Banh Gia Lon is a beloved Vietnamese steamed rice cake that’s both simple and satisfying. Its soft, jelly-like texture paired with a subtle sweetness makes it a perfect snack or dessert. Originating from Southern Vietnam, this traditional treat has been enjoyed for generations and remains a staple in Vietnamese households.
Making Banh Gia Lon at home allows us to experience authentic flavors while customizing sweetness and texture to our liking. With just a few basic ingredients like rice flour, coconut milk, and pandan leaves, we can create this delicate cake that’s light, fragrant, and utterly delicious. Whether you’re new to Vietnamese cuisine or looking to expand your recipe collection, this Banh Gia Lon recipe is easy to follow and rewarding to make.
Ingredients
To create an authentic Banh Gia Lon, we rely on a few simple yet carefully selected ingredients. These ingredients come together to deliver the cake’s delicate texture and unique flavor that define this classic Vietnamese dessert.
Dough Ingredients
We start with the base, which forms the cake’s soft, slightly chewy texture:
- 1 cup rice flour — the key component for the cake’s smooth consistency
- 2 tablespoons tapioca starch — adds elasticity and a slight chewiness
- 1 cup coconut milk — provides richness and subtle sweetness
- 1/2 cup water — used to balance the batter’s consistency
- 2 tablespoons sugar — enhances the natural sweetness without overpowering
- A pinch of salt — to balance the flavors
- 4 pandan leaves — tied into a knot, for natural fragrance and flavor infusion
Filling Ingredients
The filling distinguishes Banh Gia Lon with its creamy, savory notes. Our filling ingredients include:
- 2 eggs — beaten, contribute richness and structure
- 1/2 cup coconut milk — to keep the filling moist and flavorful
- 2 tablespoons sugar — for a hint of sweetness to complement the coconut
- 1/4 teaspoon salt — balances the sweet and savory elements
- 1 tablespoon cooked mung beans (optional) — adds texture and traditional flavor depth
Sauce Ingredients (If Applicable)
While Banh Gia Lon is often enjoyed plain, some versions include a light sauce to enhance the flavor:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Coconut milk | 1/4 cup | Adds creaminess to the sauce |
| Sugar | 2 tablespoons | Sweetens the sauce |
| Salt | A small pinch | Balances sweetness |
| Pandan leaf | 1 small piece | Infuses subtle aroma |
We gently simmer these ingredients until the sugar dissolves and the sauce thickens slightly, creating a delicate complement to the steamed cake.
Equipment Needed
To prepare authentic Banh Gia Lon efficiently, having the right equipment is essential. Each tool plays a critical role in achieving the cake’s signature smooth texture and perfect steaming.
Essential Kitchen Tools
- Steaming tray or bamboo steamer
We recommend using a steaming tray with individual compartments to shape the cakes uniformly. A traditional bamboo steamer also works well and imparts a subtle fragrance.
- Mixing bowls
Multiple bowls for combining the rice flour batter and the coconut milk-egg filling separately.
- Whisk or electric mixer
For beating the eggs and blending the batter until smooth and lump-free.
- Measuring cups and spoons
Precise measurements are key to balancing flavors and achieving the correct texture.
- Saucepan
Used to gently heat the coconut milk mixture and optionally prepare the pandan-infused sauce.
- Spatula or wooden spoon
To stir the batter and fold ingredients without deflating the mixture.
- Small ladle or spoon
For transferring the batter into the steamer molds evenly.
- Parchment paper or banana leaves (optional)
To line the molds for easier removal and an authentic aroma.
Optional but Helpful Tools
- Food processor or blender
Useful for pulverizing pandan leaves to release maximum flavor into the mixture.
- Cooling rack
For setting the steamed cakes after cooking and allowing excess moisture to evaporate.
| Equipment | Purpose | Notes |
|---|---|---|
| Steaming tray/Bamboo steamer | Shape and steam cakes | Bamboo adds fragrance |
| Mixing bowls | Combine batter and filling | Use separate bowls for best results |
| Whisk/Electric mixer | Beat eggs and blend batter | Ensures lump-free smooth texture |
| Measuring cups & spoons | Accurate ingredient portioning | Essential for flavor and texture |
| Saucepan | Heat and simmer coconut milk mixtures | For filling and optional sauce |
| Spatula/Wooden spoon | Stir batter gently | Maintains airiness |
| Ladle or small spoon | Transfer batter to molds | Controls portion size |
| Parchment paper/Banana leaves | Line molds for easy cake removal | Adds aroma and prevents sticking |
| Food processor/Blender (optional) | Extract pandan flavor by processing leaves | Enhances fragrance |
| Cooling rack (optional) | Cool cakes evenly and reduce moisture | Prevents sogginess |
By gathering these key tools beforehand, we set ourselves up for success in making Banh Gia Lon with its signature softness and delicate, fragrant taste.
Prep Work
Before we start assembling our Banh Gia Lon, thorough prep work is essential to ensure the texture and flavor come together perfectly. Let’s break down this process step-by-step.
Preparing the Dough
The dough gives Banh Gia Lon its signature soft and jelly-like texture. We combine key ingredients carefully to achieve this.
