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Candied Orange Peels (Mut Vo Cam)

Healthy Snacking! Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comCandied Orange Peels are confections that are a tantalizing combination of sweet and bitter. Orange peels definitely have a bite but when combined with a sugar syrup, the pairing works amazingly well. It’s a decadent sweet treat that is all-natural with just 2 ingredients: fresh oranges and sugar. Did you know orange peels have lots of vitamins and minerals like calcium, copper, magnesium, vitamins A, B and dietary fiber? Don’t throw away these enriched rinds. Use them in this super-easy recipe to  make this delicious sweet treat!

Notes on the Recipe, Tips and Tricks

Oranges with a thicker skin like navel oranges work really well in this recipe.

I prefer organic oranges for this recipe as they are pesticide-free. Be sure to wash well or use a fruit and vegetable wash for good measure.

3 large oranges yield approximately 6-7 oz of orange peels. After cooking, you’ll have approximately 8-9 oz of candy.

The rule of thumb is 1/4 cup sugar per 1 large orange. If you would like the candy sweeter, add more sugar.

Be sure to cook the orange peels until they are completely dry. Otherwise they may become moist during storage. If this happens, cook again over Low heat until completely dry.

Store in an air-tight container. The Candied Orange Peels should keep for up to 1 month.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Peanut Candy (Keo Dau Phong) and Chewy Sesame Peanut Candy (Keo Me Dau Phong).


3 large organic navel oranges, approximately 1 1/2 lbs
3/4 cup sugar


Wash oranges thoroughly using warm water. Pat dry using a kitchen towel.

Cut off the ends using a paring knife. Score the orange cutting just the skin. Continue making vertical cuts around the orange cutting each section about 1-inch wide. Remove the orange peel following the cut lines. Optionally, cut away some of the pith. Cut the peel into thin strips about 1/4-inch wide.

Bring a large pot of water to a rapid boil. Add the orange peels and swirl in the boiling water for 1 minute. Transfer the peels to a bowl of ice water. Let soak for 2 minutes. Drain in a colander and toss a few times to remove any remaining water. Place the peels between paper towels and blot dry.

Transfer the peels to a large bowl and add the sugar. Combine together and making sure the peels are evenly coated with sugar. Let rest for 1 hour.

Transfer the peels and syrup into a large skillet. Bring the syrup to a boil over High heat (approximately 2-3 minutes) and then reduce the heat to Low. Stir every 2-3 minutes to keep the syrup from burning. Slowly cook-off the syrup. (This takes approximately 15 minutes.)

When the sugar starts to recrystallize, stir more frequently to keep the sugar from burning. (This is about 20 minutes into the cooking process.) When the peels are completely dry and the pieces no longer stick together, turn off the heat. (Total cooking time is about 25 minutes.)

Transfer the peels to a wire rack and allow to cool for 20 minutes before enjoying.

Yields: 3-4 servings, approximately 8 oz candy

Easy-to-Make Sweet Treat: Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comTools I Love and Use in My Kitchen


For an even more decadent treat, dip the Candied Orange Peels in dark chocolate.

So Decadent! Chocolate-Dipped Candied Orange Peels | recipe from runawayrice.comHere’s what you’ll need: 1/3 cup bittersweet chocolate chips.

Using a double-boiler over Medium Low heat, melt the chocolate chips until you have a smooth and creamy sauce. Reduce the heat to Low. Dip the candy in the chocolate sauce and swirl to coat it evenly. Place the dipped peel on a piece of parchment paper. Continue dipping until all peels are done. Occasionally stir the chocolate sauce. Allow to cool for 30 minutes or until the chocolate hardens.

AMAZING Candied Orange Peels Dipped in Dark Chocolate | recipe from

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Cassava Cake (Banh Khoai Mi Nuong)

Super Easy Recipe for Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.comDeliciously starchy cassava (yuca or manioc) is combined with creamy coconut milk and fragrant mung bean to make this scrumptious sweet treat. My recipe makes a simple batter that when baked yields a golden cake that is moist, slightly chewy and just sweet enough. Cut the cake into small pieces and enjoy as finger-food. It makes a perfect little snack or a casual dessert. Enjoy!

