This is the authentic way of doing “Rice Cake” as I have known when I was a kid back in the Philippines (we called it “Putong Puti”). There are many variations of cooking you will find in RUclips but this is the one that I love 💕and I miss but now I can copy, cook & enjoy it myself. . thanks to @MyKitchen101en for sharing 👍👩🏻😋🥰
I love the fact that this person hasn't wasted even a drop while preparing this... 💜I've eaten this a lot but didn't knew how to make it... Definitely gonna make this on my own now. Thankuu💜
I have watched almost all your videos but something very sentimental about this one. It reminds me how simple, basic ingredients can still bring joy to the table.
My favorites when my kids have a bday party...di nawwwala ito with diff.colors. Di nkkaumay at di tumitigas.wala ng ngddala sa palengke...miss this so much!
Douglas Kema yes, me too! We always bought them from the manapua man...yelling STOP and running outside to buy them with loose change. Miss those days! 😁
wow... this classic style cake really brings my old memories back...nice sharing ... our kind and skillful cook used to make this cake for our afternoon tea time
That’s my favorite rice puto usually from Batangas with diff.colors i used to buy in our Pelengke.Oh i miss it whenever i saw this video reg.Puto making! Very nice!
In the southern state of India called Kerala, make this for Christmas breakfast. It's called Vattayappam. Only slight difference in preparation. We add coconut milk or coconut water or grated coconut while grinding the rice in the blender.
Give this recipe a try, use white rice instead of rice flour. Make sure no water droplets condense on the lid and drop onto the cake, else it would make the rice cake soggy. Recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
Jiwana Johity thank you for cooking it before commenting I’ve been on an endless search for the correct recipe. I guess rice cake is a well kept secret.
This reminds me of my làte father. Its his favourite. With this music I feel very sad and wish I could turn back the time and make it for him I'd I have known it's so simple to make.
Wow its like filipino white rice cake that we always eat as breakfast and snack and your cooking skills is amazing i love to watch more i hope we can stay in connected see you
I have to try this. My mother in law does this with a yeast sour that she shares with friends, but I wouldn't make this enough to justify using a sour. But this should work nicely. I think my grandma did it this way, I recall her grinding rice with water for this and other things.
so i made it but it was sticky on top and solid on the bottom, also tasted very sweet and yeasty. the yeast was bubbling so i know there's not a problem with the yeast. any idea what i might have done wrong?
This recipe use ½ tsp (flat) instant yeast, use a standard baking teaspoon, and do not add more than what is needed. Proof of 4-6 hours, no shorter than 4 hours, NO shortcut. Steam with bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying with a piece of cloth if it is made with other material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy. Read the complete recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
@@MyKitchen101en it worked!! i think i was using too much yeast because if it didn't proof, i would add more. also i was using a pot to steam, so i put foil over the bowl so that water wouldn't get in.
I'e tried other recipes. Yours is the best! This definitely tastes like what we have in Hawaii. Mine had some holes in the center section but not along the outside circle. What did I do wrong? Also,the ones that are sold in Hawaii are taller in height. Would it work if I double the recipe and still use the 7 inch pan? How long should I steam it?
This recipe use yeast for fermentation, yeast need optimum temperature to grow and multiply, optimum temperature is 30-40°C, lower temperature = longer proofing time, if temperature too low yeast will stay dormant. You will need to adjust the proofing time according to your ambient temperature and this takes some practice and experience. You can make this cake higher if you want, adjust the amount of ingredients accordingly.
In Vietnam, we have a version of this but instead of using water in the sugar syrup, we use coconut milk. It adds a lovely, creamy flavour and fragrance to the cake. Also, for convenience when you are in a hurry, you can use rice flour instead of having to soak and blend rice.
Hello! Thanks for the great video! I make a different version of this rice cake using plain white rice, sugar, and yeast like your video but mine doesn’t turn out white like yours. It will have a yellow tint to it. Do you have any suggestions on how to keep it white like yours? Thanks in advance!
Hi, when I made the rice cake, I notice the top of cake is very soft and fluffy, but the bottom was a little firm. How can I make the entire rice cake soft like the top? Thank you! Wonderful recipe!
