Enjoy the specialty of Lang Son wormwood cake, which is delicious and hard to resist
If you have the opportunity to go to Lang Son, you will see everywhere in the market and along the road,
Cakes are one of the easiest specialties to buy as gifts when you travel in each region. Join Vinlove to discover the most famous specialty cakes in Vietnam!
Hang Than rice cake – Hanoi
Ever since then, has become one of the meaningful specialties of the people of the capital. No more waiting until every fall, the nuggets are now dried and sold all year round. So if you love this dish, you can buy rice cake anywhere and anytime. This cake evokes in the hearts of children far from home, nostalgic souls about a beautiful and elegant culture in enjoying Hanoi’s cuisine. Normally, if you want to buy rice cake in Hanoi, people will go to Hang Than street. This is a quite famous street with two types of rice cake and Banh Phu The. Walking along the road, I see almost every house for sale, very easy to buy and choose. However, each family’s cake has a slightly different taste, so if you have high taste requirements, you should choose carefully and read the review first.
Calling it a specialty of Hanoi as a gift, it is not because only in Hanoi that this type of cake is available, but it must be Hanoi’s rice cake to be delicious, to have the right taste, to have the bold flavor of Ha Thanh young nuggets. The attractive feature of Hanoi’s rice cakes is that when reaching the hands of the guests, they still have a new, flexible and fragrant smell of green rice. The square represents the land, the green color represents the taste of the countryside, the sweet green bean coconut filling is like the love of Hanoi people to visitors. This cake together with the blend in its meaning really deserves to be considered as one of Hanoi’s specialties as a gift that deserves the most respect and preservation. So if you have a chance, try this wonderful dish!
Bride’s cake – Bac Ninh
Phu The cake usually wrapped in pairs is one of the indispensable gifts in the wedding of the Kinh Bac people, as a faithful symbol of the couple. If you have had the opportunity to visit Do Temple, Dinh Bang ward, Tu Son, Bac Ninh, surely no one is unfamiliar with the delicious cakes sold along the entrance. The cake is not only a rustic gift that is popular with tourists but also a famous specialty of Kinh Bac countryside called Banh Phu con. The cake is peeled off, emitting a cool scent throughout the yard. After the layer of leaves changes color because of the boiling water, there is a transparent yellow crust inside. Just take a small bite, you can feel the plasticity of sticky rice, the crunchiness of papaya, the greasy taste of green beans, the fatty taste of copra, the fleshy taste of lotus seeds, the sweetness of sugar… make the very own flavor of the cake.
The cake is as small as the palm of your hand, looks simple but has to go through many stages. Cake flour must be made from glutinous rice with yellow flowers, pounded by hand or ground with a water mortar, then filtered to get the essence, pressed to drain, and then dried. In order to make the typical yellow color of the crust, the Dinh Bang people absolutely do not use products but use fruit juice to create color. The filling of the cake is soaked green beans, peeled, brought in and won the sugar. When wrapping the cake, the craftsman mixes dried papaya fibers to create toughness and adds grated coconut fibers to make the cake taste greasy. The cake is also often added with lotus seeds to create a delicious and attractive taste when needed. The bean paste after rounding is placed in a square cake shell and wrapped with two layers of leaves, the inside is a layer of non-stick banana leaves, and the outside is a layer of dong leaves. People also brush on the leaves a layer of fat so that when peeling the cake, it does not stick, It makes the cake have a characteristic greasy taste. After wrapping, the cake is boiled under a medium-fire coal fire. When the cake is cooked, take it out, squeeze the juice like Chung cake, and then pack it into pairs.
