Vietnamese pyramid sticky rice cakes with red mung beans 600g – Traditional Cake for Dragon Boat Festival, Soft, Fragrant, and Refreshing

Ba Ba Hoi Vietnamese pyramid sticky rice cakes with red mung beans is a traditional cake that is indispensable during the Doan Ngo Festival (5/5 lunar calendar) and the Vietnamese people’s ancestor worshiping days. Handmade according to a traditional recipe, the cake has a light aroma of leaves, a sweet and refreshing taste of red bean paste, and is naturally soft and chewy from sticky rice soaked in ash water – creating a rustic, pure flavor that is very easy to eat.

Outstanding features:

A traditional rustic cake, chosen by many families during the holidays, especially the Doan Ngo Festival.

No preservatives, produced in vacuum packaging, ensuring hygiene and safety and preserving the traditional flavor.

The cake crust is made from sticky rice soaked in ash water for a light, cool taste. The red bean paste is sweet and harmonious, easy to eat for both adults and children.

Eat immediately after opening the package, or reheat by steaming or microwaving, both are convenient.

Product details:

Weight: 600g/cake

Specifications: 9–10 cakes/bag, 20 bags/carton

Origin: Vietnam

Storage:

Cool place, avoid direct sunlight

Ideal temperature: 20–25°C

Shelf life: 30 days at room temperature

Cake wrapping material: Dong leaves, chit leaves

Packaging: Clean vacuum bag, with paper bag for preservation.

Instructions for use:

Eat directly: cool, chewy, pleasantly sweet taste – best when eaten cold.

Eat with sugar: depending on taste, you can dip in white sugar or palm sugar, molasses.

Reheat (if you like to eat warm):

Steam for 5–7 minutes

Or microwave for 30–40 seconds (can wrap in damp paper to keep soft)