For generations, banh day or sticky rice cake from Quan Ganh Street, Thuong Dinh village in Hanoi’s suburban district of Thuong Tin, has been known to tourists from near and far for its fragrance, soft texture, and unique flavour.
The villagers have preserved the traditions of making sticky rice cake through generations, with more than 30 households earning their livelihoods with the trade. To have delicious batches during the day, the cooks here often have to get up between 1 and 2 in the morning to wash rice and mung beans.
When the rice is almost cooked, it is sprinkled with a little warm water so that it is cooked evenly and has an aroma. It is then put into a mortar and pounded into a thick, white dough.
Quan Ganh Banh Day comes in three flavours: plain, sweet, and savoury. Plain banh day has no filling and is often served with gio (grounded steamed pork) or banh chay (sweet soup).
Sweet banh day is stuffed with mung beans that have been boiled, pounded, and stir-fried with sugar and shredded coc
onut. Savoury banh day is stuffed with steamed mung beans, crushed and mixed with ground pepper and lard, giving it a unique flavour.
Source: Vietnam News Agency