Bánh lọt (lit. 'slip through cake') is sweet rice pasta dessert in southern Vietnamese cuisine. It is made with rice, salt, tapioca flour, coconut milk, sugar and water.^[1] Bánh lọt is also used to make two types of chè: chè bánh lọt and chè đậu đỏ bánh lọt (used with red beans). It is believed to have been introduced to Vietnam from Thailand, where it is called lod chong.

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Thumb — Bánh lọt (green part) in Chè Ba màu cups

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