Banh Trung Kien (Ant egg cake)

Banh trung kien also known as ant egg cake is a traditional specialty of the Tay ethnic group in Northern Vietnam, especially in Cao Bang. Though simple, this dish carries the cultural essence of the highlands. In spring, when black ant eggs are abundant in the forest, locals gather them to prepare this unique treat. The cake is made from soft glutinous rice flour and wrapped in fig leaves for aroma. The filling is the heart of the dish: black ant eggs sautéed with scallions and pork fat.

The ant eggs are carefully cleaned and lightly stir-fried to preserve their rich and nutty flavor. To make the cake, a thin layer of rice dough is spread, the filling is added, and it's neatly wrapped in fig leaves. These leaves not only hold the cake together but also add a gentle fragrance and reduce any strong scent. The cakes are steamed over a wood fire, releasing an irresistible aroma. When eaten, the chewy texture and savory filling leave a lasting impression.

Ant egg cake is not only delicious but also culturally meaningful. It often appears during traditional Tay festivals, showing a deep connection with nature. For visitors, this unusual cake offers a fresh and memorable culinary experience. Today, ant egg cake is considered a sought-after delicacy. It enriches the diverse culinary heritage of Vietnam’s northern highlands.