BAK TONG GOU 蒸白糖糕: 3 TIPS to Make the Best Steamed White Sugar Cake | Wally Cooks Everything
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- Опубліковано 9 чер 2024
- If you're making Bak Tong Gou (also called Bai Tong Goh) for the very first time, you don't want to miss this video.
Bak Tong Gou 蒸白糖糕 or White Sugar Cake is a Chinese steamed dessert that can be found in dim sum restaurants and Chinese specialty food shops.
This is one sweet treat I enjoyed as a kid growing up in NYC's Chinatown. Sadly I've been hearing it's slowly disappearing. Now that I'm halfway around the world I'm starting to get really nostalgic. So I'm making it a mission to make the best bak tong gou.
I've found many recipes for BTG and though all work, there are several things you have to look out for inside your own kitchen. BTG needs yeast and requires proper fermentation including the right steaming temperature. Get any of those things wrong and your BTG won't come out right.
In this video I'm going to show you 3 essential tips for making BTG with that nice honeycomb texture unique to BTG we all know and love.
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►Ingredient List:
1¼ Cup Rice Flour (sifted)
3/4 Cup White Sugar
1 Teaspoon Instant Yeast
2 Tbsp 105°F to 110°F Water (add to activate yeast)
100 ml Room Temperature Water (mix with rice flour)
200ml Water (boil and add sugar to make sugar syrup)
1 Teaspoon Cooking Oil
2 Pandan Leaf (optional: add to sugar syrup)
►Full recipe: www.wallycookseverything.com/...
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A huge thanks, Wally!! I am definitely going to give your recipe a try!! I think the major hurdle for all of us is that many of the channels that share their BTG recipe don’t say that the water must be a certain temperature range. I made another person’s BTG recipe yesterday…it was a fail because the water temperature at the various stages was not warm enough to activate the yeast. Your instructions are the most complete…and therefore the best!! Will report back when I redeem myself using your BTG recipe. I so love BTG!!!
This is the best recipe. Simple, understandable with explanation of why and how. Thanks! In this day of COVID I've missed bak tong gou more than anything.
Hello Jennifer, yeah I tried to be as thorough as possible. Also from my old neighborhood NYC Chinatown, before COVID, many of the old shops that sold BTG closed down years ago. Got harder to find it. 😞 So I make my own.
Amazing tips! Thank you!!!
Thank you the recipes I made it yesterday it was really good .
🙏 thank you 😊is very explanation
Tomorow I’m gonna try it with a brown sugar .😊
Love your receipts 👏👏👏
Thank you Tram! 😀
I am so excited! Over the years the only time I got to have this was when I traveled a whole province away and went to China Town. It has been years since I had this. Never once did I think to try and find a recipe! I was in a market a couple of days ago and they had a Banh Bo mix package for sale. Looked so much like this I thought I will buy it and hope for the best. I thought I'd look up some videos first and so glad to find yours! Thank you so much for sharing! Looks so delicious! I am so Happy! Can't wait to give this a go with all your wonderful advice!
Hello and you're welcome! And I thank you for watching and leaving a comment 😀👍
thank you !! love your tips.
And thank you very much for watching Samantha 😃
Wow the best steamed rice cake video so far.
Thanks for saying so 😀 I tried to cover as much as possible.
So yummy
Wally I made your "Best Chinese Bbq pork buns"!! SO GOOD!!! I ended up making 2 batches to take to mother & sisters. Thank you I am really enjoying your videos easy to follow along. Your daughter is an absolute doll baby!! God Bless and Thank you again.
Thank you Kathy 😃
I didn't believe you are the best so I tried many others. And.....you are the best!
Oh hey, thank you Leslie 😃
Once I get my yeast I’ll be trying this ! Thank you for all the tips, I’ll be referring back to your tips and video when I try to make it !!
Do give it a try Riley 😀 Any questions at all let me know 👍
Wally. Just want to say thanks so much for the recipe. I've tried multiple recipes, failing each time. The first time I tried yours, it came out exactly as it should. Your directions were spot on, and the taste was great. I'm looking forward to trying some of your other recipes.
Hey N.G. glad it worked out for you! I should be thanking you instead for taking the time to watch and trying out this recipe 😃
Thanks for this video. Had many failures until u explained about batter temperature. Also important to mix batter with yeast so that very little flour settles to bottom. Had better luck with instant yeast and still did step of adding water to it first.
And thank you for watching and commenting Rose 😀
Okay I am going to try this. I'm from Hawaii living in WV and I'm missing my hometown food like crazy. Bak Tong Gou is my favorite dessert and I have failed to make it every single time. I'll let you know how it comes out.
Oh my gosh how you explain is perfect. The why frees people to get close results.
I love your visual details, thanks.
