The scent of Tet cakes...

A loaf of banh to, made of sticky rice, sugar, and ginger mixed together and wrapped in banana leaves - is full of meaning for a happy, peaceful Tet.

Foreign tourists are excited by the "shape" of banh to at Hoi An market.

“The cake has the color of the earth, poured into a thick square mold, reminding us of the belief that “the sky is round and the earth is square” in the thinking of ancient Vietnamese people,” wrote cultural researcher Luu Duy Tran.

The December markets are fragrant from source to end. Mr. Le Phuoc Chin (born in 1952, Phuoc My area, Ai Nghia town, Dai Loc) said that every Tet, he uses 5-7 tons of sticky rice just to cook Banh To. The furnace is red hot day and night...

Mix the glutinous rice flour, sugar water and ground ginger well.

The cake has a brown color from the sugar, the mild taste of ginger and the aroma of cooked sticky rice mixed with white sesame. Quang Banh To is famous in Dai Loc area. Mr. Chin said: "The secret is to cook it often until you get used to it, adding sugar and sticky rice flour so that the cake is not too soft or too hard. To make the cake delicious, you need to dry it in the sun to prevent it from getting moldy."

The mixture after mixing is poured into banana leaf molds, ready to be steamed.

A loaf of cake called “vun mat nhieu” will be delicious, meaning that when it is first steamed, the surface of the cake will be puffed up, then when it cools down, the surface will be concave, with many pitted spots. Connoisseurs will choose such loaves of cake.