Bánh lọt () is sweet rice pasta dessert in southern

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more ...

. It is made with rice, salt,

tapioca Tapioca (; ) is a starch extracted from the tubers of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but which has ...

flour, coconut milk, sugar and water. ''Bánh lọt'' is also used to make two types of

chè ''Chè'' () is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. ''Chè'' includes a wide variety of distinct soups or puddings. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca, ...

: ''chè bánh lọt ''and ''chè đậu đỏ bánh lọt'' (used with red beans). It is believed to have been introduced to Vietnam from

Thailand Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spa ...

, where it is called lod chong.

See also

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