Tet Flavors of the Tay and Nung People in Binh Phuoc

These two traditional cakes with their distinctive flavors are indispensable on the ancestral altars of the Tay and Nung people during Tet. Com cake is made from either corn or sticky rice, popped in a specialized oven, then mixed with a molten blend of sugar, malt, and ginger. The mixture is pressed into molds and cooled, resulting in a chewy treat with a unique flavor profile. Khao cake, also essential for Tet, is crafted from finely ground roasted sticky rice. This cake is filled with a mixture of roasted peanuts, sesame seeds, and pork fat, offering a rich and savory taste. The Tay and Nung people also enjoy Coóc Mò cake, a simple yet delicious sticky rice cake wrapped in banana leaves and boiled until cooked. Each cake holds special significance, reflecting the rich cultural heritage of these communities.