico water and found that it works just as good and without the hard labor of opening coconuts!  You can use any coconut water as long as it is natural without any added sugar or preservatives.  In this recipe, I demonstrate how to create the coconut jelly the original way and the new way with Zico water. This recipe is rated easy and serves 1-2 coconut or 8 servings of 6-8 oz jars. Ingredients 2 cups of coconut juice (use either Zico coconut water or fresh coconut juice) 1 teaspoon of agar agar …