The corn cake of the H’Mong people in Tuyen Quang Province.

The main ingredient of this traditional cake is corn powder collected from fragrant and soft white corn. While the corn still has a milky taste, it is harvested by H’mong farmers, the kernels are then separated and put into a stone mortar for grinding into powder. The powder then will be put into a bag and hung up to drain.

After two days, as the corn powder glues together in the bag, the H'mong people crush it and add water to the powder, then stir and roll it into round cakes before frying them.

H’mong girls also show their ingenuity and sophistication by wrapping three-edge corn cakes, making them into small pieces, then wrapping the corn husk on the outside so that it looks like a triangle, thereafter steaming them in a steamer. When enjoying the cakes, you can taste the aroma of the corn as well as a soft and sticky texture in each bite.