(Baonghean.vn) - Coconut sticky rice cake is a long-standing specialty in Tuong Son commune, Anh Son district. The poor land of Tuong Son is changing every day, and life is getting better thanks in part to the contribution of this hometown specialty dish.
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| Ms. Tran Thi Ha (owner of Ha Luong production facility) said: in the past, we had to hire people to go to the limestone mountains to pick ramie leaves, but now our family uses the garden land to grow ramie to make cakes. |
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| Standard ramie leaves must be neither too old nor too young, washed to remove fibers, boiled for about 10 hours, then removed and crushed. |
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| The dough kneading process is done quite meticulously to make the cakes soft and fragrant. |
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| Making Banh Gai requires many steps. In the photo is the step of cutting and cleaning dry banana leaves to wrap the cake. |
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| After being pounded, the ramie leaves are mixed with sticky rice flour and molasses, then filled with bean paste and wrapped tightly. |
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| Tuong Son sticky rice cake has existed for a long time, the previous generation passed the craft on to the next generation. On average, each production facility processes 800 - 1,000 cakes per day. During Tet, the number of cakes processed doubles or triples to meet customer demand. (In the photo: students take advantage of school breaks to help their parents make cakes). |
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| After the hips are cooked, the sticky rice cakes are tied into pairs. Each pair of cakes costs 2,500 VND. |
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| Up to now, the whole Tuong Son commune (Anh Son) has over 40 households specializing in making gai cake, many of which hire workers. Each worker is paid from 80 to 100 thousand VND/person/day. |
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| The coconut sticky rice cake follows tourists to many places. |
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| The fragrant sticky rice cake of Dua land has created a unique cultural feature in the Western region of Nghe An. |
Le Na
