Banh Uoi – The Signature Flavor of Tet in the Muong Region

The culinary culture of the Muong ethnic group is built upon simple, rustic dishes that carry the bold essence of the mountains and forests. Among them, Banh Uoi stands out as a specialty, also known by evocative names such as “Love Cake,” “Couple Cake,” or "Solidarity Cake."

Banh Uoi (Uoi cake) is an indispensable cultural element in the major festivals of the four historic Muong regions: Bi, Vang, Thang, and Dong.

On the occasion of the Lunar New Year, Independence Day, or village celebrations, the Muong feast—or "peeng uoi" in the Muong language—is never complete without this cake. It is more than just a dish; it is a symbol of cohesion, fullness, and a blessing for a prosperous New Year. Since it is prepared as an offering to ancestors and used in vital ceremonies, the entire process—from selecting ingredients to preparation—emphasizes naturalness and purity.

The Muong community in Ram Hamlet, Thuong Coc Commune, promotes Banh Uoi during a Muong cultural experience program.

According to Meritorious Artisan Bui Thanh Binh (Thong Nhat Ward), the name “Banh Uoi” originates from its shape, which resembles a blooming flower, representing joy and close-knit affection. Historically, during spring festivals, Muong girls would hand-wrap these cakes to give to their beloved as a gentle, rustic, yet profound declaration of love. Over time, it has become a symbol of romantic love, bonding, and fidelity.

The main ingredients of Banh Uoi consist of glutinous rice and buong leaves (a local forest leaf).

Beyond its unique shape, the ingredients of Banh Uoi carry multiple layers of meaning, deeply rooted in the labor and spiritual life of the highlanders. Glutinous rice, regarded as the 'soul' of the cake, symbolizes the resilience and enduring bond of romantic love. The buong or banana leaves represent protection, shelter, and sincere affection, while the filling—typically made of mung beans or roasted black sesame—signifies abundance, prosperity, and happiness. Finally, the inclusion of sugarcane molasses serves as a symbol of the sweetness and the rustic, honest nature of one’s love for their homeland.

In the Muong Vo area, now part of Nhan Nghia commune, families still use sesame seeds and peanuts to make the uoi cake more flavorful, chewy, and appealing.

Sharing the recipe, Mrs. Bui Thi Khuyen from Vo Do Hamlet, Nhan Nghia Commune, explained that glutinous rice is soaked for 4 to 6 hours, drained, and then ground or pounded into a fine flour. Traditionally, the Muong people use a mortar and pestle to pound the rice. The flour is then mixed with a sufficient amount of water and a touch of sugarcane molasses or sugar, and kneaded thoroughly until it becomes smooth, elastic, and no longer sticks to the hands. In the Muong Vo area of Nhan Nghia today, families also incorporate sesame and peanuts to make the cakes nuttier, chewier, and more appealing.

The cakes are placed in a pot and cooked over a wood-fired stove.

Before wrapping, the buong or banana leaves are softened over a flame and wiped clean. To shape the cakes, the Muong pinch off bite-sized pieces of dough and roll them evenly into thumb-sized balls. Two of these dough balls are then placed at opposite edges of a banana leaf, rolled along the leaf's grain, and knotted at each ball to ensure the leaf fits snugly and symmetrically. The ends are secured with excess leaf or tied with thin bamboo or banana fibers. Finally, the cakes are arranged in a cuop do (a traditional wooden steamer) over a wood fire. With carefully monitored water and a steady flame, the steam spreads evenly to cook the cakes until they are soft and tender. After about an hour, when the leaves turn dark green and glossy, emitting a gentle fragrance of sticky rice, the cakes are ready. Once cooled and plated, each cake stands as a testament to the maker's skill, meticulousness, and heartfelt dedication.

The process may seem simple, but it demands patience and care. Every step is performed by hand, reflecting the meticulous nature and deep respect for this traditional cultural gift. The Muong believe that when one puts their whole heart and sincerity into every fold of the dough, the cake becomes more fragrant and resilient. In the year-end feast of the Nhan Nghia community, Banh Uoi remains an indispensable specialty.

The New Year’s Eve feast of the Muong community in Nhan Nghia commune always includes the specialty Banh Uoi.

As the traditional Tet atmosphere spreads across the Muong regions, Banh Uoi continues to hold a sacred place amidst the abundance of festive foods. During this season, schools and tourist destinations often organize Spring Festival experiences where visitors can participate in wrapping, steaming, and tasting the cakes. These activities serve to preserve and ignite pride in traditional culinary culture. The rustic, chewy, and fragrant flavor of the cake helps many rediscover the familiar warmth of their family hearth.

Bui Minh