Coming to Da Nang, one cannot fail to mention the famous specialty – Sesame dry cake Cam Le. These crispy, spongy cakes with a mild sweet taste have created a uniqueness for Da Nang cuisine in particular and Vietnamese cuisine in general.
Sesame dry cake has appeared for a long time and has become one of the famous specialties of the Quang Nam – Da Nang region. But most famous is still the sesame dry cake produced in Cam Le district.
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For people in Quang Nam and Da Nang, sesame (sesame) dry cake is an indispensable gift in every family, especially during festivals, Lunar New Year, or weddings and funerals.
Sesame dry cake is made from rice flour, sticky rice, sesame, crushed fresh ginger, sugar, and cinnamon powder to create aroma. The rice must be delicious, fragrant sticky rice, soaked in water for about an hour for the rice and sticky rice to soften.
Then rinse the rice clean, take it out to drain completely before putting it into a mill to grind into fine powder. Moisten the powder with water to create humidity, so that when pouring the powder into the cake mold, it will have adhesion.
To be able to make sesame dry cake, it needs to go through many processing stages. Previously, sesame dry cake was also called 'seven fires', because the processing stage needed to go through fire 7 times. However, today this stage has been improved and has become much simpler.
First is steaming and baking the cake: Pour the batter into the prepared cake mold into thin slices. The cake mold is a pre-made mold, then steamed in a water bath for about 5 minutes until the cake is cooked.
Once the cake is steamed and cooked, it will move to the baking stage. The uniqueness, the “soul” of the sesame dry cake, is in this baking stage.
The cake will be baked over two fires. The first time, the charcoal fire will have high heat and bake for about 10 minutes. Must turn the cake frequently to ensure the cake is dry evenly on both sides.
The second time, the charcoal fire has moderate heat and bakes for 10 to 15 minutes for the cake to be crispy and spongy.
This is an important stage, requiring the worker to accurately estimate the time to turn the cake and transfer the cake from high fire temperature to medium fire temperature so bánh khô mè that the finished product is dry, crispy, and spongy. If baked for too long, the cake will burn and become hard, not delicious.
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Next is the stage of boiling (cooking) sugar water and roasting sesame: The secret to delicious sesame dry cakes will depend on the sugar boiling technique of the processor.
If the sugar is not boiled enough, the cake will not stick to the sesame. But if it is left over the fire too long, the cake will be hard, bitter, dark, and will not have strings.
The sesame used to make the cake must be white sesame, with round, plump seeds. Sesame needs to be roasted just right, fragrant, but still retain its ivory white color and must not be burnt.
Finally, it is the stage of coating sugar and sesame for the cake. The cooked sugar water will be placed on a warm charcoal stove, take each piece of previously dried cake and dip it in so that the cake absorbs the sugar water evenly, then quickly roll it through roasted sesame so that the sesame covers the cake evenly.
This stage of coating sugar and sesame also requires ingenuity and gentleness so that the sugar and sesame blend together to create fragrant and crispy sesame dry cakes.
A perfect bánh khô mè meeting the requirements must be a cake with crispiness, sponginess, the mild sweetness of sugar, combined with the nuttiness of sesame and a slight spiciness of fresh ginger and the aromatic scent of Tra My cinnamon. The sugar inside is chewy and when breaking the cake in half, one will see golden, shimmering strings created by the pulled sugar.
A quite special point of Cam Le sesame dry cake is that the cake only retains its original flavor when made by hand.
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Today, some stages in processing bánh khô mè like pounding rice have been replaced by grinding, steaming powder with firewood has also been replaced by gas. But for stages like drying the cake, it must still be done entirely with charcoal (wood charcoal), if replaced by electric drying, drying with coal or other fuels, the cake will not achieve the required flavor. Therefore, at many cake making establishments, they still follow the manual cake making process.
However, currently, some sesame dry cake production facilities in Cam Le district have invested in machinery, replacing the stage of baking on charcoal fire with electric fire for more convenience.
Sesame dry cake has become one of the products contributing to the diversity of the delicate and profound folk cuisine of the Quang Nam – Da Nang land and furthermore, those small cakes also keep the fire for a craft village to be passed down forever.
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Up to now, Cam Le sesame dry cake is famous everywhere and is especially sold in all confectionery shops in Da Nang city as well as across the country.
Right from the first days of its launch, Bao Minh was famous for its traditional confectionery product lines such as peanut candy, 'che lam' (ginger sticky rice candy), 'com' cake, 'khao' cake, 'cha' cake, 'phu the' (husband and wife) cake...
Besides the successes in the field of traditional confectionery production, Bao Minh also constantly innovates and develops to meet the diverse needs of modern consumers. The brand has launched some new and more creative products such as Gochiz cake, jasmine sponge cake, Misa cake...
Bao Minh also constantly makes efforts in improving product quality and expanding production scale. Bao Minh has invested in advanced technology and modern production processes to ensure its products always meet the highest standards of quality and food safety when released to the market. This helps Bao Minh build trust as well as the love of consumers.
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