Little ram is one of the famous cakes of Hue cuisine along with selling filtered flour, banh nam, and banh beo. In addition to being a popular dish with Hue people, ram was once a non-folk cake but was brought to serve in Hue’s royal court.
Little ram cake has two parts: ram cake and little cake. When you bite a little piece of cake, you can feel the toughness and toughness of the outer layer or the sweet and fragrant taste of the filling. As for the piece of ram cake, you seem to be balanced by the crispness and fatness of this golden, crispy fried cake.
Although the ingredients for making ram cakes are quite easy to find such as glutinous rice flour, bacon, shrimp lice, fresh shrimp … but to make these beautiful, tiny pieces of cake, you need to go through quite a few stages. fussily.
After adding a little cooking oil and salt, the glutinous rice flour is mixed well. Next, pour into this mixture a little cooled boiled water and mix well until you get a dough that is both flexible and does not stick to your hands. The finished dough will be divided into 2 parts to make ram cakes and little cakes.
To make the ram cake, the chef will mold the glutinous rice flour into small balls and then flatten it a bit. After steaming the cake for about 15 to 20 minutes, until the cake is cooked and turns opaque white, take it out and let it cool. After the cake has cooled down, it is fried in a pan filled with oil until it turns to the color of cockroach wings and is crispy.
As for the cake, ingredients such as bacon, fresh shrimp, after being preliminarily processed, are diced and sautéed with spices for richness. Use your hands to knead the glutinous rice flour into a soft, smooth mass and shape it into small balls the size of two fingers. After pressing the dough into flat pieces and adding the filling, the cake is placed on a tray and steamed in a water bath until it is soft and white.
When both ram cakes and little cakes are prepared, people will put cooled little cakes on top of the golden fried ram cakes and then rub them down so that these two types of cakes blend together. two.
To be able to enjoy the ram cake to the fullest, Hue people will mix a little dipping sauce with enough sweet and sour taste to dip the cake. The crispy, greasy taste of the ram cake combined with the characteristic aroma and flexibility of the cake or the sweetness of shrimp meat is more attractive when there is the sweet and spicy taste of fish sauce.
Compared with banh nam or filter cake, ram is less difficult to serve, more difficult to carry, because there is no shell, in addition, it is more difficult to arrange so that the cake remains intact. But because of that, less ram is more special and memorable.
Some addresses selling less delicious ram cakes in Hue
– Thuy’s ram cake shop – 16 Pham Hong Thai
– Chi cake shop – 52 Le Viet Luong
– Ba Do restaurant – 8 Nguyen Binh Khiem