Learn Mandarin now by clicking www.thecmblueprint.com/madewithlau to get started! Thanks CantoMando for sponsoring this video! Join the Canto Cooking Club - bit.ly/3l6YteQ
When I see Daddy Lau cook it warms my heart. I grew up in the restaurant industry and I know all the hard work, long hours and physical demands of the Chinese kitchen. My mom's fingers are deformed from cooking with the heavy wok for 28 years. So when I see Papa Lau's hands I can also sense all the hard work he has put in to raise his family. He must be so proud of you and your wife for bringing his recipes to the world. I also love his vest! Total Chinese papa vibes haha. Keep up on the incredible work Lau family!
Hello. I just wanted to say thank you for putting measurement options on your page. I am from Croatia and usually when i have fun exploring new recepies, changing it from oz to grams and so on takes a lot of time, and since i really love your dad's style and i watch and try his recipes often, i really appreciate you being a considerate gentleman. Hope i wrote this well enough for you guys to understand. Wish you a happy and healthy rest of the year !
I never knew there is a milk soup version. I only had it with the ginger and sugar or with other dessert soup like red bean soup or sesame soup. Will give this a try!
Yes first time seeing this version! We have a version that is in beancurd and soya bean in Singapore. A 3-in-1 version which I guess is similar to milk :D
So great that you and your dad are working together to bring these wonderful recipes to your fans. Your dad obviously has a wealth of chef experience under his belt. I am 70 years old and just started cooking Chinese style dishes after my wife bought me a wok for my birthday. I love that your dad's recipes are quick and simple and well presented. Thanks!
I loved that your mom shared the Cantonese phrase. There are not many resources to learn Cantonese out there and I thought this phrase was very touching and cultural.
I never cease to be amazed with the sheer diversity in tang yuen recipes. In my not-Chinese mind, it's like an ice cream sundae, where you can go classic or swap out ice cream flavors and toppings accordingly (and that's not even taking the savory versions into account). I can't even pick a favorite filling, but the most decadent is definitely the pure peanut butter ones that I saw on an old episode of Yan Can Cook, no joke. This new year, I already made and froze my little stockpile of black sesame tang yuan, but I'm going to try this milky soup because that's a new variation for me!
I love how well Mr. Lau teaches the core concepts/helpful tips behind cooking these dishes. It's been much more useful than just reading a recipe online. I also watch to improve my Cantonese, so thanks so much for the Canto Mando Blueprint recommendation!
Thank you so much for your channel! My family is Vietnamese and based off your dad’s recipes, our cuisine and ingredients are very similar. I’ve been using your channel to recreate so many of the food that I ate growing up. I’m so thankful I get to share these dishes with my husband and siblings; as well as make them for my mom in return now.
Yep, when i saw the thumbnail, i thought 'wait, this looks very similar to chè trôi nước', and it's basically the same with a lot of those dishes with some small changes to ingredients
Great recipe! Your dad is definitely an inspiration! Thanks for sharing this, and all the awesome recipes that I didn't get to learn from my gramps as he too was a retired chef. I also wanted to add that being a father of two... I went through the same phase as I grew older. However since my ancestral roots are Toisan, I re-learned the dialect that I buried decades ago. From the very first video you guys posted, just by listening to your dad, I could tell he is Toisan . These are your roots, my friend. Be proud to learn it. The Toisanese were the first Chinese to arrive in the US. They built the railroad!
Thank you so much for all your videos. Being a Canadian born Chinese this warms my heart so much that I can make these recipes. Seriously your videos are so important.
Moved out from parents home the third year, I came to this video to learn how to make tong yuen for winter solstice today. Thanks the Lau’s family for this recipe!
Thank you for sharing the recipes with us and inviting us to "eat" with the family and answering all the questions. Love the content. Seeing the family eat together and of course the recipes. I hope to try all the dishes 🤗
I want to say a big thank you from France!!! Thanks to you I made a full Chinese New year dinner. My husband (who is Chinese but in Shanghai actually) was impressed and all my french family enjoyed it a lot, most said it's taste really better than Chinese restaurant (cheaper foods used probably). Thank you again for share theses wonderful recipes and some nice tips from your family. 😘
I made tang-yuan following your instructions and tips this morning and they turned out great! Thank you so much!! I'm at the stage in life where I'm now showing interest in my cultural background. I really enjoy watching your cooking and am always grateful I can learn Chinese cooking through this channel. Thank you again!