Nice...yummy😢
Easy way of cooking the rice cake. Thanks for sharing
Before I did with high heat with others recipe 30 mins,it works
Hi Wally, I remember this jello like desert and don't see it on Dim Sum carts in Las Vegas so I guess it's no longer popular. But, it is tasty sweet and good with tea.
There are quite a few Chinese jello desserts. My favorite is almond flavor 😀
Great tips not found on other videos.
Thanks Doug! I try to be as comprehensive as possible cause I know making this can be tricky at first.
Love your videos wally. Hv trouble getting rice here (Malaysia) they usually sell blended rice flour.. Will that work?
Hello Meileng, I'm not sure about blended rice flour. But I'm quite sure you can find a Thai brand of rice flour since we're practically neighbors :)
Wally, hello from Ontario Canada 🇨🇦 I tried your recipe, the first try didn't work out the inside didn't look like yours and sticky... I thought it may have been the no name "Rice Flour" I switched to a brand that made both types of rice flour and bought the white rice flour and not glutinous... the second time it worked out amazing.... so the most important ingredient is making sure of the rice flour! Thanks so much Wally!
Thanks for the tips 👍 And I'm really happy for your success!
In Thailand we confused baktonggou with youtiao. Basically if you ask people on the street of Thailand where you can find baktonggou (ปาท่องโก๋; pronounced “pa-thong-go”) they will point you towards youtiao vendors instead.
Hi Noah, yes both sound very same 😂 I noticed it myself as well. Thank you very much for watching and commenting สวัสดีครับ 🙏
Thanks
No problem
Thank you so much for the clear and informative tutorial! I made it and successful in the first try! I suggest to be flexible with the fermentation time because it depends on the performance of the yeast. One question, what are some of the signs to know it is overcooked? The video only teaches to know if the batter is undercooked. Thanks!
Hi Cathy, how are you? It’s hard to tell if overcooked just by looking at top of it. So I recommend sticking a wooden skewer or chopstick in the center. If there are some crumbs and moisture on the stick then it’s about done. If it’s completely dry then for sure it’s over cooked 😀
@@WallyCooksEverythingoh i see, its similar to western cakes
Hi Wally. Very appreciate if you can give me an indicative temperature of the syrup before pouring into the rice flour. Thanks
Hi Catherine. You can pour it in hot right into the rice flour. Then let it cool down a little before adding in bloomed yeast. Do let me know if you have anymore questions 😀
Thanks for sharing your recipe with us, Wally. I tried it out, but unfortunately the BTG didn’t turn out to have any honeycomb texture at the bottom of it when done. What do you think causes such a failure? Kindly advise. Thanks!
Hi Raymond, you're welcome 😀 For my BTG there isn't a total honeycomb texture throughout. I think it has something to do with the bottom of plate too close to boiling water. So perhaps the bottom is cooking faster than top.
Shops that make BTG use power steamers which produces even heating throughout.
While cooking over stovetop bottom of pan is hotter creating uneven cooking.
How is the taste and how is the overall texture?
Thanks, Wally for your swift response to my query. The overall outcome was good except for the absence of the honeycomb texture at the bottom of the BTG. Perhaps, I should make another attempt over the weekend and see if there’ll be any improvement to it. Thanks.
@@raymondwong8536 no problem, that’s what I’m here for. Yeah you should definitely play around. I still do. Mine aren’t exactly the same as my favorite shops in NYC. Because I’m not using the same equipment and temperature nor recipe as they do. But taste wise and texture wise I’m happy with what comes out of my steamer 😆
I going to try this with some modifications. I'm going to add palm sugar and pandan leaf to make something like Hak Tong Gou😆. I have a few observations after watching your video. Adding a little water to the rice flour will hydrate the the flour a little. Adding a little sugar and warm water will activate the yeast faster. Fermenting in a warm oven will also hasten the proving phase. Otherwise nice video.
I know it'll turn out terrific Teng 😀 Thank you for watching and commenting 👍
My results were not as light and airy as in dim sum restaurants and shops. What suggestions for a less dense and rubbery texture. I used low heat to steam gently. Thanks again
Hi Rose, sorry for late reply. It’s really hard to compare home made BTG with shops that specifically make these kinds of special treats. Mostly because they ground their own rice into powder 😆. When I get the time I’ll make another BTG video grinding down my own rice into flour 😃
Hi Wally I did try, I put in a 6 inch cake pan, steamed for about 1 hr. I message you on instagram and sent you pictures. I used a fresh open yeast? In any case I will try and remake in an 8 inch cake pan. I am thinking could it have been the pot I steamed it in? I t was just a pot I put a metal steam the ones that open up, Where do you get a pot/steamer like yours where the water doesn't drip on your rice cake when steaming? Any ideas on a good steamer? Thank you for video easy to follow. Will try again. lol
Hi Kathy yup I saw your message on Instagram 😊 yeah I agree try steaming on 8 inch pan. Perhaps it will cook more evenly if thinner. My steamer isn’t really that good it’s too small. Any will work fine as long as you keep an eye make sure water doesn’t drip down on surface.
