Exposition on Chưng Cake

Topic: Exposition on Chưng Cake on Tet

Exposition on Chưng Cake
 

I. Outline of Exposition on Chưng Cake

1. Expository Essay on Chưng Cake, Sample #1:

Vietnam is a country rich in ethnic identity, where customs, traditions, and festivals are deeply ingrained in the people, passed down from generation to generation. Every year, as the traditional Tet holiday approaches, everyone eagerly prepares to welcome the new year and doesn't forget to wrap the square, warm, and flavorful Chưng Cake. It can be said that without the taste of Chưng Cake, the Tet holiday loses a part of its traditional value.

The origin of Chưng Cake is unclear, but according to legend, during the reign of the sixth Hung King, after repelling the An invaders, the king intended to pass the throne to his son. Lang Lieu, the eighteenth prince, offered his father the cakes Chưng Cake and Giầy Cake. Impressed by their deliciousness and significance, King Hung passed the throne to him. Since then, on every Lunar New Year, people make this cake to offer to their ancestors and gods.

Chưng Cake is a dish that appears in most celebrations, festivals, or significant days in every family. The square-shaped cake, wrapped in green leaves, consists of a layer of glutinous rice with mung bean and pork filling, seasoned with fresh and dried onions, and pepper. All the ingredients blend harmoniously to create a dish that suits the taste of people in East Asia. Paired with pickled shallots, the cake becomes even more flavorful. Wrapped in green leaves, the cake symbolizes the familial warmth and affection, with simple yet essential ingredients like rice, beans, and meat representing the continuity from ancient rice civilization to modern agriculture. Perhaps, this cake serves as a symbol of the land, embodying the essence of Mother Nature. In the minds of every Vietnamese, the wrapped cake holds countless feelings of love, warmth, and family unity.

The Best Expository Essay on Tet's Chưng Cake

Choosing ingredients for the cake is relatively easy and budget-friendly. The key is glutinous rice, selecting evenly round grains with a pearly white color, avoiding damp or moldy ones as they lose the fresh aroma. Mung beans should be even, with a deep yellow color. Pork should have a mix of lean meat and fat; too lean would result in a dry cake, while too much fat can make it quickly satiating, diminishing the rich flavor. After selecting the ingredients, wash the rice a few times and soak it for two to three hours for even swelling. Clean the mung beans, simmer until soft, and shape them into round balls for the filling. Rinse the pork, cut into long pieces, marinate with a bit of fish sauce, finely chopped dry onions, and a few spoons of pepper. Fresh onions can also be added to the filling. Lastly, the indispensable ingredient is the wrapping leaves, often dong leaves, although some regions use banana leaves. Regardless of the type, choose vibrant green leaves, free from damage or yellowing, as using faded leaves will result in less visually appealing cakes. Wash the leaves gently, let them air-dry for easy folding, and to prevent tearing when wrapping.

 The most challenging stage is probably the process of wrapping the cake, requiring a lot of precision, patience, and dexterity. Novices or those pressed for time often use molds for a perfectly shaped and beautiful cake, though it may lack the personal touch and longevity. Without a mold, the wrapper needs experience and considerable skill. After arranging the wrapping leaves, add a layer of rice, followed by the mung bean and pork filling, then another rice layer on top. The wrapper carefully folds each edge of the banana leaf, ensuring a symmetrical shape, securing it tightly to avoid any tearing during cooking. If not tightly wrapped, the cake will last only a few days. The cake is placed in a pot, covered with water, and simmered over medium heat to allow it to cook evenly from the inside out. Cooking for too long or with excessive heat may make the outer rice soggy, and the inner filling may lose its firmness and flavor. Typically, the cake is cooked for eight to nine hours, depending on its size. When the cake is done, the fragrant aroma of the banana leaves blends with the sticky rice, creating an irresistibly appealing scent. While not an extravagant dish, Chưng Cake carries deep traditional significance, conveying various feelings of love and blessings, often used as a thoughtful gift expressing gratitude and full blessings.