Bánh Đúc Lá Dứa Recipe

Bánh đúc lá dứa (or bánh đúc gân) is a popular pandan rice cake in Southern Vietnam, favored by those who love sweet treats.

It’s made from a mixture of rice flour, tapioca starch, and pandan leaf extract, which gives it a vibrant green color and a fragrant aroma.

It’s a dessert or snack in Vietnamese cuisine. You can find them at street stalls or in local markets in the Southern part of the country. And this tasty sweet treat is very affordable.

How Does Bánh Đúc Lá Dứa Fit into Vietnamese Food Culture?

Pandan rice cake is a favorite childhood snack or dessert among Southern people in Vietnam. The cake is known for its soft, jelly-like texture with block-like forms.

One of the most attractive characteristics is that this cake has a green or marble-green color due to the use of pandan leaf extract.

The pandan rice cake is also served with creamy coconut milk and nutty toasted sesame seeds.

What Are the Necessary Tools for Bánh Đúc Lá Dứa?

To make pandan rice cake, you will need the following tools:

What Are the Bánh Đúc Lá Dứa Ingredients?

Creating Vietnamese pandan rice cake involves simple, aromatic ingredients. Here’s what you need:

These ingredients work together to create the sweet taste and appearance of the cake, making it a perfect dessert or snack treat.

How to Perfectly Cook Bánh Đúc Lá Dứa?

Following is detailed step-by-step guidance to make this steamed pandan rice cake of Vietnamese origin.

Step 1: Prepare Limewater

Add the slaked powder to 6.3 cups of water.

Stir until fully dissolved. Wait for the lime to settle, and then skim off the clear lime water.

Step 2: Mix the Batter

Add the following ingredients into a mixing bowl:

Stir well until the flour is dissolved. Then, divide the flour mixture into two equal parts.

Mix 0.6 cups of pandan juice and 0.6 cups of coconut milk into the divided flour portions, stirring well.

Step 3: Cook and Stir the Batter

Place a pot on the stove, add the green batter mixture to the pot, cook, and stir continuously.

Once the batter thickens slightly, remove it from the heat but keep stirring for about a minute to prevent sticking at the bottom of the pot.

Do the same with the white batter portion, stirring continuously as it thickens and then removing from the heat.

Step 4: Shaping and Steaming the Cake

Prepare a large silicone mold. Pour the pandan batter into the mold, followed by the coconut milk batter.

Gently mix with a spoon or chopstick to create a beautiful alternating pattern of green and white.

Place the mold in a steamer, cover it tightly, and turn on the heat. Once the water starts boiling, reduce to medium heat and steam for 40-50 minutes until the cake is done.

The batter in this recipe fits a 22-cm mold (around 9 inches). Plus, you can adjust the steaming time according to the amount of your cake.

Remove the cake and let it cool completely before placing it in the refrigerator for about 8 hours.

Step 5: Cook the Syrup

Add 1.8 ounces of palm sugar and 0.2 cups of water to a pot. Cook until the syrup thickens, then turn off the heat. If desired, you can add some pandan leaves to cook together.

Step 6: Cook the Coconut Milk

Pour 1 cup coconut milk into a pot, cook until the milk thickens, then remove from heat.

Finally, cut the cake into small blocks and place them on a plate. Drizzle with syrup and coconut milk, and sprinkle some sesame seeds on top before serving.

How to Ensure Delicious Bánh Đúc Lá Dứa Every Time?

Let’s check the notes below to make sure your pandan rice cake comes out with perfect texture and flavor.

Try Bánh Đúc Lá Dứa at Home Today

Bánh đúc lá dứa requires straightforward ingredients with simple making steps. It delivers a nice dessert (or snack) for everyone.

If you like it, try this recipe today! And feel free to pass on this introduction to friends and family who appreciate Vietnamese cuisine. Lastly, don’t forget to share your thoughts about this treat. Thank you!