Making traditional CHUNG and TROI-CHAY cakes is an annual activity for the children. They not only learn how to make the cakes, but also the stories behind the cakes and how to work in a team. This provides good basic knowledge and skill for the future but also contributes to their Vietnamese traditional cultural understanding and pride.
Troi-Chay cakes are made from rice flour dough with a palm sugar cube inside. They are boiled, sprinkled with sesame seeds and eaten cold.
I told about the historical stories behind the cakes to my cousins but most of them had never heard them. I’m so lucky because my House Dad – THUYET always tells us interesting stories while teaching us how to make them.