Phuc An-Alkaline Sticky Rice Dumpling with Mungbean 500 g

The first time I find this “bánh gio” in the US. It would be better without the bean. Anyway my husband loves it. Will buy again.

Not really what I'm looking for. You have to steam these to soften the texture before serving. I left it defrost in the fridge, hoping I can eat it chilled with granular sugar, like the ones we had growing up. But it simply crumbled (see pic). How disappointing, I don't want to eat a steaming hot desert in a hot summer day! Guess I have to keep the rest in the freezer for winter.

Bánh Ú Nước Tro (Sticky Rice Dumpling) from This cake from Weee is really good, that is a nostalgia from Vietnam. It recalls of “Tết Đoan Ngọ,” a Míddle New Year that still has been celebrated in Vietnam. The taste is original and extremely delicious. The sticky rice became clear combining with mung bean paste in the filling. All together makes this cake yummy and special.

Love it, bring me back to the memories of when I'm childhood

Its my childhood food i loves it

Decent quantity. Taste like childhood bánh ú, not too sweet. Recommend steaming for better taste