21 Popular Vietnamese Desserts You Need To Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Avocado Mousse Ice Cream

Vietnamese Avocado Mousse Ice Cream (Kem Bo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 people’]

Vietnamese Avocado Mousse Ice Cream (Kem Bo) is a rich and creamy dessert which is super easy to put together. It is a popular street food snack in Danang, one of the most beautiful cities in Vietnam.

Ingredients

• 4 ripe avocados
• 3/4 cup coconut flakes
• 2 1/2 tablespoons maple syrup
• coconut ice cream ((or your favorite light flavor ice cream))
• 2/3 cup coconut milk
• 2 teaspoons sugar
• 2 tablespoons water
• 1/2 teaspoon cornstarch

Instructions

1. Preheat oven to 325F. Spread coconut flakes on a baking sheet, toast for 6-7 minutes until golden. Stir or rotate the baking sheet once or twice for even color. Set aside to cool.
2. In a small saucepan over medium heat, add coconut milk and stir in sugar. Warm until tiny bubbles start to appear. Do not let it boil. Mix cornstarch with water, and slowly pour the cornstarch slurry into the saucepan while stirring. Continue to stir for up to a minute to thicken the coconut sauce. Set aside to cool.
3. Scoop avocado flesh into the bowl of a food processor. Add maple syrup and process into mousse. Adjust sweetness to taste.
4. Add avocado mousse to serving glasses, top with some coconut sauce, a scoop of ice cream and a sprinkle of toasted coconut flakes. Serve immediately.

2. Dessert Soup

Che Dau Xanh is a practical addition to this collection, with a straightforward method and adaptable serving options.

This recipe incorporates two culinary traditions of the East that are not as popular in Western cuisines.

Ingredients

• 1 cup split and hulled yellow mung beans (soaked for 3 hours)
• 3 cups water
• 3 cups coconut milk
• 1/3 cup sugar + 2 tablespoons
• toasted sesame seeds (for garnish)

Instructions

1. Bring 2 cups of the water to a boil.
2. Add mung beans. Reduce to a simmer and cook for 20 minutes.
3. All of the water will have been absorbed by the beans.
4. Transfer the cooked beans with 1 1/2 cups of the coconut milk and process well in a food processor until very smooth.
5. Pass through a fine strainer/sieve into a pot.
6. Add the rest of the coconut milk and water with the sugar.
7. Bring to a simmer over medium heat and cook for about 10 minutes, until slightly thickened.
8. Serve warm, garnished with the sesame seeds

3. Egg Coffee

Vietnamese Egg Coffee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

This simple recipe for Vietnamese Egg Coffee features a strong, hot coffee with a light, foamy egg cream mixture suspended on top.

Ingredients

• 1 egg yolk
• 15 ml condensed milk (or to your taste)
• 1/2 tsp vanilla extract (optional)
• 125 ml hot Vietnamese coffee

Instructions

1. Combine egg yolk with condensed milk and vanilla extract in a small glass jar and whip with an electric frother until light and frothy. This may take a few minutes.
2. To test whether the egg yolk is light enough, take a small spoonful and drop it into a glass of water. If the egg mixture floats, it’s good to go. If it sinks, whip the egg yolk for a little while longer.
3. Add the hot brewed Vietnamese coffee to a heat-safe mug or glass and gently pour the egg cream mixture on top.
4. Give it a mix with a spoon and enjoy immediately.

4. Banh Flan

Banh Flan (Vietnamese Creme Caramel) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Yield: [‘6’, ‘6 people’]

Banh Flan (Vietnamese Creme Caramel) is a smooth and soft custard covered in a dark amber caramel. The caramel is slightly bitter which helps cut through the sweetness of the custard to give you a rich but balanced dish.