Made this for my mum coz it's her fav....i just did half the portion to try and it came out perfectly....definitely saving this recipe! Thanks for sharing Sis.... Btw i need a favour if you have the recipe for flat breads with filling in it...usually red bean paste, sweet coconut, kaya and sweet peanuts.....only found in chinese bakeries?
Am not sure what's it called in chinese but i do have a pic....how do i send it to you....can i email it to you....i don't know if I can attach it here
This looks.so delicious and I have never seen anything like it before. I have a couple of questions before I try it. First is this a long or short grain rice or does it matter? Second how do these store? Thanks in advance for any advice.
Hello from Nairobi Kenya,thank you for sharing this fantastic recipe my late mum use to prepare for us.I made an attempt today following your guidelines but it turned out a little under cooked n not firm...where did I go wrong. Thanks
Steam with bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying with a piece of cloth if it is made with other material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy. Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast. Please refer to recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
When you said, "Proof the mixture for 3 hours in the oven or microwave, add in 1 cup of hot water to raise the temperature", are we supposed to cook it in the oven or microwave or just leave it there without turning on the oven or microwave? Please clarify.
Yeast need a warm environment to multiply. Yeast is a single-celled microorganisms, it will multiply slower if temperature is low and simply dormant if it is too cold.
My family and I always order the rice cake when we go out for Dim Sum. It's so delicious. Thank you for sharing the delicious rice cake recipe. Also, what's the title of the song playing in the background? Thank you much in advance.
Hi sister... thumbs up for you. 🖒 Thanks for sharing yummy recipes. Looks very easy when watching your video. 😁 I stay in Bali.. lots of time to do at home now because of Covid virus. I have marked some recipe that i will execute this week. Thanks sister.. Dont forget stay at home... keep healthy... and stay alive.. for us. 🤗
I have not try with fresh young coconut water, I think that will add some complexity to the taste, in a positive way, when coconut water is fermented by the yeast.
hi. u mean if i want it to have the sour taste after the cake is done steaming, i let the cake sit in a warm temperature for another 6 hrs? am i right?
If you prefer the rice cake to have slight sourness, proof of 4-6 hours. Please refer to detail recipe mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
In Bangladesh we have something like this called "chitoi phitha".. we don't add suger and it also a few time to cook... Its a very famous dish in here.. we mostly eat it in winter season.
![無酸味！清甜版［懷舊白糖糕］簡易做法～內裡一絲絲、蜂巢狀🙀Traditionnal Chinese Dessert: [White Sugar Sponge Cake] Easy Tutorial](http://i.ytimg.com/vi/bEjFvTBow2c/mqdefault.jpg)
This is the authentic way of doing “Rice Cake” as I have known when I was a kid back in the Philippines (we called it “Putong Puti”). There are many variations of cooking you will find in RUclips but this is the one that I love 💕and I miss but now I can copy, cook & enjoy it myself. . thanks to @MyKitchen101en for sharing 👍👩🏻😋🥰
I love the fact that this person hasn't wasted even a drop while preparing this... 💜I've eaten this a lot but didn't knew how to make it... Definitely gonna make this on my own now. Thankuu💜
wow many different names. your all wonderful and beautiful people. we can all have a rice cake wild party celebration. Thanks for sharing.
I have watched almost all your videos but something very sentimental about this one. It reminds me how simple, basic ingredients can still bring joy to the table.
My favorites when my kids have a bday party...di nawwwala ito with diff.colors. Di nkkaumay at di tumitigas.wala ng ngddala sa palengke...miss this so much!
This is super popular in Hawaii reminds me of my childhood still one of my favs till this day
Douglas Kema yes, me too! We always bought them from the manapua man...yelling STOP and running outside to buy them with loose change. Miss those days! 😁
In Indonesia we call it Kue Apem... I love it. I eat it everyday when i was kids yummyy....
your recipe is the best on the internet!
This was my favorite thing to eat as a kid, thank you so much for sharing how to make it! Can't wait!
Wow! Love your clear subtitles!
Thanks for the great presentation!
My favorite!👍🙏
I have a slightly different recipe and I make them often. I have loved these cakes since I was 5 years old and at the end of the month, I turn 70.
