6 types of traditional Tet cakes that are indispensable in the Central region

People in the Central region love to eat cakes during Tet, so they prepare many types of cakes every time Tet comes... Below are 6 types of traditional cakes that are indispensable on the Tet cake plate of the Central region.

1. Thanh land's rice cake

On the traditional Tet tray, although there are many delicious foods, there is always a plate of banh la rang bua (small cakes, as thin as the teeth of a harrow) steaming, fragrant with the attractive smell of onions, grease, and banana leaves.

The filling for Banh La Rang Bua includes dried onions, minced pork belly, wood ear mushrooms mixed with pepper and salt to taste. If Banh La Rang Bua is made for vegetarian offerings or to go to the temple, the filling is made from peanuts or beans.

After wrapping, the cakes, which are as big as an index finger or as pretty as harrow teeth, are neatly arranged in the pot, then boiling water is poured in and cooked.

2. Banh To

Many people in the Central region say that Banh To was made during the reign of King Le Thanh Ton. At that time, people from the North who migrated to the new land of Quang Nam missed their homeland, so on Tet they made a type of cake using locally available materials to offer to their ancestors, to thank heaven and earth.

Banh to, also known as banh lo in some places, is made from brown sugar and fragrant sticky rice. Brown sugar is a hard, granulated type of sugar produced from the village’s artisanal sugar mills, while the sticky rice is selected from the soft, fragrant variety.

3. Cake

Banh in is similar to banh khao in the North. It is made from finely ground sticky rice, then dried in the dew to get the right moisture. Next, sugar is also grated into a fine powder, mixed well into the cake dough. Gently turn the cake mold upside down on a tray or tray lined with paper or banana leaves to clean it, then take the cake out.

To make the cake harder, you can dry it in the sun or grill it once with charcoal. The cake will be harder and have a fragrant blend of sugar and sticky rice. Nowadays, it is popular to mix green bean powder into the cake. There is also a type of cake made entirely from roasted, finely ground green bean powder, mixed with caramelized sugar.

4. Gingerbread

Gingerbread is not made from ginger but is shaped like ginger. It is fried in oil until it puffs up and turns golden like ginger.

People stick the ginger roots on small bamboo sticks and then place them in a pyramid shape around a core made from a banana tree trunk. All of them are placed on a wooden tray to look like a pyramid, the whole pyramid is called a "gingerbread ball".

5. Hue cream puff pastry

Made from tapioca flour with green bean filling and coconut or shrimp paste (shrimp paste is fresh shrimp that is roasted and ground until small and fluffy), wrapped in coconut leaves and steamed.



If the cake in the North is slightly round and flat and is wrapped in gold or red metallic cellophane, it is a bit soggy and has the taste of food coloring; on the contrary, the Hue Phu The cake is molded in lovely, elegant, lovely coconut leaf boxes and has a crispy, cool, sweet and attractive taste.

6. Bamboo shoot cake

Bamboo shoot cake is made from fresh bamboo shoots sliced ​​into thin strips, simmered with sugar, and cooked with sticky rice flour. Then cut into pieces, coated with arrowroot powder, and wrapped in cellophane.

According to: Giaoduc.net