Ingredients

• 3/4 cup white sugar
• 3 tbsp water
• 1 tsp lemon juice
• 5 eggs
• 600 ml full-cream milk
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. In a small saucepan heat the caramel ingredients over medium heat. Meanwhile, prepare a large bowl of iced water.
2. Once the caramel has turned amber (roughly 3-5 minutes), take the saucepan off the heat and place into the bowl of iced water for 10 seconds. Be careful not to splash any icebath water into the caramel.
3. Pour or spoon the caramel into the moulds and leave to harden.
4. Whisk the eggs in a medium-sized bowl and set aside.
5. Put the milk, sugar, vanilla and salt into a medium-sized saucepan over medium heat. Stir until combined and all the sugar has dissolved, then keep heating until the mixture reaches 70 C / 158 F.
6. Preheat the oven to 150C / 300 F.
7. Take the milk mixture off the heat and add the eggs slowly through a strainer. Mix until completely incorporated.
8. Strain the mixture again, then pour into the moulds. Place a tea towel on your workbench and tap the moulds onto the towel a few times to remove any air bubbles. Cover in aluminium foil, and poke a few holes through the foil on each ramekin.
9. In a baking tray, lay down a tea towel. Put the moulds into the baking tray and fill the tray half way up the moulds with medium-hot water from the tap. Do not use boiling water!
10. Bake the flan for 35 minutes.
11. Take the moulds out of the baking tray and let them cool for 10 minutes at room temperature. Carefully remove the aluminium foil off and leave until cool enough to be handled.
12. Cover each mould with cling wrap and let it set in the fridge for at least four hours (though preferably at least 1 day) (Note 1).
13. Once ready to serve, run a knife around the edges to unmould the flan, and turn it upside down on a plate. The caramel will spill over the custard.

5. Coconut Sticky Rice with Black-Eyed Beans

Coconut Sticky Rice with Black-Eyed Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups glutinous (sticky) rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 3–4 tbsp sugar
• 1/4 tsp salt
• 1 cup cooked black-eyed peas
• Toasted coconut flakes or sesame seeds for garnish (optional)

Instructions

1. 1. Rinse rice and soak 30 minutes; drain.
2. 2. In a saucepan, combine coconut milk, water, sugar, and salt; heat until sugar dissolves.
3. 3. Add rice; reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender (about 15–20 minutes).
4. 4. Remove from heat and fold in black-eyed peas; cover and let steam for 5 minutes.
5. 5. Fluff and garnish with toasted coconut flakes or sesame seeds if desired.

6. Avocado Shake

Sinh To Bo – Vietnamese Avocado Milkshake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’]

Sinh Tố Bơ is a delicious, creamy Vietnamese avocado milkshake. You only need 4 ingredients and 5 minutes for this unbelievably thick, creamy and sweetly delicious avocado drink.

Ingredients

• 1 medium ripe avocado
• ½ cup (75g) ice
• ⅓ cup (80ml) milk
• 3 tbsp sweetened condensed milk

Instructions

1. Peel and de-stone the avocado.
2. Add the avocado flesh and all remaining ingredients to a blender and whiz until smooth.

7. Refreshing Iced Dessert Drink

Vietnamese Iced Dessert Drink with Seaweed, Lotus Seeds, Jujubes, Longans and Pearl Barley (Che Sam Bo Luong) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4H5M · Cook: PT30M · Total: PT4H35M · Yield: 10

A refreshing Vietnamese iced dessert drink made with red jujubes, seaweed, longans, lotus seeds, and pearl barley. Scoop the ingredients into a glass and top with ice for a perfect summer treat.

