Fragrant and refreshing black jelly cake

- Trang Dinh black jelly has long been famous for its delicious and refreshing flavor. Besides the traditional black jelly, in recent years, to meet the increasing demands of the market, some households in That Khe town, Trang Dinh district, have skillfully created black jelly cakes with mung bean filling, creating a new and attractive dessert that is loved by many customers inside and outside the province.

Ms. Duong Thuy Dung arranges black jelly cakes with mung bean filling into boxes.

In the sweltering heat of early May 2025, we had the opportunity to visit the Dung Bo black jelly production facility in Ban Moi area, That Khe town. While busy preparing ingredients for making black jelly cakes with mung bean filling, Ms. Duong Thuy Dung, the owner of the facility, said: "My family has been making black jelly for sale for about 8 years now. In early 2024, noticing the increasing demand from customers, my family tried making black jelly cakes with mung bean filling and received a lot of support from customers. On average, my family makes 1,000 - 2,000 boxes of black jelly cakes with mung bean filling each month, selling them for 40,000 VND/box (10 pieces). The main market is in the province and some other provinces and cities such as Hanoi , Bac Giang, Bac Ninh…"

Similar to black jelly, black jelly cake is made from readily available, handcrafted ingredients. The outer layer is made from the black jelly plant, while the filling is made from mung beans and sugar. To make a crispy, delicious, and visually appealing black jelly cake with mung bean filling, ingredient selection is crucial. Therefore, makers typically use the black jelly plant. After drying and washing the plant, it is simmered in water for 4-6 hours, then strained several times. Tapioca starch is then added to the jelly mixture and simmered for about 2 hours.

For the mung bean filling, the baker must select high-quality mung beans that are plump, golden yellow, and firm. After soaking them in water for 3 to 4 hours, the mung beans are steamed until soft, then pureed and mixed with sugar. The mixture is then kneaded until pliable and divided into small portions. Depending on individual taste, the amount of sugar can be adjusted to achieve the desired sweetness.

According to those who make black jelly cakes with mung bean filling in That Khe town, these cakes may look simple, but they require many steps and demand skill and meticulousness. In particular, the process of pouring the jelly and filling must be done quickly. The maker pours the jelly into small plastic cups, then skillfully places the filling in the center so that the filling is neatly contained within the jelly shell. If not done quickly, the jelly will solidify, and the filling will not stick together when added.

The finished black jelly cakes with mung bean filling are round in shape and, after cooling, are packaged in boxes, selling for between 35,000 and 40,000 VND per box. Unlike traditional black jelly, which can be refrigerated for up to a week, black jelly cakes with mung bean filling only last 2-3 days because the mung bean filling has a shorter shelf life and spoils easily if not refrigerated. Therefore, households making these black jelly cakes usually make and sell them on the same day.

Ms. Tran Thi Phuong, from Quan Hoa ward, Cau Giay district, Hanoi, said: "Through Facebook, I learned about the black jelly cake with mung bean filling from Trang Dinh district and ordered some to try. I found the cake very unique; it's chewy, crispy, fragrant, with a rich and creamy mung bean flavor, yet still very refreshing, so my whole family loves it. That's why I regularly order this cake to eat and give as gifts to relatives."

Mr. Nguyen Duc Tho, Vice Chairman of the People's Committee of That Khe town, said: "Trang Dinh black jelly is a popular dish. Currently, in addition to making traditional black jelly, there are 3 households in the town making black jelly cakes with mung bean filling to supply the market inside and outside the province. In the future, to spread and develop the product, besides promoting good food safety and hygiene practices among households, the town government will coordinate with relevant units to create conditions for displaying the product at conferences and events inside and outside the district to promote the product; at the same time, we will promote and guide households to develop OCOP products (One Commune One Product program). The People's Committee of the town will support and guide establishments in preparing dossiers and procedures for registration to strive for development, thereby contributing to increasing the diversity of products made from black jelly on the market."

More than just a novel dessert, black jelly cake with mung bean filling also offers many health benefits. This cake can be enjoyed immediately after preparation, but it tastes even better when chilled in the refrigerator for 1-2 hours before eating. The refreshing coolness of the black jelly and the sweet, nutty flavor of the mung beans blend together to create a unique, delicious taste that is loved by many customers both within and outside the province. If you have the opportunity to visit Trang Dinh district, don't forget to try this unique cake to experience its very own special flavor.

Source: https://baolangson.vn/gion-thom-banh-thach-den-nhan-do-xanh-5046368.html