The main ingredient of this traditional cake is corn powder collected from fragrant and soft white corn. While the corn still has a milky taste, it is harvested by H’mong farmers, the kernels are then separated and put into a stone mortar to be ground into powder. The powder is then put into a bag and hung up to drain.
After two days, as the corn powder congeals in the bag, the H’mong people crush it and add water to the powder, then stir and roll it into round cakes before frying them.
H’mong girls also show their ingenuity and sophistication by wrapping three-edge corn cakes, first moulding them in small pieces, then wrapping the corn husk on the outside so it looks like a triangle, thereafter steaming them.
When enjoying the cakes, you can taste the aroma of the corn as well as a soft and sticky texture in each bite. Nhan Dan