Notes on the Recipe, Tips and Tricks

Use fresh or frozen cassava. Frozen cassava is really convenient but fresh cassava definitely tastes better.  See my video for how to prepare fresh cassava.

Be sure to mix the mashed mung well so there aren’t big chunks in the batter. Optionally, use an electric mixer to get the batter smooth.

If you’d like a chewier texture, add another 1-2 Tbsp tapioca starch.

This cake is medium in sweetness. Adjust the sweetness to your preference. Optionally, use a sugar substitute.

Line the cake pan with parchment paper to make removing the cake a cinch.

The cake will deflate when it cools and this is normal.

Store any remaining portions in the refrigerator and consume within the week. To reheat, warm the cake in the microwave for 15-20 seconds. You can freeze the cake for up to 3 months when stored in an air-tight container.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Pumpkin Cassava Cake (Banh Khoai Mi Bi Do), Silkworm Cassava Cake (Banh Tam Khoai Mi), and Steamed Banana Cake (Banh Chuoi Hap).


1 lb frozen grated cassava, thawed
1/2 cup mashed mung bean
3/4 cup sugar
3 Tbsp tapioca starch
1 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1/2 tsp melted butter


Preheat the oven to 375 degrees Fahrenheit.

Transfer the thawed cassava into a colander and allow to drain for 15 minutes.

In a large bowl, add the drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk and vanilla extract. Mix well making sure the batter is free of lumps.

Coat a 9-inch round pan evenly with vegetable oil.

Pour the batter into the oiled baking pan. Holding the sides of the pan, jiggle the pan gently and tap on the counter a few times to settle the batter.

Bake for 40 minutes.

Check to see if the cake is done by inserting a toothpick. It should come out clean.

Brush the top of the cake with melted butter.

Bake on 425 degrees Fahrenheit for 5-7 minutes or until the cake is golden on top.

Remove from the oven and allow to cool for 1 hour.

Run a spatula around the cake to loosen it from the pan. Remove the cake from the pan using a large spatula.

To serve, cut into small wedges or bite-sized pieces.

Yields: 4-6 servings

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Super Easy Recipe for Vietnamese Cassava Cake (Banh Khoai Mi Nuong) | recipe from

No-Fuss Recipe for a Sweet and Tasty Viet Treat: Cassava Cake (Banh Khoai Mi Nuong) | recipe from*This post contains affiliate links.*

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Chocolate Flan Cake

So Amazing Chocolate Flan Cake | recipe from

This luscious Chocolate Flan Cake is a truly unique dessert–the first is a hybrid of silky flan and creamy cheesecake.  The second layer is a rich and dense chocolate cake, almost like a brownie.  The combination of the two layers with the caramel sauce on top is a cake that is decadent, creamy and every sugar addict’s dream.  With the holidays coming up, I recommend you make this cake and share some of it, otherwise you’ll end up eating the entire cake yourself.  Enjoy!

Notes on the Recipe, Tips and Tricks

What is the magic behind this cake that causes the layers to get switched after it’s baked?  It’s the combination of ingredients, weight difference of the batters and use of the water bath.  With that said, please don’t alter this recipe too much.  The chocolate layer is really thick on purpose so it doesn’t get combined with the flan layer when the mixture is poured on top.  Also, don’t skip the water bath.  It is needed to evenly heat the chocolate layer so it can float to the top.

Please be very careful when cooking sugar.  It is extremely hot.  Handle it with care–stand back when pouring it into the cake pan and do not let it touch your skin.  If you’re nervous about making the caramel sauce, buy the ready-to-eat sauce at the store.  It’s usually stocked with the ice cream cones and other ice cream toppings.

