Famed Ke Danh banh duc

Ke Danh banh duc - a traditional Vietnamese steamed rice flour cake with peanuts and sesame also known as Dinh Xa village banh duc, Nguyet Duc commune, Phu Tho province. Ke Danh banh duc has long been famous near and far. With its rustic yet distinctive flavor and efforts to preserve tradition, this product is not only a local delicacy but also a source of pride, recognized as a provincial 3-star OCOP product.

Ke Danh banh duc has been a popular local dish since the 1960s.

Ke Danh is the ancient name of Dinh Xa village. According to Ms. Nguyen Thi Hong Phuong, the owner of the OCOP-certified product, banh duc has been a common dish in the locality since the 1960s, and Dinh Xa village has a long-standing tradition of making it.

A piece of Ke Danh banh duc is soft, smooth and tastey.

The finished Ke Danh banh duc has a milky white color with a light natural yellow hue, dotted with peanuts and a fragrant layer of roasted sesame. Each slice is smooth and slightly firm yet chewy, with the nuttiness of peanuts and the aroma of sesame. What makes it special is its refreshing taste, which becomes deeply flavorful and unforgettable when dipped in tuong ban (a traditional fermented soybean sauce).

To produce an authentic batch of Ke Danh banh duc, makers must follow an extremely meticulous and rigorous process. Ingredients are the key factor and are carefully selected, such as Q5 rice - a high-quality local variety. The rice is soaked in lime water for 6 to 8 hours. After soaking, it turns from white to pale yellow, then is rinsed repeatedly under clean water to remove any lime odor before being ground. The maker must precisely adjust the amount of water so the batter reaches the right smooth and slightly thick consistency.

The soul of the dish lies in crispy golden roasted local peanuts and the layer of sesame sprinkled on top. All these agricultural ingredients are sourced from the village itself.

The rice batter is simmered and continuously stirred for over an hour.

Cooking is the most labor-intensive step. According to Ms. Phuong, rice cake must be cooked over a wood fire to achieve the best flavor. The batter is simmered and stirred continuously for more than an hour. Once the batter is nearly cooked, roasted peanuts are added and stirred evenly. After that, rice straw is burned around the pot to keep the batter warm and ensure it is thoroughly cooked.

The thick, chewy, and fragrant batter is then poured into banana leaf-lined molds, spread evenly, and sprinkled with sesame on top. Once fully cooled (after about 2–3 hours), the cake is cut into small slabs, divided into bite-sized pieces, packaged in boxes with labels and traceability stamps. The secret to making good rice cake lies in balancing the amount of water and seasoning in the ingredients.

By investing in machinery and choosing high-quality local agricultural ingredients, Ms. Nguyen Thi Hong Phuong’s family’s rice cake has been recognized as a 3-star OCOP product.

Ms. Phuong shared that thanks to its distinct traditional flavor, Ke Danh banh duc is highly favored, especially by customers from Hanoi and Thai Nguyen, who often order it as gifts.

Recognizing the product’s great potential, local authorities have actively promoted its development. Mr. Nguyen Le Huy, Chairman of the Nguyet Duc Commune People’s Committee said: “To elevate the Ke Danh banh duc brand, local authorities are focusing on communication and promotion through various media channels, supporting traceability labels and funding for households to upgrade production facilities, and promoting the product at trade fairs."

Ngoc Thang