Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Bánh Đậu Xanh with Coconut Syrup
A delightful Vietnamese dessert featuring soft, chewy bánh đậu xanh (mung bean cake) served with a sweet coconut syrup and crushed ice. This traditional treat is perfect for hot summer days and showcases the delicate sweetness of mung beans in an authentic Vietnamese preparation.
25 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet8/10
Salty1/10
Sour0/10
Umami1/10
Spicy0/10
🥄 Texture
The bánh đậu xanh is dense yet slightly crumbly and pasty, tending to melt on the tongue with a fine, sandy mouthfeel. Combined with crushed ice the dish alternates between cold crunchy shards and creamy, syrup-coated bites, with toasted sesame adding occasional nuttty crunch.
👃 Aroma
Dominant coconut cream aroma with sweet vanilla warmth; if pandan is used, expect a grassy, floral top note that lends authenticity. Toasted sesame contributes a faint nutty scent, while the overall fragrance is sweet and tropical.
🍷 Pairs Well With
Unsweetened jasmine tea (hot or iced) or a light oolong to cut the sweetness and refresh the palate.
🥗 Side Dishes
Fresh tropical fruits such as ripe mango, lychee, or jackfruit; a small bowl of crushed roasted peanuts or sesame brittle for extra crunch; or a simple coconut-flavored jelly (agar) for contrast.
Ingredients(9 items)
- 12 cups bánh đậu xanh (mung bean cake, cut into bite-sized cubes)
- 21 cup coconut milk (full-fat)
- 33/4 cup sugar
- 41/2 cup water
- 51/4 teaspoon vanilla extract
- 61/4 teaspoon salt
- 72 cups ice (crushed)
- 82 tablespoons sesame seeds (toasted, optional garnish)
- 91 tablespoon pandan extract or essence (optional, for traditional flavor)
Nutrition Information(per serving)
285
Calories
4.2g
Protein
48.3g
Carbs
8.5g
Fat
Instructions
- 1
Prepare the bánh đậu xanh by cutting it into 1-inch cubes. If using store-bought bánh đậu xanh, ensure it is at room temperature or slightly chilled.
- 2
In a medium saucepan, combine 3/4 cup sugar with 1/2 cup water over medium heat.
- 3
Stir constantly until the sugar completely dissolves, creating a clear simple syrup. This should take about 3-4 minutes.
- 4
Remove the syrup from heat and add the coconut milk, vanilla extract, and salt. Stir well to combine thoroughly.
- 5
If using pandan extract for authentic Vietnamese flavor, add 1 tablespoon now and stir until evenly distributed. Allow the syrup to cool to room temperature.
- 6
Once cooled, refrigerate the coconut syrup for at least 30 minutes until chilled.
- 7
To serve, divide the crushed ice evenly among 4 serving bowls or glasses.
- 8
Layer the bánh đậu xanh cubes on top of the ice in each bowl.
- 9
Pour approximately 1/2 cup of the chilled coconut syrup over each serving, ensuring the mung bean cake is well-coated.
- 10
Garnish with toasted sesame seeds if desired for added texture and nutty flavor.
- 11
Serve immediately while the ice is still cold and the bánh đậu xanh maintains its texture.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!