Traditional Vietnamese cakes (Part 2) - "Banh gio

Banh gio with a crust made from cotton flour and soft tapioca flour, the inner layer is lean meat with wood ear mushrooms (mushrooms) and quail mixed together to create a delicious, hard-to-recommend flavor. The cook skillfully wraps the outside of the banana peel and creates a triangle shape. However, many skillful people have transformed this cake with many designs or without wrapping the banana leaf, the filling is also more diverse and rich.