If you want to make this cake healthier, try the following:  used fat-free condensed milk or evaporated milk, low-fat cream cheese, reduced-fat milk and cut back on the sugar.

Make your own buttermilk by combining 1/2 cup milk + 1 tsp lemon juice. Let stand for 15 minutes. Combine together add as per the recipe.

This is a very thick cake so it may take longer than 1 1/2 hours to bake.  Use a toothpick to check for doneness.  If the cake is still moist, bake for another 10 minutes and then check again.

This cake tastes best well-chilled so don’t rush this process.  Plan to make the cake a day or so ahead if serving for a party or gathering.

Refrigerate any leftover cake and consume within the week.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) or Cotton Cheesecake / Japanese Cheesecake.


Caramel Sauce
2/3 cup sugar
2 Tbsp water
1 tsp lemon juice

Chocolate Cake
6 Tbsp unsalted butter
4 oz semi-sweet chocolate chips
1/2 cup + 2 Tbsp all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 tsp vanilla extract

Flan Cake
8 oz cream cheese
6 large eggs
4 large egg yolks
2-14 oz cans sweetened condensed milk
1 1/2 cups milk
2 tsp vanilla extract

Other Items
non-stick cooking spray
12-cup bundt cake pan


Making the Caramel Sauce:  Add the sugar and water into a small saucepan.  Cook on Low until the sugar is melted.  Swirl the syrup in the pan every minute.  When the syrup starts to bubble, add the lemon juice.  Continue cooking the syrup and swirling in the pan until it starts to turn a honey color, approximately 5 minutes.  Turn off the heat, lift the pan from the stove and swirl the syrup in the pan for another 1 minute allowing the syrup to deepened in color.  Transfer the saucepan to a cool burner.

Spray the bundt cake pan with non-stick cooking spray making sure to cover it completely and evenly.

Carefully pour the caramel sauce into the cake pan.  Tilt the pan slightly to distribute the sauce around the pan.

Preheat the oven to 350 degrees Fahrenheit.

Making the Chocolate Cake:  In a microwave-safe bowl, add the butter and chocolate chips.  Microwave on High for 1 minute.  Stir the mixture.  Microwave on High for 30 seconds.  Combine the mixture together making a smooth and creamy chocolate sauce.

In a separate bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda and salt.  Set aside for now.

Add the eggs, vanilla extract and buttermilk to the chocolate sauce.  Using an electric hand mixer, mix on Low speed for 30 seconds or until well-combined.

Add half of the dry ingredients to the batter and mix on Low for 1 minute or until well-combined.  Add the remaining dry ingredients and mix together making sure all the dry ingredients are completely incorporated.

Making the Flan Cake:  Add the cream cheese, whole eggs and egg yolks into a blender.  Blend on Medium speed until mixture is smooth, approximately 30-40 seconds.  Add the sweetened condensed milk, milk and vanilla extract.  Blend on Medium speed until well-combined, approximately 30 seconds.

Transfer the chocolate cake batter into the bundt pan.  Use a spatula to spread the batter into an even layer.

Slowly pour the flan cake mixture on top of the chocolate cake batter.  Leave some room at the top of the pan for the cake to rise.

Cover the cake pan with foil and wrap it securely.

Fill a large baking pan halfway with hot water and place into the oven.  Place the cake pan in the water bath.

Bake for 1 1/2 hours.  Check for doneness by inserting a toothpick into the cake and it should come out clean.

Remove the cake pan from the water bath and allow to cool for at least 1 hour.

Cover the cake with foil and refrigerate for at least 6 hours.  Overnight is best.

Removing the cake:  Fill a large baking dish with hot water.  Place the cake pan in the water bath for 2 minutes.  During this time, run a knife around the cake, separating it from the pan.  Invert a cake plate over the cake pan and then flip it over.  Jiggle the cake pan a few times to loosen the cake.

Serve the cake with more caramel sauce or whipped cream.  Optionally, top with fresh fruit or nuts.

