How to Make Chinese Steamed Sweet Rice Cakes - Recipe
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- Опубликовано: 28 июн 2024
- Rice Cake is a chewy-sweet Chinese treat. Many memories are associated with Rice Cakes when growing up in the islands. Learn how to make your very own homemade Rice Cake to bring back those good ol’ memories.
Ingredients:
2 cups rice flour
2 cups water
1 tsp yeast
1 tbsp warm water
1 cup sugar
Oil to grease pan
Rice Flour - amzn.to/2R8qu3Z
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Equipments & etc:
Camera : Panasonic LUMIX-GH4 & GH3
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Mic：Rode Videomic, Rode VideoMicro, Yeti Pro
Monitor : Aputure V-Screen VS-1
Tripods：Manfrotto 546b, Manfrotto ABEO 243AT
Edit : Adobe Premiere Pro CC
Graphics: Adobe After Effects CC 
Хобби
Just made this. It turned out perfect. For those of you who don't like overly sweet food, I would add less sugar. I had my heat on medium low and steamed the cake for a total of 15 min. I end up cutting it too soon and had the cake stick to my knife. Stupid of me. But I let it cooled and when it was done cooling I recut it and it was perfect. One tip I would add to this recipe is to add a cloth underneath the cover when steaming to absorb water vapors. Otherwise, the top of the cake absorbs the excess water vapors and make it slightly soggy on top.
Thanks for this, I really can’t wait to try it out!
Thank you so much! My mom grew up in hawaii and I was diagnosed with celiac and have been looking for a rice cake recipe (she talked about it all the time) forever! I can't wait to try!
I love rice cake!
Thanks!
I’ll try!
Yummy rice cake recipe. Love it
Ah yes, my desert obsession~ UuU🤍🤍🤍
Perfect, been looking for this for ages, had it when I was a child.
Yum! Thanks for sharing! 💜
This is the type of rice cake I grew up with and only just recently have I heard about the other rice cake that’s all dry and crunchy. I’m so glad I grew up with this kind of rice cake instead.
Thank you for this recipe!
Oh that definitely takes me back to childhood, I had no idea it's so easy to make!! I'll be making this tomorrow :) Thanks for sharing and keep them videos coming. Mahalo!!
This was my favorite sweet growing up. I’ve only found it a few times in the Dallas area, so I’m glad to have found your channel and this recipe. We’re having a local style BBQ with your Mac Salad and Kalbi this weekend. Thanks for the recipes! Lesley
omfg, I was looking for ways to purchase this but couldnt find any in Dallas so I was searching how to make it on RUclips. Where can I purchase some in Dallas?
I so forgot about this .. I used to eat this all the time from the Manapua man in Salt Lake. I LOVE THIS STUFF. ima have to try this recipe out one day
same, I used to get them every day after school from him before the pandemic! they’re the absolute best
Finally I found this simple recipe TY
So cool. I need a bigger steamer!
Wow super upload more Chinese items
Glad I ran into this channel, it's nice and homely lol. Plus the food looks great
Awww mahalo!
I got the same pot holders!! Ono recipe
Thank you
Cool vid, I think i will try this!
Since Libbys closed down on O’ahu, I’ve been looking for a recipe to take me back. Thank you for sharing this!
Yaaaaaaas. Mahalo!
Mahalo ... need some in Vegas!!! You da bess!!!
Mahalo for the recipe! I've been wanting to make these but could only find recipes that called for fermenting.
Yay! I’ve been looking for this recipe. Like the kind they have a food court in Ala Moana. ❤️
I love that food court!
I grew up in hawaii and I remember that food court and also going to Holiday Mart and they had a snack bar and you can see all the Rice Cakes and the Managua in the case. ❤
Thank you. Gonna make your recipe tonight. cannot wait to taste it. I grew up in Hawaii and these rice cakes were my fave. I live in San Francisco, and trek down to the Chinese restaurant row on Clement St primarily to eat rice cakes like i enjoyed as a kid in Hawaii ... and to go to Red A Bakery to get Hawaiian plate lunch like at Zippy's... Rice Cake and Hawaiian plate lunch on Clement st in SF was my last outside dining the day before SF went into citywide lockdown. I haven't been out since. So making this rice cake recipe is going to be a big treat.
Awww I love hearing this. I hope it turns out like you remember 😊
@@OnoHawaiianRecipes its so ono. Making another batch tonight.
Manapua man specialty. One of my childhood favorites
I was looking for it for so many days...finaly i find it after searching Google..and i was like Ahhh.......Google Your such a good guy😚😚😍❤
Bruh, I used to complain that they cost 50 cents. After learning how they was made it was a clearly a labor of love. Mahaloz to the Manapua man/woman we never forgetchu.
In Cambodia 🇰🇭 we call it’s (nom ah kor ) we add some more coco milk 😊
Well I made it, the taste is there? I don't know if I needed to use the same yeast and steam pot...it's on my next shopping list...
I am going to look on your channel, but do you have recipe for wassabi peas and wet and/or dry ling hi mui without the ling hi mui seasoning?
I am making it right now with my friend, wondering if brown sugar is a good alternative to cane sugar?
Do you have cooking time for a instant pot?
Please make a smoke meat recipe. Thank you!
