Traditionally, this cake is also offered to the bride’s family from the grooms side at weddings. They’re made of cốm dep which is cooked glutinous rice that has been pounded into flat flakes.

For the Skin:
-250g cớm dẹp trắng (white rice flakes)
-100g sugar
-pandan leaves
-190g water
-1 tsp oil
-1 tsp pomelo flower or mali flavoring

*Blend together pandan leaves with water in a blender; filter out pandan leaves to get 200g pandan water (add more water if necessary). Quickly wash rice flakes in cold water until water runs clear. Add pandan juice and mix well, let rest until rice is hydrated (soft and chewy add more water if necessary). Add oil and sugar into rice flakes and mix well, stir fry over medium heat until thickened, add flavoring and cool. Divide into 8-10 portions.

Filling:
-150g mung beans (peeled and split)
-50g candied winter melon
-50g sugar
-1 tbs oil
-1 tsp pomelo flower or mali flavoring

*Rinse, soak, cook and mash beans. Chop candied winter melon into small pieces. Mix together beans, candied winter melon, sugar and oil. Stir fry over medium heat until thickened add flavoring and cool. Divide into 8-10 portions.

Finally:
Grease hands with oil; wrap a portion of filling with a portion of the skin. Drop the cakes into the middle of a cellophane square. Flatten the cakes into square shapes and wrap, seal the cellophane with the hot tip of and incense.