| Description |
The Sticky Rice Chupatty Making has existed for a long time in the locality. The cake is made from 2 types of flour: sticky rice flour and tapioca flour, along with ingredients such as sesame, green beans, durian, jackfruit, coconut milk, chicken eggs, fresh green onions, sugar, etc. The sticky rice used to make the cake must be waxy, both fragrant and sticky. The coconut milk must be pressed from a dry, golden-brown coconut (just dried).
The process of making the cake is very elaborate, going through more than 10 stages: The sticky rice is soaked for a few hours, then washed thoroughly, and steamed until the sticky rice is cooked. The cooked sticky rice is immediately poured into a mortar to pound with sugar and coconut milk. The sticky rice is pounded while still hot so the dough will be sticky quickly. The pounding stage determines whether the puffed rice cake is delicious or not. To make the cake puffier when baked, the bakers will add a little ground soybean flour. After pounding the dough, shape it into balls and roll them. When rolling the cake, the person peeling the dough must peel it evenly so that each piece of dough has the same weight, and must be skillful to make the cake round. In addition, whether the cake is delicious or not depends on the person turning the dough, who must turn it evenly, quickly and continuously so that the cake will rise and be spongy when baked. Here, they have 10 different types of cakes.
The Sticky Rice Chupatty Making Son Doc, Hung Nhuong commune, Giong Trom district, Ben Tre province was included in the List of National Intangible Cultural Heritage in 2018 by the Ministry of Culture, Sports and Tourism. |
