Banh Bo Thot Not (Palm Sugar Cake)

Another Mekong Delta specialty is Banh Bo Thot Not (steamed rice cake with palm sugar). This cake is about the size of your hand, and it's created with only two ingredients: rice flour and thot not (palmyra palm sugar or brown sugar).

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Because Vietnam is an agricultural country, rice flour can be obtained almost everywhere, whereas palmyra palm sugar is only found in a few Mekong Delta areas. This remarkable cake, which has the distinctive yellow of the palmyra palm, gives foodies a fantastic taste of sweetness and greasy flavor. Banh Bo Thot Not is a popular Mekong delta sweet dish that is frequently served as a dessert at family gatherings or parties.

While baked honeycomb cake is widely available in Vietnam, the palm sugar form is only available in An Giang province. You may easily locate Thot Not trees everywhere if you travel to Chau Doc, An Giang, or through Tri Ton and Tinh Bien districts, for example. The Thot Not is a distinctive feature of the An Giang people and a multi-purpose tree native to the mysterious That Son region.

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Banh Bo Thot Not is a time-consuming dish to prepare. To prepare Banh bo thot not, soak the rice in water for at least 4 hours before mixing the rice flour with brown sugar. From the time the dough is fermenting, you must keep an eye on it because if the weather is too dry, the cake will not have a spongy taste, and if the dough is too moist, the softness will be lost.

This cake has a natural yellow color, a fragrant perfume, and the fatty and sweet taste of coconut milk. Rice flour, palm powder, palm sugar, and coconut milk are the main ingredients, and they must all be prepared correctly. Palm sugar has been scientifically established to be quite helpful to human health, so if you find yourself in An Giang, do not hesitate to try it.

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