Yields: 8-10 servings

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Something magical happens when you bake this cake and the taste is simply amazing. This is a must-try!!

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Steamed Banana Cake (Banh Chuoi Hap)

A popular Vietnamese dessert, this cake is not overly sweet and has a wonderfully chewy texture.

In honor of Mother’s Day, I am sharing my Mom’s simple and delicious recipe for Steamed Banana Cake.  If you don’t already know, my Mom is the amazing person who taught me everything I know about cooking.  As a child, I spent countless hours with her being her sous chef.  It was in the kitchen that my love for cooking and developing recipes started.  To this day, my Mom is still my culinary mentor.  We share ideas, swap recipes and always look for ways to re-invent dishes.  I had forgotten about this wonderful recipe but on a recent trip home my Mom made this for me.  (It’s just like my Mom to always be thinking about me and making my favorite dishes.)  Her steamed banana cake was perfect–not overly sweet, soft and chewy.  It was so scrumptious!  My Mom generously shared the recipe with much instruction, guidance and love as is everything that she gives.  Now I have the privilege of sharing this recipe with you.  In honor of Mother’s Day, I hope you make this for your Mom or someone who is like a Mom to you to celebrate and cherish how special these ladies are in our lives.  Enjoy!

Notes on the Recipe, Tips and Tricks

I like to use plantains because they have a mealy, starchy texture.  The plantains must be ripe.  You can tell a plantain is ripe by looking at the skin–it should have some black spots but not be completely black.  Also, when pressing on the skin, the fruit should give but not be mushy.  Green plantains take over a week to ripen, much longer than regular bananas.

You can substitute plantains with regular (Cavendish) bananas or any type of banana you like if plantains are difficult to find in your area.  They all work great in this recipe.

Why do I smash the plantains?  I find that smashing the plantains and then soaking in the batter improves the texture of the cake.  Again we’re trying to achieve that balanced combination of a starchy and chewy cake.

The yellow food coloring is optional but really helps to brighten the color of the cake.

Be sure to steam the cakes on Low heat.  Over-steaming will cause the cakes to swell and then deflate when they cool.

I have 2 steamer trays and steam both cakes as once.  If you don’t, just steam one at a time and check the cake for doneness after 15 minutes.

Wrap a kitchen towel around the lid to absorb the moisture so it doesn’t drip onto the cake.  Alternatively, wipe down the lid every 10 minutes.

If using different size pans or molds, the steam times will vary.  Generally, steam the cakes until they turn translucent and no longer wet.  You can test by inserting a toothpick into the center.  If the toothpick comes out clean the cake is done.

When cooking the coconut sauce, be sure to stir every minute and scrap the bottom of the pan to prevent the tapioca pearls from sticking to it.  This sauce needs to be cooked slowly and allowed to set-up and thicken.  If you prefer a much thicker coconut sauce, reduce the water to 1/3 cup.  You can always add more hot water later if you decide you want it saucier.

Store any uneaten portions in the refrigerator.  To reheat the cake, microwave on High for 15-20 seconds.  To reheat the coconut sauce, stir in some hot water to loosen it up and then microwave on High for 30 seconds.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Plantains, Cassava and Tapioca Pearls Dessert (Che Chuoi Khoai Mi Bot Bang)Cassava Cake (Banh Khoai Mi Nuong) and Steamed Layer Cake (Banh Da Lon).


Banana Cake
1 1/2 cups tapioca starch
1/2 cup rice flour
1/2 cup sugar
1 packet vanilla sugar
1/4 tsp salt
1 1/2 cups warm water
3-4 drops yellow food coloring
4 ripe plantains (approximately 2 lbs)
non-stick cooking spray

Yields: two 9-inch round cakes

Coconut Sauce
3 Tbsp tapioca pearls
1/2 cup warm water (for soaking tapioca pearls)
2 tsp rice flour
14 oz coconut milk
1/4 cup sugar
1/4 tsp salt
3/4 cup water

Yields:  2 1/2 cups


Banana Cake

In a large bowl, add the tapioca starch, rice flour, sugar, vanilla sugar, salt, warm water and food coloring.  Whisk together combining all of the ingredients well.

