Vietnamese Steamed Cakes: A Delicious Treat in 30 Minutes!

Name: Vietnamese Steamed Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 1/4 cup dried split mung beans (soaked for 3-4 hours); 1/2 cup water (to cook the beans); 1/2 cup full-fat coconut milk; 2 tbsp water (for blending); 1/4 cup granulated white sugar; 1/2 cup + 1 tbsp tapioca starch; 2 tbsp white rice flour; 1/2 tsp vanilla extract; 2 pandan leaves; 1/2 cup water (for the green layer); 6 tbsp full-fat coconut milk (for the green layer); 5 tbsp sugar (for the green layer); 3/4 cup + 3 tbsp tapioca starch (for the green layer); 3 tbsp white rice flour (for the green layer); 1/4 tsp pandan extract (optional)

Posted on April 5, 2026

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Oh boy, do I have a treat for you today! This Vietnamese Steamed Cakes recipe comes together in about 30 minutes and involves a delightful steaming method for a quick and easy snack or dessert that your family will love!

Ingredients for Vietnamese Steamed Cakes

Let’s gather everything you need for these little treasures! Here’s a rundown of the star players:

1/4 cup dried split mung beans (soaked for 3-4 hours)
1/2 cup water (to cook the beans)
1/2 cup full-fat coconut milk
2 tbsp water (for blending)
1/4 cup granulated white sugar
1/2 cup + 1 tbsp tapioca starch
2 tbsp white rice flour
1/2 tsp vanilla extract
2 pandan leaves (you can find these in Asian markets!)
1/2 cup water (for the green layer)
6 tbsp full-fat coconut milk (for the green layer)
5 tbsp sugar (for the green layer)
3/4 cup + 3 tbsp tapioca starch (for the green layer)
3 tbsp white rice flour (for the green layer)
1/4 tsp pandan extract (optional, but it definitely adds a nice touch)

Step-by-Step Instructions

How to Make Vietnamese Steamed Cakes

Get ready to embark on your steaming adventure! This is a super fun and rewarding process.

Prep the Mung Beans: First things first, drain those soaked mung beans! Cook them in a saucepan with 1/2 cup of water over medium heat for about 10-15 minutes, until they’re nice and soft. You’ll know they’re ready when they’re tender and smell kinda nutty. Mmm!
Blend the Mixture: In a blender or food processor, combine the cooked beans with 1/2 cup coconut milk, 1/4 cup sugar, 2 tbsp water, 1/2 cup + 1 tbsp tapioca starch, 2 tbsp white rice flour, and 1/2 tsp vanilla extract. Blend until it’s smooth and creamy, like a beautiful sunshine yellow.
Set Up Your Steamer: Bring some water to a boil in your steamer. You want that water boiling away like a hot tub for your cakes!
Steam the Yellow Layer: Pour the yellow mung bean mixture into a greased dish or steaming tray. Pop it into the steamer for about 10-12 minutes, or until it starts to set. The smell will be heavenly, and your kitchen will feel like a cozy Vietnamese café!
Prep the Green Layer: In a bowl, mix together 1/2 cup water, 6 tbsp coconut milk, 5 tbsp sugar, 3/4 cup + 3 tbsp tapioca starch, 3 tbsp white rice flour, and 1/4 tsp pandan extract (if you’re using it). Whisk it all together until it’s smooth like the surface of a calm lake.
Layer It Up: Carefully pour the green batter over the yellow layer in the steamer. Steam for another 10-12 minutes until it’s firm to the touch and smells incredible, seriously, your mouth will be watering!
Cool and Slice: After steaming, remove from the heat and let it cool for a bit. Then slice into squares and admire your masterpiece. It’s almost too pretty to eat… almost!

If you loved this recipe, be sure to check out my Vietnamese Honeycomb Cake, my Malaysian Kuih Dadar, or my Best 22 Refreshing Desserts!

What Makes This Recipe Special

Quick & Easy

Comes together in under 30 minutes! That’s right! From prep to plate, it won’t have you slaving away in the kitchen. Perfect for those busy weeknights when you need something fun and delicious without the fuss!

Customizable

This recipe is incredibly versatile. You can use whatever ingredients you have on hand. Whether switching up the coconut milk for almond milk or tossing in some leftover veggies, the options are endless!

Crowd-Pleaser

The whole family will love it! These little cakes are a hit at family gatherings. I can guarantee that you’ll see happy faces around the table, and you might even have someone asking for seconds!

Make-Ahead Friendly

These cakes are great for meal prep. You can make a batch on the weekend, keep them in the fridge, and have a delightful treat waiting for you during the busy week. Just reheat, and you’re ready to go!

Serving and Storage Tips

How to Serve This Recipe

These Vietnamese steamed cakes are delicious on their own, but you can always serve them with some fresh fruit to balance the sweetness or a scoop of ice cream for a decadent treat. They also fit wonderfully into a brunch spread!

Storage

After they cool completely, these steamed cakes will last for about 3-5 days in the refrigerator. Just keep them in an airtight container.

Reheating Instructions

To reheat, simply steam them again for a few minutes until warmed through. The gentle steam helps keep them moist and delicious!

Freezer Friendly

Yes! They are freezer friendly. You can freeze them once cooled, and they’ll keep for about 2 months. Just make sure to wrap them tightly to prevent freezer burn!

Final Thoughts

So, there you have it Vietnamese Steamed Cakes that not only fill your belly but also warm your heart. This recipe is packed with flavor, comfort, and a touch of adventure waiting to unfold in your kitchen. I know you and your family will love it just as much as we do. Happy cooking! Follow Us in our Pinterest For more Recipes.

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