Characteristics

Bánh Ít Lá Gai is a beloved traditional Vietnamese dessert, especially popular in Quy Nhơn, Bình Định Province. This sticky rice cake is wrapped in banana leaves and known for its dark, glossy appearance and chewy texture. What makes it stand out is the use of lá gai (ramie leaves), which gives the cake its signature black-green color and a subtle herbal aroma. It is often made for festivals, weddings, and as a thoughtful gift from the countryside.

Ingredients

The main ingredients include:

• Lá gai (ramie leaves): boiled and finely ground to mix with flour, giving the cake its unique color and flavor

• Glutinous rice flour: the base of the dough

• Grated coconut: sweetened and toasted for the filling

• Mung beans or green beans: sometimes mashed and sweetened for a different version of the filling

• Sugar and sesame seeds: used for sweetening and extra aroma

• Banana leaves: for wrapping and infusing a subtle scent during steaming

How to Enjoy

To enjoy Bánh Ít Lá Gai, simply peel off the banana leaf and take a bite into the slightly sticky exterior to reveal a sweet, aromatic coconut or mung bean filling inside. It is best eaten at room temperature with hot tea, which balances the sweetness and enhances the earthy flavor of the ramie leaves.
The cake is small but rich, making it perfect as a snack or dessert. It also keeps well, making it a common treat to bring home as a souvenir from Quy Nhơn.