The first is indeed chè con ong or bee tea, I guess because it has palm sugar, or mật in Vietnamese. Mật also means honey in Vietnamese. Other ingredients include sticky rice, ginger and sesame. The palm sugar gives the rice that brown colour.

The second is bánh đúc lạc. It actually should be eaten with a sauce made from fermented soy beans, which gives the cake the flavour. I don’t know how come yours didn’t come with the sauce. The cake itself is made from ground rice, tapioca, and some lime (as in the construction material, not lime/lemon) to make it more crunchy.

The third one you got it all right. Nothing more to add except I also like it very much and I might try to make one at home later now that you have reminded me ;)

The last one, one of my all-time favourites, is called bánh gio. “Gio” or “tro” is the mixture of burnt pomelo peels, sticky rice stalks etc. Water and sticky rice is then added to this mixture to make the cake. The burnt mixture gives the cake the tangy taste. The sauce is made from cane sugar, or “mật mía”.

Bonne dégustation and I am rather jealous of you =^.^=

Just realized through Eileen’s tweet that your blog isn’t getting updated in Google Reader for some reason. Come to think of it, I don’t think my last post did either. Huh.