Phap Lam colored cakes – originated from Hue royal cuisine. And Phap Lam was also a flourishing art form at that time under the Nguyen Dynasty.
Lam Ty Ni Kindergarten was honored to have Ms. Phan Nu Phuoc Hong, a former lecturer at Hue Pedagogical College, come to directly teach and guide the children how to make Phap Lam cakes and Hue in cakes.
Phap Lam cakes originated from Hue royal cuisine, formerly known as five-color cakes, bo cakes or rolled cakes… made from “very Hue” ingredients, which are meticulously and skillfully hand-made fruit jams.
It is unclear who created Phap Lam cakes. When researching the origin and method of making cakes, Ms. Phan Nu Phuoc Hong (who has a royal lineage of the Nguyen Dynasty) who inherited many ancient cake recipes from the Nguyen Dynasty said.
Since ancient times, Hue’s traditional gardeners have had large gardens growing many different types of fruit trees, so when the fruit is ripe, the grandparents do not throw it away but keep it, cut it into small pieces and dry it on the kitchen loft or in the sun depending on the weather, then simmer it with sugar to create jams that can be kept for a long time without worrying about spoilage. This is an economical way that the grandparents came up with to avoid wasting food.
The name Phap Lam has only appeared recently, because when researchers studied this type of cake for the king, they discovered that the color combination of the box used to wrap the cake has characteristics similar to Phap Lam art, a flourishing art form of the Nguyen Dynasty. From then on, this cake was officially called Phap Lam cake.
To make Phap Lam cake, the craftsman must be really meticulous and patient. The main fillings will be papaya jam, dried cucumber, tomato jam, squash jam, tangerine peel jam, pineapple jam, banana jam, ginger jam, carrot jam, etc.
Fresh fruits are cut into small pieces and then sorted into each type, soaked in sugar water first, then simmered over low heat for about 3-4 hours so that the jam becomes soft, sticky and crispy.
The sticky rice flour is mixed with pandan leaves to create fragrance, the sticky rice flour is sprinkled on the jams and kneaded until the filling and dough are combined and shaped into squares, then used a knife to cut into thin slices before wrapping.
Let’s look back at the moments of the children during the experience of making banh in and learning about Hue Phap Lam cakes.
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