The cake is made from simple ingredients, such as glutinous rice and ash of some plants available in this land such as sticky rice straw, and dried bulb of banana tree. The ingredients are simple but to complete a batch of cake requiring sophisticated and skillful bakers.

A special kind of sticky rice called Nep Cai Hoa Vang is sifted and cleaned in water, and eliminated the mixed ordinary rice grains and then let them dry. Some kind of trees, and dried straw ... are dried to burn into ash. Using that ash to mix with lime and water then wait until the lime is deposited at the bottom of the water container, then separate the mixture to collect its part of water without sediment of lime and ash. The cake artisans have to pay much attention during adding the lime into that mixture because too many lime could make the cake has a smell and taste of lime and loss of its appetite.

The ash water must have a yellow as amber so that the cake could looks delicious and catches the eye. Then the clean sticky rice is overnight soaked before take out to let it drain again.  Cake packing leaves are usually phrynium leaves or ỏng leave (chit leave). Leaves must be washed, and drained. Then the cake artisans must carefully, cleverly put the rice to fit into the leaf in a tidy way, then wrap the leaves and fold the two tips of the cake evenly and proportionately. 

Bamboo string is commonly used to roll the cake,but not tightly tied to the cake, so when boiled, the rice seeds can evenly expanded. During the preparation of ingredients and packing cake, the artisans must be always keep the edible fat or oil away, otherwise after boiled, the cake will not be well cooked and soft, so the cake batch may be defected. The cake is cooked in 5-6 hours in a boiled pot. 

The cake is boiled until well-cooked , it looks yellow as amber when peeled its outer cover, even though who has not enjoyed yet, the  guests of the meal are seductive by the eye catching and smell of the cake. Gio cake are usually dipped with honey or sugar water during enjoying. Biting a slice of the cool, soft, sweet aroma of rice grains mixed with the taste of honey or sugar, the guests of the meal may feel the talent, skill of the cake artisans.