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.
VNA
‘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)