Green bean cake – Hai Duong
Referring to Hai Duong specialties, one cannot help but think of green bean cake. How many years, through all these years, through so many ups and downs, so many changes in Hai Duong mung bean cake in everyone’s heart still retains a certain love. Still, a gift to exchange hands-on Tet holiday, still the choice of every visitor when visiting Kinh Mon land, still a drink to sip on a cup of green tea, still nostalgia for children far from home. The ingredients for making cakes are very close and familiar to the village, including green beans, crystallized sugar, lard, essential oil of pomelo flowers. In addition, depending on some other cakes with other fillings, there are some additional ingredients such as lotus seeds, red beans, etc. However, to make a specialty of Hai Duong mung bean cake, all ingredients must be carefully selected. Meticulous and careful, throughout the processing process must be closely monitored to produce the best quality products. Including cake wrappers,
Hai Duong mung bean cake has a sweet taste, just put it in the mouth, it dissolves immediately, but it is enough for people to enjoy the sweet, fatty and fragrant scent of grapefruit flowers, green beans of the cake, which makes people want to eat. to continue opening other pieces of cake. To enjoy the full flavor of the cake, you can use more Chinese tea or green tea, relax and enjoy the feeling that each cake melts in your mouth, delicious, greasy and extremely cool. . Like many other dishes in Hai Duong cuisine, Hai Duong mung bean cake is not only famous as a typical dish of Kinh Mon land but also because it is delicious, delicious in an idyllic way and because it associated with the village, made from homegrown trees, under the hands of craftsmen who love their craft and are loyal to their craft. Because of simplicity, because of familiarity,
Cay cake – Thai Binh
Speaking of specialties of Thai Binh land, it is impossible not to mention the cake. This is a rustic cake with a very specific flavor made from the skillful hands of the people of Nguyen village, formerly used as a product to advance the king. Cay cake originated from Nguyen village, Nguyen Xa commune, Dong Hung district, Thai Binh province. When eating, the person enjoying will feel the sweetness, fleshy, and a little bit of fat mixed with the crunchiness, both flexible and tough. Even more interesting is to sip a cup of hot green tea in the chilly weather, the warm tea combined with the hot spicy taste of ginger in the cake will make the eater feel warm and refreshed. From very simple ingredients, the people here have combined to create a flexible, fragrant cake with typical flavors. Cakes in Nguyen village are carefully selected with ingredients, including glutinous rice with round yellow flowers, ripe red gac, sesame, roasted peanuts, fat part,
To make a Banh Day, it requires many stages as well as the meticulousness of the maker because the main ingredient is glutinous rice, but it also comes with many other accessories, each type of material has its own way of processing. Glutinous rice used to make cakes is divided into 2 parts, a part of sticky rice with gac fruit juice creates a deep pink color; the rest of the sticky rice with gardenia juice creates a bright yellow color. These two types of sticky rice are pounded with a pestle like making Banh Chung. After pounding well, rolling thin, cut into slices like pumpkin jam and then dried. After drying, put in the boiling lard pan and stir until the slices of cake are crispy. Additional ingredients such as peanuts and sesame are roasted and peeled. Yellow flower glutinous rice is roasted until it blooms, cleans the husk and gives off a fragrant aroma. Pork lard is salted and sugared for more than half a month, then cut into small pieces like pomegranate seeds, fried sweetly for clarity and crispness. Stir-fried carrots with sugar water, ginger juice,
Longan cake Hai Hau – Nam Dinh
Hai Hau longan cake has become a very famous specialty of the people in the homeland. And is a gift for all visitors when having the opportunity to visit this place. With available ingredients such as Hai Hau yellow-flowered glutinous rice flour, chicken eggs and diameter… This is considered a meaningful “dish” with a unique feature of the coastal countryside of Hai Hau. Perhaps in everyone’s childhood, everyone was once eagerly waiting for their mother to go to the market to buy a piece of cake and a package of candy. Banh Nhan products here have existed for a long time, passed from father to son, and so on, they have been kept and developed until now. The process of making longan cake is quite simple (with the available ingredients of the homeland: glutinous rice flour, chicken eggs and sugar).
The people here continue from generation to generation, “passing down from father to son”, preserving and developing the profession to this day. Making longan cake is not fussy, because the ingredients are simple, only glutinous rice flour, chicken eggs, sugar, sesame. But to create the final finished cakes takes a lot of time and effort. In order for Hai Hau longan cake to retain its distinctive color and flavor, the ingredients for the cake must be carefully selected. Cake flour must be made with delicious glutinous rice flour, grown on the land of Hai Hau. In addition to glutinous flour, the accompanying ingredients include eggs, white sugar and black sesame, so you don’t have to add any ingredients because if you add “strange” ingredients, the cake will explode when deep-fried. In particular, the fat to fry the cake must use lard, a large fat type, fried just to come, so that new batches of crispy, glossy cakes are born, blended with the aroma,
Tu Tru thorn cake – Thanh Hoa
Tu Tru Gai cake is a specialty cake of Mia village, Tu Tru commune, Dien Hao canton, Tho Xuan district, now in Tho Dien commune, Tho Xuan district, Thanh Hoa province, Vietnam. In the past, Tu Tru Gai cake was usually only made on the occasion of Tet anniversaries, cults and especially to make offerings during Tet holidays, festivals, and anniversaries of the emperor. Currently, cakes are made all year round to serve the needs of consumers. The ingredients for making Gai cake include hemp leaves, glutinous rice, green beans, banana oil, sugar, molasses, lean pork, fish sauce, sesame… Tu Tru Gai cake has a distinctive flavor due to the use of molasses, pork. lean, fish sauce … do not use lotus seeds, fatty meat such as Nam Dinh Gai cake, Ninh Giang Gai cake.
