During the subsidy period, life was extremely poor. However, people in my hometown still tried to prepare a full Tet. Around mid-December, women and mothers were busy making cakes and jams, making the Tet atmosphere fill the village, the fragrance spreading in the cold spring wind. The cakes: seven fire, thuan, in, no, crispy... through skillful hands were delicious and sweet. Children were secretly happy when on the village road someone carried a pole and shouted loudly: "Who wants to buy sponge bread...!".
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Freshly baked bread |
As promised, when the dry yellow sunlight awakens the young buds, people from the Ve River (Quang Ngai) travel dozens of kilometers to my hometown to sell sponge bread. They rush back and forth on the last day of the year, bringing the scent of spring to every home. The cries of the vendors strike nostalgia, the villagers go to the alley entrance to welcome their acquaintances, even though they only meet a few times a year. They happily chat and then sell - buy packages of bread carefully wrapped in plastic bags with bright faces after a year of waiting.
The cakes shaped like apricot blossoms that bloom in spring are cast from wooden molds that have been preserved for many days. The wooden pieces are about 3 inches long and 3 centimeters thick and are planed to a smooth shine. The talented carpenter carves beautiful lines into the wood.
The season for making Tet cakes begins at the beginning of winter. Bakers stock up on ingredients: flour, butter, milk powder, eggs, old coconut, sesame and vanilla powder when the weather is cold. The method is quite simple, but to make the cake delicious, each family has its own secret when mixing the ingredients. Put flour, milk powder, butter and vanilla powder in a bowl and mix well. Peel the old coconut, break the coconut shell and scrape the flesh and squeeze out the coconut milk. Add the egg yolk to the coconut milk and stir until dissolved. Then, add it to the flour in just the right proportion so that when mixed well, the ingredients do not become too sticky. Pinch a little flour and put it in the mold to create a thin layer to prevent sticking when casting the cake.
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Sponge bread is a favorite food of children during Tet holidays during the subsidy period. |
Next, put the mixed ingredients into the mold, knead it tightly with your hands, then use a thin bamboo stick to scrape off the excess dough. Tilt the mold and use a wooden stick to gently tap the cake onto the aluminum tray, similar to the way cakes are made during the twelfth lunar month.
Cover the tray with a little sesame seeds and put it in the oven. At the bottom of the oven, the fire burns warmly, driving away the cold of winter. After about 5 minutes, take the tray out of the oven, the cake is cooked and gives off a fragrant aroma. Wait for the cake to cool, then gently place it in a sealed box to preserve the aroma and keep the cake crispy for a long time. When selling in a far away village, put the cake in a transparent plastic bag and tie it tightly to look very beautiful.
On Tet holiday, my father arranged the cakes on a plate and placed them on the altar to offer to his ancestors. The oil lamp gave off a dim light, the fragrant incense represented the children's sincerity to the deceased.
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A piece of cake and sweet candies of Tet in childhood |
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A plate of cake and a cup of tea make spring conversation more lively. |
My brothers and I looked forward to receiving cakes from our father after worshiping our ancestors. The fragrant cake and sweet candy filled our hearts with joy. And, the spongy bread was always "favored" by us children because it was incomparably delicious. The spongy, crispy cake made us feel no hesitation even if we had cavities, and we happily reached out to receive it. The sweet, fatty taste of milk, coconut milk, butter and eggs permeated our mouths, stirring up joy. The fragrant vanilla scent lingered on our young lips, adding to the fragrance of spring.
Nowadays, sponge bread is sold daily in the grocery stores in the countryside. Children are indifferent to the cheap bread, and pay attention to the high-end gifts. But to me, sponge bread is still sweet because it once brought back memories of Tet in my childhood.
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