Vietnamese Bánh Nếp Gai (Sticky Rice Cake with Sesame)

Name: Vietnamese Bánh Nếp Gai (Sticky Rice Cake with Sesame)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 1½ cups (180 g) sticky rice flour (glutinous rice flour); ¾ cup (180 ml) unsweetened coconut milk (canned, full-fat); ¼ cup (50 g) granulated sugar; ½ cup (40 g) unsweetened desiccated coconut; ¾ cup (120 g) white sesame seeds, toasted; ¼ teaspoon (1½ g) fine sea salt; ¼ cup (60 ml) water

From the MyKitchenBank Kitchen

Bánh nếp gai is a beloved Vietnamese sticky rice cake with a soft, pillowy crumb and a golden, nutty sesame seed crust. The interior is infused with coconut and a hint of sugar, while the exterior yields with a satisfying crunch. Steamed until tender and finished with toasted sesame seeds, this treat is equally at home on a breakfast table or as an afternoon snack with tea. The recipe yields small cakes that are best eaten warm or at room temperature on the same day.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 12 cakes (2–3 inches / 5–7 cm each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Fill a large pot with water and bring to a boil; set up a bamboo steamer or metal steamer basket lined with parchment paper squares (3×3 inches / 7.5×7.5 cm) cut to fit each cake
Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then transfer to a shallow bowl
Have a small bowl of water nearby for dampening your hands when shaping

1
Mix dry ingredients
- In a medium mixing bowl, whisk together the sticky rice flour (180 g), sugar (50 g), desiccated coconut (40 g), and fine sea salt (1.5 g) until evenly combined with no lumps.
+ Show details− Hide details
Ready when: Mixture is uniform and no pockets of flour remain
Tip: Sift the sticky rice flour if it feels compacted, as this flour tends to clump in storage.
2
Create the batter
- Pour the coconut milk (180 ml) and water (60 ml) into the dry mixture.
- Whisk gently but thoroughly until the batter is smooth and pourable with no flour streaks.
- The consistency should resemble thick pancake batter.
+ Show details− Hide details
Ready when: Batter is smooth, lump-free, and flows slowly from a spoon
Tip: Whisk gently to avoid incorporating too much air, which can create large bubbles in the finished cake.
3
Prepare the steamer
- Bring a large pot of water to a rolling boil.
- If using a bamboo steamer, place it over the pot; if using a metal steamer basket, position it inside the pot so the bottom sits 1–2 inches (2.5–5 cm) above the water.
- Line the steamer with parchment paper squares (3×3 inches / 7.5×7.5 cm), one for each cake you plan to make.
+ Show details− Hide details
Ready when: Water is at a rolling boil and steam is rising from the steamer
Tip: Parchment paper prevents the sticky dough from clinging to the steamer; wet the underside slightly so the squares stay in place.
4
Shape and coat the cakes
- Pour about 3 tablespoons (45 ml) of batter onto each parchment square.
- Wet your fingertip or thumb lightly with water, then gently press the batter into a mound about 1.5 inches (4 cm) tall and 2.5 inches (6 cm) wide.
- Do not smooth the tops flat; leave them slightly rounded.
- Working quickly, dip your wet fingertip into the toasted sesame seeds and press a generous pinch (about 1 tablespoon / 15 g of seeds) onto the top and sides of each mound.
- The sesame should adhere to the moist batter and partially embed itself.
+ Show details− Hide details
Ready when: Each cake is coated with sesame seeds and holds its rounded shape
Tip: Keep your hands damp but not dripping; excess water will thin the batter, while dry hands won't allow the sesame to stick.
5
Steam the cakes
- Carefully place the parchment squares with the shaped cakes into the steamer, spacing them 1 inch (2.5 cm) apart.
- Cover the steamer tightly with its lid (or foil if using an open basket).
- Steam over boiling water for 15–18 minutes, until the cakes are set but still soft to the touch and a skewer inserted into the center comes out clean with a few moist crumbs clinging to it.
+ Show details− Hide details
Ready when: Cakes are set, no longer liquid on top, and a skewer pulls out with only moist crumbs
Tip: Do not overcook; the cakes should remain chewy. If water drips from the lid onto the cakes, place a thin cloth under the lid to absorb condensation.
6
Cool and serve
- Remove the steamer from the heat and carefully lift off the lid (watch for escaping steam).
- Let the cakes cool in the steamer for 2–3 minutes, then transfer them on their parchment squares to a cooling rack or plate.
- Serve warm or at room temperature within a few hours.
+ Show details− Hide details
Ready when: Cakes have cooled enough to handle but are still warm
Tip: Removing the cakes while still slightly warm makes them easier to separate from the parchment; they will continue to set as they cool.

Good to know

Tips

Steam over medium-high to high heat to maintain steady, even steam throughout cooking. If the flame is too low, the cakes will take longer and may dry out.
If you do not have a steamer, create a makeshift one by placing a wire cooling rack or three chopsticks across the rim of a large pot, then set the parchment squares on a heatproof plate resting on the rack or chopsticks.
Bánh nếp gai is a textural dish: the crispy, nutty sesame shell contrasts with the tender, chewy interior. Do not let the cakes firm up completely; they should yield gently when pressed.
For a festive presentation, arrange the warm cakes on a platter lined with banana leaves (optional) and serve with hot tea or coffee. The cakes are often enjoyed as part of a Vietnamese breakfast or as a snack throughout the day.

Storage & reheating

Store in an airtight container at room temperature for up to 8 hours (these cakes are best eaten fresh or on the day they are made). Cover with plastic wrap or foil to prevent them from drying out. To reheat, wrap a cake in damp paper towel and microwave for 15–20 seconds until warm. Do not refrigerate or freeze; the texture will become grainy.

Substitutions

unsweetened coconut milk (canned, full-fat) → evaporated milk mixed with 1 tablespoon melted coconut oil per ¾ cup total. If you prefer a less rich cake or don't have coconut milk on hand, use evaporated milk blended with a small amount of coconut oil for subtle flavor. The result will be slightly less creamy.
unsweetened desiccated coconut → finely shredded fresh coconut or frozen unsweetened shredded coconut, thawed and squeezed dry. Fresh or thawed coconut will add more moisture and a brighter coconut taste. Use the same weight. If using sweetened coconut, reduce the sugar by 1 tablespoon (12 g).
white sesame seeds → roasted peanuts, finely chopped, or a mix of sesame and peanuts. Chopped roasted peanuts create a crunchier crust and nutty flavor. Toast them briefly before using if raw.
sticky rice flour (glutinous rice flour) → mochiko flour or sweet rice flour in equal amount. These are the same thing (glutinous rice flour) under different brand names and will work identically.