Ramie leaves rice cake – Delicious cakes from Le Thuy
When people think of Ramie leaves rice cake, they usually think of the famous Binh Dinh delicacy, but there is another equally wonderful sort of cake in Quang Binh called Le Thuy banh gai. The profession of creating Ramie leaves rice cake has been around for a long time. Initially, the cake was as round as a lemon, with no leaves, and was exclusively served at Tet or on a family’s death anniversary. Ramie leaves rice cake is now manufactured all year round and has become a specialty for tourists to choose as presents when they visit Le Thuy.
Ramie leaves rice cake
Ramie leaves rice cake
Making Ramie leaves rice cake is a complex process that involves several phases. First, hemp leaves are the major component that gives the cake its distinct flavor. The somewhat rough, spongy, dried leaves are commonly seen in forests, and they are sometimes grown by humans. Gai leaves provide the cake its dark green hue and bitter flavor. The leaves are cleaned, cooked, drained, and crushed until they’re cold and smooth. The associated components include sticky rice, which is soaked in water for a few hours until mushy and then crushed to the desired consistency. Sift the sticky rice flour cautiously and gently.
Ramie leaves rice cake
Ramie leaves rice cake
The filling is often comprised of green beans, coconut, sugar, and a hint of cinnamon and vanilla to provide scent. It is cake. If it’s a salty cake, try stir-frying prawns with lean beef and a few additional seasonings. Shape the cake dough into round balls and spread it thinly in the palm of your hand. Place the filling in the center, roll the cake into a round shape, and place it on a platter equally sprinkled with sesame seeds.
To avoid shattering the seeds, clean, dry, and remove the outer coating of sesame seeds before using them in cakes. Sesame not only makes banh gai sweet, rich, and fatty, but it’s also simple to peel. When raw sesame is heated to high temperatures, sesame oil comes out, lubricating the crust but without wetting the cake. The cake must be wrapped with banana leaves. For the greatest flavor, use old banana leaves from the wild.
Ramie leaves rice cake - Delicious cakes from Le Thuy
Ramie leaves rice cake – Delicious cakes from Le Thuy
Banana leaves are padded several times to form and give the cake its distinct scent. Finally, there comes the steaming portion of the cake. Experts want to know if the cake is baked. Simply inspecting with your eyes and tasting the perfume is sufficient. Alternatively, peel the cake rapidly and see if the surface is equally pitted, indicating that the cake is cooked.
Nowadays, many families continue to use traditional cake-making techniques.
And this has resulted in the distinct qualities of Le Thuy’s ramie leaves rice cake brand: tasty due to the real scent of gai leaves, rustic due to the smooth, silky, black cake hue, and sprinkled with sesame seeds.

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