Vietnam travel offers a culinary adventure filled with flavorful Vietnamese food. Among the many traditional treats, banh it (little cake) is a standout that every visitor should try. This beloved sticky rice cake captures the essence of Vietnam's rich culinary traditions. Exploring the flavors and textures of this cake is a delightful way for food enthusiasts to experience the depth and heritage of Vietnamese cuisine.
1. What is banh it? What is its origin?
Banh it is a popular cake in Vietnam, with different versions found in each region. Most varieties are made from glutinous rice flour and mung bean flour, wrapped in ramie leaves or banana leaves. There are several different explanations for its name.
According to an ancient tale, the youngest daughter of the sixth Hung King created this cake to offer to her father during the New Year's festival. The cake was a unique combination of the wrapping style of banh chung and the ingredients of banh day. The name "banh it" was given by the people to the cake made by the youngest princess.
Another explanation is related to the custom of newlywed couples in Binh Dinh Province, where the bride would make this cake as a "modest gift" to show filial piety to her parents and ancestors. Some people also say that this cake has many variations: wrapped or unwrapped, tall or flat, white, green, or black, coconut or mung bean filling. Therefore, when making the cake, people often make a little of each type, resulting in the name "little cake."
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2. How is banh it made?
Making this cake is not difficult, but it requires skill to achieve the perfect texture. A delicious banh it should be chewy but not sticky, with a delightful blend of sweetness from sugar, fragrance from glutinous rice, richness from coconut, or nuttiness from mung beans, all infused with the aroma of banana leaves.
Here is a brief overview of the banh it recipe:
- Ingredients:
- Glutinous rice flour
- Coconut milk
- Sugar
- Fillings: coconut or mung beans
- Steps to make a little cake:
- Mix glutinous rice flour with warm water until elastic.
- Prepare the filling: Cook a coconut mixture with sugar syrup or boil the mung beans with coconut milk until soft.
- Form the filling into small balls.
- Flatten the dough, wrap the filling, and shape it into balls.
- Wrap the balls with banana leaves in a typical banh it form, fold tightly.
- Steam for 1-2 hours until cooked.
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3. Some must-try banh it variations in Vietnam
Banh it comes in various regional variations across Vietnam, each with its unique twist. Here are some versions found in different parts of the country:
3.1. Banh it la gai
Banh it la gai is a culinary icon of Binh Dinh Province, renowned for its unique shape and exceptional taste. Its pyramid shape comes with a square base and sharp edges, wrapped in banana leaves. Typically filled with mung beans, sugar, and dried coconut, it offers a delightful blend of sticky rice, bitter ramie leaves, sweet sugar, ginger spice, and nutty mung beans. Some reputable stores to buy banh it la gai include Ba Du Binh Dinh, Hoang Dong, and Phuong Nghi.
3.2. Banh it tran
Banh it tran is a variation originating from Central Vietnam. Combining shrimp, pork, and mung beans, it offers a tasty experience. These small, round cakes have a soft, smooth outer layer filled with rich, savory filling, showcasing Hue's culinary heritage. Steamed to perfection and served with tangy fish sauce, it captures the aromatic essence of Hue’s cuisine. Especially noteworthy is banh it tran ngu sac, a special version with colored dough, in which the color naturally comes from various ingredients, like green from pandan leaves, yellow from turmeric, red from gac fruit, and black from ramie leaves. Tourists can easily find banh it tran at any specialty store or street vendor in Hue.
3.3. Banh it la cam
For aficionados of the Mekong Delta's delicacies, banh it la cam is a must-try. Loved for its delightful aroma and soft, chewy texture, this cake is made from glutinous rice, coconut, mung beans, sugar, salt, banana leaves, and sweet potato leaves. Filled with coconut and a hint of mung beans for extra richness, its purple-hued outer layer is made from ground glutinous rice mixed with sweet potato leaves, offering a unique visual appeal. Wrapped in banana leaves and steamed, banh it la cam strikes a perfect balance of sweetness and texture, making it a delightful treat for any occasion.
4. Popular uses of banh it in Vietnam
Banh it is an indispensable treat during traditional Vietnamese occasions, first offered as an offering for ancestors and later as a beloved gift for guests. This cake is commonly prepared for the Tet Holiday, ancestral death anniversaries, and various celebrations. For tourists, banh it is a must-try delicacy and an ideal souvenir to bring home, embodying the authentic flavor and cultural essence of Vietnam.
>>> Discover: 20 best ideas for Vietnamese food souvenirs
5. How to preserve banh it?
Banh it can be preserved for varying lengths of time at different temperatures:
- Room temperature: It can be kept at room temperature for 1-2 days, depending on the humidity.
- Refrigerator: You can store the cake in the refrigerator for 3-5 days, depending on the filling's quality.
- Freezer: For long-term storage, a freezer can preserve banh it for 3-6 months, depending on the filling's quality.
It is advisable to place the little cake in airtight plastic bags or lidded containers to prevent exposure to sunlight and extreme temperatures. When ready to eat, reheat it in a microwave or steam it to restore its softness and warmth.
Banh it is a beloved Vietnamese treat, representing the essence of tradition and warmth shared among families and friends. Its delightful taste and cultural significance make it a must-try for anyone exploring Vietnam's culinary delights. With its diverse flavors and versatile forms, banh it continues to captivate both locals and visitors alike.
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