20/12/2022
The custom of making traditional Cao Bang cakes Every 20 December, the houses in the village make cakes to celebrate the Chinese New Year. For Tay people, Tet without this cake is not Tet anymore. For a long time and still retain the delicious taste, not moldy, thiu so the cake is like a sweet dry food of the Tay people. They make traditional cakes instead of sweets, to eat Tet, to invite guests to visit the house. What ingredients are cakes made of? The ingredients for making the cake are mainly glutinous rice. Choose delicious, fragrant glutinous rice, round grains and then treat them clean. Next is roasting rice. Roasting rice must be careful because if the roasting is not ripe enough, the cake will not be fragrant enough. If the rice is roasted too yellow, the ground flour will darken, the cake loses its aroma. How to make a delicious and simple cake right at home Preparation of flour: To get complex fragrant cakes, it takes a lot of steps. Let's choose glutinous rice, roasted rice. After roasting is done, pour the cooked glutinous rice into a finely ground stone mortar. The smoother the dough, the tastier the cake.
Choice of baking sugar: Anyone who has ever enjoyed a traditional cake definitely cannot forget the sweetness of this cake. The sugar used for baking is usually diameter or alum sugar. If it is alum sugar, you must choose pieces of golden sugar, pounded very finely. Sugar is smooth when mixed with new flour to create high adhesion.
Wanting to make the cake more delicious, more fleshy, the Tay people often mix peanuts, sesame or fatty meat. Crushed black sesame or roasted peanuts, more sophisticated, boiled pork fat, diced and then marinated with sugar. Thus, the cake has just got the aroma of glutinous rice, the flesh of peanut sesame, the sweetness of sugar and the fat of fat. All mixed together, making banh xeo have a special flavor that is unmistakable.
Shape the cake: Flour and sugar are mixed together, then use a round log like a pestle to rub it back and forth until the flour is soaked in sugar and spongy. Want to test whether the flour and sugar are sticky enough, people often hold a small handful of flour and drop it on the tray to see if the dough is broken. The falling dough is still intact.
The incubation stage, also known as lowering the soil: This is an equally important step. The Tay often choose a hidden corner in the house, sweep and flake a little water for moisture, line a few layers of large paper or newspaper and spread the dough evenly. Cover the dough with paper, then lower the soil for about four or five days for the dough to absorb enough moisture, then it can be molded.
After the mold is closed, the cake is cut into small pieces, wrapped carefully with a layer of paper of all colors blue, red, purple and yellow. The cake has now been put on a brilliant and eye-catching shirt.
Banh Khao has long become a traditional dish of Vietnamese people to worship ancestors and treat guests at the beginning of the new year, holidays and Tet. The newlyweds on the first day of the year visit their grandmother, in addition to the ceremony, this cake package is indispensable. The New Year's story becomes more intimate and cozy when sipping hot tea with delicious cake.