Tu Pil Gai cake is wrapped in 5 pieces one by one. The cake dough is molded into round balls and then spread thinly on the palm, put the filling in the middle, roll the filling to fit in the center of the cake, rub the cake to make it round, then roll the cake on a tray that has evenly spread sesame seeds. Use dried banana leaves, usually banana leaves, to wrap them into square cakes, wrap a piece of rice outside. Gai cake is usually eaten after steaming for about 10 hours. The finished gai cake must be smooth and delicious, with the aromatic taste of hemp leaves and glutinous rice, the aroma of banana oil, the sweetness of molasses, the delicate aroma of beans, the greasy taste of meat, the faint aroma of sesame and natural flavor of dried banana leaves.
Cam Le Sesame Dry Cake – Da Nang
Da Nang has a famous specialty cake – Cam Le sesame dry cake. In October 2012, Cam Le sesame dry cake was recognized by the Vietnam Record Organization and entered the Top 10 specialties of delicious cakes and famous gifts in Vietnam. Dried sesame cake is made from rice flour, glutinous rice, sesame, sugar, crushed fresh ginger, cinnamon powder to create a fragrance. Rice must be delicious, fragrant sticky rice, soaked in water for an hour to soften the rice and glutinous rice, then wash it, take it out, let it dry, and then put it in the mill to make a fine powder. Soak the flour with water to just wet to create moisture, so that when pouring the dough into the cake mold, it has a sticky consistency. For Quang Nam – Da Nang, dry sesame cake is an indispensable product in every family, especially on festive occasions, Lunar New Year, filial piety, especially on the anniversaries of grandparents and ancestors. first.
In terms of eye-catching and taste, Cam Le sesame dry cake is also classified as excellent when it “awakens” all five senses of diners: Firstly, the eyes see many colors: the ivory white of roasted sesame, the golden dream of the sugar silk wins. Second, the nose can smell many smells: roasted sesame, Tra My cinnamon, and the gentle scent of ginger. The tongue has many flavors: the sweetness of sugar, the flesh of glutinous rice flour and the fat of roasted sesame, the spicy aroma of ginger and cinnamon. Chewing mouth sees: soft, hard, spongy, crispy. Headphones crackling sound of cake. In terms of nutritional value, Cam Le sesame cake meets the standards of a good food with very high nutritional value. It combines a full composition of basic substances: sugar, flour, protein, fat and minerals, vitamins.
Coconut milk puff pastry – Ben Tre
Coconut milk puff pastry also known as milk rice paper is a famous specialty of Ben Tre made from tapioca coconut milk, granulated sugar with a package of 10 cakes inside. Milk puff pastry will be a typical Southern gift for relatives and friends. The convenience of milk rice paper is that you eat it immediately, without processing, with its softness and flexibility, aroma and natural sweetness, as well as the fat content that will make people enjoy the food without getting bored. To have a quality puff pastry, the selection of ingredients is very important. Glutinous rice used to make delicious cakes is necessarily the typical type of glutinous rice in Ben Tre – waxy sticky rice (rice has a natural flavor, a lot of aromas, and is sticky). And, the coconut used to get the juice to make the cake only chooses the new type of dry coconut. Glutinous rice is bought and soaked for a few hours to soften the sticky rice, then wash and steam until the sticky rice is cooked. Glutinous rice has just been cooked, put it in a mortar and grind it with coconut milk, sugar, season to taste. Nowadays, people often use machines instead of mortars.
