Thank you for uploading this video. I want to share a little story here. No biggest. Paul's (the owner of Fong On) grandparents were our family sponsor when we first migrated to the U.S. almost a half century ago. Our grandma took us to visit them at their flat in Chinatown upon our arrival. Although I don't remember much detail of the visit, I will never forget their kindness and gentle smile. I know for sure, we couldn't make it to the states without their sponsorship. We owe Paul's grandparents a great debt of gratitude for their support and encouragement.
I just had one as a dessert after dinner tonight. And I can tell you this - describing bak tong go as a sponge cake that is not dry, which people would think makes a wet sponge cake, is not an entirely accurate description. It is moist yet paradoxically fluffy. Paradoxical because a thing can only be fluffy when it is dry, yet here is bak tong go defying this law of physics. And the flavor is just so light and delicate. It is like a soothing, cooling balm for your mouth but in the form of a dessert.
More akin to jello but much more structure to it. A bit chewy, fluffy and squishy with a bit grainy texture and a hit of sourness and very moist and most importantly, not overly sweet.
Lol. That's the most Chinese thing, add a cup of this, a spoon of this, and just a little bit of that. You can never inherit exact recipes from Chinese parents cause they don't even know it. Lol, that's why it tastes a bit different depending on the person making it.
My wife is a good cook. She says that good cooks cook for others. You adjust the amounts to suit the person who will eat the food. Hence exact measurements dont work unless you run a food franchise. To be consistent in franchise cooking, even the ingredients have to standardised.
I am so glad the family tradition continued. Your original store was a staple of my family Sunday visits to the grandparents in Chinatown and childhood visits after Chinese school for soy milk or herbal drinks. It is not only a staple for my family but every Chinese friend's family as well for drinks, silken tofu, or steamed rice cakes for ancestral visits. I hope you guys are staying strong and staying safe during COVID. I wish they could include your store location in the description to support your efforts.
The original location shut down I was devastated. I didnt know they open a brand new place. I'm so very excited. Cant wait for covid to be over to visit NYC Chinatown again!!
It’s amazing the ability of food to bring you back in time to simple times surrounded by loved ones and everything was ok, it really brings history to life and able to enjoy something people from times past we’re enjoying it’s really like magic , keep up the great work
It amazing when family recipes get past down the family line. its like they are reincarnated in these recipes. I wish I could try this like yesterday lol
This makes me want to cry!! When Fong Inn Too closed I was devastated! I LOVE the white rice cakes. No one else does it like they did. And now to know the legacy lives on… I’m so thrilled!! I didn’t know!! I live under a rock, I guess. Thank you so much.
I went to New York and stopped by this exact shop. For some reason it looked familiar when I started watching the video. Their tofu was awesome and very unique, and their rice cake was different from others. It was homemade, so my family and I bought the brown sugar one and white sugar. I rlly love this shop and people should try it when they come to New York.
I grew up with Fong On, on Mott Street originally and my folks used to purchase rice paste (white and sweet) to make various pastries. Yes I remember the white rice cake, and sandwiched with roast pork is also totally delish 😋. Spoked to David and reminised about a certain delivery "boy", Charlie. Fong On has delish tofu desserts also, relocated on Division Street, Allen.
Rice cake in the Philippines is very popular too, we call it "Puto". We cook the ground rice flour ove hot coal oven in a Banana leaf, the traditional style.
Very nice legacy =) My Lola's favorite dessert from the Chinese bakery was this steamed white rice cake. It always was cut into triangles and had a very unique texture. Whenever, I see it or get it from a bakery; it always reminds me of my Lola
hi jessica. would you share your recipe? i've tried so many recipes on youtube and on google searches and none have worked out right. some too doughy and some have no flavor.
Paul, you sound like a great guy. Of course, we are much alike. I to studied art and architecture but loved the things my older parents taught me including cooking and food appreciation. I first found rice cakes in Korea. They have many variations and I learned to appreciate them all. My Korean son taught me much about the culture and the people and their lifestyle. My 10 years there was a great experience. Best to you!
I traveled all the way from los Angeles to have these rice cakes. Truly an amazing experience to eat a slice of these. I felt like that scene in ratatouille! All of life slowed down and i felt peace! They were out of the matcha so looks like I will be going back soon!