My mum and i love your channel and recipes! If it is possible would you be able to show us how to make steamed buns/mantou? Wishing ur family health and happiness.
Dear Daddy Lau & Junior, I have to say that the most lovely things for all the cooking clips that you shown us are using the imperial measuring system. I came from old generation and I feel much fed up with the metric system at all. US fought for their independence from UK, though, they still keep lots of the old tradition for which I am so thankful, to be honest.
❤❤ I luv how all you guys explain in detail. I luv all your families. U guys so kool, mostly your mom. I luv how she's sometime define certain dishes...❤❤❤❤
i love your video. i almost forgot how to speak Cantonese. watching your dad speak this language, it's remind me of my grandmother used to speak to me when i was a kid. And after i watched this video, i can make this dish for my family too. keep it up.
I just made this classic for the first time on CNY Eve. I never have them. I roasted the black sesame from scratch. I still have the extra filling and couldn’t figure out how to make those balls filling not going anywhere (I did try to frozen them in paste 🙄) until I saw you dad’s trick. I will try them today and froze them so we will have them on Cap Go Meh in a few days time. I grew up with the Peranakan version in Indonesia, they mix them a bit with rice flour (80-20 ratio I think). So they are a bit more firm, they put color on them (pink and green). The filling is coconut sugar mix with ground peanuts. Used the coconut sugar and ginger soup, n also pandanus leave for the extra aromatics😆
ya in SG/MY/IN this region we will always include pandan leaves when we boil sweet dessert soups ya :D Really adds a sweet nice aroma to the soup. Here in SG we have tons of different filling options: matcha, yam, black sesame, custard, coconut/gula melaka (ondeh ondeh style), peanut and red bean of cause. Recently even lava salted egg version! Frozen packs will come with a separate pack of ground peanuts for you to dip the cooked tung yun in.
I just had the sesame balls with my black coffee for breakfast and it was delicious. Thank you for the recipe. I made it with all organic ingredients except for the rice flour which I used the Japanese non-GMO one. I can't have white sugar or sugar period so I substituted with erythritol confection sugar. I'm also a vegan so I substituted the butter. I used MCT coconut oil instead of honey and butter. I used organic peanut butter. Organic raw sesame seeds which I washed and roasted myself. I didn't have any organic coconut in it but I will next time. I found that the most difficult thing in making these are, wrapping it. Or folding it. I would make it too thin or too thick on one end. And some not enough sesame filling. It was so hard to adjust. I think I just need more practice. I made a lot of filling so I will practice well in the coming weeks. It was a lot of fun. Thank you chef Lau. I also made the hot and sour soup and the seaweed soup and ginger fried rice this week and all were a super hit. It's keeping me nice and warm on this cold winter day here in Seattle. And thanks for all the discount codes, Vite ramen is out of noodles right now =( Lots of love and hugs to all your family.
Appreciate so much tips and skills on making and cooking this tang yuan. About to make our own tang yuan tomorrow. Lucky to see this video tonight. Too bad we already buy the ingredients for coconut tang yuan but I will make use of the tips given in this video to make mine.
Now I'm craving this. Good thing I have a package of rice balls in the freezer. This looks deceptively simple, I'll have to try making it one day. Thank you.
Thank you for the recipe. I like how your dad uses peanut butter to help give the filling a little more body. My mother-in-law uses lard, but that is getting very hard to find so she's been using Crisco as a substitute.
It's a genius move to use butter here! Traditionally we'd use pork lard, but it's not easy to find overseas... Using butter also converted the dish vegetarian.
@@TheWhiteDragon3 The manteca from my local store is used from frying chicharron, so it's fairly strong. Not entirely sure if I'd want to add that specifically to a sweet dish
Hello! Thank you for the recipe. But some reason my rough came out super hard to manage and very sticky to my hands. Know where I went wrong? Thank you
Gonna try this soon! Looks awesome. Also does your dad have a recipe for bak tong go? 白糖糕. I’m desperate for a traditional recipe like ones I used to get in Chinatown
You're right. I should have known better. My family was involved with Fong On when it was on Mott St. in NYC Chinatown and they were known for their bak tong go.