Ingredients

• 5 oz dried lotus seeds (Hat Sen)
• 5 oz dried pearl barley (Bo Bo)
• 2 cups thinly sliced dried seaweed/kelp (Rong Bien)
• 5 oz dried longans (Nhan Nhuc)
• 2 cups dried red jujubes/dates (Tao Do)
• 14 cups water (divided)
• 1 1/2 cups brown sugar, palm sugar or rock sugar

Instructions

1. Hydrate the lotus seeds and pearl barley in separate bowls for about 4 hours. Hydrate the seaweed/kelp, dried longan, and jujubes/dates in separate bowls for about one hour. For the dried longan, we will save the liquid so make sure to use at least 4 cups of water. Once the dried ingredients are hydrated, strain, rinse, and drain dry.
2. Bring a medium pot of water to a boil and blanch the seaweed/kelp for 3-5 minutes. Remove the seaweed/kelp with a strainer. Add the pearl barley to the pot and cook until softened. Remove and set aside. Discard all the used boiled liquid from the pot.
3. Add 10 cups of fresh water to the pot along with the 4 cups of presoaking liquid from the dried longans. Bring the pot to a boil, then cook the lotus seeds on a low simmer until softened, about 20 minutes.
4. Add the jujubes/dates to the pot with the lotus seeds and cook for 5 minutes. Then return all other cooked ingredients (pearl barley and seaweed/kelp) and the presoaked longans.
5. Add sugar, a bit at a time, to your liking. Store the drink in the refrigerator. When ready to serve, scoop the mixture into tall glasses. Top with crushed ice and enjoy.

8. Honeycomb Cake

Banh Bo Nuang – Vietnamese Honeycomb Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Yield: [‘8’, ‘8 people’]

Vietnamese Pandan Honeycomb Cake has a great honeycomb texture. This is a light and airy gluten free cake!

Ingredients

• 1 cup coconut cream
• ¼ teaspoon salt
• ½ teaspoon pandan paste
• ¾ cup sugar
• 1 teaspoon oil
• 5 eggs (at room temperature)
• ¾ cup + 2/3 cup tapioca starch
• 1 tablespoon + 1 teaspoon rice flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 325 F.
2. Brush the bottom only of a cake pan with butter and place in the oven.
3. In the bowl of an electric mixer, combine coconut cream, salt, pandan paste, sugar and oil. Mix until thoroughly combined.
4. In a small bowl, crack the eggs. With a pair of scissors, cut the egg yolks. This is so less air will be whipped into the eggs. If there is too much air, the honeycomb texture will not result.
5. In another small bowl, combine the tapioca starch and the rice flour.
6. Add the eggs and half of the tapioca mixture to the electric mixer. Beat well until thoroughly combined.
7. Add the remaining tapioca mixture and beat until thoroughly combined.
8. Add cream of tartar and baking soda. Beat until well blended.
9. Pass batter through a sieve to get rid of any tapioca starch clumps.
10. Remove warm cake pan from the oven.
11. Transfer to prepared cake pan. Drop the cake pan on the counter a few times, to remove any air.
12. Transfer to oven and bake for 45 minutes.
13. Hang cake upside down to cool for 1 hour. I hope it works for you.
14. Slice and serve.

9. Steamed Layer Cake

Steamed Layer Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 large egg
• 1/2 tsp vanilla extract
• 1 tbsp vegetable oil
• Food coloring or pandan paste (optional for layered colors)
• Oil or butter for greasing steaming dish

Instructions

1. 1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. 2. In a separate bowl, whisk milk, egg, vanilla, and oil; combine with dry ingredients until smooth.
3. 3. If layering, divide batter and color portions as desired.
4. 4. Grease a shallow steaming dish and pour in the first layer; cover and steam 8–10 minutes until set.
5. 5. If making multiple layers, pour in the next layer of batter and steam again until set; repeat as needed to form 2–3 layers.
6. 6. Let the cake cool slightly, then slice and serve.

10. Mini Sponge Cakes

Vietnamese Sponge cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 servings’]

These homemade Vietnamese Sponge Cakes are super light and fluffy, with the perfect amount of sweetness.

