Bánh Đúc Lá Dứa

Bánh đúc lá dứa is a sweet Vietnamese dish made from rice flour, pandan juice, coconut milk, and sugar syrup.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
Home » Dishes A-Z » Bánh Đúc Lá Dứa

Fact: Bánh đúc lá dứa is a sweet version of bánh đúc popular in Southern Vietnam.

Basic Information

Bánh Đúc Lá Dứa: Basic Information

Pronunciation

/bahn dook lah doo-ah/

Alternative Name(s)

Bánh đúc gân

Dish Type

Cakes and pastries, snacks, rice dishes

Course

Dessert

Mealtime

Anytime

Popular Variations

No
Origin and Region

Bánh Đúc Lá Dứa: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Unspecified
Vietnam Map
Ingredients and Preparation

Bánh Đúc Lá Dứa: Ingredients and Preparation

Main Ingredients

Rice flour, tapioca flour, pandan leaves, coconut milk, sugar

Main Cooking Method

Simmering and steaming

Preparation Process

Preparing the dough mixture, simmering, steaming, preparing the sugar syrup and coconut milk sauce, serving bánh đúc lá dứa.
A Deep Dive

Bánh Đúc Lá Dứa: A Deep Dive

Cultural Significance

Common snack and dessert in Southern Vietnam

Taste

Sweet

Texture

Soft, jelly-like

Aroma

Fragrant, with the distinct smell of pandan

Color

Green mixed with streaks of white

Serving Style

Cut into pieces and eaten with hands or a toothpick

Serving Temperature

At room temperature

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free, vegetarian, vegan

Calories

125 calories in 3.5 ounces (or 100 grams) of bánh đúc lá dứa.

Popularity

Vietnam, especially in Southern Vietnam

Popular Similar Dishes

  1. Bánh Da Lợn
  2. Kue Lapis
  3. Khanom Chan

Popular Dining Area

Local households, street vendors, restaurants

Bánh đúc lá dứa, literally “molded cake with pandan,” is a Vietnamese dessert popular in the southern region, especially in the Mekong Delta.

Banh Duc La Dua Infographic

It is also called bánh đúc gân (“veined bánh đúc”) since this sweet treat sports lines of color like veins in marble. Can Tho City and Ho Chi Minh City offer many must-try shops for bánh đúc lá dứa.

Bánh đúc lá dứa is the sweet take on bánh đúc, a traditional Vietnamese steamed cake made from rice flour or tapioca flour. However, bánh đúc can be paired with savory foods and condiments, whereas bánh đúc lá dứa is mainly served as a dessert, snack, and street food.

Stay tuned since I will discuss how bánh đúc lá dứa is made, followed by its positive and negative traits. Next, I will delve into popular concerns and similar dishes of bánh đúc lá dứa.

Key Points

  • Bánh đúc lá dứa is a popular dessert in South Vietnam, especially in the Mekong Delta.
  • Bánh đúc lá dứa is based on bánh đúc, a traditional dish originating in Northern Vietnam.
  • The main ingredients of bánh đúc lá dứa are rice flour, tapioca flour, pandan juice, and coconut milk.
  • The preparation of bánh đúc lá dứa involves simmering and steaming the dough mixture.

How Is Bánh Đúc Lá Dứa Prepared?

Making bánh đúc lá dứa usually requires the following 5 steps:

Step 1: Preparing the Dough Mixtures

Puree pandan leaves and strain the juice. Mix rice flour and tapioca flour in water. Divide the dough in half. Combine half the dough with coconut milk and blend the other half with pandan juice.

Step 2: Simmering the Dough Mixtures

Bring water to a boil, turn down the heat, and add the dough with coconut milk. Simmer and stir constantly. Repeat the process with the pandan juice-mixed dough portion.

Step 3: Steaming Bánh Đúc Lá Dứa

Pour the two dough portions into a mold. Blend them well. Steam the mixture.

Step 4: Making Sugar Syrup and Coconut Milk Sauce

Cook sugar (preferably palm sugar) and ginger in water over medium heat. Simmer coconut milk with tapioca starch and sugar over medium heat.

Step 5: Serving Bánh Đúc Lá Dứa

Refrigerate the cake for a few hours (optional). Cut the cake into small pieces. Drizzle sugar syrup and coconut milk sauce over them. Garnish with sesame seeds. 

You’re now well-versed in how to prepare bánh đúc lá dứa, but do you know about its upsides and downsides? Read on to find out!

Pros and Cons of Eating Bánh Đúc Lá Dứa

Bánh đúc lá dứa has the advantages and disadvantages below:

Pros

  • Flavor and Aroma: Bánh đúc lá dứa has a mellow sweetness and an exquisite aroma, which comes from pandan juice. The dessert boasts a uniquely pleasant and fragrant taste.
  • Texture: The soft, jelly-like texture of bánh đúc lá dứa is delightful to many people.
  • Cultural Significance: Bánh đúc lá dứa holds cultural significance in Southern Vietnam, served at regular meals and special occasions, including weddings and Tet celebrations.
  • Dietary Flexibility: Bánh đúc lá dứa is suitable for various dietary needs, such as vegan and gluten-free preferences.

Cons

  • Sugar Content: Since bánh đúc lá dứa is a sweet dessert, it is often high in sugar content.
  • Availability: Finding bánh đúc lá dứa or the ingredients for making it (especially pandan leaves) outside of Vietnam could be difficult.
  • Preparation Time: Making bánh đúc lá dứa from scratch can be time-consuming.

After learning about the strengths and weaknesses of bánh đúc lá dứa, why don’t you check out other aspects of this delicious dessert?

Bánh Đúc Lá Dứa FAQs

Yes, you can store bánh đúc lá dứa in an airtight container and freeze it for 2 – 3 months. Alternatively, you can refrigerate bánh đúc lá dứa for 2 – 3 days.

Yes, you can exclude coconut milk from bánh đúc lá dứa to reduce its fat content. In addition, you can also serve this dessert plain without sugar syrup.

Similar Dishes of Bánh Đúc Lá Dứa

Banh Da Lon

Bánh da lợn is a Vietnamese layered cake that features a soft, chewy texture with typically green and yellow hues.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *