Chiem Hoa Gai Cake.

Chiem Hoa district's Gai cake making profession was formed in 1940 in Vinh Loc town. Initially, only 2 households made cakes on special occasions such as festivals and Tet to worship ancestors and give to relatives. Later, they passed the profession on to their descendants. Gradually, many households in the town learned and preserved it as a traditional profession.

Gai cake is made from gai leaves (boehmeria nivea leaves), sticky rice, mung bean, fresh coconut, pumpkin jam, lotus seeds, banana oil, and lard.

To have a delicious cake, you must choose yellow sticky rice, clean it, soak it in cold water overnight, then drain it and grind it into powder. Then, dry the gai leaves, remove all the veins, chop them, boil them, squeeze out the water, grind them, and mix them with sticky rice powder and molasses to make the cake crust.

The cake filling is also prepared with great care, the pork fat is salted with sugar skillfully, so that the fat is no longer greasy and preserve the crunchiness of pumpkin jam. The lotus seeds are processed to retains its original flavor.

When eating the cake, everyone will enjoy the sweet but light taste, and the smoothness from the cake crust to the softness of the cake filling. The combination of the gai leaves and the aroma of sticky rice with dried banana leaves creates a unique flavor of the gai cake.

In 2018, "Chiem Hoa Gai Cake" was protected as a collective trademark by the Department of Intellectual Property.

The Chiem Hoa Gai Cake product has been ranked as a 4-star OCOP product.