The Unique Tày Bamboo Leaf Cake

Cao Bang and Bac Kan are regions steeped in rich historical traditions, culture, scenic wonders, and a plethora of unexpectedly delicious specialties. When in Cao Bang and Bac Kan, it's hard for anyone to forget the distinctive flavor of the renowned bamboo leaf cake.

The Unique Tày Bamboo Leaf Cake

The ngải leaf, known as mugwort, is a medicinal and precious food source. Despite its bitter taste, in the hands of the Tày people, ngải is transformed into a special and delicious treat known as the bamboo leaf cake.

Traditionally, bamboo leaf cakes were made during Tày ethnic festivals such as Thanh Minh and celebrations for a new harvest. Nowadays, these cakes are crafted more regularly, becoming a popular item sold to tourists by the locals.

The bamboo leaf cake has a circular shape and a preparation method similar to the sticky rice cakes of the Kinh people. It holds cultural and spiritual significance for the Tày ethnic group, akin to the value of chưng cakes and dày cakes of the Kinh people.

Ingredients for making the cake include mugwort leaves, glutinous rice, sesame seeds, and brown sugar—staple foods closely tied to daily life. Crafting this cake demands precision and meticulousness in every step, from selecting rice and sugar to leaf pounding and cake making.

The mugwort leaves must be fresh, delicious, vivid green, and uniformly shaped. Careful processing retains the fragrance and deep green color of mugwort, while eliminating its bitter taste. The Tày people use ash to neutralize the bitterness of the leaves, made from young bamboo or green bean husks, finely filtered and mixed with water for boiling the leaves.

Steam the mugwort leaves, wash them thoroughly, and squeeze out excess water. The rice used for the cake is fragrant glutinous rice, without mixing in ordinary rice. Soak the rice for 6 to 7 hours, then pound it into a sticky, smooth, and green dough by mixing it with the previously steamed and pounded mugwort leaves.

The dough pounding stage requires strength, often undertaken by Tày men. The dough is quickly pounded, ensuring it remains warm. Shape the dough into cakes, adding pre-prepared fillings for a flavorful result.

The cake filling consists of black sesame seeds, ground and mixed with brown sugar. Add the filling to the dough, shape it into small, palm-sized rounds, coat with a layer of lard, then wrap 5 to 10 cakes in banana leaves. This completes the bamboo leaf cake.

The cake shaping stage showcases precision, skill, and the emotional connection of the baker. Seeing these small, exquisite cakes, uniform and shiny in the palm of the hand, and witnessing the smiles of the women, truly reflects how the Tày people cherish these cakes.

Bamboo leaf cake, a seemingly challenging vegetarian dish made from bitter mugwort leaves, surprises with its delicious and refreshing taste. Skillfully prepared, this cake eliminates the bitterness of mugwort, enhancing the aromatic quality of glutinous rice. Soft, sweet, fragrant, and slightly chewy, it offers an easy-to-enjoy and memorable flavor.

Every Tày woman is adept at making bamboo leaf cakes, a revered treat in the community. When welcoming esteemed guests, families come together to create and share these cakes, offering the warmest and most heartfelt essence of their land to everyone.

According to Dân Việt

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Reference: Mytour Travel Handbook