KATUM CAKE SPECIALTIES AT AN GIANG TRADITIONAL ETHNIC CAKE CUISINE SPACE

07/06/2024

An Giang Ethnic Traditional Cake culinary space is an event to preserve and promote the traditional cake cultural values ​​of 4 ethnic groups: Kinh, Cham, Chinese, Khmer in An Giang province.  The program takes place over three days June 8, 9, 10, 2024 at Nguyen Du Lake Park, My Binh Ward, Long Xuyen City.  One of the traditional cakes performed at the event is Ka Tum cake by Khmer artisan Neáng Phuong. Kà Tum in Khmer means "pomegranate" with a small size, round square stem and a flower on top.

Making Ka Tum cake, the most time-consuming step is the crust. The cake crust is wrapped using young palm leaves. Each palm leaf is divided into small pieces and tied into a completely handmade cake frame, leaving only a small hole to put the ingredients in. A beautiful cake has an outer shell that is perpendicular on all sides and the joints are tightly woven without the filling showing through.

Ingredients for making Ka Tum cake include sticky rice, white beans, coconut, sugar, salt... Soak and drain the sticky rice after buying. Then, add white beans, coconut milk, a little salt, and sugar, mix well until the spices are absorbed, then wrap the cake. After wrapping, the cake is cooked in boiling water for about 30 - 45 minutes, then taken out, blanched in cold water and drained. On the outside, Ka Tum cake has a light yellow color and a strange shape. The filling inside does not stick to the crust, the sticky rice is soft, fragrant, and blends with the fatty taste of coconut milk.

Previously, Ka tum cake only appeared during traditional holidays and New Year of the Khmer ethnic people. Since tourism has developed, Ka tum cake has become popular and is sold all year round. The culinary culture of the Khmer ethnic minority is accordingly preserved and widely disseminated.

Huyen Tram

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