According to Quan Thi Dep in Ban Bo Hamlet, Thuong Lam Commune, Lam Binh District, the name of the cake reflects an image of a woman carrying a basket on her back, bending to hard work in her field.

The main ingredients of this traditional cake include upland sticky rice, mung beans and pork belly.

The glutinous rice should be soaked in milled galangal leaves to create a natural aroma and green colour while bacon should be soaked with fish sauce, salt and pepper for several hours to ensure the cake is sticky and delicious. To make the cake green more, dong (phrynium placentarium) leaves should be fresh and washed clean.

Place dong leaves on a flat surface then put a small bowl portion of sticky rice on it, sprinkle mung beans, place pork belly in the middle and cover with another small bowl portion of rice. Fold the leaves over, wrap the cake into hunchback shape and tie it with bamboo strings.

After wrapping, the cake is soaked in water for 15 minutes and should be cooked over a wood fire for at least four hours.