The land of the South is blessed with many natural products, so the cuisine of this region is also developed and has many differences compared to the other two regions. If you have the opportunity to travel to the southern provinces, please try these cakes.
Simple steamed coconut banana cake with delicious banana flavor and covered with fatty coconut milk mixed with the fragrant smell of roasted sesame will be a dish loved by many people. Steamed banana cake with coconut milk when eaten will be a bit chewy, fatty with coconut milk flavor and the nutty taste of roasted peanuts, making you eat forever without wanting to stop.
Salty Banh Duc
Southern-style salty banh duc with a rich and attractive filling of shrimp, meat, mushrooms, vegetables… the fragrant and fatty cake smells of coconut milk. The hot, chewy meat of the cake, fragrant with the flavor of riverside coconut milk mixed with the sweetness and fat of the cake filling, will definitely make you enjoy it.
Beef cake
This is a familiar cake in the South, especially the West. It’s the same beef cake, but each region has its own way of preparing it and is associated with different names such as banh bo lott, spongy beef cake, clear beef cake…
The ingredients to make this dish are quite simple, including rice flour, sugar, coconut and yeast. Beef cake has a moderate sweet taste, is soft and chewy, often served with coconut milk, sesame salt, and in some places is also served with roasted pork.
Cassava silkworm cake
This is a rustic dessert of the Southern people, associated with the childhood of many people from rural to urban areas. It’s called silkworm cake because it has an elongated shape and is covered with coconut chips like silkworms.
To make this dish, people must grind cassava and then shape it into strands. The cake is slightly chewy, has a fragrant and greasy coconut scent, and is often served with roasted sesame seeds and white sugar. People also add pandan leaves, black leaves, and gac leaves to create attractive colors for the dish.
Cake with ash water
Banh u nuoc as (also known as banh gio, banh tro, banh nang) is a traditional dish during the Doan Ngo Tet holiday of the Southern people. The cake has a cone shape and is as big as an adult’s fist. The cake is wrapped in bamboo leaves or banana leaves, inside is sticky rice flour, with green bean filling in the middle.
The special feature of this cake is using sticky rice straw to burn the ash, mix it with water to dissolve and let it settle, then collect the clear water and soak it with sticky rice overnight. Banh u with ash water is easy to eat, not boring, and the dough has a cool taste, so it is loved by many people on hot days.
Wet green bean cake
The cake is made from two main ingredients: dough and filling with accompanying ingredients such as rice flour, coconut milk, sugar, salt, cold water and a little roasted sesame. The outside is a moist, chewy layer of cake, while the inside is a sweet, fatty green bean filling with coconut milk. In addition, when eating, you should add a little ground coconut and roasted sesame to make the cake more flavorful. If you want to change your taste, sweet wet cake filled with green beans is an ideal dish and super cheap. A long cake roll costs about 2 to 3 thousand, a person only needs to eat 3 to 4 rolls to be full.
Orange cake
This dish is called orange cake because of its round shape and the orange color of the crust when fried, it looks quite similar to an orange. The cake has a sweet and fragrant taste, made from glutinous rice flour and rice flour, so you won’t get tired of eating it. To make the crust more delicious, people also add some mashed sweet potatoes into the mixed dough. In the middle of the cake is green bean paste, mashed and mixed with granulated sugar.
Bird’s nest cake
Bird’s nest cake is shaped like a bird’s nest. The recipe for making this dish is quite simple, including rice flour mixed with a little tapioca starch, coconut milk, granulated sugar, vanilla flavoring for aroma, all mixed into a thick mixture.
The finished product of this cake is shaped like an upside-down hat with the dough in the middle bulging and the edges curved and golden brown. Bird’s nest cake is both thin and crispy, has a sweet and greasy taste that slowly melts on the tip of the tongue.
Coconut leaf cake
Coconut leaf cake is widely sold in markets in the Mekong River region. The ingredients to make coconut cake are not too complicated, including sticky rice, bananas, green beans and grated coconut for the filling. The cake with the aromatic taste of sticky rice, the sweetness of coconut filling, green beans and the faint scent of coconut leaves becomes a rustic gift for tourists when coming to the Southwest region.
People often add a layer of coconut leaves below the pot when boiling to prevent the cake from burning, and the faint scent of fresh coconut leaves permeates the sticky rice. When you eat, you will feel the rich, fatty taste of coconut, the aroma of sticky rice, the flesh of beans combined with each type of filling to create an unforgettable dish.
Pig skin cake
The characteristic feature of a pig skin cake is that it must have many overlapping layers, clearly divided into layers. The thin layer of dough on the outside is shiny and flexible, making people think of pig skin and taking that as the name of the dish.
Ingredients for making cakes include tapioca starch, glutinous rice flour, sugar, and coconut milk. The cake has the yellow color of beans, the green color of pandan leaves, sometimes the maker also adds purple color from camphor leaves or red color from gac to make the cake more vibrant.
Taking a bite of the fragrant sticky cake, mixed with the rich taste of green bean filling, fatty coconut milk, lightly fragrant pandan leaves, then drinking a sip of hot fragrant tea, diners will forever remember the flavor of this rustic cake.
Pia cake
Pia cake is processed with many skillful and sophisticated steps. First, the flour is rolled thinly to make the outer crust. The filling is steamed green beans or taro, mashed, stir-fried with sugar, then mixed with a little fresh durian and salted egg yolk.
Enjoying this cake, diners will notice the combination of the chewy taste of the cake filling mixed with the fragrant smell of durian, the sweetness of sugar and the saltiness of the egg yolk.
HL(Synthetic)
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