‘Che lam Thach Xa’ is made from glutinous rice flour, ginger, refined sugar and malt

Flour, sugar, malt and ginger mixture is poured into a large pan to stir

Local households start using machinery to boost productivity to meet increasing demand from visitors

Flour, sugar, malt and ginger mixture is stirred for half an hour

Well-stirred mixture is spread into flat winnowing baskets

Warm dough is kneaded well with some glutinous rice flour added

Well-kneaded dough is flattened for cutting

After the flattened dough is completely cooled, they are cut into rectangular sheets

Locals in Thach Xa village need no measuring tools to cut the dough into perfectly even sheets

‘Che lam Thach Xa’ tastes very yummy when being served with hot tea

Each year, 60 professional households making ‘che lam’ in Thach Xa village produce some 200 tonnes of the dessert to serve the market

‘Che lam’ is used for ancestor worshipping rituals during major festivals of Vietnamese people