Bánh nhãn is a traditional Vietnamese dessert, often confused with other “bánh” (cake) types. It’s a sweet, chewy rice flour noodle dessert served in syrup, popular in central Vietnam, especially around festivals. It’s similar in texture to bánh lọt or small rice noodles, but usually thicker and often served with coconut milk.
🧾 Ingredients
- 200 g rice flour
- 50 g tapioca starch (for chewiness)
- 400 ml water
- 200 g sugar (for syrup)
- 200 ml coconut milk (optional, for serving)
- Pandan leaves or pandan extract (optional, for aroma)
👩🍳 Instructions
1. Make the Bánh Nhãn Noodles
- Mix rice flour, tapioca starch, and water until smooth.
- Optional: Add a few drops of pandan extract for fragrance.
- Pour the mixture into a steamer tray or mold and steam for 20–25 minutes until firm.
- Let it cool slightly, then cut into small noodle-like strips (about 1–2 cm wide).
2. Prepare the Syrup
- Combine sugar and 200 ml water in a saucepan.
- Heat until the sugar dissolves and the syrup slightly thickens.
- Let cool slightly.
3. Assemble
- Place the bánh nhãn noodles in a bowl.
- Pour the syrup over them.
- Optionally, add coconut milk on top for creaminess.
✅ Serving Tips:
- Serve chilled for a refreshing dessert.
- Garnish with sesame seeds or a few drops of coconut milk.
- Can also be paired with crushed ice for a summer treat.
If you like, I can also provide a traditional Northern Vietnamese version with mung beans—it’s a slightly different style but very authentic.
Do you want me to show that version too?
