The cakes are made from fragrant sticky rice, wrapped in wild pandan leaves woven into the shape of a dove (a turtledove). Women make the cakes, tell stories and teach the younger generation that for the Cao Lan people, chim gau cakes are not only a typical dish but also a symbol of solidarity, gratitude and good wishes for the new year.

On the occasion of Tet, the stilt houses of the Cao Lan people in Dong Son, Chan Son commune are always filled with a warm and joyful atmosphere when everyone gathers to make chim gau cakes together, a beautiful tradition of the Cao Lan people during the traditional Tet holiday.

Every year, on the occasion of Tet, Ms. Hoang Thi Duyen's family in Dong Son village, Chan Son commune gathers together to make chim gau cakes to offer to their ancestors and as gifts.

The main ingredient to make chim gau cakes is sticky rice, wrapped on the outside with fragrant wild pandan leaves.

When the pandan leaves are brought home, they will be washed, dried, and the veins removed to make the leaves softer and easier to wrap.

Under the skillful hands of the maker, each wild pandan leaf will be bent and woven into the shape of a dove bird.

Put the sticky rice and cake filling inside the cake shell.

To have a delicious pot of cake, during the cooking process, the fire must be even and the cake must always be submerged in water.

Unique chim gau cakes, demonstrating the skill and meticulousness of the baker.

The cakes are not only wrapped on holidays and Tet of the Cao Lan ethnic people, but have also become a popular dish introduced at most festivals, fairs, and rural markets, etc.