By eatmundo · August 4, 2026
🇻🇳AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Floating Rice Cakes (Banh Troi). The percentage is the share of ingredients the two recipes have in common.
Coconut Glutinous Rice CakeIn China · same ingredients· Same technique75%
Tao Suan (Mung Bean Pudding)In Thailand · same ingredients60%
Bubur Kacang HijauIn Indonesia · same ingredients60%
Delicate 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.
According to eatmundo's ingredient comparison, the closest dish to Floating Rice Cakes from another cuisine is Coconut Glutinous Rice Cake (China): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 glutinous 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. Drain the cooled balls, add them to the syrup and warm for 2 minutes. Stir 1g salt into the 200ml coconut milk. Serve the balls in bowls with the ginger syrup, drizzled with the salted coconut milk.
Frequently Asked Questions
What is Banh Troi?
Banh Troi is a Vietnamese sweet dumpling made from glutinous rice flour filled with mung bean, served in a ginger-infused sugar syrup with coconut milk. It is traditionally consumed during the Cold Foods Festival.
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.
Why is coconut milk added?
The ginger syrup itself stays clear. A lightly salted coconut milk is drizzled over each bowl at serving for a creamy, rich finish.
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.
🇻🇳AI-generated image