I’m looking for a smoother rice cake without the spongelike holes. Can I make this without the yeast? I’m actually wanting to learn how to make the Chinese rice cake that had layers and a brown layer on top.
I am a haole that lived in Hawai'i up until high school (went to moanalua schools). But, I also live in Wainae when i was little (my mom dated a Hawwaiian, so nobody dare hurt da haole..... lol I used to get rice cake all the time from the truck (you know, just 'the truck' and I have searching for a recipe for ages. I try to tell my kids about it, but it is just not the same. I will definitely try. How do you store said rice cake?
Add 1 can coconut milk to the water/sugar in the pot 🤙to give it a coconut flavor! ❤
Med high heat?
i want to know how to make it sticky like before every rice cake i have tried to make is just like a regular cake i need to know how to make it sweet jiggly and sticky and i have not found the right recipe if someone knows how to make it let me know.
When I set aside to proof do I place it in refrigerator or do I just leave out in room temperature?
The warmer the temp, the faster it will proof.
I have instant yeast. Should I add with rice flour?
I need to try to make this. I LOVE glutinous rice flour recipes. But, I like my rice treats to be EXTRA sweet. Can I add extra sugar to this recipe, or will it mess it up?
You can add as much sugar as you like. It’s just a preference and doesn’t change the texture.
Mahalo for the recipe. Question...do you think adding one more cup of sugar would make it sweeter? The consistency isn’t quite how I like it...like the top half was a little mushy...should I let it rise longer? I let it ride for 3 hours and cooked for 15 minutes.
Adding in another cup of sugar should be fine. It'll definitely help sweeten it. Rising 3 hours should be fine. Did it have the bubbles after it rose? Also, careful to not let any of the condensation or water fall on the cake as you are steaming. One tip is to wrap the cover of the steamer in towel if you are using a steel steamer. When the water touches or falls on the cake during the steaming process, it will come out mushy on the top. I hope that helps 🙂
Oh maybe it was the condensation!!!! I don’t have a lid for our steamer lol so I covered it with foil. So maybe I’ll add a towel over it! Thanks!
Ui Keo I cooked it 5 min longer to get it perfectly spongy. I also poked it all the way thru with a tooth pick to make sure it was cooked.
What kind of yeast? Can I use instant?
You can use instant yeast as well.
Where did you get your steamer pot from?
I got it at the Asian Market. But you can order one online: amzn.to/2URlin9
And what kind of yeast do you use? There’s so many lol
I making this on Thursday for out Labor Day gathering on Friday in Hillsboro, Texas...
Thanks. Now my wife has something to do while being laid off 🤣🤣🤣🤣
It looks so dry compared to the kind we buy at Chinese stores. I keep trying to make this but it never comes out as deliciously moist/wet as like say Royal Kitchen's rice cakes.
can you substitute "green label" glutinous rice flour or mochiko flour
Hmmm I'm not sure. The properties are different, so it might turn out more "mochi" like instead of the honeycomb like texture.
I've tried using mochiko, it does not work unfortunately. You'll end up with a very stick mochi-like substance that's frankly inedible
I can confirm that the green label one will turn out like mocha even after proofing 3 hours that results with bubbles on top. Gotta use the right flour.
I followed your instructions but cake didn’t come out fluffy. The middle section was a little hard. What did I do wrong?
Me again, I saw recipes that had coconut milk In the mixture, is this th same desert?
Thank you! Potato Mac salad? 🤣
It is somewhat different like you said, it had the coconut milk. It's the Vietnamese version of the Chinese rice cake. But they basically have that same honeycomb like texture.
Can you use tapioca flour instead of rice flour?
I haven't tried it, so I can't confirm that it will work.
@@OnoHawaiianRecipes Sounds good. Thanks for the info!
Aloha, can You use mochiko ? Stores are sold out of rice flour.
Btw are we ever going to see Tawny?😂
Sorry mochiko flour wouldn't work in this case. It will come out more like a chewy block 😂 hehe I'm a little camera shy and working on the courage to come on camera 😅
@@OnoHawaiianRecipes thank you!
i had the same question thanks for answering :’D
I did it but it's too sweet for me. I should reduce sugar next time.
Moms recipe was, dont ask just watch. She is 92 no long makes them for year. Thanks to the internet many lost recipe online like this
Hi, I did everything correctly but when it was done it was kinda dry. I know this is an old video, but I still hope you can see this!
Yeah no matter which recipe I try, the taste is there but the moist texture isn't.
My batter came out super thick and chunky?? 😞
I followed all your steps, but mine ended up like a blob of paste 😞
Did this recipe twice and still came out sticky and watery. Not sure what type of yeast I need to use. Wasted
I just made this and it turned into Mochi 🤦🏽♀️ what did I do wrong?!
I've had that happen where I didnt activate the yeast and where the water water was too hot to add in the yeast. If adding hot water to yeast, it will basically kill off the yeast. Which means the rice cake won't rise. When you let the rice cake batter rise, did it look bubbly?
Tracey Ocarizri did you use the correct rice flour? The first time I made it I used the sweet rice flour (mochiko) and it was like mochi so I read the differences on the flours and got the one that she used in the video. When I remade it with the correct flour it turned out perfect. However, to get it spongy how I prefer I had to cook it 5 minutes longer.
I did twice but its always failed.😏
Oh oh, what happened?