banh troi - floating cake

Flavour of floating cakes

 

The custom of enjoying floating cakes on March. 3 dates from King Hung Dynasty. On that day, people often offered floating cakes and other offerings to their ancestors and deities. The way of expressing their respect and gratefulness to their beloved and supernatural predeccesors seems an long-lasting one sleeping within each Vietnamese.

 

March 3 offerings, simple and strictly austere, includes a dish of purely white grapefruit flowers and a plate of marble floating cakes. Take a small piece of the cake, you can feel the freshness of well-done omochio and the charming fragrance of its sugar fillings.

 

Omochio and sugar fillings are the main ingredients. The recipe for marble cakes sounds quite simple but it 's not easy to make well-tasted pieces. Omochio, first, is moulded with water. The amount of water should be of a moderate ratio, otherwise the omochio become too glutinous or too dry. The pieces of "mochi" having sugar fillings inside are rounded and boiled. When the marble pieces float onto the surface, put them on plates. The flavour and fragrance, then, get you know that they are ready to be served.

 

The secret of floating cakes lies in sugar fillings. The best ones are cooked in Lu Village, Thanh Tri nothern province, which looks like viscous and yellow "sweet soup".

 

Comes 3rd of March, Vietnamese family, enthusiasticly and bustlingly, prepare for a pot of floating cakes. Then, you can see joyness and happiness on their faces.

 

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Taken on June 23, 2006