Happy 🎂
@TheLittledikkins: What is your recipe?
wow... this classic style cake really brings my old memories back...nice sharing ... our kind and skillful cook used to make this cake for our afternoon tea time
I always buy these at a Hopia factory in Moth st.NYC. Very delicious and the taste is always consistent.
In our country we called it “chitoi pitha “ but we make it without sugar and eat with curry or chutney.
From Bangladesh 🇧🇩
That’s my favorite rice puto usually from Batangas with diff.colors i used to buy in our Pelengke.Oh i miss it whenever i saw this video reg.Puto making! Very nice!
thanks this is always one my of favorites. now i will compete with all the yum cha establishments
I use to buy these from the Manapua man in Hawai'i. So glad for the recipe. Thank You!!
leiawapuhi01 OMG same!! I haven’t had one in years
@@Pixelkissx Now that we have the recipe, we can make our own and pretend we are small kid again and enjoy.
In the southern state of India called Kerala, make this for Christmas breakfast. It's called Vattayappam. Only slight difference in preparation. We add coconut milk or coconut water or grated coconut while grinding the rice in the blender.
Sonia Simon that sounds really yummy 😋 also.
Vattalappam is a srilankan based dish. Yes very yummy. Made with egg, coconut milk and palm jaggery.
My grandma makes the best
Reminding my late father loving it 😇😇
I loved eating this growing up. Thanks for the recipe!
I always loved rice cake. The taste is so simple yet addicting.
Muy delicioso me encanta muchísimo
This is made in Kerala in India too! I love it!
I give up, I tried so many times for years🙁....and yours is so beautiful!
Give this recipe a try, use white rice instead of rice flour. Make sure no water droplets condense on the lid and drop onto the cake, else it would make the rice cake soggy. Recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
@@MyKitchen101en 8
Hi what's the difference using rice instead of rice flour?
You can't use rice flour for this recipe, color and texture will be way off.
In meghalaya( india northeast) its make in a mud pan.....traditionally ...n taste really awesomee
I tried this 2days ago....amazingly for my 1st time...i have done it great....thanks to recipe sharing...
Bless you, dear🙏👌
Jiwana Johity thank you for cooking it before commenting I’ve been on an endless search for the correct recipe. I guess rice cake is a well kept secret.
Nako naalala ko nnay ko lagi nag luto ng gayan.. Sarap sa kape
This reminds me of my làte father. Its his favourite. With this music I feel very sad and wish I could turn back the time and make it for him I'd I have known it's so simple to make.
It was superb. N perfect fluffy, sweetness👌👌👌👍👍
I'm from South America, Suriname. We call this APEM 🤔
The people who make it add pink food colouring to it. There's also a fried version of it.
Wow its like filipino white rice cake that we always eat as breakfast and snack and your cooking skills is amazing i love to watch more i hope we can stay in connected see you
Came out wonderful, Ill aways remember this recipe!!!
P9l97
Can i use rice flour?
Do not use rice flour for this recipe, color and texture will be different.
I ate soo many pieces of these, as a child.
I like the test of this cake, it's so simple but delicious
I love this so much
Good recipie of rice cake .New. experience .
Sprinkle freshly grated coconut before eating. Delicious!
I've eaten this with some shredded coconut !!!! 👍👍👍👍👍👍👍🤗🤗🤗
Add jaggery
One of my favorite dessert as a kid growing up!!
I have to try this. My mother in law does this with a yeast sour that she shares with friends, but I wouldn't make this enough to justify using a sour. But this should work nicely. I think my grandma did it this way, I recall her grinding rice with water for this and other things.
if u have a starter u can freeze it, usually works
OMG I used to love these things! We ate them during the Lunar New Year holiday!
O my delicious rice cake recipe. Keep safe my friend.
the restuarant that sold these moved far away from me recently, so now i have to learn how to make my own, haha.....
i'm having such craving for this!! i just put soaked rice in my fridge to make this tomorrow..
so i made it but it was sticky on top and solid on the bottom, also tasted very sweet and yeasty. the yeast was bubbling so i know there's not a problem with the yeast. any idea what i might have done wrong?
