The glutinous rice flour has been pre-processed and colored using magenta plant leaves, sticky rice, turmeric, and gac fruit (you can also buy pre-mixed colored flour).

If the dough is too dry, add a little water. For bánh trôi, wrap a small piece of sugar inside each dough ball. For bánh chay, fill with mung beans and young coconut.

Bring a pot of water to a boil. Drop the dough balls in. When they float to the surface, let them cook for another 2 minutes, then remove.

Sprinkle toasted sesame seeds on top and enjoy.

For bánh chay, after the balls are cooked, add a mixture of tapioca starch and sugar (dissolved in a small amount of water) to the pot. Stir gently until the sauce thickens.