It is called as Banh day ( Rice – cake ) is an indispensible dish on Tet holiday of traditional holiday of H’ Mong community. The shape of this dish symbolize the Earth and clean environment. Naturally, local ingredients for rice cake are made by upland sticky rice, plump and aromatic not hard rice seed.
Firstly, local people pounded manually, drying out when the temperature is sufficiently well enough, therefore, rice is not spoiled. It still have smooth films stick outside the grains, strengthen its aroma.
Banh day are made so elaborately that rice is clean washed and then steam from two to three hours, cause it becomes plastic. By then, carry out the wood trough and take wood bat to mill. After milling, the local people pour the rice to egg tray, not to be sticky. Banh day can be kept out of fridge over 10 days without being state, moldy. As soon as eating, use a knife to cut into small pieces, then put into the fry pan, Banh day will extend its size into full bubble, delicious.