Sticky rice cake is a strange name and curiosity from the first time. However, no one knows the origin of this cake. In addition, sticky rice cake is also known by the western name of the western western “cork cake” because the finished cake is like the cork flowers blooming by the river.
Sticky rice cake is a kind of crafted cake, with sophisticated and sophisticated beauty. The cake has a vibrant color, the smooth powder twisted into wings regularly, each wing has a striking white filler in the middle and finally the colored sugar layer decorated on the cake surface like pistil.
In the past, sticky rice cake often appeared in wedding trays, anniversary and Tet holidays in the West. But over time, this type of cake is gradually absent, by the elaborate in the way, how to bake, and very few people retain the profession.
Sticky rice cake can not be shaped by mold but must manually squeeze each one. The baker must understand the dough when it is soft, can rotate, swipe, catch the flower -shaped without broken wings. From horizontal flour to flour (tapioca flour), from the amount of coconut milk to sugar, all are measured and measured according to the formula.
The baking stage is equally featured. Previously, the cake was baked with a sandwoth under the sand underneath, burning charcoal on the lid. In addition, it is necessary to carefully watch the time to batch the bread just cooked, the white filling inside the petals bloom evenly.
The final step to perfect this folk cake is caught. The bakery will sprinkle on the puree of sugar cake, add a little color and lemon, to dry naturally. When the easter sugar will look like the pistil of the cakes, adorn the cake more brilliant and eye -catching.
Currently, sticky rice cake is now at risk of Mai one, because of lack of successors. Fortunately, there are still a few folk craftsmen in the new market in the new market, keeping the cake, keeping the cake has its own beauty.
