Fragrant Banh Ú Recipe: No Sticky Rice or Lye Water Needed!

Updated at: 13/05/2025

Banh Ú, a traditional Vietnamese steamed cake, is renowned for its delicate texture and subtle sweetness. However, the traditional recipe often involves sticky rice soaking and the use of lye water, a process that can be intimidating for beginner bakers. This simplified Banh Ú recipe eliminates those complexities, making this delicious treat accessible to everyone. We’ll achieve the same wonderfully soft and fragrant cake using readily available ingredients and a straightforward method. You'll discover that creating this beloved Vietnamese delicacy is easier than you might think.

Forget the hours of soaking and the potential hazards of lye water. This recipe offers a streamlined approach, focusing on flavor and texture without sacrificing the authentic taste of Banh Ú. We'll guide you through each step, from preparing the batter to achieving the perfect steam. Ready to embark on a culinary journey and experience the delightful world of Banh Ú? Let's dive into the step-by-step instructions!

Tools Needed

  • Pot
  • Whisk
  • Steamer

Ingredients

  • Green beans: 120g
  • Water: 500ml (approx., adjust as needed)
  • Palm sugar: 80g
  • Salt: 1/3 teaspoon
  • Coconut powder: 15-20g
  • All-purpose flour: 350g
  • Banana leaves
  • Cooking oil or coconut oil
  • String (nylon or cotton)

Step-by-Step Instructions

Step 1. Prepare the Mung Bean Filling

  • Wash green beans and soak in water for at least 2 hours. Rinse, drain, and cook in a pot with 500ml of water over medium heat until boiling. Skim off foam, then reduce heat to low, cover, and simmer for 15-20 minutes, or until beans are soft and water is absorbed.
  • Once cooked, drain the beans. If desired, puree for a smoother filling. Stir-fry the beans with palm sugar (80g), salt (1/3 tsp), and coconut powder (15-20g) over very low heat for 5-7 minutes, or until sugar dissolves and the mixture is soft and sticky. Let cool.
  • Roll the cooled bean filling into 10-15g balls. Stir the rested batter until smooth.
Wash green beans and soak in water for at least 2 hours. Rinse, drain, and cook in a pot with 500ml of water over medium heat until boiling. Skim off foam, then reduce heat to low, cover, and simmer for 15-20 minutes, or until beans are soft and water is absorbed.Once cooked, drain the beans. If desired, puree for a smoother filling. Stir-fry the beans with palm sugar (80g), salt (1/3 tsp), and coconut powder (15-20g) over very low heat for 5-7 minutes, or until sugar dissolves and the mixture is soft and sticky. Let cool.Roll the cooled bean filling into 10-15g balls. Stir the rested batter until smooth.
Prepare the Mung Bean Filling

Step 2. Make the Dough

  • In another pot, combine water (700ml), palm sugar (150g), and salt (1/3 tsp). Cook over medium heat until sugar dissolves and the mixture boils.
  • Add flour (350g) and stir gently until it boils again. Cook for 1-2 minutes, then remove from heat, cover, and let rest for 15-20 minutes.
In another pot, combine water (700ml), palm sugar (150g), and salt (1/3 tsp). Cook over medium heat until sugar dissolves and the mixture boils.Add flour (350g) and stir gently until it boils again. Cook for 1-2 minutes, then remove from heat, cover, and let rest for 15-20 minutes.
Make the Dough

Step 3. Assemble and Wrap the Banh Ú

  • wipe clean or blanch in boiling water. Cut leaves into 12-15cm wide pieces. Brush with oil to prevent sticking.
  • Place half of the dough in the center of two overlapping banana leaves. Add a bean filling ball, and top with the remaining dough, pressing firmly to seal. Fold the leaves to form a triangle, pressing to create a tight, compact shape.
Prepare banana leaves: wipe clean or blanch in boiling water. Cut leaves into 12-15cm wide pieces. Brush with oil to prevent sticking.Place half of the dough in the center of two overlapping banana leaves. Add a bean filling ball, and top with the remaining dough, pressing firmly to seal. Fold the leaves to form a triangle, pressing to create a tight, compact shape.
Assemble and Wrap the Banh Ú

Step 4. Steam and Cool

  • Steam the wrapped Banh Ú for 35 minutes over medium heat. Keep the lid on for another 15 minutes after turning off the heat. Let cool completely before serving.
Steam the wrapped Banh Ú for 35 minutes over medium heat. Keep the lid on for another 15 minutes after turning off the heat. Let cool completely before serving.
Steam and Cool

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

Tips

  • If your pot lid doesn't have a vent, leave it slightly ajar to prevent overflow while cooking the beans.
  • For a richer flavor, add coconut milk instead of or in addition to coconut powder. Add coconut milk when adding sugar.
  • Adjust the amount of palm sugar to your preference.
  • Don't let the dough cool completely after resting; it will harden.
  • When tying the Banh Ú, tighten the string just enough to keep it firm but avoid making it too tight or too loose.

Nutrition

  • N/A

FAQs

1. Can I use a different type of flour instead of the rice flour specified in the recipe?

While rice flour is best for the authentic texture, you can experiment with a blend of rice flour and tapioca flour for a slightly chewier result. However, using all-purpose flour will significantly alter the texture and taste.

2. How can I tell if my Banh Ú is cooked through?

Insert a toothpick or skewer into the center of the cake. If it comes out clean, your Banh Ú is cooked. If it's still sticky, continue steaming for a few more minutes.


Enjoy your freshly steamed Banh Ú! This simplified recipe allows you to savor the delightful flavors of this traditional Vietnamese treat without the fuss of traditional methods. We hope you’ll share this recipe with friends and family and enjoy the delicious results.