Bánh nhãn is a traditional Vietnamese dessert, most popular in central Vietnam, known for its soft, chewy texture and sweet flavor. The name literally means “longan cake,” though it’s usually made from rice flour and tapioca, shaped into noodle-like strips, and served in sweet syrup or coconut milk. It’s often eaten as a refreshing dessert, especially during festivals or hot weather.
🧾 Ingredients
- 200 g rice flour
- 50 g tapioca starch (for chewiness)
- 400 ml water
- 150–200 g sugar (for syrup)
- 200 ml coconut milk (optional, for serving)
- Pandan leaves or pandan extract (optional, for aroma)
👩🍳 Instructions
1. Make the Noodles
- Mix rice flour, tapioca starch, and water until smooth.
- Add a few drops of pandan extract if desired.
- Pour mixture into a steamer tray and steam 20–25 minutes until firm.
- Let it cool, then cut into thin, long strips (like noodles).
2. Prepare the Syrup
- In a saucepan, combine sugar and water.
- Heat until sugar dissolves and the syrup slightly thickens.
3. Serve
- Place bánh nhãn noodles in a bowl.
- Pour the syrup over them.
- Optionally, drizzle coconut milk for creaminess.
- Can be served warm or chilled.
✅ Tips:
- For a summer treat, serve with crushed ice.
- Garnish with sesame seeds or shredded coconut.
- You can adjust sweetness to taste.
If you want, I can also give a version with mung beans and longan fruit, which is more traditional and festive. Do you want me to show that?
