Bánh Trôi
Northern Vietnamese Sweet Glutinous Rice Cakes with Cane Sugar
Introduction
Bánh trôi is one of the simplest traditional desserts from northern Vietnam. Soft glutinous rice dough is wrapped around small pieces of raw cane sugar. As the cakes cook, the sugar melts into a warm syrup hidden inside each dumpling.
This dessert reminds me of my father.
Whenever my mother made chè trôi nước, there was usually a little dough left over. My father would always smile and say,
"They're so simple to make. Just use the leftover dough and make some bánh trôi for me."
Then a familiar conversation would begin.
My mother would laugh and reply,
"There's no more cane sugar in the house."
Or sometimes,
"I already used it all for the chè trôi nước."
It was her gentle way of admitting she had forgotten his favorite dessert.
Looking back, those little conversations around the kitchen are just as memorable as the food itself.
Yield
Makes about 18–20 cakes
Ingredients
Dough
200g glutinous rice flour
180–200ml boiling water
½ teaspoon sugar
Pinch of salt
Filling
Raw cane sugar bar (đường thẻ), cut into small cubes
Garnish (Optional)
Toasted sesame seeds
Toasted ground peanuts
Before You Start
Use freshly boiled water to help hydrate the glutinous rice flour evenly.
Add the water gradually, as different brands of flour absorb moisture differently.
The dough should feel soft and smooth without being sticky.
Method
Combine the glutinous rice flour, sugar, and salt in a bowl.
Gradually pour in the boiling water while stirring with chopsticks or a spoon.
When cool enough to handle, knead until a smooth, pliable dough forms.
Divide the dough into small pieces, about 20g each.
Flatten each piece into a small disc.
Place a cube of cane sugar in the center and seal the dough completely around the filling.
Roll gently into a smooth ball.
Bring a pot of water to a gentle boil.
Cook the dumplings until they float, then continue cooking for another 2–3 minutes to ensure the centers are fully cooked.
Transfer immediately to a bowl of cool water for about 30 seconds.
Drain well and arrange on a serving plate.
Sprinkle with toasted sesame seeds or ground peanuts, if desired.
Baking with Confidence
Seal each dumpling completely to prevent the melted sugar from leaking during cooking.
Do not overfill with cane sugar, or the filling may burst through the dough.
Freshly cooked bánh trôi should have a soft, chewy texture with a warm syrup center.
Storage
Best enjoyed the day they are made.
Leftovers can be refrigerated for up to 2 days.
Reheat gently in hot water or the microwave before serving.
