A chewy Vietnamese pudding layered with pandan and coconut
In Vietnamese cuisine, Bánh Đúc is one of the most traditional and well-loved snacks. Found across the S-shaped country, this pudding-like treat is usually made from rice flour and its variations range from savoury to sweet, with different toppings, fillings and accompaniments depending on the region. Despite the differences, one thing is always the same: Bánh Đúc has a distinctive chewy and/or crunchy texture that makes it a true comfort food for many Vietnamese people.
Today, I’m sharing with you a version that is both colourful and fragrant: Bánh Đúc Lá Dứa (Pandan Tapioca Cake). This is a southern-style dessert thatu swaps rice flour for tapioca flour, giving the cake its signature elastic chew and slight bounce. For me “chewy and crunchy” are the right words to describe it, every bit has both softness and bite, a texture that’s hard to forget once you’ve tried it.
The origins of Bánh Đúc Lá Dứa
Bánh Đúc Lá Dứa (Pandan Tapioca Cake) originated in the South West of Vietnam but has grown in popularity nationwide. In the North, where I was born and raised, Bánh Đúc is usually savoury, such as Bánh Đúc Nóng Hà Nội or Bánh Đúc Lạc. These are humble dishes tied closely to local life.
In contrast, southern Bánh Đúc Lá Dứa is purely sweet and indulgent. The cake is layered with panda-infused tapioca and coconut milk tapioca, steamed into a beautiful two-tone pudding. It’s then served with dark brown sugar and ginger syrup plus a rich coconut sauce. The combination is divine: pandan floral fragrance, coconut’s creaminess and ginger’s warmth balance beautifully with the chewy tapioca base.
It’s the kind of dessert that brings back childhood memories for many Vietnamese people, often enjoyed at family gathering or bought from local street vendors as an afternoon treat.
Pandan – the heart of the dessert
The striking green colour of Bánh Đúc Lá Dứa comes from pandan leaves, sometimes called the “vanilla of Asia” because of their sweet, grassy aroma. Fresh pandan is commonly grown in Vietnamese gardens and I was delighted to start growing my own recently. If you don’t have a pandan plant, you can find frozen or fresh leaves at most Asian supermarkets.
To make pandan juice, simply wash the leaves, cut them into small pieces and blend with water. Strain the mixture through a muslin cloth or fine sieve and you’ll be left with a vibrant green juice. This is what gives the cake its colour and fragrance, making it both beautiful and delicious.
Why tapioca flour?
Most northern-style Bánh Đúc uses rice flour, but in this recipe tapioca flour is the star. Tapioca gives the cake a springy, stretchy texture that rice flour alone can’t achieve. Some recipes mix both tapioca and rice flour or even use lye water for extra elasticity. Personally, I prefer to keep it natural and simple by using only tapioca flour, without any chemical additives. The result is a chewy yet tender bite that highlights the flavour of pandan and coconut perfectly.
Ingredients for Bánh Đúc Lá Dứa
You’ll need the following for the cake layers:
- Tapioca flour – the base of the pudding, giving it the signature chewy and crunchy bite.
- Pandan juice – extracted from pandan leaves, blended and strained.
- Coconut milk – from a can, mixed into part of the batter for the white layers.
- Caster sugar and salt – to lightly sweeten and balance the flavours.
- Vegetable oil – prevents sticking when cooking and steaming.
For the toppings and sauce:
- Dark brown sugar
- Fresh ginger, sliced thinly
- Water
- Coconut milk
- Sugar and salt
- Tapioca flour or cornflour, mixed with water to form a slurry for thickening.
- Toasted sesame seeds, for a nutty finishing touch.
Step-by-step method
Preparing the batters
First, divide the tapioca flour into two portions. Mix about 60% with pandan juice, sugar, salt and a little oil. Sieve the mixture to remove lumps, then cook gently over low heat, stirring continuously until it starts to thicken. Remove it from heat and keep stirring. Don’t let it set fully, just enough so that the mixture becomes glossy and smooth.
Repeat the same process with the remaining tapioca flour, but this time mix it with coconut milk, sugar, salt and oil. Cook gently until slightly thickened. Now you have two smooth batters: one green pandan and one creamy coconut.