My recipe has tapioca flour added.
And it takes few days to make
Please tell us the syrup you put in flour in hot temperatures after sugar &water cook ,or wait syrup warm .thank you
It is called a simple syrup. You can find the water in the sugar and cook it until the sugar dissolves. Simple!
Can this be cooked in an Instant Pop or just steam it with a regular lid?
Hi! Hmmm I guess that would depend how much steam and heat your instant pot can get. But overall I recommend the ol’ fashion pot and lid this way you can control and monitor the steaming from start to finish.
Your Cantonese is great!
Thanks for saying so 😆 But I think it’s not so good.
@@WallyCooksEverything - better than my American friends.
Hi Wally , could you tell me why my steam rice cake the top and bottom rise but the middle of the cake dense. Thank you
Ethan, sorry for late reply. How large is the pot you are using to steam your plate of BTG? It sounds like a lot of the heat wasn't circulating enough and it was trapped in the center 🤷🏻♂️. Maybe try less heat and check often for doneness. Try steaming inside a large wok, that way you know there's plenty of space for steam to circulate around.
I have tried, and is a success! Thanks. However, I was wondering why it is not as soft as those store-bought?
Hello Alice, glad to hear 😃 The texture mainly has to do with the way you are steaming your BTG. If it is hard it could be overcooked. So I suggest 1) less steam time 2) if possible add less water so it’s not too high so there’s more space between boiling water and the bottom of pan ( hope this makes sense 😃) the reason why BTG from shops are softer is because they use a commercial steam which gently steams.
@@WallyCooksEverything thanks for your reply! Ok, I will make again using your advice!
@@alicebglee5357 you’re welcome ☺️ Also perhaps lower the amount of heat too. You just have to experiment around a little bit according to the equipment you use at home. 👍Good luck and have fun!
@@WallyCooksEverything10:22
Yes, it really is not a bit but fairly difficult to do. For high- beginner n above- level cooks. Complete beginners likely to have trouble.
The yeast part is really tricky. Temperature of water to mix it has to be exactly right.
I really needed a temperature checker this time.
I took a short cut. I did not mix yeast separately. I dumped it into the slightly warm batter when it reached 40 to 43 degrees C. Then mixed it well n sieved it.
And YES, 3 hours is needed to rest batter for.
Wally, where does the honeycomb come from? 1) rice flour 2) yeast 3) amount of time resting the batter?
Ma lai gou also uses yeast and also needs at least 1.5 hrs resting, but there's no honeycomb effect. How come?
Btw, I succeeded in making the bak tong gou! Got the honeycombs. 10:22
So exciting!
THANK YOU for sharing!10:15 10:22
Hi how’s it going? 😀 Took me 3 tries to get it to the way I like it originally.
Hi Wally
Ya, it does take experimentation n practice. Temperature control of yeast important.
I find ma lai go much easier to make.
Thank you so much for sharing.
Merry Christmas n Happy New Year to you and your family!
Wally, it looks awesome, just like dim sum restaurant quality. I'm trying it this weekend. ❤❤❤ Thank.
Thank you for the recipe. After watching and following your steps, my rice cakes didn’t come out as great. The look and taste was okay. I am having problems with the texture. The bottom layer is okay, but the top half of the cake is mushy. The real test for me is tasting the cake a day later. It was all mushy tasting... I’m not sure what I did wrong. I will definitely try it again, with any tips on what I did wrong... thank you. I
Hello! Thanks for contacting me. I’m more than happy to help trouble shoot. 3 possible issues come to mind:
1) It is undercooked. Perhaps the heat was too low or not cooked long enough.
2) The size of the container used to hold BTG. I used 8inch cake pan. If you used a smaller pan with high walls than the bottom cooked faster than the top.
3) During steaming a lot of water could’ve accumulated on the underside of the lid and a lot of water dripped into the batter, adding water and diluting the batter.
It took me 3 tries to get it right. And I came across same problems as you. I recommend using a shallow pan so steaming can be more even.
The reason why it went soggy the next day, my best guess is because top part was undercooked then the extra moisture from top part with the help of gravity came down to the bottom.
Don’t give up 😆 you are almost there ✌️ let me know how it turned out next 😃
Thank you for responding with more tips on making your rice cakes. I went to my local Chinatown store, “Sing Cheong Bakery” to compare my results. I hope to get your recipe done correctly... I will let you know how they turn out. Thanks again
3:24 to 4:11
5:08 Keep 110 F , proof in micrwave w a glass of hot water
6:04 see bubble after 3 hour , 6:22 add oil
I Like your cake
I used to get these here in San Diego, at a Vietnamese grocery and they were so fermented so much, i felt a little tipsy eating a couple of them.
