(Cinet)- When “Han Thuc” Festival ( Food Cold Fest) comes, Vietnamese people memorize Food Cold Festival by making Banh troi banh chay on March 03 in lunar calendar.
The Cold Food Festival is celebrated by Vietnamese people in the northern part of the country on the third day of the third lunar month, but only marginally. People cook glutinous rice balls called “ troi and chay” cakes on that day but the holiday's origins are largely forgotten, and the fire taboo is also largely ignored.Not surprisingly, these “cool” dishes are just right for the weather that prevails at festival time.
“Troi and chay” cakes are both made of glutinous rice flour. The ingredients and the recipe are quite simple. To make the trôi cake, flour is kneaded into balls and stuffed with small pieces of dried treacle, and for the chay cake, flour is kneaded into flat rounds and stuffed with steamed, crushed green beans mixed with sugar and grated coconut.
Both cakes are then boiled in water until they float to the surface. The floating trôi cakes are taken out and immediately dipped in cold water so that they do not stick together.
“Troi” cakes are arranged in small round plates and sprinkled with fried sesame. Meanwhile, the chay cakes are placed in small bowls and sprinkled with fried sesame or green beans and served with an amber mixture of boiled kudzu flour, pomelo flower-scented water, and sugar.
Both dishes are soft, sticky, sweet-smelling and most importantly, cool. Whether they are eaten on their own or as dessert after hot or spicy food, they live up to their traditional name, and soothe the palate and the stomach with their cooling effect.