Steamed banana cake with coconut milk is simple with delicious banana flavor and covered with a layer of rich coconut milk mixed with the fragrant smell of roasted sesame seeds, it will be a favorite dish of many people. Steamed banana cake with coconut milk when eaten will be a bit chewy, fatty with coconut milk and the rich taste of roasted peanuts, making you want to eat forever without stopping.
Southern-style savory rice cake with a rich and attractive filling of shrimp, meat, shiitake mushrooms, vegetables… the cake is fragrant and fatty with the smell of coconut milk. The hot, chewy cake meat with the fragrant aroma of coconut milk from the river region combined with the sweet, fatty taste of the cake filling will surely delight you.
This is a familiar sweet cake in the South, especially in the West. Although it is a banh bo, each region has its own way of making it and is associated with different names such as banh bo thot lot, banh bo bong spon, banh bo trong…
The ingredients to make this dish are quite simple, including rice flour, sugar, coconut and yeast. Banh bo has a moderate sweetness, is soft and chewy, and is often eaten with coconut milk, sesame salt, and in some places, roasted pork.
This is a rustic dessert of the Southern people, associated with the childhood of many people from rural to urban areas. It is called banh tam because the cake has a long, slender shape and is covered with coconut flakes that resemble a silkworm.
To make this dish, people have to grind cassava and shape it into strands. The cake is a bit chewy, has a fragrant and fatty coconut smell, and is often served with roasted sesame and white sugar. People also add pandan leaves, purple leaves, and gac fruit to create an attractive color for the dish.
Banh ú nước tro (also known as bánh gio, bánh tro, bánh nang) is a traditional dish on the Doan Ngo festival of the people in the South. The cake is cone-shaped, as big as an adult’s fist. The cake is wrapped in bamboo leaves or banana leaves, inside is sticky rice flour, with mung bean filling in the middle.
The special thing about this cake is that it uses burnt sticky rice straw to get ash, mix it with water to dissolve and let it settle, then filter out the clear water and soak it with sticky rice overnight. Ash water cake is easy to eat, not boring, the cake dough has a cool taste so it is loved by many people on hot days.
The cake is made from two main ingredients: the dough and the filling with accompanying ingredients such as rice flour, coconut milk, sugar, salt, cold water and a little roasted sesame. The outside is a layer of chewy wet cake, and the inside is sweet green bean filling, fatty 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 with green bean filling is an ideal dish and super cheap. A long roll of cake costs about 2 to 3 thousand, a person only needs to eat 3 to 4 rolls to be full.
This dish is called orange cake because of its round shape and the orange color of the crust when fried looks quite similar to an orange. The cake has a sweet and fragrant taste, made from glutinous rice flour and rice flour, so it is not boring to eat. To make the cake crust more delicious, people also add a little mashed sweet potato into the mixed dough. In the middle of the cake is a mung bean filling, mashed and mixed with sugar.
Yen ear cake has the shape of a bird’s nest. The recipe for this dish is quite simple, including rice flour mixed with a little tapioca starch, coconut milk, sugar, vanilla flavoring for fragrance, all mixed into a thick mixture.
The finished product of this cake is shaped like an upside-down cone with the middle of the dough puffed up, the edges of the cake curved and golden brown. The bird’s nest cake is thin and crispy, with a sweet and fatty taste that slowly melts on the tip of the tongue.
Coconut leaf cakes are sold widely in the markets of the Mekong Delta. The ingredients to make coconut cakes are not too complicated, including sticky rice, bananas, green beans and grated coconut for the filling. The cake with the fragrant taste of sticky rice, the sweet taste of coconut and 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 under the pot when boiling to prevent the cake from burning, and to allow the fragrance of fresh coconut leaves to permeate the sticky rice. When eating, you will feel the rich, fatty taste of coconut, the aroma of sticky rice, the richness of beans combined with each type of filling to create an unforgettable dish.
The characteristic of the pork skin cake is that it must have many layers, clearly divided into tiers. The thin, shiny, flexible outer layer of dough reminds people of pork skin, and that is the name of the dish.
The ingredients for making the cake include tapioca flour, sticky rice flour, sugar, and coconut milk. The cake has the ivory yellow color of beans, the green color of pandan leaves, and sometimes the maker also adds purple color from purple leaves or red color from gac fruit to make the cake more brilliant.
Taking a bite of the fragrant sticky rice cake, mixed with the rich taste of mung bean filling, rich coconut milk, and lightly fragrant pandan leaves, then drinking a sip of hot aromatic tea, diners will forever remember the flavor of this rustic cake.
Pia cake is made with many skillful and elaborate steps. First, the flour is rolled thinly to make the outer crust. The filling is made of steamed and mashed mung beans or taro, stir-fried with sugar and mixed with a little fresh durian and salted egg yolk.
Enjoying this cake, diners will notice the combination of the chewy and fatty taste of the cake filling mixed with the fragrant smell of durian, the sweetness of sugar and the saltiness of egg yolk.
HL(Synthetic)
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