@@TheLadyLuck523 that’s exactly where I got it from! The grandson opened a new shop to make the tofu and rice cakes but the rice cakes don’t taste the same 😞
@@michaelhorner4995 That location is actually the original location before they opened the 2nd location on Mott St. I heard much of the process was almost lost for making those old fashioned recipes and the grandson had to 'reverse engineer' a lot of it. It's why channels like @madewithlau are so important for preserving the culture.
First of all, thank you so much for the recipe! I'm super excited to try making the black sesame filling, it's my favourite and sometimes the store bought versions aren't as nice. Secondly, I'd just like to say my family uses something called 冰糖 (rock candy???) and Idk, to me it just tastes nicer than just plain white sugar. I know some that use brown sugar too but I haven't tried that myself. Third and lastly, can you please show us a photo,, maybe on your IG, of the tang yuan filling after it's been cooked?? Anyways, really glad for this video and I'm super excited to make it, thank you and your parents so so so much for the recipe as well as their stories and anecdotes. Love from Malaysia.
Hi, Daddy Lau is so cooooll! There’s a dish I had once and it was sooo good. it was with shrimps and salty duck eggs - can he show us this dish? Please, teach us. hsieh hsieh!
I've always struggled to find these in the store without peanut butter, as some of my family members are allergic to peanuts. I'd love to make these without them-do you have any suggestions for how to adjust the filling recipe?
You can substitute with other kinds of nut butters . This can be made with many types of fillings depending on where you come from . Like sweetened red/green bean paste , frozen puréed fruit shaped into balls , chocolate even . Usually eaten with sweetened bean or ginger soup . It can also be boiled , drained and coated with crushed nuts or seeds . I have even eaten it deep fried .
🤣 I just saw the crown princess in a Chinese period drama eat this. The sweet version in a liquid. Unfortunately in the Drama, her dumpling broth was laced with saffron, which was supposed to cause miscarriage!!(DRAMA). But they looked soo delicious and I have never heard of the sweet version, so thank you for this video! I will try to make my own!!
Learn Mandarin now by clicking www.thecmblueprint.com/madewithlau to get started! Thanks CantoMando for sponsoring this video!
Join the Canto Cooking Club - bit.ly/3l6YteQ
Thanks 🙏
When I see Daddy Lau cook it warms my heart. I grew up in the restaurant industry and I know all the hard work, long hours and physical demands of the Chinese kitchen. My mom's fingers are deformed from cooking with the heavy wok for 28 years. So when I see Papa Lau's hands I can also sense all the hard work he has put in to raise his family. He must be so proud of you and your wife for bringing his recipes to the world. I also love his vest! Total Chinese papa vibes haha. Keep up on the incredible work Lau family!
Hello. I just wanted to say thank you for putting measurement options on your page. I am from Croatia and usually when i have fun exploring new recepies, changing it from oz to grams and so on takes a lot of time, and since i really love your dad's style and i watch and try his recipes often, i really appreciate you being a considerate gentleman. Hope i wrote this well enough for you guys to understand. Wish you a happy and healthy rest of the year !
Great recipe! 😊 I always make this during Lunar New Year! 團圓。Wishing you and your family a happy Lunar New Year! 🧧
好多謝您嘅支持與祝福！老劉祝福您闔家新春快樂！團圓幸福！健康吉祥！
I never knew there is a milk soup version. I only had it with the ginger and sugar or with other dessert soup like red bean soup or sesame soup. Will give this a try!
Yes first time seeing this version! We have a version that is in beancurd and soya bean in Singapore. A 3-in-1 version which I guess is similar to milk :D
@@simplyme3306 mine's uses coconut milk and finger
@@simplyme3306 Soymilk is healthier, milk will be jelak. Coffeemate is ...
