Khẩu xén is made from major ingredients such as sticky rice and fresh cassava roots.

In Muong Lay, cassava is grown in special soil, so the roots are bigger and tastier than elsewhere.
The cassava planting and harvesting season usually lasts from September of the previous year to March of the following year.
To make the cake, local villagers shred cassava roots, cook them with sticky rice, puree and mix them with other seasoning ingredients.
This cake is different from other cakes because of the gentle aroma and sweet taste of cassava, even without other spices to be added.

The mixture after being cooked will be rolled out into round, flat, thin cakes.
The cakes are then put in the shade until they harden
After being cut into small pieces, they are fried into golden, crispy, greasy cakes.
Khẩu xén is not only a typical delicacy of the ưhite Thai ethnic group in Muong Lay but also a common product in the market popular with many people.
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