Pau Plau Day Cake

Day Cake is a beloved type of cake found throughout Vietnam, but the Day Cake known as “Pau Plau” in Lao Cai is a distinctive dish with a unique flair. Made entirely of rice, its delightful flavor has garnered admiration from numerous travelers who have ventured to Lao Cai.

To prepare Pau Plau, the rice is soaked in water for about 2 hours, after which it is placed in a basket to drain. The next step involves steaming the rice to create glutinous rice. Once this process is complete, the glutinous rice is ground, a particularly intricate task that requires the chef to grind the rice while simultaneously adding oil to the mixture. When the glutinous rice achieves the desired stickiness, it is portioned into smaller pieces and is ready to be enjoyed!

Photo: kenh14.vn

Pau Plau can be stored for approximately one week. To extend its shelf life, the cakes should be flattened and coated with dry rice flour. When you're ready to enjoy them, you can reheat the cakes or fry them in boiling water until they turn a delightful golden color. Banh Day is a delectable treat, but it becomes even more enjoyable when paired with sugar. Each bite of the soft “Pau Plau” Day Cake offers a unique aroma and taste reminiscent of the mountainous landscapes of the region.