Unlike common rice papers, Cam Ranh city in Khanh Hoa province is famous for specific mango rice paper. It is also known as Nha Trang Mango Cake because the cake is mostly consumed in Nha Trang.
The main ingredients to make Nha Trang Mango Cake is ripe mango and malt. Most of the mango cakes are spread into large papers of approximately 1 m², convenient for the process. In spite of the large size, the cake can be easily folded due to its thinness.
The process to make the Nha Trang mango cake is very simple. They pick up ripen mangoes from the trees, wash them up and then pare before putting into a grinder. Next, they pour mango juice and a little malt into a pot. Heating it for about 2 or 3 hours depending on the weather and quality of mangoes. This is the most important step in deciding the quality of the cake. After that, they spread the mixture thinly onto a piece of plastic and dry the cake under the sun.
The cake tastes sour, naturally sweet with a soft texture. A good mango cake could be preserved for more than 7 months.