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In the Seven Mountains region of An Giang, Banh Bo is typically made from ripe thot not fruit, creating a unique flavor and color that other sugars cannot match.
Banh Bo Thot Not is a type of sweet cake, made from rice flour, ripe thot not fruit, coconut water, and shredded coconut. Thot not is characteristic of the Khmer people in the Southern region and is a versatile plant of the Seven Mountains region.
This time in An Giang, we were lucky to visit Mrs. Ut Gai, a master baker of Banh Bo Thot Not for over 20 years, famous in Tinh Bien. Watching the process of making this cake, we realized the meticulousness involved, and the price is only 4-5k per cake (depending on where you buy), it's very delicious!
Typically, all types of Banh Bo are made with white or yellow sugar. However, Banh Bo Thot Not, a cake made from rice flour but entirely from ripe thot not fruit, has a pale yellow color, a distinctive aroma, and naturally rises without the need for yeast.
After carefully selecting ripe thot not fruit, Aunt Ut grinds them and sun-dries them before mixing with rice and grinding them together (rice flour is ground in a house to ensure no impurities, resulting in the highest quality cake batch).
Once the cake batter is ready, coconut milk is added to give the cake a rich taste and make it easier to peel off when cooked. Some grated coconut is left aside to sprinkle on top for aesthetics.
The scent of the unbaked flour already carries a hint of thot not fruit, and this flour, after mixing, can be used immediately without needing to ferment like other types of Banh Bo.
After steaming for about 20 minutes, the cake expands and becomes delicious like this. When you open the pot, the scent of thot not fruit rises straight to your nose, spreading a delightful fragrance!
The tools for making the cake include banana leaves for the mold, a steaming rack, and a wood stove. After filling the steaming rack, place it in a pot of boiling water and steam for about 30 minutes to get a fragrant and high-quality batch of cake. While steaming, check occasionally, and after about 5 to 10 minutes, open the lid to let the steam escape and the cake dry out, making it even more delicious.
Banh Bo Thot Not has a characteristic pale yellow color from thot not sugar, a fluffy, soft texture resembling a flower thanks to good rice, careful fermentation, and the sweet, rich taste of sugar and coconut, combined with the distinctive aroma of flour ground from thot not fruit. A type of cake that cannot be found anywhere else and tastes as good as when eaten in the Seven Mountains region.
When traveling to An Giang, you must try it!
👉 BANH BO THOT NOT - AN GIANG
🌏 Can be found in Chau Doc, Tinh Bien, Tri Ton, An Giang province
Posted by: Ky Nguyen
Keywords: Must-try BANH BO THOT NOT in An Giang, a fragrant and delicious specialty loved by all
