Vào dịp tết năm ngoái . Em lần đầu tiên được gói bánh chưng ở trường , cô giáo , thầy giáo đầu giúp chúng em gói bánh .Không khí lúc đấy mới vui biết bao , cô dạy em gói bánh bằng khuôn , bằng tay mà mẹ của cô đã dạy cho cô . Thầy giáo thì đi quan sát và "hỗ trợ" đồ dùng , nguyên liệu cho  chúng em làm bánh . Hầu như cả trường lớp nào cũng được ra làm , nhưng làm vào các tiết học khác nhau .Em vẫn còn nhớ cách làm bánh chưng , nhờ thầy cô , em đã biết gói bánh chưng và làm được nhiều loại bánh khác.Em rất thích gói bánh ở trường/.

Dịch sang TA:

On Tet occasion last year. I was able to pack banh chung for the first time at school, the teacher and the first teacher helped us to wrap the cake. The atmosphere at that time was so fun, she taught me to wrap the cake by mold, by hand that her mother taught her. . The teacher went to observe and "support" the utensils and ingredients for us to make cakes. Almost every school and class can make, but do in different lessons. I still remember how to make banh chung, thanks to my teachers, I know how to pack banh chung and make many other types of cakes. Cake packag

Chúc bạn hok tốt

In order to help students learn and have a deeper understanding of traditional Vietnamese dishes, the school organized a small village experience in the suburbs to make water-float cakes. .

We were introduced to details and ways to make water float cake by the village ladies. First of all to prepare ingredients for baking. Including glutinous rice flour: 500 g, non-glutinous rice flour: 50 g, grated coconut, rock sugar, white sesame seeds, salt.

Next is the baking method. First of all, the kneading is the floating dough. We have to mix non-glutinous rice flour with glutinous rice flour at the ratio of 1: 4, that is, for every 1 part of rice flour mixed with 4 parts of glutinous rice flour (depending on each serving you mix, use more or less volume) . Add water and a little salt to the flour mixture, mix well until the dough becomes thick, soft, doesn't crumble, and won't stick when mixing. Finally wrap the dough and incubate for 30 minutes.

After that is the baking step. First, the students have to cut the rock sugar into small pieces to fit the cake. Roast white sesame seeds until sesame seeds are fragrant, turn off the heat, do not roast the sesame seeds too much.

Next is the sale. Each of you take each part of the cake dough incubated one by one and rub it into a circle. Use your finger to press the center of the dough and place it on the sugar filling. Then, roll the dough tightly to cover all the sugar. Continue doing so until all the flour and filling are gone. Arrange the floating cake into a plate.

The last step is to boil the cake. This is our favorite step. Boil a pot of boiling water just enough to cook. When the water is boiling, drop the cake. When the water boils again, lower the heat. Continue to cook until the cake is floating, the inner cake is cooked, leave for about 15 seconds, then take out, put in a pot of boiling water to cool.

The girls also told each of you carefully that the cake should not be boiled for too long, so it could easily break the cake. Use a ladle with a hole to pick the cake out to a plate and spread the cake evenly so that the cakes won't overlap. Sprinkle sesame seeds, shredded coconut on the cake and enjoy.


Through that trip, I and you are very happy to have more experience and knowledge about one of the traditional dishes of Vietnam.