Chè Lam at Den Hung – A Fragrant Gift for Visitors to the Ancestral Land

“Green tea with a hint of spicy ginger,

Eating green cakes makes one’s heart sway.

Visitors come and go, always eager,

When they return, they have Den Hung’s chè lam to display.”

I don’t know when, but those souvenir vendors at the Den Hung National Tourist Area have been passing this verse to each other, reciting it for visitors when they choose souvenirs from the Land of the Ancestors for their loved ones. Chè Lam at Den Hung is a traditional cake that many tourists choose not only for its reasonable price but also for its delicious and easy-to-eat taste. Combined with a cup of green tea, it becomes a simple yet nostalgic gift.

Banh che lam Den Hung with attractive packaging (Photo: Bich Ngoc)

The ingredients for chè lam may vary by location, but they typically include honey, malt, fresh ginger, roasted sticky rice flour, and roasted peanuts. These simple ingredients, closely tied to pure agricultural life, come together to create a gift that, once eaten, will be remembered forever.

Sticky rice used in making chè lam is usually fragrant sticky rice, or aromatic sticky rice – these are special varieties. Other ingredients such as fresh ginger are carefully chosen, ensuring that the ginger is mature, both spicy and aromatic. The cooking stage is crucial because skilled artisans will know how to measure, pour, and count each ingredient to ensure the perfect balance. Over a red charcoal stove, a pot of water is mixed with cleaned, peeled, and finely chopped ginger. Sugar, malt, roasted peanuts, and a pinch of salt are added at the same time. All are simmered over medium heat, stirring thoroughly to dissolve the sugar and blend the malt and ginger without burning.

Once everything is well blended into a glossy yellow mixture, almost like glue, it’s time for the most important step: sprinkling the flour. The roasted sticky rice flour is finely ground and sprinkled evenly into the pot. Wherever it is poured, it is stirred quickly. The interesting thing is that those who have never seen the artisans making chè lam are fearful because when pouring flour into hot water, the flour tends to clump. However, because the flour is made from ripe roasted sticky rice, each time flour is added to the pot and stirred quickly, all the ingredients will blend together. A skilled artisan will know the right amount of flour to create the perfect elasticity for chè lam. The crucial step is to add flour quickly. Only strong hands can fully utilize the speed of stirring to ensure both the speed and the quality of the product. When the mixture becomes thick and elastic, and when the chè lam has the desired texture, the cooking stage is complete.

Cut chè lam into pieces (Photo: Phuong Thao)

Once the cooking process is complete, the chè lam is poured onto trays that have been covered with a thick layer of flour. This layer of flour is also made from roasted sticky rice, which is the raw material for cooking chè. Waiting until the chè has completely cooled, sharp knives are used to cut it into rectangular pieces measuring 1.5×5 cm, evenly coated in the layer of flour. This layer of flour acts as a white powder coating on the outside, preventing the chè lam pieces from sticking together. A properly made chè lam piece should be appropriately elastic, not too sticky, not too hard, with a sweet and clear taste, a spicy and fragrant ginger flavor, and a rich taste of roasted peanuts.

Even with industrial development and more modern machinery, chè lam is still entirely handmade using traditional methods. Many specialty cake production facilities in Co Tich village, Hy Cuong commune, such as Thanh Long and Van Anh, are local facilities with brands that bring Den Hung’s specialty cakes to tourists. Using local produce and those from nearby areas, these production facilities have processed many delicious cakes with unique flavors. Besides chè lam, there are other types of cakes such as Banh Day, Banh Com Nep Nuong, Banh Cu Mai, Banh Da, Banh Khoai Mon, Banh Dua, Banh Rau Sang, Banh Cu Mai Vung Gion, Banh Cu Mai Co Tich Nuong, Banh Me Gion Dao Phong, and Hùng Vương peanut candy. These products do not use any preservatives and strictly adhere to hygiene and food safety procedures. The variety of cakes with bright colors and beautiful shapes has caught the attention of tourists, providing them with an interesting choice of gifts for their families and friends whenever they visit Den Hung.