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1. Understanding What Tro Cakes Are
Tro cakes, also known as gio cakes, banh u tro, or banh nang, are not intricate or complicated to make. These cakes are crafted from glutinous rice soaked in ash water, wrapped in dong (or bamboo) leaves, and then boiled until cooked.
According to scholars, tro cakes have their origins in Guangdong, China. However, when introduced to Vietnam, these cakes underwent modifications to suit the Vietnamese palate. Traditional tro cakes lack fillings and are made to be dipped in sugarcane syrup.
2. Ingredients for Making Tro (Gio) Cakes (for 25 pieces)
500 grams of golden glutinous rice flowers
500ml ash water (available at local markets or on various online platforms)
Dong leaves (either bamboo or banana leaves)
Sugarcane syrup
Salt
String for tying the cakes
3. Traditional Tro Cake Making Method
Step 1: Soaking rice
Immerse glutinous rice in 1 liter of water and 500ml of wood ash for approximately 22 hours. Occasionally, gently squeeze the grains; they are ready when they break easily.
After soaking, rinse the rice thoroughly with clean water, drain, and place in a basket to remove excess water. Optionally, add a pinch of salt to enhance the flavor.
Step 2: Wrapping the cake
Clean and dry banana leaves, then trim off the stems and veins to prevent them from becoming brittle when wrapping. Place the leaves flat and evenly spread a two-finger amount of rice on top.
Carefully fold the leaves, ensuring a snug wrap around the rice. Be mindful to maintain an elegant appearance with just enough rice for a delightful treat.
Following that, fold the edges of the leaves together, square-fold both ends, then use a string to secure the cake tightly, preventing it from coming apart.
Step 3: Steam the ash cake
Layer banana leaves in a pot, pour lukewarm water over the cake surface, and begin steaming for approximately 2 – 3 hours before removing the cake.
Note: Due to their petite size, the cakes may rise to the top, making even cooking challenging. Place a heavy object on top to avoid this. Additionally, when steaming the cakes, pay attention to the water level; if it depletes, you can add boiling water.
Step 4: Create sugarcane syrup
If you cannot find sugarcane syrup, you can make it to dip the ash cake as follows:
Heat the pan on the stove, warm it up, then add white sugar to the pan. Simmer over low heat until the sugar turns into amber liquid, completely dissolves, and thickens.
4. Finished Product
The glutinous rice cake is soft and fragrant, thanks to soaking in ash water, giving it an eye-catching amber color. When eaten, it brings a cool sensation. Dip the cake in sugarcane syrup to experience the sweet and rich flavor.
Here is a simple way to make traditional glutinous rice cakes (gio) at home. Hopefully, the tips shared in this article will help you make this dish for your family on the upcoming Duanwu Festival, the 5th day of the 5th lunar month. Wishing you a successful preparation!
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