Same here. My family always make the sweet ginger version with big slices of ginger
Me too only had ginger and sugar version😊
So great that you and your dad are working together to bring these wonderful recipes to your fans. Your dad obviously has a wealth of chef experience under his belt. I am 70 years old and just started cooking Chinese style dishes after my wife bought me a wok for my birthday. I love that your dad's recipes are quick and simple and well presented. Thanks!
All the children of immigrants when Dad calls Randy "smart boy": 😭❤️
I loved that your mom shared the Cantonese phrase. There are not many resources to learn Cantonese out there and I thought this phrase was very touching and cultural.
I never cease to be amazed with the sheer diversity in tang yuen recipes. In my not-Chinese mind, it's like an ice cream sundae, where you can go classic or swap out ice cream flavors and toppings accordingly (and that's not even taking the savory versions into account). I can't even pick a favorite filling, but the most decadent is definitely the pure peanut butter ones that I saw on an old episode of Yan Can Cook, no joke. This new year, I already made and froze my little stockpile of black sesame tang yuan, but I'm going to try this milky soup because that's a new variation for me!
I love how well Mr. Lau teaches the core concepts/helpful tips behind cooking these dishes. It's been much more useful than just reading a recipe online.
I also watch to improve my Cantonese, so thanks so much for the Canto Mando Blueprint recommendation!
Thank you so much for your channel! My family is Vietnamese and based off your dad’s recipes, our cuisine and ingredients are very similar. I’ve been using your channel to recreate so many of the food that I ate growing up. I’m so thankful I get to share these dishes with my husband and siblings; as well as make them for my mom in return now.
Yep, when i saw the thumbnail, i thought 'wait, this looks very similar to chè trôi nước', and it's basically the same with a lot of those dishes with some small changes to ingredients
I am watching this and I really want to cry. 🥺 Missed my family so much. Thank you so much for the recipe! and 祝阖家新年快乐，虎年大吉， 身体健康，万事胜意！！🧧
Sending lots of love your way! We are so glad we get to share with you ❤️❤️❤️
非常感謝您的支持同祝福！老劉㊗️您闔家新年快樂！身體健康！如意吉祥！
劉爸爸，劉媽媽，新年快樂！祝闔家萬事如意，身體健康！
多謝分享你們食譜. 從沒試過牛奶低湯，下次一定會試做. ☺️
非常感謝您的支持與祝福！老劉同家人祝福您闔家新年快樂！身體健康！萬事勝意！
Great recipe! Your dad is definitely an inspiration! Thanks for sharing this, and all the awesome recipes that I didn't get to learn from my gramps as he too was a retired chef.
I also wanted to add that being a father of two... I went through the same phase as I grew older. However since my ancestral roots are Toisan, I re-learned the dialect that I buried decades ago. From the very first video you guys posted, just by listening to your dad, I could tell he is Toisan . These are your roots, my friend. Be proud to learn it. The Toisanese were the first Chinese to arrive in the US. They built the railroad!
Thank you so much for all your videos. Being a Canadian born Chinese this warms my heart so much that I can make these recipes. Seriously your videos are so important.
Moved out from parents home the third year, I came to this video to learn how to make tong yuen for winter solstice today. Thanks the Lau’s family for this recipe!
Your dad’s a star! Did he run a restaurant? I can only imagine what it’s like growing up with a parent who cooks such delicious dishes with love 😭❤️🔥
劉師父。祝福你們團團圓圓。身體健康。賞心悅目。一家人平安快樂。
非常感謝您的支持和祝福！老劉全家祝福您闔府元霄節團圓快樂！新年如意吉祥
Thank you for sharing the recipes with us and inviting us to "eat" with the family and answering all the questions. Love the content. Seeing the family eat together and of course the recipes. I hope to try all the dishes 🤗
I want to say a big thank you from France!!! Thanks to you I made a full Chinese New year dinner. My husband (who is Chinese but in Shanghai actually) was impressed and all my french family enjoyed it a lot, most said it's taste really better than Chinese restaurant (cheaper foods used probably). Thank you again for share theses wonderful recipes and some nice tips from your family. 😘
I made tang-yuan following your instructions and tips this morning and they turned out great! Thank you so much!!
I'm at the stage in life where I'm now showing interest in my cultural background. I really enjoy watching your cooking and am always grateful I can learn Chinese cooking through this channel. Thank you again!
