The crust is a dough mixture of rice flour, glutinous rice flour and soybean. Locals use newly harvested rice, soak it in water for half a day to soften it and then grind it into flour.
Soybeans and egg yolks are added to the flour to make a batter.
The filling is made from duck meat that has been deboned and marinated just like roasted duck.
It is then deep fried in a large wok in hot oil and flipped over until it is golden brown on both sides.
People eat this cake during cold weather. Locals say between November and February is ‘banh ap chao’ season, when the smell of the cake pervades every street.