Wow New York's food scene sounds amazing. I'd heard of Mexican and Hispanic food but I'm soooo down to hear about Chinese food. I can't believe they've had this store for generations! 1939 he said?! We don't have Chinese businesses and or generations that go so way back because of Australia's shorter history and just because of its history so this is so new and amazing to me.
So glad they brought this back! Was so excited to find it after Fong In II in Chinatown closed. The rice cake is still very good I just wish had more of that slightly wine/sour flavor!
We also have that here in the philippines brought in by chinese immigrants in the 1800s. We call it puto, yeah it sounds like a bad word for some languages but it is what we call it. Anyway we eat it for snack or breakfast coupled with soya milk. They also come in a variety of toppings like strips of cheddar cheese, or slice of salted egg etc. They also come in a rainbow of colors, some are infused with purple yam, some with pineapple, durian and strawberries
you don't have to go to NY to get these rice sponge cakes. you can drop in any Vietnamese grocery store and ask for "Banh Bo" and they'll likely have it there, lol.
2 days ago I make my own rice cake . But I would love to come up with this fluffy one . Hope we can get recipe. Mine is just simple ..yes I soaked rice over night and blender it then mixed with sugar and baking powder then lit it fermented for 4 hrs . Yummy . Pls share me more recipe pls
It is akin to Jello but has more structure. It is semi sweet, savory, moist with a bit of oil, a hint of sourness, fluffy from all the yeast holes with a bit of chew. Delightfully refreshing for summer days. Best eaten when made fresh from the steamer and barely gets to room temperature. It gets stale and grainy and hardens when refrigerated. I find it best when reheated gently with just boiled water with the burner off and let it sit for 10-15 minutes in a gentle steamy environment.
great content, great production ... and the focus has moved from mainland China to the US, but still Chinese in character ... 👍👍👍 ... next, will continue on to other Chinese communities spread across the globe ??? Just a though ... 🍴🍴🍴
Every time I eat it It's like eating my childhood. Also it's taste reminds me like I'm tasting or smelling alcohol, like just hints that it is there but sweet.
Rice cakes are staple quick snack n go, on the run in Hawaii. In Chinatown, 95% of Chinese restaurants/shops have their own interpretation of...white, brown, W/B combo...
I really dig this video, but I wonder if it would make sense to someone who was entirely unfamiliar with the story of the shop. It’s hinted at that the shop shut down before Paul revived it, but I’m not sure why that fact isn’t simply stated. In any case, nothing I’ve read about the place has ever made me want to finally check it out the way this video did.
OMG Only way I'll be able to try this, is if I make it myself..... LOVE Mochi daifuku and want to try Rice cakes and Soup dumplings SO BAD!!!!!🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰
![SECRET 🤫 EASY way to make Korean Rice Cakes from scratch [Rice Cake for🌶TteokBokki] 가래떡 정말 쉽게 만들기](http://i.ytimg.com/vi/N1ZRz5WDt1I/mqdefault.jpg)
Thank you for uploading this video. I want to share a little story here. No biggest.
Paul's (the owner of Fong On) grandparents were our family sponsor when we first migrated to the U.S. almost a half century ago. Our grandma took us to visit them at their flat in Chinatown upon our arrival. Although I don't remember much detail of the visit, I will never forget their kindness and gentle smile. I know for sure, we couldn't make it to the states without their sponsorship. We owe Paul's grandparents a great debt of gratitude for their support and encouragement.
What a beautiful story. You should call up the restaurant and tell him you saw this video and tell him you posted your story in the comments.
That is very sweet.
I think the best way to describe rice cake is that its a sponge cake without any dryness at all.
It is fun to eat, good tasting and also gluten-free (!)
I call it a soothing, cooling balm for your mouth but in the form of a dessert.
And not soggy.
No
Looks kinda nasty
I just had one as a dessert after dinner tonight. And I can tell you this - describing bak tong go as a sponge cake that is not dry, which people would think makes a wet sponge cake, is not an entirely accurate description. It is moist yet paradoxically fluffy. Paradoxical because a thing can only be fluffy when it is dry, yet here is bak tong go defying this law of physics. And the flavor is just so light and delicate. It is like a soothing, cooling balm for your mouth but in the form of a dessert.
Souffles are moist and fluffy. Marshmallows are moist and fluffy.
