Making the cake is not difficult but it requires attention and passion, because to make a quality and tasty cake, hygiene and food safety should be ensured all stages.

Bach Thuan villagers wrapping molasses glutinous rice cakes.

The first step is to choose new glutinous rice, which is fragrant and soft compared with other varieties. This kind of rice is the main ingredient that determines the cake’s characteristics.

The rice should be washed and soaked in water for eight hours before being ground and pressed for six hours. After that the dough is mixed with molasses or brown sugar and kneaded until it becomes smooth.

The dumpling includes green beans that still have their pods, which are soaked in water for five hours, then steamed and ground before being mixed with molasses and coconut threads. They are kneaded together into a small ball.

The well-kneaded dough should be cut into small balls the size of a chicken egg then stuffed with green beans and wrapped in banana leaves before being steamed for 45 minutes.

The cake is more enjoyable when eaten cool. The cake is delicious thanks to the new glutinous rice, the rich buttery fat from the green beans, and scent of the banana leaves.

Five specialty cakes of Bac Giang

(BGO) - Da Mai ‘gio’ cake, Ke rice pancake, Dong Quan plain rice flan, Luc Ngan ‘vat vai’ cake, and Luc Ngan ‘hut’ cake are popular cakes in Bac Giang province.

Fried duck meat cake: A specialty of Cao Bang

'Banh ap chao', or fried duck meat cake, is a popular street food in the northern province of Cao Bang.

Steamed rice paper rolls with squid cakes in Ha Long

In Ha Long, steamed rice paper rolls (banh cuon) are eaten with squid cakes instead of pork cakes or grilled pork as in other places in the north, creating a whole new style.

Quail served with sticky rice – a must-try dish of autumn

Vietnamese cuisine has many versions of sticky rice, like mung bean sticky rice with crispy fried shallots, chicken sticky rice, or corn sticky rice, that can be eaten all year round, but there is one that is enjoyed only in autumn – quail over sticky rice.

Mo Village’s tofu – special dish of Hanoi

Tofu made in Mo Village, presently known as Mai Dong village in Hanoi’s Hoang Mai District, has been well-known as the most delicious tofu in Hanoi, giving rise to the moniker, “Mo Village’s Tofu”.

Source: NDO/VNS