The Fragrant and Silky Pounded Sticky Rice Cake of the Ancestral Land

On a pilgrimage to the Ancestral Land to offer incense in memory of the Hung Kings at the Hung Kings Temple Historic Site, visitors do not only seek their national roots but also get to savor delicacies imbued with the soul of the countryside. Among these specialties, Banh Giay—the round, pristine white sticky rice cake—has long been a cultural symbol associated with ancestral offerings during major festivals.

In Hy Cuong, visitors immediately recognize Lang Lieu Banh Giay—a 3-star OCOP product certified in 2024, linked to the legend of Prince Lang Lieu offering gifts to the Hung King. Building on that heritage, in 2024, Mr. Hoang Van Dai (Hamlet 3, Hy Cuong Commune) boldly invested in a production facility for Pounded Sticky Rice. His goal was to enrich the local specialty lineup while meeting the increasingly diverse needs of tourists. By late 2025, his pounded sticky rice cakes were officially recognized as a 3-star OCOP product.

Mr. Hoang Van Dai, owner of the production facility, introduces the cakes packaged in eye-catching, elegant boxes suitable for gifts.

Sharing his entrepreneurial vision, Mr. Dai said: "Born and raised in the Ancestral Land, I always harbored the desire to enhance the value of Sticky Rice Cake—a dish tied to the legend of the Hung Kings. Once the commune had the Lang Lieu Sticky Rice Cake certified as OCOP, I thought we needed a new product line that preserves traditional flavors while catering to modern tastes. That is how our Pounded Sticky Rice was born."

The distinctiveness of this cake lies in its meticulous preparation, combining artisanal experience with modern machinery. The primary ingredient is carefully selected Nhung glutinous rice. The rice is cleaned, soaked for the right amount of time, and then steamed into sticky rice. Once the rice reaches the perfect level of stickiness and heat, the pounding process begins. This is the crucial stage that determines the smoothness and elasticity of the cake.

While these cakes were previously pounded by hand, the facility has now invested in modern pounding and mixing systems to ensure consistent quality and food safety. After being pounded into a fine paste, the dough is divided and molded into round, smooth, and glossy white cakes. The filling consists of steamed and mashed mung beans, combined with sugar, peanuts, and sesame seeds to create a harmonious, rich, and nutty flavor.

The Pounded Sticky Rice Cake products are currently on sale at the OCOP showroom near the Five-way intersection of the well temple within the Hung Kings Temple Historic Site.

According to Mr. Dai, every step—from ingredient selection to final packaging—is strictly controlled. During peak days, the facility processes approximately 200kg of glutinous rice, producing about 800 boxes of both filled and plain cakes. To meet market demands, he has invested in workshops and equipment to ensure all food safety standards are met. The products are conveniently packaged with clear labels for ingredients, usage instructions, and storage, making them ideal as souvenirs or gifts.

Beyond its economic value, the pounded sticky rice cake carries a profound cultural message. In the Vietnamese subconscious, Sticky Rice Cake symbolizes the Sky, representing the ancient conception of the universe and gratitude toward ancestors. During the Hung Kings' Anniversary or early spring festivals, the image of these cakes on offering trays further enriches the cultural identity of the Ancestral Land.

With only a month left until the Hung Kings' Temple Festival and Ancestral Land Culture-Tourism Week, local specialties are set to be promoted even more widely. With a strategy to expand distribution channels and build a brand for local specialty gifts, Mr. Hoang Van Dai’s pounded sticky rice cakes are expected to reach even further, ensuring that every pilgrim’s journey back to their roots is made complete by the fragrant, silky taste of national identity.

Hong Nhung