Ha Thach Ear Cake

From a rustic cake that has been associated with the lives of Phu Tho people in particular and the people of the Land of Ancestors in general for many years, the ear cake has become a specialty, labeled and given an OCOP star, opening up many new opportunities and leaving an increasingly impressive mark on consumers.

After being molded, the ear cake is neatly arranged on a tray to be steamed.

The vermicelli and cake production profession of the Ha Thach Vermicelli and Cake Production Cooperative (Ngoc Thap area, Ha Thach commune, Phu Tho town) has existed for a long time. The products of the cooperative are rich and diverse, including vermicelli and delicious traditional cakes that are loved by many people, such as Chung cake, Giay cake, Tai cake, Gio cake, Tet cake... In which the cooperative currently has 7 households participating in the production of ear cake. Visiting the cooperative and learning about the cake-making process with your own eyes, you will better understand the hardships, love, and passion for the specialty ear cake of the people here.

Unlike other cooperatives, the Ha Thach rice vermicelli and cake production cooperative mainly operates at night. From 1am, the producers have started to “warm up,” and by 3:30am, the first batch of ear cakes has been baked to have products delivered to traders to bring to markets, shops, and retail stores to serve people for breakfast. Ear cakes are cakes made from delicious, sticky rice soaked in water for 3-5 hours and then ground into flour. The fragrant rice, smooth new flour, and new cakes ensure a distinctive flavor.

Ha Thach ear cake products have long become a rustic specialty loved by many people.

Before making the cake crust, the maker often prepares the filling first, including 2 parts lean pork, 1 part fat, and minced shallots, mixed with pepper and fish sauce to taste. Previously, the ground rice flour was often balled up, boiled, pounded, and beaten by hand, which was quite complicated and time-consuming.

Currently, many families in the cooperative have boldly invested in a flour-draining machine (flour beater) to save time and effort and increase productivity many times over. After grinding, the rice flour will be put into the beater, mixed for about 15 minutes until it is 80% cooked, then divided into small portions to make the cake crust. The shaping stage for the ear cake is also very important.

The baker must skillfully put the filling into the pre-rolled dough and fold it into the shape of an ear, but must do it skillfully so that the crust does not separate when steamed with steam. After shaping, the cake is neatly arranged on a tray and steamed in a steamer for about 40 minutes until it is cooked. On average, each household in the Ha Thach vermicelli and cake production cooperative produces about 3,000 ear cakes a day and sells out as soon as they are made.

Although having to stay up late and wake up early, the ear cake-making profession in Ha Thach has developed sustainably for generations. The attractive white ear cake, with the fragrant smell of new rice mixed with the delicious, fatty taste of the filling, is served with a delicious pre-mixed spicy dipping sauce without being boring. Because of this strange but familiar way of making and flavor, many families and restaurants have chosen ear cake for parties and weddings, both polite and attractive.

With the desire to preserve and build the Ha Thach ear cake brand, increase economic value, and improve income for members, in 2023, Ha Thach vermicelli and cake production cooperative has completed the processes to bring ear cake products to participate in the provincial OCOP product evaluation and classification program and has achieved 3-star OCOP standards.

Mr. Nguyen Doanh Hieu, director of the cooperative, said, "The OCOP certification of ear cake products has opened up opportunities for the cooperative to build and affirm its brand in the market, consume better, and is a motivation for the cooperative to continue to improve quality, bringing highly competitive products to the market. In the coming time, the cooperative will continue to accompany member households to improve production techniques and invest in more modern equipment to increase processing efficiency, thereby expanding the market for banh tai and contributing to preserving and promoting the unique culinary culture of the homeland of the town with hundreds of years of history.".

Phan Uyen