@@EastMeetsKitchen May it be from the phytoestrogenes in soy or some other chemicals ? It may have a anti-estrogenic effects in some tissues, maybe joints, and cause this. Lack of estrogens can lead to joint pain, so there's a lead ?
Similar to making konnyaku, but with rice instead of konjac? Very cool. Love your equipment, and I know tradition can be comforting and make you feel connected... but this lazy, poor, old lady loves her blender! 😄
This is very much out of my ken. I wonder how the recipe came about, as it must be simpler to just make rice cake, no? The combo with the sauce must be so satisfying on a cool night! ThanksForPosting : )
Although I'm not Chinese, I personally think you should have cooked longer, so the rice would be thicker, as sometimes fruit bars are( those made of fruit and sugar only). Anyway, love your channel.
I feel like potato flour wouldn't require the alkaline solution. Have you tried omitting it? I'm curious whether it would affect the texture. I'm also curious whether I could, in desperate times, improvise this with grits, since grits are presumably hominy, and hominy is presumably nixtamalized corn (i.e., it's already been cooked in an alkaline solution). So far, I've seen three basic processes for tofu: 1) chinese style ? which involves curdling soy- or other milk with acid, and pressing the curds. similar to paneer. 2) burmese style which seems to involve denaturing proteins, specifically from legumes, with heat, then waiting for an enzymatic reaction for it to "set." 3) this style which is the same as the burmese style, except with a grain and an alkaline solution.
I've never seen this done without glutinous rice added. And usually made with Jasmin opposed to Basmatti because Basmatti is generally a fermented rice so I'm not sure I would like this texture. Definitely different.. but interesting. I could provide a link where I seen it made here on YT.. authentic method from a Grandma and her ancient ways are just next level IMO.. I love the old homestead ways of Asian Culture. I'm just a huge Asian wannabee 🥰👍🥰👍
I'm glad for this recipe 😃 I love regular tofu but I find eating it on a daily basis gives me joint pains. So this is a 👍 alternative, thank you.
@@EastMeetsKitchen May it be from the phytoestrogenes in soy or some other chemicals ? It may have a anti-estrogenic effects in some tissues, maybe joints, and cause this. Lack of estrogens can lead to joint pain, so there's a lead ?
Similar to making konnyaku, but with rice instead of konjac? Very cool. Love your equipment, and I know tradition can be comforting and make you feel connected... but this lazy, poor, old lady loves her blender! 😄
@@EastMeetsKitchen I get konjac powder (glucomannan) online, fun stuff! I love making seaweed konnyaku in place of sushi!
wow it kind of has a mashed potato looking texture! very cool
💜💜👍👍👍. Nice. To see the stone mill out again💜💜👍👍👍
@@EastMeetsKitchen look so heavy. I guess work smart not work hard..😀👍👍💜💜💜 ...doing as much filming as possible while the mill is out..👍👍💜💜
Looks interesting! I might try the sauce with some silken tofu :) Also what was the grinding machine you used?
@@EastMeetsKitchen Oh cool thank you!
This is beautiful food. Thank you! I can't wait to try it!!
This is very much out of my ken. I wonder how the recipe came about, as it must be simpler to just make rice cake, no? The combo with the sauce must be so satisfying on a cool night! ThanksForPosting : )
Although I'm not Chinese, I personally think you should have cooked longer, so the rice would be thicker, as sometimes fruit bars are( those made of fruit and sugar only).
Anyway, love your channel.
Thank you for open my mind for different kind of tofu. ♥️ can you show how to make tofu with pumpkin seeds, hemp seeds or sunflower seeds? 🌻🎃
Can use food blender as don't have stone grinder ...
interesting! howd they get the lime powder thing in the old days?
I use potato flower.
I feel like potato flour wouldn't require the alkaline solution. Have you tried omitting it? I'm curious whether it would affect the texture.
I'm also curious whether I could, in desperate times, improvise this with grits, since grits are presumably hominy, and hominy is presumably nixtamalized corn (i.e., it's already been cooked in an alkaline solution).
So far, I've seen three basic processes for tofu:
1) chinese style ? which involves curdling soy- or other milk with acid, and pressing the curds. similar to paneer.
2) burmese style which seems to involve denaturing proteins, specifically from legumes, with heat, then waiting for an enzymatic reaction for it to "set."
3) this style which is the same as the burmese style, except with a grain and an alkaline solution.
I've never seen this done without glutinous rice added. And usually made with Jasmin opposed to Basmatti because Basmatti is generally a fermented rice so I'm not sure I would like this texture. Definitely different.. but interesting.
I could provide a link where I seen it made here on YT.. authentic method from a Grandma and her ancient ways are just next level IMO.. I love the old homestead ways of Asian Culture. I'm just a huge Asian wannabee 🥰👍🥰👍
Aww do you have the link to the video? I'd love to watch it :D
@@Ellezmera
ruclips.net/video/vGMXkkwFR0A/видео.html
@@Shuggies Thank you!
@@Ellezmera very welcome 😊
Can I use lime water instead of that powder
hi! can we use a blender if we don't have a stone grinder?
You can use rice flower from the Asian market 😃
Substitute for grinder
I've used a coffee grinder to grind flour for korean rice cakes. That may work the same here.
@@Mama24loves Thank you so much for your reply