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💜
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 UA-cam 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 👍👩🏻😋🥰
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!
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.
Muy sencilla y deliciosa Es importante colar las mezclas para desechar los trocitos de arroz que puedan quedar y que quede muy fino y esponjoso Maravillosa receta, Gracias
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!
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.
👍 If you find this video interesting, please share it, thanks. Recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/ Don’t forget to hit the LIKE button and Subscribe Our UA-cam Channel.
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.
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.
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
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! 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!
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.
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.
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
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.
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.
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!
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.
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/
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/
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.
Just use plain water. Use only white rice (the cooked rice is not chewy and without fragrant). Fragrant rice/Jasmine rice is not suitable for this recipe.
@@MyKitchen101enoh no wonder the recipe seems to not work for me. it always tastes good but it doesnt have honeycomb and is very sticky, so ive cut it up and put into tong sui instead of eating plain. ive tried changing the hydration and also steaming methods but doesnt work with jasmine rice. ill try again with plain rice
I like the color of your dish,and the way you mix all the ingredients very well! very beautiful and looks so yummy.I have subscribed to you just now. Hope to see you again mai friend,your show and recipe are nice
I loved eating these as a kid and I tried making this recipe once. Everything was flowing smooth, but then the yeast kinda messed it up. The cake ended up real sticky and after a while there was a strong yeast smell and it became a little yellow (I'm not sure whether I was steaming it right, because I thought that steaming it longer would get rid of the stickiness). The taste was ok, but the texture was smushy. Any suggestions or substitutions?
If I want to make the yellow one should I use Rock sugar, light brown sugar or dark brown sugar and how much sugar should I use if I want the yellow type?
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💜
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 UA-cam 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 👍👩🏻😋🥰
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!
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.
wow many different names. your all wonderful and beautiful people. we can all have a rice cake wild party celebration. Thanks for sharing.
Muy sencilla y deliciosa
Es importante colar las mezclas para desechar los trocitos de arroz que puedan quedar y que quede muy fino y esponjoso
Maravillosa receta, Gracias
This was my favorite thing to eat as a kid, thank you so much for sharing how to make it! Can't wait!
your recipe is the best on the internet!
In Indonesia we call it Kue Apem... I love it. I eat it everyday when i was kids yummyy....
Wow! Love your clear subtitles!
Thanks for the great presentation!
My favorite!👍🙏
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.
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! 😁
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 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?
I always buy these at a Hopia factory in Moth st.NYC. Very delicious and the taste is always consistent.
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 our country we called it “chitoi pitha “ but we make it without sugar and eat with curry or chutney.
From Bangladesh 🇧🇩
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.
I always loved rice cake. The taste is so simple yet addicting.
I loved eating this growing up. Thanks for the recipe!
thanks this is always one my of favorites. now i will compete with all the yum cha establishments
Reminding my late father loving it 😇😇
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.
This is made in Kerala in India too! I love it!
👍 If you find this video interesting, please share it, thanks.
Recipe at mykitchen101en.com/classic-chinese-steamed-rice-cake-done-the-right-way/
Don’t forget to hit the LIKE button and Subscribe Our UA-cam Channel.
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
Love it very much... my late dad always bought it from 1 lady in front of Madam King Malacca😔
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.
Nako naalala ko nnay ko lagi nag luto ng gayan.. Sarap sa kape
O my delicious rice cake recipe. Keep safe my friend.
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.
Muy delicioso me encanta muchísimo
Can use rice flour instead of soaking rice?
I've always been curious of how this was made.
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.
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.
看完啦! 老師好叻! 盡快去試吓做!🙏
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
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.
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?
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
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.
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/
or Chinese Facebook page at facebook.com/mykitchen101/
Good recipie of rice cake .New. experience .
jika yis takde boleh ke ganti dengan baking soda atau baking powder
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.
Sprinkle freshly grated coconut before eating. Delicious!
In meghalaya( india northeast) its make in a mud pan.....traditionally ...n taste really awesomee
the restuarant that sold these moved far away from me recently, so now i have to learn how to make my own, haha.....
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?
I ate soo many pieces of these, as a child.
