‘Da’ cake is often served on holidays and Tet (New Year) Festival. To make the cake, after harvesting rice, people select delicious rice grains and mix regular rice with sticky rice in a certain ratio, then soak the rice in water for 4-5 hours.
After that, the rice is left to dry and grind. Next, it is steamed until it is soft and then pounded. When the flour becomes sticky, it is shaped into smaller portions.
The cake’s colours are made from natural ingredients, such as pandan leaves, Asian pigeonwings flowers, turmeric or ‘gac’ (momordica cochinchinensis) fruit. These natural ingredients add more flavour to the cake.
The cake has a rich, fragrant taste, and moderate chewiness, and is suitable for all ages in the family.
Made from indigenous ingredients, ‘da’ cake can be cooked in many ways. Young people have found many ways to enjoy the cake, such as dipping it in hot pots, frying, or serving it with chilli sauce, white sugar or condensed milk, depending on each person’s taste.