@@violetviolet888 bak tong go is neither of those and yet could be described as that. It's so funny lol
Bean paste that doesn't fall apart is what I described the texture
More akin to jello but much more structure to it. A bit chewy, fluffy and squishy with a bit grainy texture and a hit of sourness and very moist and most importantly, not overly sweet.
Lol. That's the most Chinese thing, add a cup of this, a spoon of this, and just a little bit of that. You can never inherit exact recipes from Chinese parents cause they don't even know it. Lol, that's why it tastes a bit different depending on the person making it.
My wife is a good cook. She says that good cooks cook for others. You adjust the amounts to suit the person who will eat the food. Hence exact measurements dont work unless you run a food franchise. To be consistent in franchise cooking, even the ingredients have to standardised.
I am so glad the family tradition continued. Your original store was a staple of my family Sunday visits to the grandparents in Chinatown and childhood visits after Chinese school for soy milk or herbal drinks. It is not only a staple for my family but every Chinese friend's family as well for drinks, silken tofu, or steamed rice cakes for ancestral visits. I hope you guys are staying strong and staying safe during COVID. I wish they could include your store location in the description to support your efforts.
The original location shut down I was devastated. I didnt know they open a brand new place. I'm so very excited. Cant wait for covid to be over to visit NYC Chinatown again!!
It’s amazing the ability of food to bring you back in time to simple times surrounded by loved ones and everything was ok, it really brings history to life and able to enjoy something people from times past we’re enjoying it’s really like magic , keep up the great work
It amazing when family recipes get past down the family line. its like they are reincarnated in these recipes. I wish I could try this like yesterday lol
This makes me want to cry!! When Fong Inn Too closed I was devastated! I LOVE the white rice cakes. No one else does it like they did. And now to know the legacy lives on… I’m so thrilled!! I didn’t know!! I live under a rock, I guess. Thank you so much.
I went to New York and stopped by this exact shop. For some reason it looked familiar when I started watching the video. Their tofu was awesome and very unique, and their rice cake was different from others. It was homemade, so my family and I bought the brown sugar one and white sugar. I rlly love this shop and people should try it when they come to New York.
Wonderful when chilled, all jiggly and sweet, with airy bubbles that dance on the tongue. It's a fun dessert.
oh my gosh... this dessert make me missed my grandma so much. we both love this. I would always get her this when I visit her.
I grew up with Fong On, on Mott Street originally and my folks used to purchase rice paste (white and sweet) to make various pastries. Yes I remember the white rice cake, and sandwiched with roast pork is also totally delish 😋. Spoked to David and reminised about a certain delivery "boy", Charlie. Fong On has delish tofu desserts also, relocated on Division Street, Allen.
Omg hope they are still open. I need to add to my foodie bucket list.
Rice cake in the Philippines is very popular too, we call it "Puto". We cook the ground rice flour ove hot coal oven in a Banana leaf, the traditional style.
Except puto is more bland.
@@kauilanikim2199 Not really you can make it sweet if you like.
@@grizelque I have never met any Filipino who made it sweet. And it's dry af.
@@kauilanikim2199 You have more filipinos to meet then.
@@jaunie8217 nope. Hawai'i has a strong Filipino community. They're all bland and dry AF compared to Japanese and Chinese rice cakes.
Admits he made a legit business from watching youtube
My guyy
Me too! When I heard he saying this I thought: this is a honest biz man.
"But its all delicious".. he said the main point, that is enough to describe this rice cake.
Very nice legacy =) My Lola's favorite dessert from the Chinese bakery was this steamed white rice cake. It always was cut into triangles and had a very unique texture. Whenever, I see it or get it from a bakery; it always reminds me of my Lola
hi jessica. would you share your recipe? i've tried so many recipes on youtube and on google searches and none have worked out right. some too doughy and some have no flavor.
I MISS THIS!! I never see this anymore 😩
Paul, you sound like a great guy. Of course, we are much alike. I to studied art and architecture but loved the things my older parents taught me including cooking and food appreciation. I first found rice cakes in Korea. They have many variations and I learned to appreciate them all. My Korean son taught me much about the culture and the people and their lifestyle. My 10 years there was a great experience.
Best to you!
this is a perfect pair with dinuguan and palabok yum!!