I like the test of this cake, it's so simple but delicious
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.
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 love this so much
yummy rice cake
One of my favorite dessert as a kid growing up!!
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?
Nice video 🥰🥰very interesting
We make a rice steamed rice cake in south India . We use coconut milk instead of water. It’s delicious 😋
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.
Thank you so much for the recipe, I love this rice cake so much.
I've eaten this with some shredded coconut !!!! 👍👍👍👍👍👍👍🤗🤗🤗
Add jaggery
OMG I used to love these things! We ate them during the Lunar New Year holiday!
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?
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?
Really very nice recipe. Thanks for sharing.
Hi dear... happy to see our "Vatteappam". Its our traditional food too in Kerala, India.
It's called "chitoy pitha" in Bangladesh..... But we don't use yeast and It gives the same result. It's very yummy 😋
Nice friend.. super yummy tasty.. stay connected
Miss eating rice cake from the Manapua truck. Seattle only have lunch wagon no manapua truck 😭😭
We call it chitoi in Bangladesh. We make it without sugar. Later soak it in milk and sugar. and it becomes soft and moist.
Amazing! Will definitely try this out 😻
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/
Wow so delicious
Nice recipe
Very nice recipe ❤️
Thanks a lot
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/
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
Estupenda receta 👏
Yummy thanks for sharing
You are great cooking thanks so much dear 👑👑👑👑
I can’t wait to try this! Thanks for sharing your recipe! When you add the instant yeast and water, does the water have to be warm?
Just use plain water. Use only white rice (the cooked rice is not chewy and without fragrant). Fragrant rice/Jasmine rice is not suitable for this recipe.
@@MyKitchen101enwhat happens when using jasmine rice?
The texture will be sticky if jasmine rice is used.
@@MyKitchen101enoh no wonder the recipe seems to not work for me. it always tastes good but it doesnt have honeycomb and is very sticky, so ive cut it up and put into tong sui instead of eating plain. ive tried changing the hydration and also steaming methods but doesnt work with jasmine rice. ill try again with plain rice
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 🙆🙆
I don't know why, but that really looks good!
can you use basamati rice or jasmine rice? Is there a particular one to use?
You need to use "White rice/beras putih" for this recipe, basmati rice or jasmine rice are not suitable.
woow so yummy
이거 진짜 맛있어요 ini manis dengan guri... saya uda perna makan ini
When I first tried it I loved it now it's my favorite 😜😋👍
I like the color of your dish,and the way you mix all the ingredients very well! very beautiful and looks so yummy.I have subscribed to you just now. Hope to see you again mai friend,your show and recipe are nice
I loved eating these as a kid and I tried making this recipe once. Everything was flowing smooth, but then the yeast kinda messed it up. The cake ended up real sticky and after a while there was a strong yeast smell and it became a little yellow (I'm not sure whether I was steaming it right, because I thought that steaming it longer would get rid of the stickiness).
The taste was ok, but the texture was smushy.
Any suggestions or substitutions?
You cannot substitute rice with rice flour for this recipe, color and texture will be different.
Hi, I used jasmine rice instead of rice flour
Jasmine rice is not suitable, I use normal white rice.
@@MyKitchen101en Okay, thanks.
by the way what kind of yeast did you use? any recommendations?
I use Mauri-pan instant yeast.
খুব ভালো লাগলো আপনার এই রেসিপি টি আপু। সাথেই আছি সব সময়। আমার বাসায় দাওয়াত রইল ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️🍀
Give ingredients by cup measurement I don't hv grams measurements at home tq.. And can I soaked the rice for 8hrs?
Tasty recipe
If I want to make the yellow one should I use Rock sugar, light brown sugar or dark brown sugar and how much sugar should I use if I want the yellow type?
You may refer the other recipe: mykitchen101en.com/the-classic-steamed-brown-sugar-rice-cake-recipe/
Love it
Hi should I use glutinous rice ?? What i ve got is regular one.thankx
Don't use glutinous rice， use normal white rice.
it's called Banh Bo (Cow Cake ?) in Vietnam. I miss it so much
My Favorite.