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 list is compiled using approximately 790,000 reviews from confirmed users, out of which around 515,000 are deemed valid.
Placing fourth,
che ba mau
A tricolor dessert brings together sticky rice, tapioca pearls, sweet beans, and occasionally agar jelly, all bathed in coconut milk and garnished with bananas or crushed peanuts. Typically enjoyed chilled, its delightful combination of sweetness and creaminess makes it a beloved choice for summertime enjoyment.
|
|
Two servings of che ba mau include three tiers of red beans, mung beans, and pandan jelly. The image is provided courtesy of Authentic Food Quest. |
Che khoai mon
claimed the 13th position on the list. This dish features taro pudding crafted from steamed taro chunks, glutinous rice, pandan essence, and sweetener. It can be enjoyed either warm or cooled down, complemented with a drizzle of 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.
|
|
Che lam |
In the 25th place,
dui ga bo xoi
The dish described involves chicken drumsticks enveloped insticky rice and thendeep-fried until they achieve a golden-brown color. The combination ofits savoury taste andcrispy exterior has madeit a beloved choicefor celebratory events.
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 red bean paste-filled mochi wrapped around strawberries, and Lo Mai Fan, a type of Chinesesticky rice dish.