Ingredients

• 5 eggs
• 3/4 cup sugar (split 1/2 and 1/4 cups)
• 1/4 cup milk
• 1/4 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 16 ounces package strawberries
• 1/2 teaspoon vanilla extract
• 1/4 cup mirin
• 2 tablespoons lemon juice
• 1/4 cup sugar

Instructions Sponge Cakes:

1. Separate the egg yolks from egg whites and set whites aside.
2. Add 1/2 cup sugar to the egg yolks and beat until creamy, 3-5 minutes.
3. Add the melted butter, vanilla extract, milk and lemon juice. Mix until combined.
4. Add the flour and baking powder and mix until combined and set aside.
5. Beat the egg whites until frothy, then add cream of tartar. Continue whipping while slowly adding the remaining 1/4 cup sugar. Beat until still peaks form.
6. Fold the batter into the egg whites, being careful not to over-mix.
7. Preheat the oven to 325 degrees.
8. Line a muffin tin with individual pieces of parchment paper (**See other options below).
9. Fill each muffin 3/4 way full.
10. Bake for 20 minutes. Turn oven off and crack the door. Leave the sponge cakes in the oven for 20 minutes.
11. Remove from parchment paper and serve with strawberry sauce (optional).

Strawberry Sauce:

1. Cut the stems off the strawberries. Combine with mirin in a a blender and puree.
2. Add puree in a saucepan with the vanilla extract, lemon juice and sugar.
3. Bring to a boil and simmer for 10 minutes.
4. Serve with sponge cakes.

11. Tapioca Pudding

Vietnamese Tapioca Pudding (che chuoi chung) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Vietnamese Tapioca Pudding or che chuoi chung is a non-dairy tapioca pudding with bananas that’s typical in Vietnam. It’s almost like a soup and the flavor is bananas (pun intended). This recipe is Vegan, AIP and Paleo.

Ingredients

• 1/4 cup Small Tapioca Pearls
• 1/2 cup Honey (Maple syrup is a good substitute)
• 1 can Coconut Milk
• 1 can Coconut Cream
• 1 1/2 teaspoons Salt
• 8 Thai Bananas (4 regular Bananas, cut into 1/4-1/2 inch thick slices )
• 1/4 cup Toasted Coconut Chips
• 1 tablespoon Toasted Sesame Seeds (optional, AIP Reintroduction)
• Coconut Cream
• Additional Bananas (sliced)

Instructions

1. Bring 1 quart water to the boil in a saucepan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water and set aside.
2. Meanwhile add the honey, coconut milk and cream in a stockpot over high heat. Bring to the boil, stirring to dissolve honey. Reduce heat, bring to a simmer.
3. Once the coconut milk mixture is simmering, add tapioca pearls and bananas then bring to a boil. Reduce heat to medium and let simmer for while stirring frequently for 15 minutes or until bananas have started to break down and the coconut milk mixture has thickened. Stir frequently otherwise the tapioca will sink to the bottom of the pan, stick and burn.
4. Divide among bowls or glasses. Drizzle with coconut cream and scatter with coconut chips and/or sesame seeds to serve. And add additional banana slices to garnish.

12. Banana Tapioca Pudding

Vietnamese Banana Tapioca Pudding (Chè Chuối) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Chè Chuối (pronounced “chair chewy”) is a delightfully sweet dessert made of tapioca pearls, coconut milk, and bananas. Ready in under an hour, this easy-to-make dessert is traditionally served warm, but is delicious chilled as well.

Ingredients

• 3 cups water
• 1/3 cup small tapioca pearls
• 4 medium bananas
• 13.5 ounces coconut milk (whole fat)
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 Tablespoons sugar (or more)
• Finely chopped peanuts (or cashews)
• Toasted coconut (See below)
• Mint leaves

Instructions Divide the Coconut Milk

1. You will need 3 small bowls for this step.Open the can of coconut milk. DO NOT shake the can before opening.
2. Pour the thin coconut liquid into one small bowl. You can also just leave the liquid in the can, but removing at least some of it first makes it much easier to scrape out the coconut cream.Scrape the coconut cream into a second small bowl.
3. Measure out ½ cup of the coconut liquid from the first bowl into a third bowl. To this bowl, add 2 tablespoons of the coconut cream and mix with a small whisk or fork to combine.
4. To the bowl containing the remaining coconut cream, add the remaining coconut liquid from the first bowl and whisk to combine.At this point, the first bowl should be empty, and you will have one bowl that is primarily coconut cream, and one that is thinner coconut liquid.

