Bánh Đúc Lá Dứa Recipe

Lastest Updated April 19, 2024
Home » Recipes A-Z » Bánh Đúc Lá Dứa Recipe

Vietnamese pandan rice cake (also known as bánh đúc lá dứa) is a popular 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.

Banh Duc La Dua1

What Is Pandan Rice Cake (Banh Duc La Dua)?

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.

Banh duc la dua is also served with creamy coconut milk and nutty toasted sesame seeds.

What Are Tools For Making Banh Duc La Dua?

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

  • Mold: To shape the banh duc into its traditional form and allow for easy cutting into smaller blocks.
  • Ladle: Used for transferring the batter into the mold or steaming pot. It can also be used for even distribution and a smooth surface.
  • Knife: To slice the finished cake into neat, serving-size pieces.
  • Cutting Board: Provides a surface for slicing the finished cake.
  • Saucepan: Used to cook the syrup.
  • Mixing Bowl: For combining the rice flour with pandan juice and other ingredients.
  • Cooking Pot: To cook and stir the batter mixture until it reaches the desired consistency.
  • Spatula: For evenly mixing and stirring the mixture.
  • Steaming Pot: To steam the cake, ensure it cooks evenly and acquires its desired texture.

What Are the Banh Duc La Dua Ingredients?

Creating Vietnamese banh duc la dua involves simple, aromatic ingredients. Here’s what you need:

  • Slaked lime powder: Used for making limewater, crucial for the rice cake’s texture.
  • Clean water: Essential for mixing with rice flour and creating the cake’s base.
  • Rice flour: The primary ingredient for forming the cake.
  • Tapioca starch: Adds the chewiness to the cake.
  • Sugar: Adds the mild sweetness to the cake.
  • Pandan juice: Provides a natural green color and a fragrant aroma.
  • Coconut milk: Used for the cake and the sauce paired with it to add creaminess.
  • Toasted sesame seeds: Adds a nutty flavor.
  • Palm sugar: Offers a caramel-like sweetness to the dish.

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

Banh Duc La Dua Ingredients

How to Make Banh Duc La Dua?

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

Step 1: Prepare Limewater

Mix the slaked powder with water. Wait for the lime to settle, and then skim off the clear lime water.

Banh Duc Lac Step 1 Prepare Limewater
Banh Duc La Dua Step 1 Prepare Limewater1

Step 2: Mix the Batter

Dissolve rice flour, tapioca starch, and sugar in 600ml of prepared lime water. Stir well until the flour is dissolved. Then divide the flour mixture into two equal parts.

Banh Duc La Dua Step 2 Mix the Batter

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

Banh Duc La Dua Step 2 Mix the Batter1

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.

Banh Duc La Dua Step 3 Cook and Stir the Batter

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

Banh Duc La Dua Step 3 Cook and Stir the Batter1

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.

Banh Duc La Dua Step 4 Shaping and Steaming the Cake

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.

Banh Duc La Dua Step 4 Shaping and Steaming the Cake1

Step 5: Cook the Syrup

Add palm sugar and 50 ml 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.

Banh Duc La Dua Step 5 Cook the Syrup

Step 6: Cook the Coconut Milk

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

Banh Duc La Dua Step 6 Cook the Coconut Milk

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.

What Are Notes for Making Perfect Banh Duc La Dua?

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

  • You can add more rice flour for a crisper cake or tapioca starch for a chewier texture.
  • Reducing the amount of water makes a cake firmer.
  • It’s essential to lower the heat if the batter thickens while stirring.
  • You should use a whisk for a smoother batter.
  • If you don’t have a silicone mold, a stainless steel mold can be used with a thin layer of oil to prevent sticking.

What Are Other Vietnamese Dishes To Try?

  • Bánh Đúc Lạc (Northern Plain Rice Cake): A Northern rice cake made from rice flour and peanuts, served with savory soybean sauce.

Let’s Try Banh Duc La Dua At Home!

Banh duc la dua 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!

Banh Duc La Dua

Vietnamese Pandan Rice Cake (Banh Duc La Dua)

Pandan rice cake (banh duc la dua) is an easy Vietnamese dessert or snack made from simple components. The cake is worth trying with some simple steps.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Vietnamese
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Calories: 1892kcal

Ingredients

  • 0.5 ounces around 15g of slaked lime powder
  • 1.5 liters of water
  • 5.3 ounces 150g of rice flour
  • 3.5 ounces 100g of tapioca starch
  • 2 tablespoons of sugar
  • 150 ml of pandan juice
  • 400 ml of coconut milk 150ml for the cake batter, 250ml for the sauce
  • 1.8 ounces around 50g of palm sugar
  • Toasted sesame seeds

Instructions 

  • Mix the slaked lime powder with water. Skim off the clear lime water after settling.
    Banh Duc La Dua Step 1 Prepare Limewater1
  • Dissolve rice flour, tapioca starch, and sugar in limewater. Divide the mixture into two equal parts.
    Banh Duc La Dua Step 2 Mix the Batter
  • Mix pandan juice and coconut milk into the divided flour portions.
    Banh Duc La Dua Step 2 Mix the Batter1
  • Place a pot on the stove, add the green batter mixture to the pot, cook and stir continuously. Remove from heat when the batter thickens, stirring for an extra minute.
    Banh Duc La Dua Step 3 Cook and Stir the Batter
  • Repeat with the white batter portion.
    Banh Duc La Dua Step 3 Cook and Stir the Batter1
  • Pour the pandan batter into a mold, add the coconut milk to the batter. Gently mix them together. Steam for 40-50 minutes until the cake is done.
    Banh Duc La Dua Step 4 Shaping and Steaming the Cake
  • Cook the syrup by adding palm sugar and water to a pot. Cook until the syrup thickens.
    Banh Duc La Dua Step 5 Cook the Syrup
  • Cook the coconut milk until it thickens
    Banh Duc La Dua Step 6 Cook the Coconut Milk
  • Serve it by cutting the cake into small blocks, then add syrup and coconut milk, and sprinkle sesame seeds on top.
    Banh Duc La Dua2

Video

Notes

  • Increase rice flour for a crisper cake.
  • Increase tapioca starch for a chewier texture.
  • Reduce water for a firmer cake.
  • Lower the heat if the batter thickens while stirring.
  • Use a whisk for a smoother batter.
  • If not using a silicone mold, a stainless steel mold can be used with a thin layer of oil to prevent sticking.

Nutrition

Calories: 1892kcal | Carbohydrates: 286g | Protein: 17g | Fat: 84g | Saturated Fat: 73g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 225mg | Potassium: 975mg | Fiber: 4g | Sugar: 57g | Vitamin C: 4mg | Calcium: 129mg | Iron: 14mg
Tien - Alden

Tien – Alden

Content Writer

Expertise

Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator

Education

Saigon Tourism College

  • Program: Certificate in Culinary Arts
  • Focus: Vietnamese and Chinese cuisines.

Advanced Culinary Workshop, Beijing

  • Program: A three-month intensive program of Advanced Culinary Workshop
  • Focus: Authentic Chinese cuisine.

Vietnamese Traditional Cooking School

  • Program: Certificate of Vietnamese Traditional Cooking
  • Focus: A specialized course on traditional and family recipes passed down through generations.

American College of Vietnam

  • Program: Bartender
  • Focus: Provide background knowledge and help students confident to create appealing drinks

Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.

Leave a Reply

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