Buzz
Bánh mần dè, a name that piques curiosity when heard. It is made from unusual ingredients, creating a specialty found only at Chau Doc market in An Giang.
The origin of the name bánh mần dè
Bánh mần dè derives its name from its main ingredient. This dish actually originates from Cambodia but is a specialty of Chau Doc. The main ingredient used to make this cake is the flour from the mần dè plant, which is common in Cambodia. This plant takes several years to mature before its flour can be harvested. The flour is mixed to form the cake's outer layer, which is translucent, crispy, and gives a cool sensation when eaten. The filling is made from finely ground mung beans. It is said that only those with established connections can obtain the mần dè flour to make this cake.
How to make bánh mần dè
Making this cake requires great effort, and finding the ingredients can be challenging. The baker mixes mần dè flour with water, adding a bit of palm sugar for sweetness. The mixture is stirred thoroughly and then heated on low heat, constantly stirring until it turns transparent. This step is crucial and requires experience to ensure the mixture doesn’t clump. As for the filling, the mung beans are cleaned, soaked overnight, and then steamed until soft. The beans are then ground finely with sugar and simmered on the stove until it thickens into a soft, chewy mass that doesn’t stick to the hands.
Once the filling and dough are ready, the cook places a layer of dough into a bowl. Then, a portion of mung bean filling is added in the center, followed by another layer of dough on top. After a few hours, banh man de will solidify, making it easy to peel off from the bowl.
The flavor of banh man de
Banh man de has a delightful combination of the sweet and savory taste of mung beans, with a crispy, chewy dough coating. When you bite into the cake, you'll experience the refreshing sweetness of the mung bean filling. Additionally, cooks can creatively add different colors to the cake using natural ingredients such as pandan leaves for green, purple from indigo plant flowers, blue from butterfly pea flowers, or a mix of pandan leaves and yellow from palm sugar.
The cake becomes even more delicious when topped with smooth coconut milk and sprinkled with fragrant roasted sesame seeds. Many locals consider it a refreshing snack perfect for hot days. To try this treat, visitors can head to Chau Doc, where they can find a stall selling the cake by Mai Ngoc on Nguyen Van Thoai Street, near the market. Each piece is priced at just 5,000 VND.
According to Mytour.vn
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Source: Travel Guide by Mytour.vn
Mytour.vnJuly 29, 2024