Layering the cake
Prepare a round cake tin or pan (I recommend one with a removable base) and brush it well with oil. Simply pour in one layer of the pandan mixture, then a layer of the coconut mixture on top. Continue alternating until both mixtures are used up. This layering gives the cake its beautiful green-and-white striped look.
Once all the layers are in place, steam the cake for 30-40 minutes depending on the thickness. For an 8-inch round tin, 30 minutes is usually perfect. Remove from the steamer and let it cool before carefully removing it from the tin. Allow it to cool completely before cutting to ensure clean slices.
Making the syrups
While the cake is steaming, prepare the syrups:
- Brown sugar and ginger syrup: Place dark brown sugar, ginger sticks and water in a saucepan. Bring to a boil then reduce the heat and simmer for about 10 minutes until the syrup thickens.
- Coconut sauce: Combine coconut milk, sugar and a pinch of salt in a pan. Bring to a gentle boil then add the tapioca or cornflour slurry to thicken. Stir until smooth and slightly creamy.
Serving
When the cake is fully cooled, cut it into strips and then bite-sized pieces using a sharp knife. To serve, drizzle with the ginger syrup, spoon over some coconut sauce and finish with a sprinkle of toasted sesame seeds. The contrast of chewy cake, sweet syrup, creamy sauce and nutty sesame is simply irresistible.
Why you’ll love Bánh Đúc Lá Dứa (Pandan Tapioca Cake)
This dessert is not only delicious but also a visual delight. The green panda layers against the white coconut layers look stunning when sliced, making it perfect for festive occasions or to impress guests. The texture might be different from typical Western puddings but once you fall in love with it, there’s no going back.
For me, Bánh Đúc Lá Dứa represents the heart of Vietnamese sweets: simple ingredients, layered flavours and a texture that makes you pause and savour each bite. If you enjoy trying authentic dishes from other cultures, this is a must-make recipe.
Bánh Đúc Lá Dứa (Pandan Tapioca Cake)
Description
Bánh Đúc Lá Dứa (Pandan Tapioca Cake) is a traditional Vietnamese dessert layered with pandan-infused tapioca and creamy coconut tapioca. Steamed until bouncy and chewy, it’s served with ginger syrup and coconut sauce for a sweet, fragrant treat that’s beloved across Vietnam.
Ingredients
Cake
Syrup
Coconut sauce
Instructions
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- Mix 300g tapioca flour with pandan juice, sugar, salt and oil. Cook until slightly thickened but still smooth.
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- Mix 200g tapioca flour with coconut milk, sugar, salt and oil. Cook until slightly thickened.
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- Oil an 8-inch pan, layer pandan and coconut mixtures alternatively. Steam in 30 minutes. Cool completely before cutting.
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- Make syrup: simmer brown sugar, ginger and water until glossy. Strain.
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- Make coconut sauce: simmer coconut milk, sugar and salt then thicken with slurry.
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- Cut cake, drizzle with syrups and sprinkle with toasted sesame seeds.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 391.63kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 11.13g56%
- Trans Fat 0.03g
- Cholesterol 0mg
- Sodium 42.2mg2%
- Potassium 163.35mg5%
- Total Carbohydrate 64.14g22%
- Dietary Fiber 0.29g2%
- Sugars 19.39g
- Protein 1.29g3%
- Vitamin A 2.78 mcg
- Vitamin C 1.14 mg
- Calcium 31.11 mg
- Iron 2.95 mg
- Vitamin D 0 mcg
- Vitamin E 0.92 mg
- Vitamin K 0 mcg
- Thiamin 0.01 mg
- Riboflavin 0 mg
- Niacin 0.42 mg
- Vitamin B6 0.04 mg
- Folate 10.12 mcg
- Vitamin B12 0 mcg
- Phosphorus 57.65 mg
- Magnesium 30.18 mg
- Zinc 0.37 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cutting tip: oil the knife lightly before slicing to prevent sticking.
- Storing: best consumed on the same day for the freshest chew. If you have leftovers, keep them in an airtight container in the fridge for 1-2 days. The cake may turn slightly tough or dry, simply re-steam for 3-5 minutes to restore its softness.
