GINGER CAKES

Different from European gingerbread, this is a kind of folk cake originated from Cham people; their shape is like a coral branch or a deer antler. The Cham made it from ginger not the Khmer. They only keep the shape of ginger. It is called “hargìnònya” in the Cham’s language and “num-khơ-nhây” in Khmer. Ingredients are glutinous rice, egg whites, squid powder and fresh lemon juice. They are mixed together to make the dough which is then molded into ginger shapes. They are dip fried and taken out as seen golden. Next, they are coated in a layer of white sugar and dried in the sun. Freshly fried ginger cakes are crispy and chewy. There is the fatty taste of eggs and the sweetness of sugar. They are often made during the “New Year” holidays, as offerings to ancestors of the Khmer, and to welcome guests on the Khmer’s traditional New Year.

Collected by Linh Trang