- In a large mixing bowl, sift together:
- 1 cup rice flour
- 1/4 cup tapioca starch
- Gradually whisk in:
- 1 cup coconut milk (warm)
- 1/2 cup water (adjust as needed for consistency)
- Add:
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Finely chop or blend 2-3 pandan leaves, then gently squeeze to extract the vibrant green juice.
- Stir 2 tablespoons of pandan juice into the batter for fragrance and color.
- Whisk the mixture until smooth and lump-free. The batter should be slightly thick yet pourable.
Preparing the Filling
The filling adds a creamy balance to the slightly sweet dough. Our filling blends eggs and coconut milk for a rich, savory bite.
- In a separate bowl, whisk together:
- 3 large eggs
- 3/4 cup coconut milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- Optional: For added texture and flavor, fold in:
- 1/4 cup cooked mung beans (mashed or whole)
- Mix until well combined and slightly frothy.
Preparing the Banana Leaves
Using banana leaves gives the cakes an authentic aroma and prevents sticking during steaming.
- Select fresh, wide leaves and rinse thoroughly under cold water.
- Pat dry with paper towels.
- Cut leaves into 6-inch squares, then soften by lightly passing each over an open flame or dipping briefly in hot water.
- Wipe again to remove excess moisture.
- Optional: Lightly oil the banana leaves to make unmolding easier.
| Prep Task | Key Ingredients/Items | Notes |
|---|---|---|
| Dough Preparation | Rice flour, tapioca starch, coconut milk, pandan juice | Smooth batter consistency |
| Filling Preparation | Eggs, coconut milk, mung beans (optional) | Frothy and well combined |
| Banana Leaves Prep | Fresh banana leaves | Softened and lightly oiled for non-stick |
Cooking Instructions
Follow these carefully crafted steps to shape, assemble, and steam our Banh Gia Lon to perfection. Attention to detail ensures the ideal soft and jelly-like texture we’re aiming for.
Shaping and Assembling Banh Gia Lon
- Prepare your steaming tray or bamboo steamer.
Line it with banana leaves or parchment paper to prevent sticking and add aromatic flavor.
- Pour a thin layer of the rice flour batter into each mold or section of the tray.
Use a ladle to pour approximately 2 tablespoons per piece, just enough to cover the base lightly.
- Steam the batter layer for 2-3 minutes until it becomes lightly set but not fully cooked.
This partial steaming prevents mixing during assembly.
- Add a spoonful (around 1 tablespoon) of the egg and coconut milk filling onto the semi-set batter.
Spread gently but leave some space around the edges for sealing.
- Pour another layer of the rice flour batter over the filling to cover it completely.
Ensure the top layer is about the same thickness as the base, approximately 2 tablespoons.
- Repeat gently to avoid bubbles or gaps.
This layering technique creates the distinctive layered look and the creamy filling center that defines Banh Gia Lon.
- Optional:
Sprinkle cooked mung beans lightly over the filling layer before sealing with batter for added texture and traditional authenticity.
Steaming the Banh Gia Lon
- Bring the water in your steamer to a rolling boil.
Maintaining steady steam is crucial for an even cook.
- Place the assembled Banh Gia Lon tray inside the steamer.
Cover tightly to trap steam and moisture.
- Steam for 15-20 minutes.
Use the following approximate timings for various batch sizes:
| Batch Size (pieces) | Steaming Time (minutes) |
|---|---|
| 6-8 | 15 |
| 9-12 | 18 |
| 13-15 | 20 |
- Check for doneness by inserting a toothpick into the cake.
It should come out clean and the surface should look set and slightly glossy.
- Turn off the heat and let the cakes sit covered for 5 minutes.
This resting period helps stabilize the jelly-like texture.
- Remove carefully from the tray.
Use a thin spatula or knife to loosen edges if needed to preserve the delicate structure.
By following these step-by-step cooking instructions we unlock the authentic soft texture and subtle sweet flavor that make Banh Gia Lon a cherished Vietnamese treat.
Serving Suggestions
To fully enjoy Banh Gia Lon, consider these serving tips that enhance its natural soft texture and subtle sweetness.
1. Serve Warm or at Room Temperature
For the best experience, serve Banh Gia Lon warm or at room temperature. The steamed rice cake is delightfully soft and jelly-like when fresh. Allow the cakes to cool slightly after steaming before plating to enjoy their delicate texture.
2. Pair with Coconut Sauce
A light drizzle of coconut sauce made from simmered coconut milk, sugar, and a pinch of salt elevates the flavor profile. The sauce adds a creamy sweetness that perfectly complements the mild taste of the cake.
| Coconut Sauce Ingredients | Quantity |
|---|---|
| Coconut milk | 1 cup |
| Sugar | 2 tablespoons |
| Salt | 1/4 teaspoon |
| Pandan leaf (optional) | 1 leaf for aroma |
3. Garnish with Toasted Sesame Seeds or Mung Beans
Sprinkle toasted sesame seeds or cooked mung beans on top for added texture and a subtle nutty flavor. This simple garnish also provides a visual contrast that makes the dessert more appealing.