I have been to this place oh my God their rice cakes are amazing !!! ❤️❤️❤️❤️
This is an amazing steam cake. Cheap to make, savoury to eat.
I traveled all the way from los Angeles to have these rice cakes. Truly an amazing experience to eat a slice of these. I felt like that scene in ratatouille! All of life slowed down and i felt peace! They were out of the matcha so looks like I will be going back soon!
omg! my grandpa has been making baitanggao all my life--makes me really want to preserve the recipe for future generations
Tracy Wang You must.
Please make a recipe 😩 all the RUclips recipes do not taste like the real thing
I grew up with the tofu and white sugar cake from Fong On and it is still my go-to place today.
I had one of these at a Chinese bakery and i fell in love!!
The word you're looking for is pudding, rice cake is like a pudding.
It looks delish, I'd love to try one!! By car, I'm not too far from Chinatown in Flushing, Queens NY-think I will check it out....
You'll know when a 白糖糕 is good is when they grind their own rice!
Exactly!
What a cool family business, amazing . They look so delicious .
I stopped in a few months back and I asked what is the rice cake. When they showed it to me I was like OH MY GOD THEY HAVE 白糖糕!!!!!!
I miss your rice cakes I grew up walking distance from Chinatown. I know your store and your rice cakes. I love the white ones.
OMG THIS WAS MY FAVORITE AS A KID
I would love to taste the rice cakes. If I ever win the lottery I'm going to different places tasting food I've seen on RUclips haha
It’s called Baaktonggou by my grandpa
It’s one of his favorite dessert snack.
Ahh.. now I want some. I haven't had that in a while and I only have tasted that for the first time when I moved to NYC.
Family is strong! 💪 Wanna taste that ‘legacy’.
It’s street food in Asia
Oh my ABC ❤️. Loved this as a kid! Childhood memories! Our family name is Ng too! 👍
I'm so happy to find this. I will be heading there very soon
Wow New York's food scene sounds amazing. I'd heard of Mexican and Hispanic food but I'm soooo down to hear about Chinese food. I can't believe they've had this store for generations! 1939 he said?! We don't have Chinese businesses and or generations that go so way back because of Australia's shorter history and just because of its history so this is so new and amazing to me.
So glad they brought this back! Was so excited to find it after Fong In II in Chinatown closed. The rice cake is still very good I just wish had more of that slightly wine/sour flavor!
Ok I was waiting for the recipe! 💯🤦🏻♂️
holy crap i haven’t had rice cake since i was maybe 10 years old… i didn’t even like them that much but now i’m craving some
Should have this shop in Sydney Chinatown. I love Rice cake.
We also have that here in the philippines brought in by chinese immigrants in the 1800s. We call it puto, yeah it sounds like a bad word for some languages but it is what we call it. Anyway we eat it for snack or breakfast coupled with soya milk. They also come in a variety of toppings like strips of cheddar cheese, or slice of salted egg etc. They also come in a rainbow of colors, some are infused with purple yam, some with pineapple, durian and strawberries
An architect making rice cakes? YESSSS
I looooove rice cakes so much. I wish they were close to me. I need to get this when I visit New York.
you don't have to go to NY to get these rice sponge cakes. you can drop in any Vietnamese grocery store and ask for "Banh Bo" and they'll likely have it there, lol.
Excellent fresh tofu and the ginger rice cake is fantastic, as are the tofu desserts. Love Fong On.
I remember eating these when I was young, we always got them after food shopping in Chinatown ! Yum!
Same for me, my parents would buy these when we went to NY Chinatown. I love this cake. After watching this video, I can taste it in my mouth.
and I'm not able to taste this awesome stuff :( so sad.....and hungry
Not sure if I had these rice cakes the chewy texture sounds similar to squishy mochi. Either way I want try both rice cakes they look so delicious.😋😍
oh ! white sugar puff! i eat it almost in daily basis! but in hong kong instead of NY. 白糖糕，正呀喂
Love those, it's so delicious!!!😊
2 days ago I make my own rice cake . But I would love to come up with this fluffy one . Hope we can get recipe. Mine is just simple ..yes I soaked rice over night and blender it then mixed with sugar and baking powder then lit it fermented for 4 hrs . Yummy . Pls share me more recipe pls
It is akin to Jello but has more structure. It is semi sweet, savory, moist with a bit of oil, a hint of sourness, fluffy from all the yeast holes with a bit of chew. Delightfully refreshing for summer days. Best eaten when made fresh from the steamer and barely gets to room temperature. It gets stale and grainy and hardens when refrigerated. I find it best when reheated gently with just boiled water with the burner off and let it sit for 10-15 minutes in a gentle steamy environment.
