A time-honored delicacy, the classic banana cake takes center stage during local festivals and Lunar New Year celebrations, where it is offered to ancestors, shared among family, and served to honored guests.
Historically, the Tay people of Na Hang (Tuyen Quang) prepared banana cakes on the 15th day of the 7th lunar month.
Today, this beloved treat is enjoyed year-round, captivating both locals and tourists while preserving the region’s unique culinary heritage,” shares Thu Huyen (born in 1996, of Tay ethnicity).
Tuyen Quang’s Tay Banana Cake
True to its name, this cake is crafted from two primary ingredients: bananas and upland glutinous rice.
The Tay people meticulously select high-quality upland glutinous rice and use a specific banana variety, the Tay banana (or Goòng banana), to achieve the perfect flavor and texture.
During the 6th and 7th lunar months, the bananas reach their peak ripeness and flavor. Locals harvest and dry large quantities over the kitchen stove during this time, preserving them for cake-making and year-round storage.
Carefully selected bananas and upland glutinous rice
Huyen explains that the bananas must be fully ripe with thin skins. After peeling, they are dried over the kitchen stove for several days until chewy, golden brown, and exuding a sweet syrup.
This labor-intensive process demands constant attention, as the bananas are dried continuously for 3 days and nights over a steady flame.
The bananas must achieve a deep brown color without becoming hard or dry, ensuring a chewy, fragrant texture.
“Kitchen-dried bananas surpass sun-dried or electrically dried ones in color, syrup content, and overall sweetness,” Huyen notes.
Once dried, the bananas are washed, simmered until soft and syrupy, and then cooled before use.
Peeling and drying bananas over the kitchen stove
Huyen dries bananas continuously for 3 days and nights until they turn glossy brown and release syrup
The upland glutinous rice is soaked, ground wet, and drained. The rice flour is then combined with the simmered bananas and kneaded into a smooth, pliable dough.
The dough is portioned, shaped into cakes, and wrapped in forest banana leaves. The leaves must be thoroughly cleaned, dried, and flexible for optimal wrapping.
High-quality leaves ensure a smooth, non-sticky exterior with a natural aroma.
Depending on regional customs and personal preference, the cakes can be made with or without fillings (such as peanuts or mung beans). Filled cakes offer richer flavors, while plain cakes are easier to preserve and have a longer shelf life.
From humble beginnings, banana cake has become a cherished specialty of the Tay people, embodying their unique culinary traditions.
According to Huyen, the Tay typically wrap the cakes in pairs, twisting the ends and securing them with string before steaming.
After 45 minutes of steaming, the cakes develop a glossy brown hue and emit a fragrant banana aroma. They boast a chewy texture with a mild, refreshing sweetness.
“The cake’s sweetness derives naturally from the bananas and glutinous rice, making it easy to enjoy without being overly sugary or cloying.
Its standout feature is its ability to remain chewy and flavorful for days at room temperature, unlike many other cakes that harden or lose their taste,” Huyen observes.