4. Accompany with Fresh Fruits or Tea
Balance the soft sweetness of Banh Gia Lon by serving it alongside fresh tropical fruits such as mango or lychee. Pairing the dish with a light jasmine or green tea enhances its refreshing qualities and completes the traditional Vietnamese dessert experience.
5. Use Banana Leaves for Presentation
For an authentic touch, serve the cakes on banana leaves. Not only does this presentation highlight the dish’s Vietnamese origin, but it also adds a delicate aroma that subtly infuses the rice cakes during serving.
“Serving Banh Gia Lon with thoughtful accompaniments accentuates its authentic flavors and offers a satisfying experience for all the senses.”
Utilize these serving suggestions to highlight the unique texture and flavor of Banh Gia Lon while delighting your guests with an appealing presentation.
Storage and Make-Ahead Tips
Proper storage and make-ahead preparation are essential to preserve the delicate texture and subtle flavor of Banh Gia Lon. Here are our best tips to keep your cakes fresh and ready for any occasion.
Storing Fresh Banh Gia Lon
- Allow the cakes to cool completely at room temperature before storing to prevent condensation and sogginess.
- Place the cooled cakes in an airtight container to keep moisture and odors out.
- Refrigerate for up to 3 days. The cakes will firm up slightly but retain their soft, jelly-like quality once warmed.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 6 hours | Best consumed fresh for optimal texture |
| Refrigerator | Up to 3 days | Reheat gently before serving |
| Freezer | Not recommended | Texture may become compromised |
Reheating Tips
To enjoy the signature soft texture of Banh Gia Lon after refrigeration:
- Steam the cakes for 5-7 minutes until heated through and soft.
- Alternatively, microwave on low power in a covered dish for 30–45 seconds with a damp paper towel to retain moisture.
- Avoid overheating to prevent drying out or toughening of the cakes.
Make-Ahead Preparation
- We recommend preparing the batter and filling up to 24 hours in advance.
- Store the batter in a covered bowl in the refrigerator to maintain freshness.
- Whisk the batter lightly before steaming as it may settle during refrigeration.
- Prepare banana leaves or parchment paper ahead of time for easy assembly on the day of cooking.
Tips for Freezing (If Necessary)
- While freezing Banh Gia Lon is generally not ideal, if necessary:
- Freeze individual cakes wrapped tightly in plastic wrap, then place them in a freezer-safe container.
- Thaw overnight in the refrigerator.
- Reheat gently as described above, but expect slight texture changes.
“For best results, enjoy Banh Gia Lon fresh or within a few days of preparation to experience its authentic soft and fragrant qualities.”
By following these Storage and Make-Ahead Tips, we ensure that every bite of our Banh Gia Lon delivers the perfect balance of texture and flavor even when prepared in advance.
Conclusion
Banh Gia Lon offers a delightful way to experience the rich culinary traditions of Southern Vietnam right in our own kitchens. Its unique texture and subtle flavors make it a versatile treat that’s both comforting and impressive. With simple ingredients and straightforward techniques, we can easily bring this authentic dessert to life.
Trying this recipe not only expands our cooking repertoire but also connects us with a cherished cultural heritage. Whether for a special occasion or a casual snack, Banh Gia Lon is sure to become a favorite that we’ll enjoy sharing with family and friends.
Frequently Asked Questions
What is Banh Gia Lon?
Banh Gia Lon is a traditional Vietnamese steamed rice cake with a soft, jelly-like texture and subtle sweetness, originating from Southern Vietnam.
What are the main ingredients in Banh Gia Lon?
The main ingredients include rice flour, tapioca starch, coconut milk, pandan leaves, sugar, salt, eggs, and optional mung beans for filling.
How do pandan leaves affect the cake?
Pandan leaves add a fragrant aroma and natural green color, enhancing the cake’s flavor and visual appeal.
Can I make Banh Gia Lon at home easily?
Yes, the recipe uses simple ingredients and straightforward steaming techniques, making it easy for home cooks to prepare.
What equipment is needed to make Banh Gia Lon?
You’ll need a steaming tray or bamboo steamer, mixing bowls, a whisk or mixer, measuring tools, a saucepan, a spatula, and optionally banana leaves or parchment paper.
How do I get the perfect soft and jelly-like texture?
Sift the flours well, mix batter with warm coconut milk, add pandan juice, layer the batter with filling, and steam steadily until set.
How should Banh Gia Lon be served?
Serve warm or at room temperature with a light coconut sauce, garnished with toasted sesame seeds or mung beans, and paired with tropical fruits or tea.
How do I store Banh Gia Lon?
Cool completely, store in an airtight container in the refrigerator for up to three days, and reheat by steaming or microwaving gently.
Can I prepare Banh Gia Lon batter and filling ahead of time?
Yes, you can prep both in advance and refrigerate before steaming, but freezing may affect the cake’s texture.
What variations exist for Banh Gia Lon?
Some recipes add cooked mung beans in the filling or serve the cake with a sweetened coconut sauce for added flavor and texture.