‘Da’ cake – A unique delicacy of the highlands

‘Da’ (rock) cake is one of the unique dishes of the upland people in Tuyen Quang, thanks to its eye-catching appearance, light sweetness, and combined chewiness.

‘Da’ cake is naturally colored using plants.

‘Da’ cake – the name sounds unusual, evoking the hardness of the rocky plateau itself. Yet hidden within this humble dish lies the cultural essence, ingenuity, and creativity of the Dao and Nung ethnic groups living in the highlands.

Also known as Lo Khoai cake, ‘Da’ cake originated from the traditional practice of food preservation in the mountains, where there was no electricity or refrigeration. From fragrant upland sticky rice, locals created firm “stone-like” cakes that could be stored through the long winter months. Once cooled, the cakes become hard as stone; when tapped together, they even make a clinking sound, which gave the cake its name.

The main ingredients are upland sticky rice or regular rice, carefully selected, soaked for 4–5 hours, and ground into flour. After being steamed, the dough is pounded and quickly shaped by hand while still hot into cylindrical blocks about the size of a brick. The cakes are naturally colored using forest plants such as magenta leaves, butterfly pea flowers, turmeric, and gac fruit, producing vibrant hues of green, purple, yellow, and red. Each step requires meticulous attention and adherence to traditional methods.

There are various delicious ways to enjoy ‘Da’ cake. It can be sliced or shredded, then fried until crispy or grilled over hot charcoal, often served with forest honey or condensed milk. In some areas, shredded cake is used in hotpot or cooked into Thang Den sweet soup - boiled with ginger syrup and topped with roasted peanuts - offering a distinctive and flavorful taste of the highlands.

Hoang Anh