Though less well-known than other Mekong Delta cakes, bánh ống remains a familiar part of daily life in Soc Trang Province.
The cake is made from finely ground rice flour mixed with pandan leaf extract, sugar, and coconut milk, giving it a light green color and a gentle pandan aroma. The quality of the rice flour is key. The flour must be smooth, slightly sticky, and balanced in sweetness and richness so that the final texture is soft and slightly fluffy.
The cake is made using a cylindrical mold about 15 to 20 centimeters long. A bamboo stick runs through the center, with a round metal piece attached to form the base. When a customer orders, the vendor fills the mold with batter and places it upright in a pot of boiling water for steaming. After about five minutes, the cake is removed by pulling the bamboo stick.
The result is a fragrant, lightly sweet cake with the creamy taste of coconut and the mild scent of pandan leaves. Some sellers add shredded coconut and crushed roasted peanuts or sesame seeds on top for extra flavor.
Bánh ống is commonly enjoyed warm. Many Khmer households in Soc Trang consider it a simple everyday food, eaten for breakfast or as a light afternoon snack.
