The ingredients are a unique blend that captures highland flavours: mountainous glutinous rice, star anise, black pork, mung beans, and, notably, charcoal derived from the Nuc Nac tree found in local forests. (Photo: VNP/VNA)
The filling includes cooked mung beans and black pork seasoned with salt and ground pepper (the pepper is ground into a fine powder, not crushed as commonly done in lowland regions), and finely ground or powdered star anise. (Photo: VNP/VNA)
The glutinous rice is mixed with charcoal from the Nuc Nac tree, giving the Chung cake its signature black colour. (Photo: VNP/VNA)
The mix of charcoal and glutinous rice is carefully balanced to achieve a visually appealing black colour without altering the taste of the cake. (Photo: VNP/VNA)
The charcoal powder from the Nuc Nac tree not only imparts a unique flavour to the cake but also provides cooling properties, preventing the heat typical of other Chung cakes. (Photo: VNP/VNA)
Black Chung cake: Culinary essence of Tay people in Bac Ha
Black Chung cake is a distinctive type of Chung cake made by the Tay ethnic people in Bac Ha district, Lao Cai province. Traditionally prepared only for Tet (the Lunar New Year), it has now gained popularity and has become a sought-after delicacy among tourists visiting the region.