Prepare the Banana-Tapioca

1. Cut bananas into ¾-1 inch pieces. Set aside.
2. In a medium saucepan, bring the water to a boil over medium heat.Add tapioca and reduce heat.Simmer for 12 to 14 minutes, until the tapioca nearly cooked, stirring occasionally to prevent sticking.Do not overcook: at this point, the tapioca should be thick, and individual pearls should be clear on the outside, and have a very small dot of white in the middle.
3. Add the salt and the coconut milk mixture from Bowl #3 and to the tapioca stir to combine.
4. Increase heat to medium. When the tapioca mixture begins to simmer, add the banana pieces and stir. Reduce heat and simmer for until the bananas are tender, about 2 minutes. Remove from heat and stir in the vanilla.
5. Add sugar one or two teaspoons at a time, tasting between additions, until it is sweetened to your tastes.

Toasted the Coconut

1. To toast coconut, place ½ cup sweetened flaked coconut in a small ungreased skillet. Cook over medium heat, stirring constantly, until coconut is lightly browned.
2. Immediately remove from pan and cool on paper towels.

Assemble & Serve

1. Distribute individual servings of banana-tapioca mixture into small bowls. Pour a thin layer of prepared coconut cream over the top of each serving.
2. Garnish with finely chopped nuts, toasted coconut, and mint leaves. Serve warm.If you want your garnishes to sit up on top of the coconut cream (instead of sinking into it), allow everything to cool a bit before you finish placing the toasted coconut, etc.

13. Steamed Banana Cake

Vietnamese Steamed Banana Cake (Banh Chuoi Hap) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT60M · Yield: [‘5’, ‘5 people’]

Vietnamese Steamed Banana Cake (Banh Chuoi Hap) is delicious with a wonderful fragrance and sweetness from ripe bananas. The soft-chewy texture makes this cake seriously addictive. It is gluten-free and vegan.

Ingredients

• 5-6 peeled pisang awak bananas, about 10.5 oz or 300 grams
• 3 tablespoons packed light brown sugar
• 2.5 oz tapioca starch ((also called tapioca flour))
• 1.5 oz rice flour
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon powder
• 1/4 cup plus 3 tablespoons water
• 1 1/4 cup canned coconut milk
• 1/4 cup plus 1 tablespoon water, divided
• 1/8 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• toasted sesame seeds

Instructions Making the Steamed Banana Cake

1. Slice bananas thinly and add the banana slices to a mixing bowl. Add brown sugar and gently toss to coat the banana slices with sugar. Set aside to marinate for 10-20 minutes.
2. In another mixing bowl, combine tapioca starch, rice flour, salt and cinnamon powder. Then add 1/4 cup water and 3 tablespoons of water, mix well to create a smooth batter. 
3. Reserve about 12-15 banana slices to decorate the top of the cake later, add the remaining banana slices to the batter. Gently fold the banana slices into the batter.
4. Pour the batter into a mold or pan which will fit inside your steamer (I use a loaf pan). Ideally, use a 4”x8” loaf pan so that the cake will have a height of slightly over 1 inch. Place the reserved banana slices on top for decoration.
5. Set up a steamer and wrap a clean towel around the lid to prevent water condensation to drop on the cake (or wipe the lid clean every 10 minutes). Steam the cake over medium to medium-high heat until cooked through (about 25 minutes). The batter will turn translucent and the edges will start to pull away from the mold slightly. If you insert a toothpick, there should be no wet batter on the toothpick.
6. Remove the mold/pan from the steamer and let it cool down enough to handle. Take the cake out of the mold/pan. Cut into slices and serve warm with coconut sauce and toasted sesame seeds.

