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Chè lam is a well-known sweet in the rural areas of Northern Vietnam. However, the chè lam of the Tay people from Thai Nguyen stands out with its unique characteristics.
In the past, Chè lam from Thai Nguyen was typically made by the Tay people only during the Lunar New Year. Nowadays, due to demand, it is prepared year-round. Chè lam does not require elaborate ingredients, but to make the best batch, attention to detail in every step is key. The traditional recipe only requires glutinous rice and solid sugar, with peanuts added according to taste preferences.
How to make chè lam
The glutinous rice used to make Chè lam from Thai Nguyen is a variety called 'vải rice.' When cooked, it turns a dark brown color, resembling the color of a lychee fruit. This rice, when steamed, gives off a fragrant, chewy taste without being overly rich. The rice is carefully washed before being roasted in a pan. Roasting the rice is the crucial step in achieving the perfect texture for chè lam. The heat must be evenly applied, and the rice must be stirred continuously to ensure each grain is perfectly cooked without being underdone.
Once the rice is roasted and emits a delicious aroma, the grains will turn a light yellow color. After allowing the rice to cool slightly, it is then pounded or ground into a fine powder, creating a soft, fragrant flour. The sugar is then boiled with ginger, finely mashed, and simmered. Once the sugar syrup reaches the right consistency, the pot is removed from the heat, and the flour is quickly added and mixed. This step requires swift and strong stirring to achieve the desired texture.
The flour must be stirred until it forms a thick mixture, free from any white lumps. After mixing, the dough is poured onto a tray lined with a layer of glutinous rice flour. Then, the dough is flattened. The outer rice layer not only prevents the che lam from sticking but also adds an attractive color.
Thai Nguyen Che Lam is cut into small pieces. It is typically enjoyed with green tea. The che lam is chewy, soft, and slightly sticky, with a light texture and a delicate sweetness, accompanied by a hint of ginger. The bitter taste of the tea leaves balances the sweetness of the dish. The Tay people traditionally offer che lam to their ancestors and serve it to guests. Additionally, making che lam helps preserve valuable cultural traditions.
According to Mytour.vn
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Source: Mytour.vn Travel Guide
Mytour.vnFebruary 23, 2024
