Not only did he enjoy trying the unique specialty cake right after arriving in Ha Long (Quang Ninh), Son Tung M-TP also humorously said that he dreamed of eating 6 of them.
In the latest video introducing an upcoming performance held in Ha Long (Quang Ninh), Son Tung M-TP made fans "restless" with the moment of tasting a favorite dish.
Many people quickly recognized this as the nodding cake – a famous specialty of Tien Yen (Quang Ninh).
Previously, the male singer from Thai Binh also mentioned the nodding cake in a post shared on Facebook and humorously said that he dreamed of going to Ha Long and eating 6 of them.
According to locals, this unique name comes from the shape of the cake. The cake has no filling, is rolled up, long and has a tough texture so when held in the hand, it will shake up and down, looking like it is nodding and swaying.
Ms. Dinh Thi Cuc - a long-time banh nong gu maker in Tien Yen district said that although the appearance is quite similar to pho and banh cuon and both are made from the main ingredient of rice flour, this cake has a more unique way of making, requiring elaborate and skillful preparation.
Rice must be carefully selected, washed until the water is clear, then soaked overnight (at room temperature), the next morning scooped out, and ground into a thick, wet powder.
“In winter, when it is cold, the rice needs to be soaked longer, and in summer, the soaking time is shorter. Soaking rice is very important, it determines the quality of the cake. If soaked too short, the rice will not expand well, and if soaked too long, the rice will turn sour,” said Ms. Cuc.
In the past, local people used to grind rice by hand with stone mills to preserve the traditional flavor of the cake. However, this method was laborious and time-consuming.
Nowadays, as the demand for nodding cakes increases, many households in Tien Yen have switched to using modern machinery, which both saves labor and gives high productivity.
In particular, to make the cake fluffy, spongy and smooth, people often add cold rice during the grinding process.
When making the cake, the maker also needs experience, how to measure the right amount of dough onto the mold and spread it evenly into a circle, ensuring the dough layer is thinner than rice paper and thicker than rice rolls. Then, cover the lid and wait for the cake to cook.
The cooked cake will puff up. At this point, people use bamboo sticks to skillfully peel off the hot cake and continue to make a new batch.
Ms. Cuc said that, in addition to the elaborate preparation process, the secret to making delicious nodding cakes also depends on the dipping sauce.
This type of dipping sauce is varied by Tien Yen people, depending on each person's taste and preference, but the most popular is still fish sauce simmered with chicken fat, adding fried onions and minced meat to increase the attractiveness.
Nodding cake is best eaten hot. At that time, the cake still retains the fragrant, soft, slightly sweet taste of rice, and is still delicious without dipping sauce.
“Nodding cake is made from fresh rice flour so it is best eaten on the same day.
If you don't use it all, you can store it in the refrigerator and cut it into small pieces, and change the taste according to your preference, such as stir-frying beef, eating it with bone broth like vermicelli or pho, or pouring it into hot soup, etc.," Ms. Cuc shared.
Currently, nodding cakes are not only consumed in Tien Yen but also transported and sold in many places in Quang Ninh province such as Dong Trieu, Cam Pha, Mong Cai, Ba Che, Ha Long..., even to some neighboring provinces such as Hai Phong, Hai Duong.
On average, the price of each kilo of nodding cake in Tien Yen is about 20,000-30,000 VND, but when transported to other localities, the price of the cake can increase by 2 or 3 times, depending on the location and type of cake (with or without dipping sauce).
Source: https://vietnamnet.vn/son-tung-m-tp-thu-dac-san-ten-la-o-quang-ninh-ke-giac-mo-an-han-6-cai-2379774.html
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