ROPE CAKE

The cake has twisted shape like a rope. The cake is made from glutinous rice flour and split rice flour: mix the two powders together, then pour warm water and knead the mixture slowly until the dough is soft and supple. Leave the dough about an hour for resting, then divide it into sections of about 30 to 40 grams, put it on a flat surface, and use hands to lengthen it. Next, connect the two ends and twist the dough to form the rope shape. Boil the oil, then fry the dough in that boiling oil until it turns brown yellow evenly and float; remove it to drain the oil. Cook sugar with water in a saucepan (wide pan to dip the cake in easily) until the mixture is dense. Now, dip the cake in the sugar pan and take it out for cooling down. You can see a white sugar layer, as white as snow, on the body of the twisted brown yellow cake; all of this makes the cake beautiful. The cake is crispy and sweet outside, and soft inside. Both children and adults enjoy it.

Collected by Linh Trang