Take 3 of the 4 plantains, cut off the ends and remove the skin.  Cut each plantain into 4 equal pieces.  Using a plate, press down firmly on the plantain smashing it flat.  Transfer the smashed plantain into the batter.  Repeat until all plantain sections are smashed and transferred into the batter.  Dunk the plantains into the batter and then stir the batter a few times.  Let the batter rest for 30 minutes.

Cut off the ends of the remaining plantain and remove the skin.  Cut the plantain at a slight angle into slices about 1/8-inch thick.

Generously coat two 9-inch round pans with non-stick cooking spray.  Using a slotted spoon, transfer the plantains to the pans, dividing them evenly.  Stir the batter a few times to remove any settling.  Pour the batter into the pans, dividing it evenly between the two pans.  Top the cakes with the plantain slices.

Bring the water in the steamer basin to a rapid boil.  Reduce the heat to Low.  Place both cakes into the steamer trays and steam for 20 minutes.

Remove from steamer and allow to cool for 1 hour.

Coconut Sauce

Soak the tapioca pearls in warm water for 5 minutes and then drain (discarding the water).

Combine the rice flour with 1 Tbsp water and stir until smooth.

In a saucepan, add the coconut milk, sugar, salt, water and rice flour mixture.  Stir until the sugar is dissolved.  Add the tapioca pearls and gently combine.

Cook the sauce over Medium Low stirring every minute.  As soon as the sauce starts to bubble, reduce the heat to Low.  Cook the sauce for another 8 minutes making sure to stir every minute.  Turn off the heat and allow the sauce to cool for 20 minutes.

To serve, cut the cake into small pieces and arrange on a dessert plate.  Top the Steamed Banana Cake with a generous amount of the creamy coconut sauce and crushed roasted peanuts.  Enjoy!

Yields: 10-12 servings

This creamy coconut sauce with tapioca pearls is too die for! Go ahead, drizzle it on everything!

Freshly steamed, these delicious cakes are super easy to make. Check out the recipe.

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Sticky Rice Cakes with Star Anise (Xoi Vi)

Sticky riceUse cookie cutters to cut these snack cakes into some fun shapes! and mung bean are the dynamic duo in Viet cooking.  These two ingredients are commonly used to make a variety of sweet and savory dishes.  (Check out the other sticky rice and mung bean recipes I’ve shared below.)  This recipe falls into the Dessert category although it’s just slightly sweet.  The recipe is super easy and unlike some desserts that need to look perfectly pulled together, this dish can be more rustic looking.  So don’t obsess if the layers aren’t perfectly even and uniform.  You won’t even notice them as you’re gobbling up the cakes–I promise! 🙂

Notes on the recipe, tips and tricks

Know your sticky rice–I’ve mentioned this in an earlier post but want to emphasize how important this concept is.  Different varieties and brands of sticky rice require different water levels.  For sticky rice that is not soaked (as in this recipe), use a water to rice ratio of 1:1 when cooking in a rice cooker.  Again, this varies depending on the brand and variety.  This recipe requires a good amount of rice and I don’t want you to waste it, so, if you are not sure how much water to use with your particular brand of rice, make a test batch by cooking 1 cup of sticky rice with 1 cup of water.  Then adjust the water levels accordingly.

Sticky rice is chewier and has more texture than regular white rice.  A lot of people make the mistake of not cooking it fully.  Using a standard rice cooker, after it switches over to the “Keep Warm” function, don’t open the lid and stir the rice right away.  Allow it to cook for another 10-15 minutes.  This extra time makes a big difference in improving the texture of the rice.

If your rice cooker isn’t big enough to cook all the rice at once, separate it into two batches. Keep the batches separate and this saves you the step of having to divide the rice for the 2 layers.

