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When talking about Bac Kan specialties, we cannot fail to mention the cake “coóc mo”, which means cow horn in Tay language. Because this cake looks like a cow horn, the locals call it with such a strange name.
The main ingredients to make Cooc Mo cake include fragrant sticky rice and red peanuts, wrapped in dong leaves or banana leaves like many other rustic cakes. To make delicious cakes, the locals have to be meticulous from the selection of ingredients to the processing and wrapping of the cake.
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Coóc mo cake was voted by the Vietnam Record Organization - Vietnam Record Association into the Top 100 specialty dishes and Top 100 outstanding specialty gifts of 63 provinces and cities of Vietnam for the 5th time (2021 - 2022) (Photo: Thuy Duong)
Cooc Mo cake is made from the best sticky rice grown by the highland people on their fields, so it has a unique delicious flavor that you can eat a lot without getting bored. This cake is also often bought by tourists as a gift for friends and relatives when they have the opportunity to travel to Bac Kan.
Banh peng pha (heavenly cake)
Another equally famous cake in Bac Kan, once in the Top 100 specialty dishes and Top 100 outstanding specialty gifts of 63 provinces and cities of Vietnam for the 5th time (2021 - 2022), is Peng Pha cake (in Tay language) or also known as sky cake.
The cake is round, made from ingredients including sticky rice, white wine, black tea and cane sugar with the size of a longan. If you have the opportunity to enjoy it, you will be amazed by the strange, indescribable flavor of this cake: the spicy taste of wine mixed with the sweetness of sugar, the astringent but fragrant taste of black tea and the fatty taste of sticky rice flour.
Not only appearing in the New Year offerings and the rice-going festival of the Tay people in Bac Kan, this cake has also become a specialty for local people to welcome and entertain distinguished guests to their homes.
Rice cake
Banh gio (also known as banh tro) is a typical cake of the Tay ethnic group in Bac Kan. The reason for its name is because one of the indispensable ingredients when making this cake is gio.
The ash used to make the cake is usually burned from the trunk of the sim tree, mistletoe or banana peel, etc., then filtered to get the brownish yellow ash water. The ash obtained must be fine and clean, then mixed with lime water of the appropriate concentration. This step requires meticulousness and care so that the ash water is not too strong, making the cake taste bitter, or too weak, making the cake soggy and unappetizing.
The rice used to wrap the cake must be of the fragrant and sticky upland variety. The leaves used to wrap the cake must be young “chit” leaves so that the cake has a bright yellow color and is easy to peel, and has a characteristic aroma when eaten.
Wormwood cake
Ngải cake is available in many provinces in the Northwest, but the Ngải cake of the Tay people in Bac Kan is considered to have a more distinctive and popular flavor, and is sought after by many tourists.
Although this cake is made from mugwort leaves, it goes through a meticulous preparation process so it is very easy to eat, blending the fragrant, sticky taste of sticky rice flour, the cool, slightly numbing taste of mugwort, the sweetness of sugar and the rich, fatty taste of sesame.
In the past, Tay people often made wormwood cakes on important holidays, but today, this cake has become popular and is favored by lowland diners to buy as gifts for family, friends, and relatives.
Phan Dau
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