Black, supple, and wrapped in a banana leaf… The “bánh gai” or ramie cake intrigues from the very first glance.

Yet behind its simple appearance lies a traditional delicacy deeply rooted in the hearts of the Vietnamese people: bánh gai, or ramie cake. Halfway between legend, childhood memory, and sacred offering, this black cake with its unique taste tells, in its own way, a part of the Vietnamese soul.
What is the story behind this very special treat? Why is it always prepared with such great care during major occasions? Follow us as we uncover the secrets of bánh gai…

What is the story of the ramie cake?

Bánh gai — the ramie cake — stands out for its soft texture, subtle fragrance, and intense black color, the result of combining glutinous rice flour with dried and finely ground ramie leaves (gai). This dough, lightly sweetened with brown cane sugar, encases a rich and flavorful filling: cooked and mashed mung beans, grated coconut, roasted sesame seeds, and sometimes even a little pork. Thanks to the ramie leaves, the cake releases a slightly herbal and earthy flavor, giving it an authentic and distinctive taste.

Each step of the preparation is a ritual in itself. The dough is left to rest, the cakes are shaped by hand, then wrapped in banana leaves before being steamed. The result is a small culinary jewel, both simple and refined — soft, slightly sticky, with earthy and sweet aromas that melt delicately in the mouth.

When is ramie cake eaten?

Today, ramie cake is often seen at weddings, birthdays, Tết celebrations, and ancestral ceremonies. In villages, it is also a respectful gift offered during important visits.
For travelers, tasting a bánh gai is to discover a slice of Vietnamese history — and perhaps to carry a little piece of its soul with them.

For curious travelers eager to explore the soul of Vietnam through its gastronomy, bánh gai is much more than just a sweet treat: it is a true immersion into a culinary heritage filled with delicacy, respect, and generational transmission.