Peng Ray is a glutinous rice cake with ant’s egg, covering with tender Va leaf.
Sticky rice is soaked, husked into powder, which is kneaded into cake
as big as an egg, pressing and putting cooked, spiced processed ant’s
egg into middle, covering with tender Va leaf. After that, cake is
steamed in a steamer. Ant’s egg is the egg of small, black ant. Tay
ethnic people call this kind of ant Tua Rau, which often makes its nest
in thorny trees such as Malagasy-plum tree, Cherokee rose tree. The egg
is white and as small as toothpick head.
