Vietnamese Sticky Rice Dishes Crack Top 4 in World Rankings by TasteAtlas
Vietnam’s black bean sweet soup and taro custard have made it onto the list of “36 top-rated glutinous rice dishes” compiled by TasteAtlas, an international food publication.
This ranking is derived from approximately 790,000 reviews provided by confirmed users, out of which around 515,000 are deemed valid.
Placing fourth,
che ba mau
A tricolor dessert brings togethersticky rice, tapioca pearls, sweet beans, and occasionally agar jelly, all bathed in coconut milk and garnished with bananas or ground peanuts. Typically enjoyed chilled, its luscious sweetness makes it a favored indulgence during the warmer months.
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Two servings of che ba mau include three distinct layers: red beans, mung beans, and pandan jelly. The image is provided courtesy of Authentic Food Quest. |
Che khoai mon
secured the 13th spot on the list. This is a taro pudding made with steamed taro cubes, sticky rice, pandan extract, and sugar. It can be served hot or chilled and topped with coconut sauce.
Ranked 23rd,
che lam
is a snack made from roasted glutinous rice flour, peanuts, ginger, and molasses or sugar. The snack has a chewy and sticky texture.
Dusted with rice flour and cut into strips, this treat is commonly savored alongside hot tea, providing a blend of sweetness and spice that has made it popular in countryside regions.
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In the 25th place,
dui ga bo xoi
The dish described involves chicken drumsticks enveloped insticky rice and thendeep-fried until they achieve agolden brown color. This combination ofsavory taste andcrunchy exterior has made it a favorite choice for celebrations.
At the top of the list is Klepon from Indonesia, which consists of glutinous rice balls stuffed with palm sugar and dusted with shredded coconut. Close behind are Ichigo Daifuku from Japan, known for their sweet bean paste-filled mochi wrapped around strawberries, and Lo Mai Fan, a dish made from fragrant sticky rice in China.
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