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Hong cake |
Banh hong (hong cake) which is made of sticky rice and sugar is pure white in colour. It is usually made for special events or parties. After dinner, the hong cake is served as dessert.
The making of hong cakes is as follows: Each 1 kg of sticky rice requires 1 kg of sugar. After being softened by soaking into water, sticky rice is ground into flour then drained. Each handful of flour is then dipped into a cauldron of boiling water. After being fished out, the boiled flour is poured into a hot sugar pan and it is then stirred quickly so that it is melted down and mixed with sugar solution. The mixture is continuously stirred until it is well cooked.
Afterwards, the flour compound is put on a tray which is covered by dried sticky rice then it is spread over the tray by hands. Finally, dried sticky rice is sprinkled on its surface. It will be more spectacular if being mixed with some colours.
When being served, the cake is cut into strips with the width of 4-5 cm and then into diamond-shape. The cake is sweet-smelling, soft, and tough. It is often served with other cakes.
The material used to make a hong cake only includes sticky rice and sugar. But the making of this kind of cake is quite time consuming so not many want to make it. However, some rural people still make hong cakes for their parties.
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