Bánh Gai is a traditional cake from the Đức Yên and Đức Thọ regions. Making a bánh gai requires many ingredients such as glutinous rice, mung beans, coconut pulp, and molasses, but the thorny leaf (or gai leaf) is the "soul" of the cake. Therefore, the name of the cake originates from this important ingredient. Making bánh gai involves many steps. Glutinous rice is soaked, washed thoroughly, and drained before being processed into flour. Dried thorny leaves are washed, pressed using a machine, and filtered through a clean cloth to remove the pungent smell. They are then pounded together with the glutinous rice flour. Molasses is added during this process. The final mixture is thick, sticky, and has a smooth black color. It is poured onto banana leaves and steamed. The chewy, fragrant, and sweet taste of the cake has become an unforgettable experience for those who have tasted it.

Source: https://dulichhatinh.com.vn/am-thuc/banh-gai-duc-tho-121/










