Buzz
Mango sticky rice, a delightful specialty of Nha Trang, features a harmonious blend of sweet and tangy flavors, infused with the natural aroma of mango, perfect for indulging.
Don't miss out on the delectable mango sticky rice while exploring Nha Trang!
The dish of mango sticky rice emerged around the 1980s in Cam Ranh, a region known as the land of mangoes. Most mangoes here are of the canh nong variety—round and sour when unripe, but sweet and vibrant when ripe and golden. As ripe mangoes couldn't be sold in time, locals ingeniously transformed them into a treat that could be enjoyed year-round, thus establishing the famous mango sticky rice of the region.
The process of making this dish isn't overly complex. Ripe mangoes are cleaned, peeled, and deseeded, with the flesh mashed into a smooth mixture. This mixture is then cooked on the stove with a bit of sugar syrup and minced fresh ginger, continuously stirred for about three hours until it boils and thickens. This step enhances the sweetness and density of the final product. Care must be taken during this process to prevent burning or sticking, as it may affect the aroma of the sticky rice.
Next comes the layering process, ensuring the mango mixture spreads evenly and thinly. Some prefer to place a thin rice paper underneath and scoop the mango mixture on top, doubling the thickness of the mango layer compared to the rice paper. This speeds up the drying process and avoids the hassle of removing the mixture from the paper afterward. Alternatively, the mixture can be spread onto clean, hot trays or steel molds lined with plastic, lightly greased with oil on the plastic surface, and then poured with the mango mixture.
Next, the cake is sun-dried for two to three days until it's dry. Mango cake doesn't need to be crispy, just dried until firm, with a non-sticky surface that can be easily lifted without sticking to the hands.
Once dried, the mango cake is cut into appropriately sized rectangular pieces and wrapped in nylon bags for preservation. A good mango cake is golden yellow, not too dark or too pale, soft yet chewy, easy to tear, with a naturally sweet and tangy mango flavor, not overly sugary. Additionally, the surface of a good piece of cake should be smooth, with a slight gloss. If it's too smooth, it indicates that there's too much flour in the mixture during processing.
This specialty item requires no preservatives and can be stored for a long time under normal conditions, priced from 70,000 to 90,000 VND per kilogram, usually divided into convenient 200g packs. You can visit Dam Market or any specialty store in Nha Trang to purchase mango cake as a gift.
Source: Ngôi Sao
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Reference: Mytour Travel Handbook
MytourApril 29, 2016