My mum and i love your channel and recipes! If it is possible would you be able to show us how to make steamed buns/mantou?
Wishing ur family health and happiness.
I'd like to see uncle Lau show us how to make "tofu flower"... Dofu fah
Thanks for your dad recipe, i will make that for New years. ❤❤❤❤❤
多謝師傅傳授手藝，跟住整真的有水準，屋企人都讚我入廚煮餸大有進步😍🥰🥰😇
唔好客氣，好多謝您嘅支持！老劉㊗️您闔家平安健康！新春吉祥！
Dear Daddy Lau & Junior,
I have to say that the most lovely things for all the cooking clips that you shown us are using the imperial measuring system. I came from old generation and I feel much fed up with the metric system at all. US fought for their independence from UK, though, they still keep lots of the old tradition for which I am so thankful, to be honest.
❤❤ I luv how all you guys explain in detail. I luv all your families. U guys so kool, mostly your mom. I luv how she's sometime define certain dishes...❤❤❤❤
i love your video. i almost forgot how to speak Cantonese. watching your dad speak this language, it's remind me of my grandmother used to speak to me when i was a kid. And after i watched this video, i can make this dish for my family too. keep it up.
I make these from frozen LOL I never thought about making it from scratch but I will try! I also do it with ginger + rock sugar too.
Thank you for the recipe. Love your video and definitely your dad's cooking skills :)
我小時候吃的湯圓是加酒糟、蛋花糖，超高熱量在冷天吃。這種甜湯小孩子很愛吃，又加了蛋很有營養。酒糟很香但是味酸，一定會加糖才好吃。我知道有的人還在湯裡面加桂圓肉的，或許加桂花也會很加分，那這個甜湯就會非常香了。
非常感謝您的支持和分享！老劉㊗️您闔府新春快樂！萬事如意！
I just made this classic for the first time on CNY Eve. I never have them. I roasted the black sesame from scratch. I still have the extra filling and couldn’t figure out how to make those balls filling not going anywhere (I did try to frozen them in paste 🙄) until I saw you dad’s trick. I will try them today and froze them so we will have them on Cap Go Meh in a few days time.
I grew up with the Peranakan version in Indonesia, they mix them a bit with rice flour (80-20 ratio I think). So they are a bit more firm, they put color on them (pink and green). The filling is coconut sugar mix with ground peanuts. Used the coconut sugar and ginger soup, n also pandanus leave for the extra aromatics😆
ya in SG/MY/IN this region we will always include pandan leaves when we boil sweet dessert soups ya :D Really adds a sweet nice aroma to the soup. Here in SG we have tons of different filling options: matcha, yam, black sesame, custard, coconut/gula melaka (ondeh ondeh style), peanut and red bean of cause. Recently even lava salted egg version! Frozen packs will come with a separate pack of ground peanuts for you to dip the cooked tung yun in.
pandan yesss
Leftover filling can be used as a spread for toast. That's what I did with mine. 😁
Thanks for the introduction of Canto-Mando course and sponsorship 👍👍👍👍👍👍👍👍
My favorite part was when Daddy Lau thoughtfully approved to himself the tang yuan soup “mhhm ho janng”👍🏼 Great job Daddy Lau! 👏🏼
I loved having having tangjyun with ginger brown sugar soup. So satisfying!!
Thank you! Very thorough and answered all my questions 😅. I’m going to try to make these this weekend!
祝福你和家人心想事成、顺心如意。 劉師父可以教煮菜乾湯 Dried Bok Choy Soup？ Thank you so much！
好的，遲啲按排時間吧。非常感謝您的支持和祝福！老劉㊗️您闔家新年快樂！身體健康！萬事如意！
看煮湯圓的視頻，這集視頻很特別，尤其個糖水，來自香港，巳点赞👍
好多謝您嘅支持！老劉㊗️您與家人健康平安！元宵節快樂！
Just made these for winter solstice! Came out lovely, thanks for the tips!
Just in time for new year!! Thank you :D making this with my family
Nice shout-out to cantomando. Love their channel!
