WHITE RADISHCAKE
“Bac Lieu is a poor region with anchovy in the rivers and the Chinese on the banks,” there are many people of Chinese origin coming to this region from the 17th century – the “against Jing Dynasty and pro Ming Dynasty” era. Their community has survived and developed until today living in harmony with the Vietnamese and Khmer. They have contributed to the culinary list of the South such as Piacake, Chinese crullers, and sponge cakes… Some Vietnamese cakes made from local ingredients like this dish have become familiar to the people here.
Bac Lieu white radishcakes: At Bac Lieu market there are many places that sell white radishs. Rice flour is well mixed with whey flour. The mixture then goes through the sieve to leave out any impurities. Other ingredients are pureed white radish, dried shrimp, chopped purple onions, sautéedparsley, peanuts, and coconut milk. Mix all ingredients together, pour into steaming molds and cookwith high heat. Cakes are finally cut into small pieces and served with vegetables such as fish lettuce, basil, and mint leaves. Mix lemon juice, sugar, garlic and chili with fish sauce thenpour it on the plate. The aroma of the cake is very rich, especially the radiant unmistakable odor of white radishs.
Soc Trang white radishcakes: White radishcakesmade by the Chinese in SocTrang are different from those made in other places. Each cake is made bya little circle mold, not from a large mold. Ingredients are rice flour, tapioca starch, and finely sliced white radish. They are mixed together and fully molded into a small round cake like Vietnamese mini savory pancakes; on top are peanut beans with silk shells, bright red dried shrimps, and some fresh green cilantro for a garnished look. Cakesare steamed, served with sweet and sour sauce. Or it can be cooled and then dipped fried to eat with sauce, which is nonetheless less tasty and interesting.
Collected by Linh Trang
