The 66-year-old woman keeps the fire burning for Quan Chau sesame rice crackers.

In the final days of the year, in a small house in Quan Chau village, Hoa Xuan ward ( Da Nang city), Mrs. Nguyen Thi Nghi's (66 years old) sesame brittle oven is lit from early morning.

Mrs. Nguyen Thi Nghi's handmade sesame brittle bakery in Quan Chau village, Hoa Xuan ward, Da Nang city.

Without modern machinery, every step of the cake-making process is still entirely manual: from grinding rice flour, mixing glutinous rice, caramelizing sugar, sprinkling sesame seeds, to molding and baking. Each batch of cakes requires patience, meticulousness, and years of experience to achieve the perfect crispness, chewiness, and characteristic aroma of roasted sesame seeds.

Keeping the tradition of making Quan Chau sesame rice crackers alive through the hands of an old craftsman - Photo 1.

The core of the cake is made of rice flour, molded in a wooden mold.

Keeping the Quan Chau sesame rice cracker recipe alive by the hands of an old craftsman - Photo 2.

Then it was steamed until cooked.

Keeping the Quan Chau sesame rice cracker recipe alive by the hands of an old craftsman - Photo 3.

The steamed cakes are then baked again over charcoal fire.

According to Ms. Nghĩ, the sesame brittle making profession has been associated with her family for over 40 years. Initially, the biscuits were made in small quantities to serve the worship of ancestors during holidays and festivals.

"In the past, we mainly made cakes for home consumption and to give as gifts to relatives and neighbors. About 20 years ago, we started making more cakes to sell," she shared.

She inherited the craft from previous generations, passing it down through her own hands and the folk knowledge and experience accumulated over the years.

Keeping the Quan Chau sesame rice cracker tradition alive through the hands of an old craftsman - Photo 4.

When baking, you need to carefully control the heat so that the cake is golden brown and crispy without burning.

Keeping the tradition of making Quan Chau sesame brittle alive through the hands of an old craftsman - Photo 5.

The baked cakes are dipped in sugar and then rolled in roasted sesame seeds.

Sesame brittle is a long-standing traditional product of the Quang Nam - Da Nang region, made from simple ingredients such as rice, glutinous rice, sesame seeds, and sugar.

Since the Nguyen Dynasty, sesame brittle from the Hoa Vang region, especially from Quan Chau village (formerly Hoa Chau commune, now Hoa Xuan ward), has been famous and was once chosen by local officials as a gift to the imperial court.

The traditional sesame brittle making crafts of Cam Bac - Hoa Tho and Quan Chau were established and flourished from the 1950s, becoming a distinctive culinary cultural feature of the region.

Keeping the Quan Chau sesame rice cracker recipe alive by the hands of an old craftsman - Photo 6.

Quan Chau sesame brittle is now not only served within the village but is also exported abroad.

Today, Quan Chau sesame brittle is not confined to the village. According to Ms. Nghi, the biscuits "travel everywhere," accompanying buyers to many localities throughout the country, and even abroad. "Many people buy the biscuits to take to the US, sharing them with fellow countrymen there. Some people even call before returning to Vietnam, specifically asking us to buy sesame brittle as gifts," she said.

For her, the appearance of traditional Vietnamese cakes in foreign lands is not just about business, but also a way to preserve the flavors of home for those living far away.

Despite her advanced age, Mrs. Nghĩ remains dedicated to her traditional bakery, both producing the product and passing on her skills to her children and grandchildren. She hopes that the Quan Châu sesame brittle making tradition will continue, not only as a livelihood but also as a memory and a symbol of the Hòa Xuân area amidst the ever-changing urban life.

Source: https://nld.com.vn/nguoi-phu-nu-66-tuoi-giu-lua-banh-kho-me-quan-chau-196260118190329764.htm