Look fwd to eating tong yuan every yr for CNY😋😋
Thanks for this video! I'm trying to make my childhood favorites and this is one of them.
Such a beautiful family.
I love these at breakfast with my coffe the seasme is soooo good. Awesome channel guys!
About to make tangyuan from scratch today! Super nervous but this video helps a lot. Ps I love to listening to your dad speaking in cantonese 💖
👏🏽好正宗！請問點解我做嘅麵團會越搓越黏？
Love your videos! Tasty dishes! 🙂
I just had the sesame balls with my black coffee for breakfast and it was delicious. Thank you for the recipe. I made it with all organic ingredients except for the rice flour which I used the Japanese non-GMO one. I can't have white sugar or sugar period so I substituted with erythritol confection sugar. I'm also a vegan so I substituted the butter. I used MCT coconut oil instead of honey and butter. I used organic peanut butter. Organic raw sesame seeds which I washed and roasted myself. I didn't have any organic coconut in it but I will next time.
I found that the most difficult thing in making these are, wrapping it. Or folding it. I would make it too thin or too thick on one end. And some not enough sesame filling. It was so hard to adjust. I think I just need more practice. I made a lot of filling so I will practice well in the coming weeks.
It was a lot of fun. Thank you chef Lau. I also made the hot and sour soup and the seaweed soup and ginger fried rice this week and all were a super hit. It's keeping me nice and warm on this cold winter day here in Seattle. And thanks for all the discount codes, Vite ramen is out of noodles right now =(
Lots of love and hugs to all your family.
年三十那天，我做了您那款咸汤圆。它在大家吃了很多肉菜之后，非常成功。成了他们口感非常新奇的压轴款。在吃喝了很多之后，咸汤圆的味道，仍然很独特。
非常感謝您的支持！老劉㊗️您闔府新年快樂！身體健康！萬事勝意！
Hi Randy, love your channel. Can you clarify if the recipe uses 10 or 15 oz of glutinous rice flour? Your dad said 15oz in Cantonese.
Thank you for another amazing video!
Appreciate so much tips and skills on making and cooking this tang yuan.
About to make our own tang yuan tomorrow. Lucky to see this video tonight. Too bad we already buy the ingredients for coconut tang yuan but I will make use of the tips given in this video to make mine.
I make a sweet soup using Bentong ginger and Gula Melaka. It’s especially yummy in cold weather. ❤️
Awesome video. I always want to learn how to make tong yun. Thank you so much!
Now I'm craving this. Good thing I have a package of rice balls in the freezer. This looks deceptively simple, I'll have to try making it one day. Thank you.
What can I use to substitute coconut in the filling with? (as I don’t eat coconut)or can I leave it out?
One of my favourite! Thank you 💜 and belated happy new year
I'm so glad I found this recipe, tangyuan/ tong jyun is my favorite dessert :D
This is my favorite one so far!!! i love dessert
Thank you for the recipe. I like how your dad uses peanut butter to help give the filling a little more body. My mother-in-law uses lard, but that is getting very hard to find so she's been using Crisco as a substitute.
2:02 I was casually writing the steps down for a school project when the baby did that expression it got me laughing
Thanks for sharing this! I'm still deciding between running out to get some frozen ones last minute or trying my hand at making my own!
What type of portable butane stove does your dad use?? I see him use it all the time. Brand, model??
Do a red bean one please!!!
Thanks for sharing ❤
PERFECT! I was just about to make this :D Thank you so much!
One of my favourite desserts and I did not know how to prepare it, so thank you :)
I really, really loves to watch & learn Chinese cooking. I been doing well with making Asian food. Thanks so much!! 💕 💕 💙 💙 😋 😋 👍 👍 😃 😃
💕 we have similar dish in Vietnamese, but the filling is with mung beans, and the sauce or syrup is with brown sugar, ginger and coconut milk on top
He's a food magician, looks great!
Do you guys make the savory one too?
It's a genius move to use butter here! Traditionally we'd use pork lard, but it's not easy to find overseas... Using butter also converted the dish vegetarian.
Walmart sells lard, but the best place I've found for getting lard here in the United States is a Mexican grocery store. They call it "manteca"
I wonder if vegetable shortening would work too
@@KnickKnackPatty it definitely works! Actually traditional vegetarian version, like in Buddhist temples, uses just that.
