The
skin of the cake is made by grinding and filtering large-sized grain
glutinous rice to retrieve the starch. The starch of this rice will be
mixed with scraped green papaya and soaked in the juice of the fruit of
cape jasmine, which makes the skin both crispy and glutinous and gives
it a light yellow color. The stuffing is made of green bean ground with
sugar, sugar coated lotus seeds and coconut meat. After stuffed, the
cake is wrapped into a square shape in leaves from phrinium and coconut
trees and boiled in hot water.
The whole cake is made by hand and
each household in the village has their own secret recipe passed down
through generations, creating their own tastes and brands for the cake.
It
is said that the kings of the Ly Dynasty encouraged agricultural
expansion and in their period Dinh Bang and other villages in the
country had bumper crops. During the Lunar New Year and festivals, the
locals of Dinh Bang used these agricultural products to make a cake
named su se to make offerings to the ancestors. Once, King Ly Thanh Tong
(1023 – 1072) and his wife Y Lan visited the village for a festival and
had a chance to taste this cake. They complimented this cake, renamed
it to phu the cake and asked the villagers to make it for wedding
ceremonies to celebrate the happiness of the couple.
After the
cakes are boiled they are wrapped in green banana leaves and tied in
pairs with bamboo strings dyed in pink, as an icon of the loyalty of the
love between husband and wife.
Vietnamese people know about the
cake in the whole country now, and the Cake is made all year round in
the markets of the village. In some areas it is wrapped in a square box
of banana leaves to offer as a gift.
Source: vietnamcharm
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