Vietnamese Banh It: Sweet Sticky Rice Cakes with Mung Bean Filling

Updated at: 06/05/2025

Banh It, a delightful Vietnamese sweet treat, offers a captivating blend of textures and flavors. These small, pyramid-shaped cakes are crafted from glutinous rice, creating a wonderfully chewy exterior. Inside, a smooth, subtly sweet mung bean paste provides a delightful contrast, adding richness and depth to each bite. Often enjoyed during special occasions or as a comforting snack, Banh It embodies the artistry and simplicity of Vietnamese cuisine. The delicate balance of sweet and subtly earthy flavors makes them truly irresistible.

This traditional recipe showcases the secrets to achieving perfectly soft, translucent rice cakes and a creamy, flavorful mung bean filling. Ready to embark on a culinary journey and create these exquisite treats yourself? Let's dive into the step-by-step instructions to make your own batch of irresistible Banh It.

Tools Needed

  • Pot
  • Whisk
  • Steamer

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Filling and Dough

  • Wash and soak mung beans for at least 2 hours. Rinse again and cook in 600-700ml of water until soft (about 15-20 minutes).
  • Season the cooked mung beans with 1 tablespoon of sugar and 1 teaspoon of salt. Mash the beans until smooth and simmer over low heat until thickened.
  • Cook palm sugar (300g) in 400ml of water until dissolved and slightly caramelized. Add 1/2 teaspoon of salt.
  • Gradually add the hot sugar water to the sticky rice flour (600g) while whisking until a smooth dough forms. Knead for 4-5 minutes, adding more hot water if needed until dough is smooth and elastic.
Prepare the mung bean filling: Wash and soak mung beans for at least 2 hours. Rinse again and cook in 600-700ml of water until soft (about 15-20 minutes).Season the cooked mung beans with 1 tablespoon of sugar and 1 teaspoon of salt. Mash the beans until smooth and simmer over low heat until thickened.Prepare the dough: Cook palm sugar (300g) in 400ml of water until dissolved and slightly caramelized. Add 1/2 teaspoon of salt.Gradually add the hot sugar water to the sticky rice flour (600g) while whisking until a smooth dough forms. Knead for 4-5 minutes, adding more hot water if needed until dough is smooth and elastic.
Prepare the Filling and Dough

Step 2. Assemble and Wrap the Banh It

  • Let the dough rest. Form small balls of the mung bean filling (approx. 30g) and larger balls of the dough (approx. 60g).
  • Make a well in the dough ball, add the filling, and close the dough around it, shaping it into a ball. Dip the dough in oil to prevent sticking.
  • Prepare banana leaves and oil them. Place the Banh It in the leaves and wrap carefully.
Assemble the Banh It: Let the dough rest. Form small balls of the mung bean filling (approx. 30g) and larger balls of the dough (approx. 60g).Wrap the cakes: Make a well in the dough ball, add the filling, and close the dough around it, shaping it into a ball. Dip the dough in oil to prevent sticking.Wrap the Banh It in banana leaves: Prepare banana leaves and oil them. Place the Banh It in the leaves and wrap carefully.
Assemble and Wrap the Banh It

Step 3. Steam and Cool

  • Steam the wrapped cakes for 30-35 minutes over medium heat.
Steam the Banh It: Steam the wrapped cakes for 30-35 minutes over medium heat.
Steam and Cool

Step 4. Serve and Store

  • Let the Banh It cool slightly before serving. For longer storage, open the bottom of the cake to release steam, then re-wrap for up to 2-3 days.
Cool and serve: Let the Banh It cool slightly before serving. For longer storage, open the bottom of the cake to release steam, then re-wrap for up to 2-3 days.
Serve and Store

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • Adjust the amount of water in the dough according to the type of flour used. It may vary slightly.
  • Don't over-dry the dough; otherwise, the cakes will be hard.
  • When steaming, place the cakes upside down to prevent water from entering.
  • Banh It is best enjoyed cold. It’s recommended to wrap the cakes the day before serving.

Nutrition

  • N/A

FAQs

1. Can I use regular rice flour instead of glutinous rice flour for the Banh It?

No, glutinous rice flour (also known as sweet rice flour) is essential for the characteristic chewy texture of Banh It. Regular rice flour will not produce the same results.

2. How can I prevent my Banh It from sticking to the steamer?

Generously grease your steamer basket with oil or cooking spray before placing the Banh It inside. You can also line the basket with parchment paper or banana leaves.


With a little patience and these simple instructions, you’ve mastered the art of making Banh It. Enjoy the delicious reward of these beautiful and tasty cakes, perfect for sharing with friends and family. From now on, you can savor the authentic flavors of Vietnam whenever you wish!