KHAO CAKE

Outstanding features of Bao Minh Khao Cake

Bao Minh Khao Cake is made from special ingredients and ensures food safety. Produced on a modern machinery system combined with high-pressure roasting techniques and applying a quality management process ISO 22000:2018.

Diverse flavors, when eating the aroma & taste of the filling is fragrant and nutty, the feeling of the cake melting quickly in the mouth and not sticking to teeth.

Khao Cake * Preserving the values of Vietnamese culinary culture

Banh Khao is an indispensable food during holidays and Tet of the Tay, Nung, Giay ethnic people in Cao Bang. The flavor Banh Khao always keeps the delicious, soft, and flexible quality, does not spoil or mold even if kept for a whole month, so it is considered a type of dry ration for the people here. It is unknown when it started, but the custom of making Banh Khao during Tet has gone deep into the subconscious of people in Cao Bang. Around the 20th of the lunar December every year, Tay and Nung families start busy making Khao Cake to welcome the Lunar New Year. Banh Khao invite guests to visit the house during Tet instead of candies, for them, Tet only ends when there is no more in the house Banh Khao.

Ingredients for making khao cake

Quality ingredients create the characteristic flavor for Bao Minh Khao Cake can be mentioned as: Glutinous rice flour, granulated sugar, glucose sugar, mung bean filling, assorted, milk, grapefruit essence. The product has 2 layers of khao cake wrapped around 1 layer of soft fragrant filling in the middle, bringing a unique flavor.

Process of making Mung Bean Khao Cake

To be able to produce Banh Khao delicious, Bao Minh artisans must be very meticulous, skillful, and careful. Because just one mistake in one stage can ruin the whole batch of cakes.

• This type of cake needs to use evenly grained, round, and fragrant glutinous rice. After that, wash it clean, soak it in warm water, and then roast it. When the rice has a fragrant smell, it means the roasted rice is cooked and meets the standard. This is a stage that requires the artisan's care because if not roasted enough, the cake will not be fragrant enough, and if the rice is too burnt, the milled flour will darken and the cake will have a very burnt smell.
• Next is the stage of milling the roasted rice until very fine and then incubating the flour. This will take a few days, when the flour is softened, it can be taken out and put into the mold to make the cake. After putting the flour into the mold, the cake maker will spread a layer of flour to a layer of filling and finally another layer of flour on top.
• Next is the careful pressing stage so that the cake does not fall apart and is beautiful. People who make Banh Khao for many years have the experience to press the cake most perfectly, so it is neither too tight nor too loose.

Product packaging

After removing from the mold, the cake will be cut into small pieces, packaged carefully and meticulously in vibrant and beautiful packaging. When enjoying Bao Minh Khao Cake, surely many people will remember the traditional food of Cao Bang people often made to offer to ancestors, showing the hearts of descendants when remembering their roots.