Rich and Robust Flavor of Dong Quan's Rice Cake

Nestled alongside the poetic Thương River, Dong Quan village has long been remembered for its humble rice cake, boasting a unique regional flavor. That, indeed, is the rice cake.

Traversing the nation from North to South, many simple yet culturally rich dishes, deeply rooted in the soul of the people, are a source of pride for Vietnamese cuisine. Rice cake is one such delicacy.

If you've ever visited Dong Quan (Dong Son commune, Bac Giang city, Bac Giang province) and had a taste of the locals' homemade rice cake, you undoubtedly carry with you the lingering taste of this rustic but distinctive dish.

Being a type of cake made from rice flour and peanuts, rice cake is present in most Vietnamese villages. However, the flavor varies across regions, and becoming a specialty with an unforgettable taste is not easily achieved.

The craft of making traditional rice cakes in Dong Quan has been a long-standing tradition, and to this day, the rice cakes of Dong Quan village have reached a level of sophistication.

Though crafted from simple ingredients, producing delectable batches of rice cakes with a distinctive flavor requires meticulous selection and processing at every step by the locals here.

The rice chosen for the cakes must be high-quality, aromatic, and sticky. It should not be ground immediately but soaked for 2-3 days until soft. Change the water daily until the rice feels soft to the touch before grinding.

The rice cakes are cooked in lime-infused water. Lime is dissolved in water, and the clear liquid is extracted, then mixed with rice flour for cooking.

When cooking begins, a pot with a layer of grease is prepared for easy stirring without sticking. According to the locals, the most challenging part is achieving an even fire. The flour is added to the pot, and the cook skillfully stirs it to make it elastic, smooth, and well-mixed.

This is a meticulous stage, requiring the cook to be skillful to produce delicious batches of cakes. When the dough is almost cooked, cover it, turn off the heat, let it rest on the stove for a while, then add roasted peanuts. Afterward, continue beating the dough to ensure it's well-kneaded and elastic, allowing the ingredients to blend seamlessly.

Finally, pour the cakes onto a plate lined with fresh banana leaves for a large, round cake, or into a bowl for smaller, bite-sized cakes.

Observing the enticing pinkish-white cakes you brought for a taste, I felt incredibly drawn. These petite, pure white cakes adorned with pink peanuts captivate every eater.

The cakes carry the flavor of peanuts, a subtle hint of lime, and according to my friend from Dong Son, they can be paired with various accompaniments, from honey to crab paste, shrimp paste... but the most harmonious and delicious pairing is perhaps with fermented soybean sauce.

With a bottle of La Pagoda specialty fermented soybean sauce ready, I couldn't wait any longer. I poured it out immediately for enjoyment. Dipping a piece of the tender white cake into the soybean sauce, I felt the sweetness of the rice, the coolness of the cake, the subtle lime flavor, the creamy texture of the peanuts, all blending with the savory taste of the lingering sauce.

Surprisingly, my friend often says that dipping rice cakes in fermented soybean sauce is a source of joy, a reminiscent longing for every Dong Quan expatriate...

According to Tuoitre.vn 

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