‘Xoi khuc’, also known as khuc cake, has its name because the cake cover is made by glutinous rice powder mixed with brayed ‘khuc’ leaves, covering gram and pork.

Xoi khuc is made of brayed glutinous rice mixed with khuc leaves. Glutinous rice for making khuc cake is always choosen carefully to ensure that the cake will be soft and tender. 

Khuc leaves, the important part of khuc cake, are well brayed to obtain the mash liquor which is mixed with the glutinous powder then kneaded well later.

To make the filling of the khuc cake, people treat the cover, steam, bray well, mix gram with pork then embalm this mixture with enough pepper spice and salt. 

When making cake, round the filling to form the equal parts, take enough amount of powder, put the filling into the powder layer, round the whole product in order to make the cake tight.

When steaming, after one layer of glutinous rice, a cake layer is putted and the work has been continued until the grill is full. It takes about 45 minutes to finish a product and the product has a very good-looking glutinous rice coat.

Enjoying khuc cakes, people can feel not only its soft, good-smelling, greasy taste but also the miss, the stories of Hanoians.