Can’ Cake is a popular cake in Ninh Thuan that originated from the Cham community.
The cake is made from rice powder and steamed on soil stoves. These stoves are produced in Bau Truc, with 10 -15 small holes to cook the cake in.
To make this cake, the rice powder is first mixed with eggs and water, and then this mixture is poured into each hole on the soil stove.
When the cake has been cooked, it is taken off the stove and dabbed with onion oil, shrimps, fish or meat.
But the most unique factor of this cake is the sauce that is served with it. Each sauce gives the cake a different taste.
Normally, Can cake is used with fish sauce or peanut sauce, but in Ninh Thuan, people seem to prefer the sauce from brined fish. A large bowl of this sauce is brought in, and then the cake dipped freely in this sauce.
The flavor of rice, shrimp, oil, onion and fish is combined harmonically to become an delicious and unforgettable taste. One advice to those who want to taste this cake is that Can cake should be eaten right in the restaurant when they are still hot and crispy because this is when the cake is tastiest.