Bánh gai

Bánh gai is a Vietnamese cake consisting of dark-colored dough that is stuffed with a sweet filling. The dough combines rice flour and a paste or a powder that is made from thorn leaf (gai or ramie)—a plant belonging to the nettle family. The filling is typically made with mung beans, shredded coconut, sesame and lotus seeds, sugar, pork fat, and flavorings, while some optional additions may also include ginger, pumpkin jam, or roasted peanuts. Before they are steamed, the cakes are wrapped in dry banana leaves. Bánh gai originates from the Red River Delta region, and they were once a staple dessert prepared for special occasions. The cakes are served without the banana wrapping and are best enjoyed well-chilled.