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Ngao Cake with Sugarcane Syrup from Nghe An is a simple yet captivating delicacy that will surely win you over from the very first bite. Made from glutinous rice flour and sugarcane syrup, this cake boasts a chewy texture and an irresistibly sweet taste. Even if you haven't had the chance to visit Nghe An, you can still savor this delicious treat by making it at home with the simple steps we're sharing below. Roll up your sleeves and let's whip up this delightful cake!
Nghe An Sugarcane Honey Cake
Ngao Cake, also known as honey cake, is a traditional and delectable specialty of Nghe An. The name 'ngao' cake perhaps originates from its preparation method. Instead of filling, sugarcane syrup is wrapped around the cake, creating a glossy, sweet exterior. Some believe that the term 'ngao' stems from the intense aroma of ginger, which warms the hearts of Central Vietnamese people during chilly days.
Nghe An Sugarcane Honey Cake. (Source: Cook Béo)
In general, Nghe An Sugarcane Honey Cake bears a resemblance to northern 'bánh trôi'. However, unlike 'bánh trôi', this Nghe An specialty is made from glutinous rice flour and sugarcane honey. The cake is shaped like a small bowl or an oval, without filling, and is cooked with sugarcane honey instead of sugar. Nghe An Sugarcane Honey Cake has a rich sweet taste, chewy texture, and a delightful aroma of glutinous rice mingled with ginger.
Ingredients for Nghe An Sugarcane Honey Cake
Preparation of Ingredients
Kneading the dough. (Source: Cook Béo)
Steps to make Nghe An Sugarcane Honey Cake
Step 1: Shaping the Ngao Cake
Creating cake shapes. (Source: Cook Béo)
Step 2: Cooking the Ngao Cake
Boiling the cake. (Source: Cook Béo)
Step 3: Cooking the syrup for Ngao cake
Finished Nghe An Sugarcane Honey Cake
Ngao Cake: A Delectable Treat for Chilly Days
Finished Ngao Cake with Sugarcane Syrup. (Source: Cook Béo)
Key Tips for Making Ngao Cake with Sugarcane Syrup in Nghệ An
- To make Ngao Cake in Nghệ An, you'll need glutinous rice flour, sugarcane syrup, and ginger. These are the essential ingredients that create the sweet and warm essence of this delightful cake.
- If you can't handle spiciness, soak the ginger slices in a bowl of diluted saltwater for 5-10 minutes, then rinse thoroughly. Alternatively, you can blanch the ginger to reduce its spiciness.
- To prevent the cake from sticking to the bottom of the pot while boiling, gently stir it with chopsticks to keep it moving, and be mindful not to boil it over high heat.
- Avoid adding too much water, as it can make the dough soggy, especially glutinous rice flour, which is prone to becoming soggy if it's too wet. It's best to start with a small amount and adjust the moisture level of the dough as needed.
- If using sesame seeds, remove any impurities, then toast them until golden and fragrant before transferring them to a separate bowl.
Posted by: Sơn Hoàng
Keywords: How to Make Ngao Cake with Sugarcane Syrup - A Nostalgic Recipe
