Buzz
With just a few days left until Tet, the gentle breeze carries the anticipation through the streets of Hoi An. In the hustle and bustle, families producing green bean cakes are working tirelessly.
Indulge in the Festive Delight of Green Bean Cakes in Hoi An
These days, strolling through the narrow streets where families are busy making cakes, one can catch the faint aroma of green beans wafting through the air.
The tradition of making green bean cakes in Hoi An dates back to the 18th century. Once offered to kings, this humble cake has been transformed into a renowned delicacy, cherished both locally and internationally, by families who have passed down the trade through generations.
Visiting the bakery of Mrs. Trinh on Le Loi Street, Hoi An City (Quang Nam), the most famous bakery in the ancient town, the Tet atmosphere becomes even more apparent. Maintaining the craft for over 50 years, Mrs. Tran Thi Lieu, Mrs. Trinh's daughter-in-law, reveals that every day the family produces hundreds of cakes to serve tourists and the people of Hoi An.
As Tet approaches, customer orders for cakes increase significantly, prompting the bakery to hire additional workers to meet the high demand.
With the break of dawn, the skilled artisans swiftly initiate the cake-making process. Following the household economic model, similar to other bakeries, Mrs. Trinh's family personally oversees every step. Each stage requires meticulous and clever craftsmanship, from selecting the finest ingredients to drying, and packaging—it's no easy feat.
Firstly, green beans must be carefully chosen, opting for small grains with golden kernels. The beans are soaked, thoroughly cleaned, and then boiled on the stove. Once cooked, the beans are either placed in a mortar or a grinder to be turned into powder.
The next step involves kneading the powder with sugar water, gradually mixing it to achieve the right moisture level. It's crucial not to make the dough too wet or dry, as this affects the cake's texture and adhesion. After kneading, the dough is left to rest overnight for further drying.
For savory green bean cakes, a portion includes lard made from pork fat. The lard is skillfully fried to the right temperature—too old and the cake will have a pungent smell; too young, and it loses its fragrance and becomes greasy.
However, to achieve the distinct quality of Hoi An's green bean cakes, the lard mixture also incorporates spices such as sugar, salt, pepper, in proportion to create a harmonious blend.
Finally, it's time to imprint the cakes. Cake printers use circular or square molds. They fill the mold's cavities with dough, add lard (if it's a savory cake) in the middle, seal the dough tightly, invert the mold, and gently tap the bottom to release the cakes.
Before packaging, the cakes are dried once again to achieve a crispy texture and delightful aroma. With just a few skillful moves from the artisan's hands, the result is a batch of fragrant and visually appealing green bean cakes.
While green bean cakes may not be unfamiliar, Hoi An's green bean cakes offer a unique experience that not everyone has the chance to savor.
Using ingredients commonly found in rural gardens like any other place, Hoi An's green bean cakes carry a distinct flavor, a unique characteristic of the gentle and humble land of Quang. Thus, with each Tet season, as spring approaches, residents of Hoi An scattered far and wide fondly recall the subtle aroma of green beans in the air.
And every traveler visiting Hoi An seeks to indulge in or witness the creation of these petite cakes, leaving with a sense of delight and a thoughtful purchase to share with loved ones.
Source: Tuoitre.vn
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Reference: Travel guide from Mytour
MytourFebruary 28, 2016
