Chít Cake, also known as "Hunched Square Cake," is a traditional dish of the Red Dao ethnic group in the northern mountainous regions of Vietnam, particularly in Hà Giang and Lào Cai
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This unique cake is typically made during festive occasions, especially on the full moon days of the first and seventh lunar months - significant celebrations to honor ancestors and express gratitude toward nature.
The ingredients for making chít cake are simple and locally sourced.
The defining feature of the cake is the use of chít leaves, a plant native to the northern mountains. These tall shrubs, growing 1–1.5 meters high, produce vibrant green leaves similar to dong leaves (used for traditional square cakes in the lowlands). Chít leaves are about 35 cm long and 8–10 cm wide. Only fresh, lush, and broad leaves are selected; yellowed or wilted ones are discarded.
After harvesting, the leaves are trimmed, cleaned gently to avoid tearing, and blanched in boiling water for 2–3 minutes. This unique step softens the leaves, imparts a distinctive aroma, and enhances the cake's preservation.
Glutinous Rice
Carefully selected glutinous rice is used - short, plump grains with a characteristic stickiness and fragrance. Before wrapping, the rice is soaked for 2–4 hours in water mixed with ash from straw. This soaking process gives the cake a natural black color and keeps it soft after boiling.
The Filling
The filling typically includes pieces of seasoned pork belly and mung beans. The pork is marinated with salt, pepper, and local herbs, creating a flavorful core. The mung beans are steamed to add a nutty, rich taste. Soft bamboo strips are used to secure the cake during cooking, ensuring the shape stays intact.
Wrapping and Shaping
Wrapping chít cake requires skill and precision, reflecting the Red Dao people’s meticulous cultural practices. Since chít leaves are smaller and thinner than dong leaves, about 15 - 20 leaves are layered to ensure proper wrapping. A precise amount of rice and filling is placed in the center, and the leaves are folded tightly to form the signature "hunched back" shape.
This unique shape carries cultural symbolism. The "hunched back" represents the resilience and strength of the Red Dao people, who thrive in the majestic yet challenging mountainous environment.
Cooking and Final Touches
The cakes are boiled for 8–12 hours, resulting in shiny black cakes with soft, sticky rice infused with the aroma of chít leaves, the richness of pork belly, and the nuttiness of mung beans. One advantage of using chít leaves over dong leaves is that the cakes dry out faster, allowing for longer preservation - up to 3–4 days under normal conditions.
Cultural Significance
For the Red Dao people, chít cake is more than just a dish - it is a gift of spirit and tradition, encapsulating the values of their ancestors and the flavors of their homeland. It symbolizes the harmonious connection between humans and the natural world.
Chít cake has also been chosen for cooking classes at Panhou, showcasing the deep cultural heritage of the local Red Dao community. It is a flavorful representation of their life and rituals, making it an excellent way for visitors to experience the unique cultural tapestry of Vietnam's northern highlands.
