Processing Method:The rice cracker is made from sticky rice, a specialty of the southwestern region of Vietnam. The sticky rice must be soaked overnight and then steamed.
The sticky rice is finely ground and evenly rolled into a round shape, then dried on a new mat.Ripe mangoes, after being washed and peeled, are cut into small pieces and cooked with coconut milk to form a cohesive mixture on a hot pan.The mixture is rolled into a long bar and cut into small, bite-sized round pieces.