@@TheWhiteDragon3 The manteca from my local store is used from frying chicharron, so it's fairly strong. Not entirely sure if I'd want to add that specifically to a sweet dish
One of my favorite desserts to eat!! Thanks for sharing
wooow this is so doable! thank you as always for another wonderful recipe! I get these frozen sometimes because I'm lazy but I need to try this :)
Hello! Thank you for the recipe. But some reason my rough came out super hard to manage and very sticky to my hands. Know where I went wrong? Thank you
I used your Tanguyuan recipe today! TY
Made it today, it was really good!
this looks amazing! bookmarking for when I have a craving :P happy Lantern festival
Love it! Looks great as always.
Gonna try this soon! Looks awesome. Also does your dad have a recipe for bak tong go? 白糖糕. I’m desperate for a traditional recipe like ones I used to get in Chinatown
That was one of their first videos! ruclips.net/video/hN3hdW2it-0/видео.html
@@TheLadyLuck523 that link is for lo bok goh (蘿白糕) a totally different dish
You're right. I should have known better. My family was involved with Fong On when it was on Mott St. in NYC Chinatown and they were known for their bak tong go.
@@TheLadyLuck523 that’s exactly where I got it from! The grandson opened a new shop to make the tofu and rice cakes but the rice cakes don’t taste the same 😞
@@michaelhorner4995 That location is actually the original location before they opened the 2nd location on Mott St. I heard much of the process was almost lost for making those old fashioned recipes and the grandson had to 'reverse engineer' a lot of it. It's why channels like @madewithlau are so important for preserving the culture.
Is it possible to make from the rice? How similar is it to mochi? We make mochi with our bread machine. Looks interesting and delicious!
What can I substitute for peanut butter as we have a severe nut allergy? Thanks
Great video. Love that baby had the last word :)
First of all, thank you so much for the recipe! I'm super excited to try making the black sesame filling, it's my favourite and sometimes the store bought versions aren't as nice. Secondly, I'd just like to say my family uses something called 冰糖 (rock candy???) and Idk, to me it just tastes nicer than just plain white sugar. I know some that use brown sugar too but I haven't tried that myself.
Third and lastly, can you please show us a photo,, maybe on your IG, of the tang yuan filling after it's been cooked??
Anyways, really glad for this video and I'm super excited to make it, thank you and your parents so so so much for the recipe as well as their stories and anecdotes.
Love from Malaysia.
Will Try that…Thanks.
What a great dad!!
Hoping for jian dui one day!
I for sure need to try this or even try making it soon! It looked so comforting and yummy :D
I wish that I have a daddy Lau in my kitchen.
This looks bombbbbbb
Rice balls are delicious.
Can you teach us a black seasame soup(zhi ma hu)? Thx in advance.
Is the dessicated coconut necessary?
This isn’t some thing I would usually like but it looks like fun and it’s interesting.
Hi, Daddy Lau is so cooooll! There’s a dish I had once and it was sooo good. it was with shrimps and salty duck eggs - can he show us this dish? Please, teach us. hsieh hsieh!
This is like my favorite dessert!😊
Your dad is an amazing chef.
I love the sesame filling but not really keen on the peanut butter or any nut butters. What could you use instead?
I've always struggled to find these in the store without peanut butter, as some of my family members are allergic to peanuts. I'd love to make these without them-do you have any suggestions for how to adjust the filling recipe?
You can substitute with other kinds of nut butters . This can be made with many types of fillings depending on where you come from . Like sweetened red/green bean paste , frozen puréed fruit shaped into balls , chocolate even . Usually eaten with sweetened bean or ginger soup . It can also be boiled , drained and coated with crushed nuts or seeds . I have even eaten it deep fried .
🤣 I just saw the crown princess in a Chinese period drama eat this. The sweet version in a liquid. Unfortunately in the Drama, her dumpling broth was laced with saffron, which was supposed to cause miscarriage!!(DRAMA). But they looked soo delicious and I have never heard of the sweet version, so thank you for this video! I will try to make my own!!