Sweet sticky rice flour cake

Tourists to Tay Phuong pagoda in Thach Xa commune, Thach That district, Hanoi are likely to opt for Che lam (sticky rice flour cake), which is believed as a gift from Buddha.

‘Che lam Thach Xa’ is made from glutinous rice flour, ginger, refined sugar and malt (Photo: VNA)

Flour, sugar, malt and ginger mixture is poured into a large pan to stir (Photo: VNA)

Local households start using machinery to boost productivity to meet increasing demand from visitors (Photo: VNA)

Flour, sugar, malt and ginger mixture is stirred for half an hour (Photo: VNA)

Well-stirred mixture is spread into flat winnowing baskets (Photo: VNA)

Warm dough is kneaded well with some glutinous rice flour added (Photo: VNA)

Well-kneaded dough is flattened for cutting (Photo: VNA)

(Photo: VNA)

After the flattened dough is completely cooled, they are cut into rectangular sheets (Photo: VNA)

Locals in Thach Xa village need no measuring tools to cut the dough into perfectly even sheets (Photo: VNA)

(Photo: VNA)

(Photo: VNA)

‘Che lam Thach Xa’ tastes very yummy when being served with hot tea (Photo: VNA)

(Photo: VNA)

Each year, 60 professional households making ‘che lam’ in Thach Xa village produce some 200 tonnes of the dessert to serve the market (Photo: VNA)

‘Che lam’ is used for ancestor worshipping rituals during major festivals of Vietnamese people (Photo: VNA)

VNA