Bánh cáy

Vietnamese traditional rice cake

Bánh cáy

A plate of Bánh cáy

Bánh cáy is a traditional Vietnamese rice cake originating from the Thái Bình Province in northern Vietnam. It is a popular snack, especially during the T_t holiday, and is known for its unique texture and flavor, which combines sweet, savory, and aromatic elements.

Ingredients and Preparation

Bánh cáy is made from a variety of ingredients, including glutinous rice, sesame seeds, peanuts, sugar, and pork fat. The preparation process is intricate and requires skill to achieve the desired texture and taste.

Glutinous Rice

The glutinous rice is first soaked, steamed, and then pounded into a sticky dough. This forms the base of the cake and gives it its characteristic chewy texture.

Flavoring

Close-up of Bánh cáy texture

The dough is mixed with finely chopped pork fat, which has been rendered and caramelized with sugar. This mixture is then combined with roasted sesame seeds and peanuts, adding a nutty flavor and crunchy texture.

Coloring

Traditionally, natural colorings are used to give Bánh cáy its distinctive appearance. For example, the orange color is often derived from gac fruit or carrot juice, while green may come from pandan leaves.

Shaping and Cooking

The mixture is shaped into small rectangular blocks and then dried. Once dried, the blocks are deep-fried until they are crispy on the outside but remain soft and chewy on the inside.

Cultural Significance

Bánh cáy holds a special place in Vietnamese culture, particularly in the northern regions. It is often associated with the Lunar New Year celebrations, where it is served as a festive treat. The cake is also a symbol of hospitality and is commonly offered to guests during important occasions.

Related pages

• Vietnamese cuisine
• T_t
• Glutinous rice