Making the Coconut Sauce

1. While steaming the cake, place a small saucepan over medium-low heat. Add coconut milk and 1/4 cup of water and heat gently. Stir in salt and sugar. 
2. Combine cornstarch and 1 tablespoon of water in a small bowl. Once you see a lot of steam from the coconut milk mixture and small bubbles around the edge, slowly add the cornstarch slurry while whisking to thicken the coconut sauce. Do not let the sauce boil. Add just enough cornstarch slurry to achieve desired thickness. Transfer the sauce to a clean bowl.

14. Pandan Mochi Waffle

Pandan Mochi Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’]

A recipe for slightly chewy yet crisp Pandan Mochi Waffles, full of coconut and pandan flavour.

Ingredients

• 1 C glutinous rice flour
• 1/2 C all-purpose flour
• 1 tsp baking powder
• 2 Tbsp potato starch or cornstarch
• 2 large eggs
• 1 C coconut milk (canned (full-fat))
• 1/8 tsp pandan extract
• 1/2 C granulated sugar (reduce by 1 Tbsp if you don’t like it as sweet)

Instructions

1. Whisk together the dry ingredients (glutinous rice flour, all-purpose flour, baking powder, and potato or cornstarch) in a medium bowl.
2. In a large bowl, add the egg, coconut milk, pandan extract and sugar and whisk until combined, light and frothy.
3. Add the dry ingredients to the wet ingredients and combine together using a whisk until no big lumps appear.
4. Preheat waffle iron over medium heat. Use a 1/3 C measuring cup to ladle onto the waffle iron. Note: Batter will be on the runnier side.
5. Cook for 5-6 minutes, until lightly brown.
6. Remove waffle to cooling rack. (Note: waffle will be soft but will crisp up when it cools down).
7. Best served freshly made.
8. Mochi waffles can be frozen for up to 3 months in a freezer-safe container.

15. AIP Baked Cassava Cake

AIP Baked Cassava Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Yield: [‘8’, ‘8 slices’]

This AIP Baked Cassava Cake is actually an Asian dish that’s been adapted to the autoimmune protocol. This version of the recipeis egg and dairy free but is definitely not lacking in flavor. It’s an absolutely delicious dessert. This recipe fits the Paleo and Autoimmune Protocol diets.

Ingredients

• 1 pound Cassava (shredded (if frozen, thawed))
• 1 cup Shredded Coconut
• 1 Orange (zested)
• 3/4 cup Honey
• 3/4 cup Coconut Cream
• 1 tablespoon Tapioca Flour
• 1 tablespoon Coconut Oil
• 1 teaspoon Vanilla Bean Powder (I used Kiva)

Instructions

1. Pre-heat oven to 375 degrees. Line loaf pan with parchment paper.
2. In a large bowl, mix all of the ingredients together.
3. Pour into the prepared loaf pan then bake for 1 hour or until the edges are golden brown.
4. Remove from the oven then allow to cool completely before slicing. Serve at room temperature or chilled.

16. Chè Ba Màu

Vietnamese Desserts: Chè Ba Màu (CookBook Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Dried mung beans: 1/2 cup (90 g)
• Dried adzuki beans: 1/2 cup (90 g)
• Water for simmering beans: about 2 cups
• Granulated sugar: 2 tablespoons (divided)
• Coconut milk: 1 cup (240 ml) for mung bean custard
• Coconut milk for pandan jelly: 1/2 cup (120 ml)
• Water for pandan jelly: 1/2 cup
• Agar-agar powder: 1 teaspoon
• Pandan extract: 1/2 teaspoon
• Pinch of salt

Instructions

1. 1. Rinse the beans and simmer mung beans in water until tender, then stir in 1 tablespoon sugar and a pinch of salt.
2. 2. Cook the adzuki beans until soft, then sweeten with 1 tablespoon sugar.
3. 3. Make pandan jelly by simmering 1/2 cup coconut milk with 1/2 cup water, agar, 2 tablespoons sugar, and pandan extract until thick; pour into a shallow dish and chill until set.
4. 4. Lightly mash half of the mung beans and mix with 1 cup coconut milk to create a yellow custard; season softly with salt and remaining sugar.
5. 5. Layer the yellow custard in serving cups, then red beans, then pandan jelly; chill at least 1 hour.
6. 6. Serve cold with a drizzle of coconut milk if desired.

