Rang Bua Cake is a famous specialty of Thanh Hoa province, and its intriguing name already captivates many even before they get to taste it.
According to historical research, this cake is linked to a significant event in Vietnamese history. The cake was created to honor the contributions of King Le Dai Hanh, who participated in plowing during the new year festival. To express their gratitude, the villagers invented a cake in the shape of a hoe leaf and offered it to the king.
In terms of shape, the Rang Bua cake is elongated, swollen in the middle, and tapered at both ends, resembling a small plowshare of a hoe. This unique and memorable shape gives the cake its distinctive name.
The Rang Bua cake is elongated, swollen in the middle, and tapered at both ends
The main ingredients for making Rang Bua cake are familiar and accessible items, including rice flour, dried onions, wood ear mushrooms, and ground pork, all wrapped in green banana leaves. Here’s the step-by-step process: The rice used is carefully selected, ensuring it is of the best sticky rice variety. After soaking the rice in cold water for 2-3 hours, it is then ground into a fine powder. This rice flour is then cooked on a stove, constantly stirred to prevent lumps or overcooking. Once the mixture reaches a thick, dough-like consistency, it’s ready to be used for wrapping the cakes with banana leaves and filling them.
Finally, the cakes are boiled in hot water until cooked. Rang Bua cakes are usually enjoyed hot, as they taste better that way.
Rang Bua cakes are best enjoyed hot
According to locals, the most delicious and unique Rang Bua cakes originate from Xuan Lap, Tho Xuan district, Thanh Hoa province. During festive seasons and wedding periods, the cake-making bases in this region are bustling with orders.
Once a humble dish of the poor, Rang Bua cake has now become a well-known specialty, attracting tourists and spreading its fame far and wide. In Hanoi’s online markets, these cakes are sold for VND 30,000-35,000 per kg.
Sold online in Hanoi for VND 30,000-35,000 per kg
“These cakes are packed in zip bags and stored on ice before being shipped to Hanoi,” shared Ms. Nga, an online specialty seller. “They can be kept in the freezer for up to a month and easily reheated by steaming, making them convenient and tasty.”
Ms. Nga also noted that while there are many cake-making bases in Thanh Hoa, the quality varies. Even though the cake seems simple, creating its distinctive flavor requires attention to detail and unique techniques. Rang Bua cakes go well with either fish sauce or chili sauce, both delicious options.
In recent years, Rang Bua cake has become a favorite among tourists, not only for personal enjoyment but also as a unique gift for friends and family.
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