The ingredients are very simple: glutinous rice, ash liquor of clean straw, a little lime, banana leaves or phrynium and molasses. Those are of plain agriculture products; however, the cake is very tasty through the farmers’ hand. Selected glutinous rice must be high-grade. To get the fragrant ash liquid, people must burn clean straw and pour the ash into basin, add a little lime to make the water deposit, and filter the water. The glutinous rice is washed, soaked in the ash water in about 3-4 hours and strained. The banana leaves or phrynium are washed and steamed to make it soft and clean. The baker must be careful, skillful while putting the rice in the leave tidily, rolling up the leave, folding the leave’s edge tightly, then boiling the cake. The cake needs to be cooled down that makes its taste fresh. The tiny cake is split into small pieces and used with molasses which is soft and dark red sugar and flavors the aroma for the cake. The cake’s flavor is adhered by cooked glutinous rice and the fragrance of straw ash liquid making the cake unique.

The cake, which is unwrapped, looks attractive, soft in amber color, smelled ash of straw making people reminisce about their warm and lovely village.

                                                       Source: Hanoi’s cuisine - Hanoi City Tourism Department