The ingredients are a unique blend that captures highland flavours: mountainous glutinous rice, star anise, black pork, mung beans, and, notably, charcoal derived from the Nuc Nac tree found in local forests. (Photo: VNP/VNA) 
The filling includes cooked mung beans and black pork seasoned with salt and ground pepper (the pepper is ground into a fine powder, not crushed as commonly done in lowland regions), and finely ground or powdered star anise. (Photo: VNP/VNA) 
The glutinous rice is mixed with charcoal from the Nuc Nac tree, giving the Chung cake its signature black colour. (Photo: VNP/VNA) 
The mix of charcoal and glutinous rice is carefully balanced to achieve a visually appealing black colour without altering the taste of the cake. (Photo: VNP/VNA) 
The charcoal powder from the Nuc Nac tree not only imparts a unique flavour to the cake but also provides cooling properties, preventing the heat typical of other Chung cakes. (Photo: VNP/VNA) VNA