白糖糕recipe is not science thing,it is magic:)
I was literally just talking to my mom about how I was craving these last week.
WALKED FROM PARK PLACE #1 Subway train station/stop to Division Street to arrive @ the ULTIMATE DESTINATION ....FONG ON !!!
ABSOLUTELY THE BEST (Coconut) P U T O ❤❤❤❤❤ i LOVE THiS stuff !!!
im glad this sweet rice cake also avalaible widely here in indonesia
Ok it's my favorite , and i cook in my kitchen in boiling steamer, but now i like to learn a big cooking in electric steamer like this, its so good
Yummy! I guess really want to try rice cake.Im an avid fan of korean and chinese traditional food.
great content, great production ... and the focus has moved from mainland China to the US, but still Chinese in character ... 👍👍👍 ... next, will continue on to other Chinese communities spread across the globe ???
Just a though ... 🍴🍴🍴
My favorite ,,Trying to make so many times,,, but make it like yours
Well done, amazing video, more please
In mozambican we have something similar is also made of rice but we add coconut cover it with banana leaves and cook it
traditional rice cakes like those in the video aren't really popular in Java, Indonesia, but the elder generations love them
the good stuff. would like to try different flavors.
YUMM!
> ancient chinese recipe
> family heirloom
> iconic hipster business owner
> historic ethnic appeal
Its boiled rice powder people
With sugar in it
Every time I eat it It's like eating my childhood. Also it's taste reminds me like I'm tasting or smelling alcohol, like just hints that it is there but sweet.
Rice cakes are staple quick snack n go, on the run in Hawaii. In Chinatown, 95% of Chinese restaurants/shops have their own interpretation of...white, brown, W/B combo...
I want those! Even in hk/Macau, those are not easy to find! I m amazed how they turn it into a cool thing!
I like the white one...its sooo yummy...i try to cook this ..smile . Be safe ..from manila girl
Hi, do you have a channel with these videos but without music? Much like the Peaceful Cuisine channel kind of vibe...
Dayum I miss this, not many ppl sell this anymore
We Filipinos also eat this back home.
Looks so delicious
I remember eating this from the manapua truck 😍😍😍
You have to be from Hawaii because only we call it manapua 🤙🏾
Dude, wish I lived nearby, wanna try all of the cake flavors.
I love it, I always eat in Hong Kong 🇭🇰
Looking for how to make the smooth layered white rice cake with the brown top layer sprinkled with sesame seed.
Loving it😂😂❤
Oohh I LOVE this rice cake! Well we call it Apem here 😁
I really dig this video, but I wonder if it would make sense to someone who was entirely unfamiliar with the story of the shop. It’s hinted at that the shop shut down before Paul revived it, but I’m not sure why that fact isn’t simply stated.
In any case, nothing I’ve read about the place has ever made me want to finally check it out the way this video did.
Could you make a video about Tau Sar Piah? It's my absolute FAVOURITE thing in the entire world.
OMG Only way I'll be able to try this, is if I make it myself..... LOVE Mochi daifuku and want to try Rice cakes and Soup dumplings SO BAD!!!!!🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰
So touching.
I would love to try rice cakes. Looks yummy. 😋❤️🇨🇦
Is there any way at all I can place an order for these and have them shipped? I would love to try some but I cannot find a place to order them.
I love rice cakes! I wish I would’ve seen this before starting my low carb diet. 😂
Do they ship?? Been craving some badly
I want to know about the steamer you are using, the complete specification.
Please kindly explain why white rice cake is yeast but brown rice cake is not yeast based. Thanks
If you could mind can I ask exact recepe thank u God bless
Awesome video! Love it!
Yummy. My favorite.
The vietnamese mix it with coconut milk to give it a rich unique flavor. We call it "cow cake", why? I have no idea.
Vietnam>China.
A famous snack amongst the locals all across the Hawaiian islands!