Bánh Chè Lam

Bánh Chè Lam is a traditional Vietnamese sweet treat that carries a rich history and cultural significance. Originally from the northern regions of Vietnam, especially popular during the Tet holiday season, this delicacy is made with simple yet flavorful ingredients such as glutinous rice, peanuts, ginger, and sugar. Its chewy texture and delightful sweetness make it a favored snack among both locals and tourists.

Ingredients

• Glutinous rice - 2 cups
• Peanuts - 1 cup
• Ginger - 50 grams
• Sugar - 1 cup
• Malt - 2 tablespoons
• A pinch of salt

Preparation

Before diving into the cooking process, it is essential to prepare all the ingredients in advance. Proper preparation ensures that each ingredient contributes to the harmonious balance of flavors in Bánh Chè Lam.

Step 1: Preparing the Glutinous Rice

Start by washing the glutinous rice thoroughly. Soak it in water for at least 4 hours or overnight. Once soaked, drain the rice and let it dry completely.

Step 2: Roasting Peanuts

Place the peanuts on a flat pan over medium heat. Roast them until they have a slightly golden hue and their natural oils are released, which should take about 10 minutes. Remove the skins and crush them lightly.

Step 3: Preparing Ginger

Peel the ginger and slice it into thin strips. This allows the ginger's spiciness to infuse thoroughly throughout the cake.

Cooking Process

Step 1: Cooking the Glutinous Rice Mixture

In a large pan, toast the dried glutinous rice on low heat until a fragrant aroma develops. This process usually takes about 15 minutes. It is crucial to constantly stir the rice to avoid burning.

Step 2: Making the Syrup

Simultaneously, dissolve sugar in a cup of water in a separate saucepan. Add the ginger slices and a teaspoon of malt and bring the mixture to a boil, then let it simmer until it thickens into a syrupy consistency.

Step 3: Combining Ingredients

Slowly pour the syrup into the toasted glutinous rice while stirring continuously to combine. Add the roasted peanuts and a pinch of salt, ensuring an even distribution throughout the mix.

Step 4: Molding and Setting

Transfer the mixture into a shallow rectangular mold lined with parchment paper. Press down firmly to flatten the top and let it cool at room temperature. Once set, cut the Bánh Chè Lam into rectangular pieces using a serrated knife for precise, even cuts.

Enjoying Bánh Chè Lam

Bánh Chè Lam is best enjoyed with a cup of hot tea, as the bitterness of the tea perfectly complements the cake's sweetness. Whether shared with family during festive seasons or enjoyed as a daily snack, its chewy texture and ginger-infused aroma bring comfort and nostalgia, connecting generations through Vietnamese culinary tradition.

For those aiming to host a truly authentic experience, serve Bánh Chè Lam alongside other Vietnamese treats like sticky rice cakes or sesame candies, sparking conversations about its cultural heritage.

Tips for Best Enjoyment

• Store Bánh Chè Lam in an airtight container to maintain its chewiness.
• Pair with green or lotus tea for an aromatic balance.
• Combining it with other homemade Vietnamese delicacies enhances the cultural experience.

With its unique blend of simplicity and tradition, Bánh Chè Lam continues to be a cherished piece of Vietnam's diverse culinary tapestry, inviting all who try it to share in the rich history and warm flavors that define this sweet delicacy.

Note: Adjust the sweet and spicy ratio to match personal preferences. Use a cooking timer to ensure perfect preparation time.