Bánh giầy

Bánh giầy is a traditional Vietnamese dish, often categorized as a type of rice cake. It is made from glutinous rice, which is pounded into a paste, then shaped into a round, flat form and steamed. Bánh giầy is typically served with Bánh chưng, another Vietnamese rice cake, during the Vietnamese New Year or Tết.

Ingredients and Preparation

The primary ingredient in Bánh giầy is glutinous rice, also known as sticky rice. The rice is soaked in water overnight, then drained and ground into a paste. This paste is then shaped into small, round cakes and steamed until they become soft and chewy. Some variations of Bánh giầy may also include fillings such as mung bean paste or pork.

Cultural Significance

Bánh giầy holds a significant place in Vietnamese culture. It is traditionally made and consumed during Tết, the Vietnamese New Year, which is the most important holiday in Vietnam. The dish is often served alongside Bánh chưng, a square-shaped rice cake that is also a traditional Tết food. The round shape of Bánh giầy and the square shape of Bánh chưng are said to represent the sky and the earth, respectively.

Variations

While the traditional Bánh giầy is a simple, unadorned rice cake, there are many variations of the dish. Some versions include fillings, such as mung bean paste or pork, while others are flavored with ingredients like coconut or pandan. There is also a sweet version of Bánh giầy, known as Bánh giầy đường, which is made with sugar and served as a dessert.

See Also

• Vietnamese cuisine
• Bánh chưng
• Tết