Traditional Vietnamese cakes are still being made with great care.

With the development of society, many modern types of cakes have appeared. However, traditional cakes still hold a certain position in the market. Many families, across generations, continue to maintain the craft of making traditional cakes. They preserve the craft not only for economic reasons but also out of love and dedication to preserving the traditional culinary culture passed down through generations.

Báo Cà Mau•10/01/2025

Delicious and visually appealing traditional cakes.
The 4th Southern Vietnam Traditional Cake Festival 2024 was a lively event.
The sisters skillfully make traditional cakes.
The team from Hamlet 6, Tri Phai Commune, won first prize in the Tet cake wrapping and traditional cake making competition.

At nearly 70 years old, Mrs. Pham Thi Nam (Tan Hung hamlet, Ly Van Lam commune, Ca Mau city) still clings to the craft of making coconut leaf cakes. According to Mrs. Nam, she learned to make coconut leaf cakes when she was very young, when she and her mother and other women in the hamlet made cakes to send to the soldiers. She still remembers that atmosphere to this day. After the country was unified, she got married, and besides farming, she also made and sold cakes to supplement her income, raise her children, and preserve the craft to this day.

Every day, Mrs. Pham Thi Nam (left) and her daughter diligently make and sell coconut leaf cakes. This is a profession she has been involved in since her youth.

Coconut leaf cakes are made from very familiar ingredients closely associated with the lives of people in Southern Vietnam, such as sticky rice, bananas, beans, coconuts, and coconut leaves. Through the skillful hands and experience of Mrs. Nam, she has created a cake that is loved by many. In her spacious and airy kitchen, Mrs. Nam and her daughter diligently work on making coconut leaf cakes every day.

Today, traditional cakes are supported by diners near and far, as well as the attention of local authorities in developing the traditional craft, which has motivated many households to preserve the craft.

Coconut sticky rice cakes and other traditional Vietnamese pastries have been closely associated with the family life of Ms. Nguyen Thi Ngoc Thuy (Hamlet 2, Ward 1, Ca Mau City) for many years. Ms. Thuy shared that she maintains the craft not simply for livelihood, but also because it is a traditional family occupation.

Ms. Nguyen Thi Ngoc Thuy (right) is the third generation in her family to continue the tradition of making coconut sticky rice cakes and other traditional Vietnamese pastries.

"The cakes I make may not be new, but they have a rich, traditional flavor and a unique character. That uniqueness has been passed down from my grandmother," Mrs. Thuy confided. Although not overly wealthy, the traditional cake-making profession has provided a stable life for her family.

Traditional Vietnamese cakes are very diverse, from their names to their preparation methods, yet the ingredients are simple and easy to find. Today, even though the market is increasingly flooded with modern, elegantly designed Western cakes, traditional cakes still hold a significant place on many people's menus. Therefore, those passionate about making traditional cakes meticulously and diligently work through each stage of the process, supplying the market with the highest quality products. They make cakes by hand not only to increase their income but also to express their feelings and preserve the cultural values of traditional cuisine from ancient times.

Bánh ít, a familiar dish from the Mekong Delta, is often served at family memorial services.

With her skillful hands, Ms. Thai Thi Thuy Loan (Hamlet 3, Tri Phai Commune, Thoi Binh District) preserves the craft of making sponge cakes, contributing to creating livelihoods and increasing income for her family.

Women from Tri Luc and Tri Phai communes, Thoi Binh district, participated in the Tet cake wrapping competition to commemorate the 70th anniversary of the regrouping to the North (1954-2024).