binhi

Binhi is a traditional Vietnamese dish originating from the Mekong Delta region, particularly in the provinces of Long An and Dong Thap. The name "binhi" is derived from the Vietnamese word for "sweet," reflecting the dish's primary characteristic. It is a type of sweet rice cake made from glutinous rice flour, coconut milk, and sugar, often flavored with pandan leaves for a subtle aroma. The mixture is steamed in banana leaves, giving the cake a distinct texture and flavor.

Binhi is commonly enjoyed during special occasions, festivals, and family gatherings, especially during the Lunar New Year (Tết) and other celebrations. It is often served as a dessert or a snack, sometimes paired with coffee or tea. The dish is versatile and can be found in various forms, including soft, chewy, or even crispy versions, depending on the preparation method.

The preparation of binhi involves several steps, including soaking glutinous rice flour, mixing it with coconut milk, sugar, and pandan extract, and then steaming the mixture in banana leaves. The result is a moist, slightly sticky, and fragrant cake with a caramel-like sweetness. Binhi can also be made with additional ingredients such as mung beans, sesame seeds, or even pieces of fruit like mango or jackfruit for added texture and flavor.

Beyond its culinary appeal, binhi holds cultural significance in Vietnamese cuisine, representing the region's rich agricultural heritage and the importance of rice in Vietnamese life. It is a beloved dish that showcases the balance of simplicity and creativity in traditional Vietnamese cooking.