17. Coffee Tiramisu

Vietnamese Coffee Tiramisu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Yield: [‘9’, ‘9 people’]

A yummy Vietnamese coffee flavored tiramisu recipe.

Ingredients

• ¾ cup brewed coffee
• 1 tbsp amaretto (optional)
• 3 egg yolks
• ⅓ cup condensed milk
• 8 oz mascarpone cheese
• 2 tbsp brewed coffee
• 1 tsp vanilla extract
• 1 cup heavy cream
• 40 lady fingers
• 1 tbsp cocoa powder

Instructions

1. Combine your brewed coffee with amaretto in a bowl. Set aside.
2. Next make your mascarpone filling. Bring water to a simmer in a small sauce pan. Add egg yolks and condensed milk to a bowl. Put the bowl on top of the simmering water and mix until the egg mixture turns light yellow (3-5 minutes). Remove from the heat.
3. Add the mascarpone cheese, brewed coffee, and vanilla extract to the egg mixture and mix until well incorporated.
4. Whip heavy cream until stiff peaks. Gently fold the cream into the mascarpone mixture from step 3. Set aside.
5. Now it’s time to assemble your tiramisu. Lightly dip a lady finger in the brewed coffee and place it in a 9×9 baking dish. Repeat this process until the bottom is lined with lady fingers.
6. Scoop half the mascarpone cream onto the lady fingers. Spread it out in an even layer on top of the lady fingers. Repeat this process with a second layer of lady fingers and then a second layer of mascarpone cheese.
7. Sift cocoa powder on top of the second layer of mascarpone cream.
8. Cover the tiramisu and place it in the fridge. Let it set in the fridge for 6 hours or overnight.

18. Che Thai

Super Easy and Refreshing Chè Thái (Vietnamese Fruit Dessert) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘6-8’, ‘6-8 servings’]

Vietnamese version of a fruit cocktail.

Ingredients

• 1 can water chestnuts (cut into small cubes)
• 2–3 drops red food coloring
• 2 cups tapioca starch
• 2½ cups half-and-half (or mix of whole milk u0026 heavy cream)
• ½–¾ cup sweetened condensed milk (adjust to taste)
• 1 can lychee or longan
• 1 can rambutan
• 1 can coconut jelly (nata de coco)
• 1 can aiyu jelly (cut into cubes)
• 1 can toddy palm seed u0026 jackfruit

Instructions

1. Make Red Rubies:Color cubed water chestnuts with red food coloring and let sit 5–10 mins.Toss in tapioca starch to coat completely. Shake off excess.Boil in water until they float (1–2 mins). Transfer to ice bath. Set aside.
2. Mix Sweet Milk Base:In a large bowl, whisk together half-and-half and condensed milk.Chill until ready to use.
3. Prep Toppings:Drain all canned fruits/jellies. Cut into small pieces if needed.
4. Assemble:In serving cups, layer red rubies and your choice of fruits/jellies.Pour milk mixture over top. Add crushed ice if desired.Serve chilled or let sit in the fridge for 1-2 hours before enjoying.

19. Pandan Rice Pudding

Pandan Rice Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT150M · Yield: [‘4’, ‘4 people’]

A fusion of Vietnamese flavours and British comfort food. This pandan rice pudding is easy to make, vegan friendly and only 5 ingredients.

