In terms of eye – catching and taste, Banh Kho me Cam Le (Cam le sesame biscuit ) are also classified as excellent one when it “wakes” five senses of the guests: (1) eyes see more color: ivory of roasted sesame seeds, yellow of the caramel (2) nose smell more odor: roasted sesame, Tra My cinnamon, sweet fragrance of ginger, (3) tongue do many tastes: the sweetness of sugar, tasty of mochi, fat of roasted sesame, spicy aroma of ginger and cinnamon; (4) chewing with the feel: soft, hard, porous, brittle, (5) ears hearing grating noise of cake …
Like many traditional cakes – biscuit, the cake, cylindrical glutinous rice cake (filled with green bean paste and fat pork), dry pancake … – Made from ingredients of rice flavor – sticky rice, sesame, sugar. In Quang Nam, along with sweet sticky rice, sesame dry is a gift purchased on occasions of anniversaries and ancestor- worshipping days, Tet holiday in the old days.
There are two types of cake: dry (kho no), sesame dry (kho me). The same basic material: glutinous rice flour, only different from the external coat, Kho no is coated with sticky rice flavor, dry sesame is covered with sesame, nearly the same Hue seasame candy. In fact, the sesame dry only is the improvement step of kho no, thus it can pass the Hai Van Pass to the north, leaving the gravel slope (Doc soi) to the south.
According to the Quang land farmer, the first form of dry cakes is roasted sticky rice, grinded major, mixed with sugar, shoveled with jackfruit leaves. Eating like that is eating hurry or talking while eating, are more likely to choke … therefore people went further improvements by sifting the flavor into the mold with the boxes, the same snow-flaked cake, under the mold is lined the sackcloth. Distilling the mold on the stove boiled about five minutes. The switch from cooking to baking, by taking advantage of the coal stove, from the big fire grill to medium heat, then simmer to keep crispy and fluffy. From the stage of cooking – baking, the biscuit is called “seven fire cake.”
The second phase of the process will roast sesame, boil down sugar over hot charcoal, coat sugar for the cake, soak sesame around for soft and tasty cake pieces. The success of Cam le sesame biscuit thanks to native women: Mrs. Lieu, at the Cam Le Bridgehead, Khue Trung, Da Nang. Her real name is Huynh Thi Lieu Dieu. She was born in a family of sesame dry in Bridgehead, dissatisfied with the initial success; she tried to improve the form of packaging to improve product strength, a purely manual commodity. To date, the registered trademark, she is actively promoting the goods from the South to the North.
In the old days, Cam le sesame biscuit only was processed and used for the holidays, Tet … Currently the cake is produced year round, not just the Quang Nam, Da Nang, but other localities also known and prefer to enjoy sesame biscuits ..