(All Vietnam) – Sticky rice cake is one of the Vietnamese traditional dishes, which refers to the younger generation’s gratefulness to the ancestors and their country – Vietnam. The required ingredients are glutinous rice, green peas, fatty pork, black pepper, salt and “dong” leaves. It is made on the traditional holiday – Lunar New Year of Vietnam.
Sticky rice cake is the only cake which has the ancient history in Vietnamese traditional gastronomic reminded by chronicle. It has the special position in Vietnamese consciousness and its origin related to the legend of Lang Lieu, a prince of the last king of the Sixth Hùng Dynasty. That story reminds the descendants of country’s tradition and explains the meaning as well as origin of Chung cake, Giay Cake in the culture. It also emphasizes the importance of paddies and nature in wet rice civilization.
Each country has its own traditional dishes. But no country has the dish which is not only original, tasty, good for health and associated with country’s legend, but meaningful like Chung cake, Giay cake as well. Chung cake has square shape, green colour, symbolizing for earth. Giay cake has round shape, white colour, symbolizing for sky.
Dong leaves are used to wrap up the cake. Wash cleanly two sides of leaves and dry. If you wash cleanly, the cakes won’t be musty. Before wrapping up the cakes, people sharpen a small knife and cut the hard back stem and dry the leaves. Some areas use the banana tree leaves to wrap. Before wrapping, they soak the boiling water. Clean and cut into small pieces.
Glutinous rice: pick up the other kinds of rice mixed into, wash cleanly, soak it into water with 0.3% salts in 12-14 hours, which depends on the kind of rice and the weather. After that you fish up and dry the rice. You can mix it with a little salts instead of soaking into salty water.
Green peas: pound it into small pieces, soak into lukewarm water (40°C) in 2 hours until they are soft and expansive, flay the peel, fish up and dry. Some areas use the available peas flayed their peel while other areas put them into saucepan and boil with steam water and press them into a ball. Each Chung cake is wrapped with 2 balls. Some areas put the pork inside the peas.
Fatty pork : wash, cut into small pieces (2.5 to 3 cm) and marinate with flat violet onions, pepper salt or the season in 2 hours until the meat is absorbed.
Preparing the ingredients is very important in order for cakes to preserve for a long time without mustiness. The meat should be marinated with fish sauce and salt.
When cooking for a long time approximately 10 hours, you should cook with small power of gas. Because of being wrapped by “dong” leaves, Chung cake is green and tasty. Wrapping carefully and tightly will make the delicious cakes.