Ingredients

• ½ cup pudding rice, rinsed
• ¼ cup light brown muscovado sugar, packed
• 24 fl.oz. coconut milk
• 2 tsp pandan extract
• vegan butter for greasing the baking tin
• optional toppings: crushed pink peppercorns, mango and passionfruit curd

Instructions

1. Preheat the oven to 300°F (145C/125C Fan) and grease a 9″ casserole dish, or one of similar capacity.
2. Add the rice and sugar to the baking dish and stir together.
3. In a jug, lightly whisk the pandan extract into the coconut milk and pour this over the rice. Give this a good stir.
4. Cover the baking dish and bake in the preheated oven for 2 hours. Uncover and continue baking for about 30 minutes until the mixture appears set and jiggles.
5. Remove from the oven and allow to cool for about 5 minutes before serving. Alternatively, allow to cool and then chill in the refrigerator for cold rice pudding.
6. Optional: top with crushed pink peppercorns and passionfruit and mango curd.

20. Pandan Ice Cream

Pandan ice cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT275M · Yield: [‘6’, ‘6 serves (2/3 cup each), approx.’]

This pandan ice cream has wonderful herbaceous pandan flavour and an amazing green colour that’s totally natural.

Ingredients

• 12 pandan leaves, 40cm long each (approx 55gms total)
• 2 cups (500ml) thickened cream
• 1 cup (250ml) full cream milk
• 1/2 cup (120gms) castor sugar
• 1/2 flat tablespoon (15mls) glucose syrup (*optional)
• 1/4 flat teaspoon (.8gms) xanthan gum (*optional)

Instructions

1. Wash pandan leaves well and cut into 1/2 inch (1cm) pieces
2. Add 1/2 the pandan to the chopping bowl of an immersion blender with half the milk. Blend for several minutes until well blended. If you are using a larger food processor you can do it all at once.
3. Cover and refrigerate for at least four hours, ideally overnight.
4. Once the milk in infused, make the rest of the ice cream base.
5. Add cream, sugar and glucose syrup in using into a small pot. Heat on medium heat until just starting to bubble, then turn down, stiring until sugars are all dissolved.
6. Turn off heat and allow to cool. Refrigerate until pandan has finished infusing.
7. Strain the pandan milk mix, pressing down on the pandan to extract as much infused milk as possible.
8. Add infused pandan milk and salt to rest of cooled ice cream base.
9. Measure out xanthan gum, if using and have next to bowl with ice cream mix.
10. Blend ice cream mix with an immersion blender. While blending carefully sprinkle in xanthan gum. Continue to blend for one minute to ensure xanthan gum is well blended in.
11. Cover and chill well, for as least four hours.
12. Put ice cream storage container in the freezer to chill
13. If using a self churning machine, turn on ten minutes before churning to chill, otherwise remove churning bowl from freezer just before churning.
14. Churn the ice cream. It will be the consistency of soft serve when done.
15. Transfer to chilled container and freeze until firm.
16. Scoop and enjoy!

21. Corn Pudding

Chia Che Bap – Vietnamese Coconut and Corn Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT255M · Yield: [‘4’]

Che bap is a traditional Vietnamese coconut and corn dessert, but in my recipe, instead of tapioca, I’ve used nutritious chia seeds. It’s creamy, rich and full of flavor.

Ingredients

• ¼ cup chia seeds
• 400 ml 13.5oz coconut milk
• 200 g 1 cup sweetcorn kernels (fresh, frozen or canned)
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 tablespoons shredded coconut
• 1 tablespoon sesame seeds
• 1 teaspoon chia seeds

Instructions

1. Soak the chia seeds in the coconut milk for at least four hours or overnight. It will turn thick and gelatinous.
2. Pour the thick chia seed coconut milk into a pan, along with all remaining ingredients, and heat over a very low heat until hot, stirring occasionally.
3. For the garnish, place the shredded coconut and sesame seeds in a dry frying pan over a medium heat and stir until golden.
4. Serve warm or cold, topped with the toasted coconut and sesame seeds as well as the extra chia seeds.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.