GIỒNG LUÔNG COCONUT CAKES

The humble pastoral cakes that have become part of countryside life in Ben Tre province is “Giong Luong Coconut Cake”. From local people childhood’s memories, it is a gift from the market that a mother lovingly brings home to her child. To make this cake, people pay attention to both its quality and appearance. They are not only delicious but also beautiful, and can last for a couple of days without being spoiled. It is important to choose raw ingredients to make the cake. Sticky rice must be of high quality. It is then brewed in water for 4-5 hours, then drained out water and washed many times to get rid of impurities, otherwise cakes will be spoiled quickly. That sticky rice is put into a basket and left in an open place to dry. The cake name is tied to the coconut trees; therefore, cake ingredients must include coconut milk. Coconuts must not be too ripe or raw. Their milk is well mixed with sticky rice, salt, and sugar. Coconut cakes have various stuffing from green beans, bananas, and black beans. Tét cake is wrapped with banana leaves while coconut cake is wrapped with coconut leaves, from which the name comes. The coconut leaves must be fresh, not too old and still carry it aroma. It is the leaves used for wrapping that decides the taste of the cake. If other leaves are used, they will never produce the cake’s distinctive aroma. Leaves are folded into eclipse shape, and only skillful hands can master this technique to make a funnel for the cake. Then, glutinous rice is slowly pour into the leaf funnel until it is full together the stuffing. Finally, it is tied by bamboo or leave strings. Plastic wires will affect the cake taste.  When folding the cake, enough pressure should be considered, not too tight or light. Cakes are tied together into bunches, and steamed over medium heat. A tiny amount of alum is added into the steaming water to give the cakes their fresh beautiful look. To enjoy the cake’s inherent taste, it is best served when it is cool. That is when the glutinous rice is stickiest, green beans softest, bananas sweetest, and coconut milk richest.  Cakes are produced daily in many households in Giong Luong, affirming the local people’s appreciation of their homeland cakes which are dearly called “Giong Luong coconut cakes”.

Collected by Linh Trang