Among the many variations of this cake made with glutinous rice, green beans and pork wrapped in banana leaves in cylinder shape, the Can Tho version – called Banh tel la cam - stands out for its distinctive colors and flavor.
In this city - about five hours by car from Ho Chi Minh City - people make use of the leaves of a plant called cam (Peristrophe roburghiana) to give the cake a deep violet color – and its name.
They soak the glutinous rice overnight in the juice of these leaves.
Aside from its violet skin, the Can Tho cake also has a filling of Chinese-style sausage and salted chicken egg yolk.
If the cake is for vegetarians, the pork in the filling is replaced with green bean paste and soft coconut flesh.
Fresh bananas are also used in the filling.
Banh tet la cam has a striking appearance when cut into slices, each of its colors setting of the other - the violet of the rice, the yellow of green bean paste, the white of lard, the red of banana, the brown of lean meat and the red of egg yolk.
It is not too difficult to get the recipe for banh tet la cam, but making a good one is another matter.
The skill required to get the right shade of violet for the rice, and to fry it in coconut milk only comes with a lot of experience.
The Can Tho banh tet can be kept in normal conditions for nearly 10 days, so it is a suitable gift that visitors can take back to their familes.
Banh tet la cam can be bought at the Ninh Kieu Quay.
Reported by Diem Thu |
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