Ms. Nguyen Thi Cam Le (right) introduces the corn cake wrapped in palm sugar. Photo: KIEU MAI
As is customary, the Southern Traditional Cake Contest (the Contest) is the heart and soul of the Festival, as it contributes to preserving the culinary essence from all regions of the country. Each year, dozens of traditional cakes are showcased, including some that have been lost to time but are preserved and presented by artisans at the Contest.
Ms. Nguyen Thi Cam Le (53 years old, Long Kien commune, An Giang province) brought to the competition her dish of corn cakes wrapped in palm sugar, saying: "This dish has been around since my grandparents' time, more than 40 years ago. This dish is a local delicacy that I have preserved."
According to Ms. Cam Le, in the past, this dish was called sticky rice with corn wrapped in banana leaves, but now she has creatively combined it with the specialty of palm sugar and a new wrapping method, resembling a small, tightly sealed handbag, which is both eye-catching and hygienic. The cake must be made from glutinous corn, pounded until smooth, then mixed with a little coconut milk, sugar, and a pinch of salt. After being wrapped in banana leaves, it is steamed over a wood fire. The distinctive feature of this cake is that it must be wrapped in banana leaves, especially the leaves of the seeded banana tree, to preserve its original flavor.
Despite feeling a little nervous participating in a cake-making competition in Can Tho for the first time, Ms. Cam Le was enthusiastic: "My wish is to have the health to keep making cakes, and then introduce and spread them to people and tourists near and far as a way to preserve the value of local cakes. I am very happy to introduce the characteristic cake of An Giang."
Having participated in the competition many times, Ms. Mai Hoang Ly (Tra Cuon hamlet, Vinh Kim commune, Vinh Long province), often called Ms. Hai Ly, has been closely associated with the traditional banh tet (Vietnamese sticky rice cake) for over 40 years. Not only does she make banh tet with mung bean and lard, but Ms. Hai Ly's banh tet also features creative variations with many flavors: three colors, four blessings, five blessings... This time, she's making banh tet with eight different fillings.
Ms. Hai Ly shared: "When I was little, I sold cakes, and then I continued the family's traditional cake-making craft. Through participating in many competitions, I met many people and learned how to creatively innovate the traditional cakes while still preserving the essence of our ancestors." That is, the banh tet she makes retains its characteristic green color, but uses the cooling properties of bitter melon leaves, which contain many medicinal substances.
Ms. Hai Ly said: "To date, I have created more than 40 new cake products based on traditional cakes made by our ancestors. Making cakes is very hard work, but I love the profession, so I never stop."
At the competition, Tran Do Quyen (17 years old, a student in class 11A4 at Chau Van Liem High School, Can Tho City) and her group of friends gave traditional Vietnamese cakes a new look with the concept: “For Generation Z, the approach to traditional cakes needs to be more innovative, but still retain the core tradition. Through this, we created banana cakes with eye-catching flower shapes and sticky rice cakes in the new shape of bunches of bananas. We hope that traditional cakes will spread more widely among the younger generation, with a modern approach.” Do Quyen and her group used flower and banana bunch molds to shape the cakes, and used natural colors from perilla leaves and pandan leaves.
As can be seen, with each festival season, the treasure trove of traditional cakes is enriched. Some cakes retain their original flavors, while others are creatively adapted to modern life. Regardless of the approach, traditional cakes endure thanks to the dedication, passion, and continuous passing on of skills by artisans, contributing to the dissemination of culinary values for generations to come.
AI LAM
Source: https://baocantho.com.vn/gin-giu-banh-dan-gian-cho-muon-doi-sau-a203519.html
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