This recipe use ½ tsp (flat) instant yeast, use a standard baking teaspoon, and do not add more than what is needed. Proof of 4-6 hours, no shorter than 4 hours, NO shortcut. Steam with bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying with a piece of cloth if it is made with other material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy.
Read the complete recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
@@MyKitchen101en ok i'll try this again. thank you!!
@@MyKitchen101en it worked!! i think i was using too much yeast because if it didn't proof, i would add more. also i was using a pot to steam, so i put foil over the bowl so that water wouldn't get in.
Love it very much... my late dad always bought it from 1 lady in front of Madam King Malacca😔
I'e tried other recipes. Yours is the best! This definitely tastes like what we have in Hawaii. Mine had some holes in the center section but not along the outside circle. What did I do wrong? Also,the ones that are sold in Hawaii are taller in height. Would it work if I double the recipe and still use the 7 inch pan? How long should I steam it?
This recipe use yeast for fermentation, yeast need optimum temperature to grow and multiply, optimum temperature is 30-40°C, lower temperature = longer proofing time, if temperature too low yeast will stay dormant. You will need to adjust the proofing time according to your ambient temperature and this takes some practice and experience. You can make this cake higher if you want, adjust the amount of ingredients accordingly.
Thank you so much for the recipe, I love this rice cake so much.
You are great cooking thanks so much dear 👑👑👑👑
I have got to try this soon , I had something similar to this when I was a kid but with shredded coconut and sesame
In Suriname, we eat this with shredded coconut mixed with a bit of sugar and salt 🙆🙆
yummy rice cake
Nice video 🥰🥰very interesting
Really very nice recipe. Thanks for sharing.
I like how you used real rice instead of rice flour. Looks really yummy..... 😋
You cannot use rice flour for this recipe, color and texture will be way off.
In Vietnam, we have a version of this but instead of using water in the sugar syrup, we use coconut milk. It adds a lovely, creamy flavour and fragrance to the cake. Also, for convenience when you are in a hurry, you can use rice flour instead of having to soak and blend rice.
You cannot use rice flour for this recipe, the texture and color will be off.
Do you have the recipe for using riceflour?
Hello! Thanks for the great video! I make a different version of this rice cake using plain white rice, sugar, and yeast like your video but mine doesn’t turn out white like yours. It will have a yellow tint to it. Do you have any suggestions on how to keep it white like yours? Thanks in advance!
Not really sure, haven't face this problem when making this with white rice (beras putih). How is the texture of your kuih?
Amazing! Will definitely try this out 😻
看完啦! 老師好叻! 盡快去試吓做!🙏
Hi, when I made the rice cake, I notice the top of cake is very soft and fluffy, but the bottom was a little firm. How can I make the entire rice cake soft like the top? Thank you! Wonderful recipe!
The texture of this rice cake is like this.
Estupenda receta 👏
My Favorite.
Wow so delicious
For better result line the mold with banana leaves. The aroma and taste is much better.
line the mold with banana lleaves? what do you mean?
Does it need oil and banana leaves?
Made this for my mum coz it's her fav....i just did half the portion to try and it came out perfectly....definitely saving this recipe! Thanks for sharing Sis....
Btw i need a favour if you have the recipe for flat breads with filling in it...usually red bean paste, sweet coconut, kaya and sweet peanuts.....only found in chinese bakeries?
Not sure what it is, do you have any photos or can provide the pastry name in Chinese?
Am not sure what's it called in chinese but i do have a pic....how do i send it to you....can i email it to you....i don't know if I can attach it here
Just found out it's called cheen loong pau
Is it similar to this recipe mykitchen101en.com/peanut-pancake-apam-balik-martabak-manis-recipe-asian-street-food/
You can send me a PM at my Facebook page facebook.com/mykitchen101en/
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This looks.so delicious and I have never seen anything like it before. I have a couple of questions before I try it. First is this a long or short grain rice or does it matter? Second how do these store? Thanks in advance for any advice.
Long grain, not sure about using short grain rice. This doesn't last, best to consume in a day.
