Mung bean cake and Tea: Unique combitation in Vietnamese culinary culture

Since ancient times, Vietnamese culinary culture has always been famous for its diversity and richness. That diversity is not only shown in the number of dishes but also in the way of processing, the art of enjoying and combining foods together.

For Vietnamese people, chè (or tea) is an indispensable drink, closely associated with the simple daily cultural life. In contrast to the bitter taste of chè, mung bean cakes are often sweet, rich and creamy.

It is this difference in flavor that has created the “culture” of eating mung bean cakes – drinking tea of ​​Vietnamese people.

The safe and also very classic combination we want to introduce to you today is to eat GREEN BEAN CAKE with PURE GREEN TEA. When the bitter taste of tea lingers in the mouth, complemented by a sweet taste on the tip of the tongue, that combination makes people feel both refreshed and gentle. Both are a combination of sweet and bitter flavors, but compared to peanut candy, green bean cake gives people a gentler and more elegant taste. The aftertaste is like a symphony of contrasting flavors, the cake is no longer a separate gift, it has dissolved into the tea.

The most suitable cake with popular green teas is Viet Huong Green Bean Cake TRADITIONAL FLAVOR. It is a simple, rustic and pure combination but extremely effective.

In addition, you can also use HONEY FLAVOR, GAC FLAVOR with green tea for interesting experiences or GREEN TEA FLAVOR to test your taste buds to taste the “tea in tea” flavor. With GINSENG FLAVOR or DURIAN FLAVOR, these are cakes with very strong flavors, so they may be more selective in combination than other cake flavors. Viet Huong will continue to experiment to be able to give our customers many useful and interesting tips in the future!