Traditional Vietnamese Lye Water Cake (Bánh Tro) with Sugarcane Molasses

Discover the authentic taste of Vietnamese Lye Water Cake (Bánh Tro) with our easy recipe. This traditional glutinous rice dumpling, known for its unique translucent texture and cooling properties, is a beloved delicacy. Served with rich sugarcane molasses, it's a simple yet unforgettable treat.

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Ingredients for Authentic Bánh Tro

For the Lye Water

• 30g lye water powder (bột tro – essential for the signature texture)
• 1L filtered water
• 1 dried banana leaf (lá chuối khô – for adding flavor to lye water)

For the Dough

• 500g glutinous rice (gạo nếp – the foundation of the cake)
• 1 tbsp salt
• fresh banana leaves (lá chuối tươi – for wrapping)
• Kitchen twine (dây lạt – for securing the dumplings)

For Serving

• Sugarcane molasses (mật mía – the traditional dipping sauce)

Instructions for Making Bánh Tro

Step 1: Preparing the Lye Water Solution

Infuse the Lye Water: In a clean bowl, mix lye water powder with filtered water until fully dissolved. Place a clean, dried banana leaf in the solution and let it soak for at least 24 hours. This step is crucial for giving the lye water its unique flavor and color.

Filter the Solution: After 24 hours, carefully remove the banana leaf. Gently pour the clear lye water solution into a new container, leaving any sediment at the bottom of the original bowl. The clear lye water is what you will use.

Safety Note: Handle lye water with care. Avoid direct contact with skin and eyes.

Step 2: Preparing the Glutinous Rice

Soak the Rice: Wash the glutinous rice until the water runs clear. Soak the rice in the prepared lye water solution for about 12 hours. This soaking process is what gives Bánh Tro its distinctive translucent and chewy texture.

Rinse & Drain: After 12 hours, drain the lye water. Rinse the rice thoroughly with running water until the water is clear and the rice no longer has a distinct lye odor. Add 1 tbsp salt to the rinsed rice and mix well.

Step 3: Preparing the Banana Leaves

Wash the fresh banana leaves and trim them into large, rectangular pieces. To make them pliable, blanch them in boiling water for 30 seconds or steam them for a few minutes. This prevents the leaves from tearing while wrapping.

Step 4: Wrapping the Bánh Tro

Forming the Packet: Lay a piece of banana leaf flat. Spoon about 2-3 tablespoons of the prepared glutinous rice onto the center. Fold the leaf into a cone or pyramid shape, pressing the rice lightly.

Securing the Dumpling: Fold the remaining banana leaf over the rice, creating a compact triangular or pyramid-shaped dumpling. Secure the dumpling tightly with kitchen twine. Repeat until all the rice is used.

Step 5: Steaming the Bánh Tro

Boil the Water: Fill a large pot with water and bring it to a rolling boil.

Steam the Cakes: Place the wrapped Bánh Tro into the boiling water. Make sure the water covers all the dumplings. Boil for approximately 2 hours.

Cooling: After 2 hours, remove the dumplings from the pot. Hang them in a well-ventilated area to drain and cool completely. The cooling process helps the texture set.

Step 6: Serving and Storage

Bánh Tro is traditionally unwrapped, sliced, and served with a generous drizzle of sugarcane molasses. The sweet molasses perfectly complements the mild, earthy flavor of the cake. Store any leftover cakes in a cool, dry place or in the refrigerator.

Wish you success with the recipe for making Vietnamese molasses ash cake!