Banh troi is made from simple ingredients: glutinous rice mixed with ordinary rice in a proper proportion and grinded into flour; green peas, pomelo flower syrup, sesame, tapioca starch, coconut meat. The ingredients are plain but the cuisine is palatable and cool. The ordinary rice and glutinous rice are mixed together in the ratio 9:2 and grinded in shucker into sticky flour. The dough is balled into kumquat shape, filled by brown sugar cube made in Duong Lieu, Cat Que which is cut into small cube with lightly sweet taste. The cakes are boiled until they float to the surface of the pot, and then taken out by a slotted ladle. Afterwards, those balls are put into the bowl of cold water before putting on plates and sprinkled with roasted sesame. The nice small, round cakes look very attractive. When diners eat the cakes, they can enjoy the glutinous cake adhered sugar liquor in the central, the crunchy sound of sugar cube and the fragrance of molasses, sesame and pomelo flower. 

Banh chay is also processed from rice flour with water. The cake is made in a flat shape and bigger than floating cake. The filling is a mixture of steamed and well-grinded mung beans with coconut meat and sugar. Selected mung bean are small type, flavorous and unshelled. Boiled cakes is put in bowls and soused by typical pomelo flower syrup soup. The liquid must be so pure that the balls in the bowl can be looked clearly. Banh chay is soft with the buttery taste of mung bean fillings, fatty of coconut fibers, sweet of soup and fresh with pomelo fragrance.

                                                       Source: Hanoi’s cuisine - Hanoi City Tourism Department