Day Cake - A Traditional Staple Of Hmong People

The Tet Holiday of the Mong ethnic group would not be complete without Dày Cake, a distinctive specialty that showcases the deep connection these people have with nature. Symbolizing the roundness of the Earth and a harmonious environment, Dày Cake is a delicious dish that is crafted uniquely by the Mong community.

All ingredients used to make this traditional dish are sourced from the natural surroundings. First, the finest Nep Nuong Rice is selected from the highest hills. The rice is filtered to ensure its softness, fragrance, and purity before being dried in the sunlight. However, due to the intense midday sun that can damage the rice and diminish its aroma, drying usually takes place early in the morning or late in the afternoon. This method allows the rice to retain a thin outer layer that traps its delicate scent within each grain.
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Once dried, the rice is cooked in large pots, filling the air with a fragrant aroma. After cooking, the rice is ground by the strongest young men in the community, while the women prepare Giong leaves, which are crucial for wrapping the cakes. Each leaf is carefully washed with spring water and then cleaned again with cloths to ensure its freshness.

When the grinding process is completed, the soft dough is handed over to the competent women. Interestingly, the longer the rice is ground, the whiter and finer the dough becomes. Each piece of warm, spotless dough is placed on a Giong leaf and wrapped with great care.

The finished Dày Cake boasts an immaculate white color, making it a visually appealing and appetizing treat against the backdrop of the green leaves. Given its excellent preservation qualities, Dày Cake can be enjoyed in various ways and on different occasions. In Dien Bien, the most popular variations are Grilled Dày Cake with Honey and Dried Dày Cake. Relishing this exquisite specialty is a memorable experience, but moderation is key; indulging too much might leave you wanting more!