Use a food scale to weigh the rice and this will ensure your layers are even.

The mung bean filling should have the consistency of whipped potatoes when done cooking. As the filling cools, it will thicken up further.  If your filling is still drippy after cooking for the suggested time, continue cooking to evaporate the liquid.  Optionally, you can thicken the filling by adding cooked glutinous rice flour, approximately 1 tsp – 1 Tbsp should do the trick.

These cakes freeze and reheat really well.  Cut the cakes into squares and then wrap individually with plastic wrap.  Place all the wrapped cakes inside a resealable plastic bag and store in your freezer.  When you need a breakfast or a quick snack, just take one of the cakes out of the freezer and microwave on High for 1-2 minutes.  The cakes can be frozen for up to 3 months.

A lot of folks find star anise a bit overpowering.  This recipe doesn’t use much of the spice but if you don’t like it, you can skip it or substitute with Pandan essence.

Want more sticky rice and mung bean recipes?  Check out some of the other recipes I’ve shared:
Sticky Rice and Mung Bean Cakes (Banh Tet)
Sticky Rice and Hominy (Xoi Bap)
Sticky Rice and Mung Bean Dumplings (Banh Khuc)
Quick Sticky Rice and Mung Bean (Xoi Xeo)

Watch the video below for instructions.


Rice Cake
4 1/2 cups sticky rice (also called glutinous rice or sweet rice)
3/4 cup sugar
1/2 tsp salt
1 cup coconut milk
3 cups water (see Notes above and adjust as needed)
5 drops green food coloring

2 dried star anise or 1/2 tsp star anise powder
1/4 tsp vegetable oil
1/4 cup roasted sesame seeds

3/4 cup coconut milk
3/4 cup sugar
1/2 tsp salt
3 cups mashed mung bean


Wash the rice by rinsing with cool water 3-4 times or until the water is clear.  Drain the rice using a colander.  Toss the rice in the colander for 1 minute to shake off any remaining water.

Add the rice into the rice cooker along with the sugar, salt, coconut milk, water and the green food coloring and combine well.  Level the rice in the cooker by using the back of a spoon.  Place the lid on and set to Cook.  After the rice cooker switches to the Keep Warm function, allow to cook for another 10-15 minutes.

To make the filling, in a wok over Medium Low, combine the coconut milk, sugar and salt and stir until the sugar is dissolved.  Add the mashed mung bean and combine with the syrup.  Stir the filling continuously to incorporate all the ingredients.  Cook for approximately 7 minutes or until the filling thickens and resembles whipped potatoes.  Let the filling cool while continuing with the next steps.

In a small skillet over Low heat, toast the star anise until they become fragrant, approximately 2-3 minutes.  Place the star anise into a spice grinder and pulse until it’s a fine powder.  Sift the powder into a small bowl and then set aside.  (The larger bits can be discarded.)

After the rice is finished cooking, remove the lid and stir the rice gently.  Add the star anise powder and mix with the rice.  Allow the rice to cool for 10 minutes.  Divide the rice in half and place in separate bowls.

Add vegetable oil into a 13×9 inch pan and use a paper towel to spread the oil and wipe up any excess.  Sprinkle 2 Tbsp of the sesame seeds into the bottom of the pan.

Take spoonfuls of the rice and place into the pan using up the first batch of rice.  With your hands, spread and firmly press the rice into the pan.  Add the filling and spread evenly over the rice.  Add the second batch of rice as was done previously.  Again, spread and press the rice, covering the mung bean filling.  Sprinkle with the remaining sesame seeds.  Allow to cool for 30 minutes.

To serve, cut the cake into medium-sized pieces and enjoy!

Store any remaining cake in the refrigerator for up to 1 week or freeze for up to 3 months to enjoy later.

Yields:  13×9 inch pan, approximately 20 pieces

Use cookie cutters and these cute food storage bags to make a healthy snack for your kids.
Who wouldn’t love finding one of these tasty treats in their lunchbox?


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