🇻🇳 Vietnam · Dessert
Floating Rice Cakes (Banh Troi)
By eatmundo · August 4, 2026
🇻🇳 VNDelicate glutinous rice balls filled with sweet mung bean paste, served in a warm ginger-infused syrup. These treats are a classic symbol of Vietnamese traditional celebrations.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 100g of peeled mung beans for 2 hours, then steam them until soft and mash with 30g sugar.
- 2
Shape the cooled mung bean paste into small, marble-sized spheres.
- 3
Mix 200g rice flour with 150ml warm water until a smooth, non-sticky dough forms.
- 4
Take a small portion of dough, flatten it in your palm, place a mung bean ball inside, and roll into a smooth sphere.
- 5
Bring a large pot of water to a boil over medium-high heat.
- 6
Gently drop the balls into the water; once they float to the surface, let them cook for 30 seconds more.
- 7
Transfer the cooked balls immediately into a bowl of cold water to firm up.
- 8
Prepare a syrup with 200ml water, 50g sugar, and 20g sliced ginger, simmering for 10 minutes until fragrant.
Frequently Asked Questions
How do I prevent the dough from sticking?+
Ensure you use warm water when kneading and dust your hands with a tiny bit of dry rice flour.
Can I use coconut milk in the syrup?+
Yes, adding coconut milk provides a creamy texture, but traditionally the syrup is clear.
How do I know when the balls are cooked?+
They will naturally float to the top of the pot; do not overcook them as they will become mushy.
Can these be stored in the fridge?+
It is best to eat them fresh, as the rice flour hardens significantly when refrigerated.
🇻🇳 VNMundo Match
Dishes across the world that share Floating Rice Cakes (Banh Troi)'s core ingredients.
See all 5 matches ↓
