As the owner of a small stall selling willow leaf cakes at Xom Cui market (District 8, Ho Chi Minh City), Mr. Trinh Trieu Tam said that his family has been making willow leaf cakes for decades.
“Willow leaf cake is also known as peach cake because its color and shape resemble peaches,” Mr. Tam shared.
As a traditional dish of the Teochew people (Guangdong), willow leaf cake is very popular among the Chinese community in Cho Lon. During the year, the Teochew people have many holidays. On every occasion, willow leaf cake is served because this dish symbolizes praying for luck and longevity.
According to Mr. Tam, to produce each batch of bright, shiny peach-pink willow leaf cakes, it must go through many stages. Willow leaf cakes consist of two main parts: the cake crust and the filling. The cake crust is made from sticky rice flour, mixed with boiling water and a little cooking oil to create the dough's elasticity and toughness. After adding enough boiling water, the baker begins the "water kneading" stage - kneading the dough while adding water. When the dough reaches the right elasticity and smoothness, it moves to the "dry kneading" stage - kneading while adding dry dough.
Mr. Tam said that the filling of the willow leaf cake is as elaborate as the crust, including sticky rice, shiitake mushrooms, pork belly, dried shrimp, peanuts, pepper, and coriander. Ingredients such as shiitake mushrooms, pork belly, and dried shrimp, after being stir-fried, will be mixed with the cooled sticky rice.
While mixing the filling, add peanuts, pepper and spices. “The more evenly the filling is mixed, the more delicious it will be,” said Mr. Tam.
With the crust and filling complete, the baker will begin the process of wrapping and shaping the cake using a mold specifically used to make willow leaf cakes. Using his hands, the baker will rotate and flatten a small piece of dough, then add just enough filling to cover the filling. Then, put it into a mold coated with a thin layer of flour and press firmly to create a clear shape for the cake.
The willow leaf cake is steamed for about 25 minutes until it is cooked, at which point the crust is clear and has a beautiful peach-pink color. Enjoying the freshly steamed willow leaf cake, diners can feel the softness, flexibility, and slight chewiness of the crust. The filling has very fragrant, rich glutinous rice, with the scent of dried shrimp.
In addition to steaming, willow leaf cake is also enjoyed fried with a crispy, chewy crust. If you want to enjoy the traditional, unique willow leaf cake of the Teochew people, you can visit the willow leaf cake shops in the Cui hamlet market, or the Nhu Phat bakery (District 11) with a 3-generation tradition of making willow leaf cakes.