Miss eating rice cake from the Manapua truck. Seattle only have lunch wagon no manapua truck 😭😭
Hello from Nairobi Kenya,thank you for sharing this fantastic recipe my late mum use to prepare for us.I made an attempt today following your guidelines but it turned out a little under cooked n not firm...where did I go wrong. Thanks
Steam with bamboo steamer as the bamboo cover will absorb the steam. Cover the lid by tying with a piece of cloth if it is made with other material. If water droplets condense on the lid and drop onto the cake, it would make the rice cake soggy.
Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast.
Please refer to recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
When I first tried it I loved it now it's my favorite 😜😋👍
Love it
Very nice recipe ❤️
Thanks a lot
..Thank you for sharing this nice recipe...
Most welcome 😊
Nice recipe
Hi dear... happy to see our "Vatteappam". Its our traditional food too in Kerala, India.
Yummy thanks for sharing
Hello! Thanks for sharing. My second attempt was much more successful with the right rice. However, it was slightly dry, do you know what I did wrong?
Add more water if necessary, the consistency of the batter should be the same as shown in video.
I've always been curious of how this was made.
In india we call it as aapam. But we won't add east, we let it fermente naturally
In Indonesia too we called it " apam "
Actually you use yeast too, but you dont add yeast directly, you catch up yeast from environment 😁
If I don’t have yeast how do you ferment it naturally?
its my favorite!!! i call it sponge cake
Got every last drop, I like it!
woow so yummy
Nice friend.. super yummy tasty.. stay connected
You make it look easy :)
It's called "chitoy pitha" in Bangladesh..... But we don't use yeast and It gives the same result. It's very yummy 😋
I use to buy this in hk wet market.
We make a rice steamed rice cake in south India . We use coconut milk instead of water. It’s delicious 😋
Tasty recipe
Can use rice flour instead of soaking rice?
Omg that looks soooooo good
Can u use small moulders for this recipe?
Should be ok but steaming time might be longer as it will be thicker with smaller mould.
When you said, "Proof the mixture for 3 hours in the oven or microwave, add in 1 cup of hot water to raise the temperature", are we supposed to cook it in the oven or microwave or just leave it there without turning on the oven or microwave? Please clarify.
Just leave it there without turning on the oven or microwave.
@@MyKitchen101en Thank you for clarifying.
Yeast need a warm environment to multiply. Yeast is a single-celled microorganisms, it will multiply slower if temperature is low and simply dormant if it is too cold.
@@MyKitchen101en I didn't know that. Thank you for the great information.
@@MyKitchen101en May i know why must we put inside an oven if it is not turned on? Can we leave it in a warm place instead?
খুব ভালো লাগলো আপনার এই রেসিপি টি আপু। সাথেই আছি সব সময়। আমার বাসায় দাওয়াত রইল ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️🍀
I love it
We call it chitoi in Bangladesh. We make it without sugar. Later soak it in milk and sugar. and it becomes soft and moist.
Yummy
My family and I always order the rice cake when we go out for Dim Sum. It's so delicious.
Thank you for sharing the delicious rice cake recipe.
Also, what's the title of the song playing in the background? Thank you much in advance.
Touching Moment
Hi sister... thumbs up for you. 🖒
Thanks for sharing yummy recipes.
Looks very easy when watching your video. 😁
I stay in Bali.. lots of time to do at home now because of Covid virus. I have marked some recipe that i will execute this week.
Thanks sister.. Dont forget stay at home... keep healthy... and stay alive.. for us. 🤗
I think .. i am going to change the plain water into... fresh clear water from young coconut.
What do you think ?
I have not try with fresh young coconut water, I think that will add some complexity to the taste, in a positive way, when coconut water is fermented by the yeast.
hi. u mean if i want it to have the sour taste after the cake is done steaming, i let the cake sit in a warm temperature for another 6 hrs? am i right?
If you prefer the rice cake to have slight sourness, proof of 4-6 hours. Please refer to detail recipe mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
I don't know why, but that really looks good!
jika yis takde boleh ke ganti dengan baking soda atau baking powder
In Bangladesh we have something like this called "chitoi phitha"..
we don't add suger and it also a few time to cook... Its a very famous dish in here.. we mostly eat it in winter season.
May I ask how you make yours?
In Indonesia you can call it "Kue Apem"..