Whether the puff pastry is delicious or not depends on the person turning the dough, it must be turned evenly, quickly and continuously, then the dough will be smooth, the cake will rise and be spongy when baked. After the dough is mixed and smooth, the rolling process begins. When rolling the cake, the person wrapping the dough must peel it off evenly so that each ball of dough has an even mass, it must be clever to make the cake round and thin. The finished cake will be dried in direct sunlight. Drying puff pastry is also a feat and meticulous, depends on the weather a lot, if it is sunny, the puff pastry will dry for about half a day. Milk cake has a sweet, fatty taste, but it is not boring, there is no place to criticize it for snacking. Currently, milk puff pastry is produced in many places, but nowhere is it as delicious as in Ben Tre, the birthplace of this specialty cake.
Sa Giang shrimp puff pastry – Dong Thap
Dong Thap street food always has the presence of more or less Sa Giang shrimp crackers, but not everyone notices and knows. The reason is called shrimp puff pastry because when this cake is not fried, it is only as big as the mouth of a teacup, but when fried, it will swell to 2 to 3 times bigger. And the ingredients to make shrimp puff pastry include tapioca flour, pepper, shrimp, and baking powder. This mixture will be mixed together, then continue to put mixture into tubular cloth bags, then they will steam the cooked cakes and finally cut them into thin, round slices and dry them.
To use shrimp crackers, people can process it in two ways. The first way is to put the cake in cooking oil and fry, wait until the cake is 2 to 3 times bigger and turns golden. Or you can roast shrimp crackers with sand, to do it this way requires a lot of sophistication, starting by choosing clean sand, sieving clean impurities and then putting it in a large pan. Continue to add a tablespoon of cooking oil to the sand, mix well so that the sand does not stick to the cake when roasting. Wait until the sand is hot, then put the shrimp crackers in and roast until the cakes are golden. The second way is chosen by many people when they have to make a lot of shrimp puffs for a party, because it is quick to make, the cake is even, and it saves cooking oil.
Sa Giang shrimp puff pastry is crispy, spongy and has a fatty, sweet, aromatic, and mildly spicy taste. Sa Giang shrimp puff pastry is easy to eat, so it always pleases any diners. Not only Dong Thap street food but also many restaurants with a variety of dishes, also have the contribution of Sa Giang shrimp puff pastry. This unique cake is used as an appetizer, often eaten with salad in parties. Or simply, visitors can fry themselves and then have a snack and enjoy with hot tea, while sipping and letting go of their souls with many thoughts, it will be very interesting. Now when returning to Sa Dec land, besides enjoying the best bowls of noodles, do not forget to buy Sa Giang shrimp cakes as a gift.
Pia cake – Soc Trang
Pia cake is a unique product of Soc Trang. Enjoying some cakes with a sip of ginger tea, selling a couple of stories will warm the hearts of tourists. And it is a pity for anyone who comes here to miss the opportunity to taste these small but long-lasting cakes. The ingredients are only flour, taro, green beans, durian, salted duck egg yolk, but Soc Trang pia cake has its own flavor and presentation, unlike any other cake. It can be said that to have standard pia cakes, one has to go through a lot of meticulous stages from making dough to baking. Pia cake has 2 parts, the filling and the shell. The filling is made from taro, green beans, and eggs. Treated green beans, peeled taro, washed all, put in a steamed pot and then pureed. Then continue to stir-fry with sugar, durian in the right proportion. Let the mixture cool, one by one wrap the filling around each duck yolk.
Although there is a meat filling, due to careful handling, the cake can be kept for a long time. This is followed by a series of rolling, rolling, and folding operations to create a cover with overlapping layers of “water dough” and “oil dough”. Finally, the baking stage helps the cake to be cooked, the color is golden and the smell of durian is delicious. The orange-yellow cakes have a small, round, and medium-sized shape that is very convenient, can be held and eaten at the same time. Not too friable, soft, with moderate plasticity so that when put in the mouth, it does not melt immediately. But the most interesting thing is the pure sweetness of durian flavor that can not be replaced by any artificial flavoring. The thing is, the cake can’t be eaten a lot at once, but once you taste it, you won’t be bored. In the Mid-Autumn Festival, Soc Trang people, during the moon, worshiping ceremony, never lack pia cake, the “soul” of the people of the land that blends the cultural identities of Kinh, Hoa,
Above are the most famous specialty cakes in the regions of Vietnam. Readers, please take note so that when you have the opportunity to visit each of the above regions, you can buy these cakes as gifts!
