In the past, in the wrestling party at the festival of Hoi Hop village (Hop Thinh commune) opening from the 10 – 15th day of the lunar month, there was a custom of cooking competition in the communal house. In the competition, besides spring roll, lean pork pie, meatball soup, it is imperative to have the roll cake. This kind of cake has become a traditional dish of the whole village, every family knows how to make it. Until today, it is still famous in the southern region of Tam Duong district – the north of Yen Lac district.
Making roll cake firstly must choose good rice. Soak the rice from the morning to the afternoon to make the rice absorb enough water and be soft, pour and let it dry. Then, grind it, deposit it, and replace new water. In the next morning, drain the old water and change the new one. Until the morning of making cake, drain the old water, replace the new water, let it dry and check the soft level. If it drops like a coin in the hand, people can use to make the cake.
After that, put the pot of the flour to the cooking-stove, cook and stir to become solid. When the flour is still hot, the maker still takes out, messes up, rolls in the hand and makes into small pieces. Cake filling can include crushed peanuts or minced meat, cooked onion leaves. Boil a pot of water, after shaping the cake, put them to the pot. When the cake floats, take it out.
The cake is round, smooth, supple, has the sweet taste of rice, the fatty taste of meat, the aroma of onion. This is a delicious dish!
According to the Culture of Vinh Phuc
