Banh thuan (a type of Vietnamese cake) for Tet (Lunar New Year)

Ms. Le Thi Kim Lien's banh thuan (traditional Vietnamese rice cake) production facility is located in Nghia Chanh ward, Quang Ngai city.

Bánh thuẫn (also known as bánh thửng) is a type of cake served to guests during Tet (Lunar New Year) in Central Vietnam in general and Quang Nam province in particular. The cake has a soft, fluffy texture, a sweet and savory flavor, and a wonderful aroma, evoking the warm feeling of home and soothing the hearts of those who have returned home for Tet.

These days, traditional bánh thuẫn (a type of Vietnamese rice cake) bakeries are bustling with activity, working day and night to meet orders. For over 15 years, the bánh thuẫn bakery of Mrs. Le Thi Kim Lien (60 years old), located in Group 5, Nghia Chanh Ward, Quang Ngai City (Quang Ngai Province), has always been ablaze with fire. Customers who visit the bakery always praise the rich, delicious flavor that evokes the spirit of the countryside. The soft, fluffy, sweet, and fragrant cakes bring back the warm taste of home, soothing the hearts of those who have returned home for Tet (Vietnamese New Year).

Pour the batter into the mold.

Ms. Lien shared that the "banh thuan" cake is made from simple ingredients: tapioca flour, eggs, and sugar, yet it has a naturally delicious aroma. Her own "banh thuan" cakes are made entirely from chicken eggs. A mold usually holds six small cakes. The molds are typically made of cast iron or copper.
Hearing about the ingredients and the method, it seems very simple, but making perfectly puffed, evenly golden, soft, and smooth glutinous rice cakes that bloom like plum blossoms is not easy. The baker almost has to sit and watch the fire the whole time. Because if the fire is uneven, the cakes will be one side white and the other side yellow; too hot and they will burn black, or too hot and they will be brown, not achieving the attractive golden color.

The bánh thuẫn cake rises perfectly, turning golden brown, soft and smooth, and unfolds like a plum blossom petal.

Beat the eggs with the sugar until dissolved. Add the sifted flour and beat until the mixture is well combined and fluffy. After beating, add a little vanilla for fragrance. Once the ingredients are prepared, it's time to bake the cake. When the charcoal grill is red hot, place a covered roasting pan on top.

The cakes are put in a drying oven to make them hard and last longer.

The pot is filled with fine sand, about halfway full, then the molds, shaped like shields (oval), are placed inside. All the molds are greased with peanut oil on the inside. When the hot sand heats the molds, the baker begins to pour batter into the molds evenly, using a ladle, then covers them with a lid. A lot of burning charcoal is placed on the lid. After 5-7 minutes, the lid is removed. When the cake has risen to twice its original height and turned golden yellow, it is cooked. A long stick is used to pierce the cake and remove it. After removing the cake, the most important step is drying it.

Banh thuan is a special local delicacy from Quang Ngai.

According to Ms. Lien, this is a local specialty cake, and her bakery makes them regularly, but the busiest time is during Tet (Lunar New Year). On average, they produce about 700-800 cakes a day to supply the market. This profession also helps create jobs and provides a significant source of income for rural workers.
Although bánh thuẫn is facing increasingly fierce competition from more luxurious and delicious varieties, its distinctive aroma, simplicity, and significance during Tet (Lunar New Year) will remain in the hearts of every person from Quang Nam province, as many still cherish this small, simple, and sweet cake in their memories.

LIKE BRONZE

Source: http://www.baovanhoa.vn/am-thuc/artmid/2071/articleid/73828/banh-thuan-ngay-tet