😂 When I fermented my mix one time for 6 hours I took one bite and it really tasted like beer.
where do you go to get the fresh yeast from?
You can buy from supermarket. Just check the package expiration date.
Can this be done with brown rice flower?
Hello 😀 Okay so I've never tried it with brown rice flour. But I am guessing it will work cause essentially still rice. I would also guess that brown rice flour since it's not totally processed is more dense. Which means you will need to add more water.
If I have the time to try it out I'll let you know how much extra water to add. Meanwhile if you want to try first I suggest adding perhaps 1/2 cup more water and see how it works out.
Good luck I'm actually curious to see how it turns out taste and texture wise 👍
Wally: I made the cake again with fresh yeast some days ago.this time it has fermented better but I still had 2 problems. 1. Part of the cake looks whiter than the rest. Seems Iike those areas r still raw. So I steamed the cake longer yet I saw no improvements. 2. I put the cake in the fridge. Water drops showed up on top of the cake the next day. The cake looks mushy. What have I done wrong ???
Hello again 😀 Hmm lets see, just a guess, does your bag say Rice Flour or Glutinous Rice Flour. Both are completely different things. The bag should only say "Rice Flour"
Second issue is you might've added too much water to the mix.
But I am guessing you might've used "Glutinous Rice Flour" which is why not coming out correct 🤔
@@WallyCooksEverything no. Wally. I did use rice flour, not the glutinous rice flour
Okay then I think the issue is most likely with steaming. I'm guessing the plate used to steam is too close to boiling water or the pot used to steam with is too small. If so, I recommend using slightly lower heat for a gentle steam.
I really hope this works for you, you put in so much effort 🙏
Also if this works out and you have to refrigerate leftovers, be sure to use an airtight box.
What if I only have active yeast? Should I not chance it and purchase instant yeast?
Hello Melisa, active yeast is perfectly fine. Instant yeast is what I only have and even though I don't have to add water to instant I just used it as demonstration. Any other questions at all don't hesitate to reach out to me here 🙏😀
@@WallyCooksEverything Thank you so much! I attempted to make this twice so far and it always failed :( I think I've been steaming wrong because I haven't been leaving a lot of space at the top and my fermentation result doesn't look like yours. I'll keep these tips in mind for when I try it again. Third time's the charm, I hope.
Hi again! Hmmm... if I take a guess I would say fermentation is the problem. It doesn’t have to look 100% like mine. However, there she be lots and lots of bubbles.
I didn’t get mine right until the 3rd time. All my problems were about fermentation. Once I popped my mix into a microwave oven with a cup of hot water that solved my issue. I assumed my kitchen was warm enough.
If possible next time send me a photo after fermentation on my Instagram account. It’s a better way for me to help troubleshoot 😆
You’ve taken the time to watch the least I can do is see this through with you. ✌️❤️
@@WallyCooksEverything okay, I’ll send a pic the next time. Hopefully gonna try it sometime this week since my area is still on lockdown. Thanks again (:
Do you have a substitute for Pandan leaves?
Not really Norma, but you can always do without it 🙏
Thanks
I try but no cook even 50 mins with medium to high heat, why
Hello I made it but it harder in the middle. Same honey com look. But my taste like I was eating steam bun and not the chewy texture?
Hello! Hmm okay so for your problem sounds overcooked. Could be your heat was too high. Also did you use Rice Flour or Glutinous Rice Flour. Should only be using Rice Flour cause many people make mistake and get glutinous rice flour.
Do let me know if the issue is solved 😆 Don’t give up keep trying these mistakes can be overcome 👍
@@WallyCooksEverything hello rice flour. Am I put on height heat. What heat is best or what temperature of water is best? Also I mix in the sugar water rice flour did not do the heating on the pan. Some say used rice starch.
@@oloi9713 hello again 😀 I recommend starting off with medium heat. Cause if you used high heat. Plus there should be some space between the bottom of your pan and the surface of boiling water. Cause if your pan is too close to the surface of boiling water it will cook too fast.
wally: I had 2 problems. 1. Part of the cake is fluffy but other part seems not well fermented n hard. 2 edge n side of cake is yellowish. What has went wrong?
Hi Beauty Queen 😀 Hmmmm, I haven't come across your problems before. For your first problem I'm thinking it got overcooked, which is why hard. Could be your cooking vessel was too close to the boiling water. As for the yellow color I believe it has something to do with the yeast.
Can you tell me how old your yeast is?
@@WallyCooksEverything Wally thanks for prompt response. Yes my yeast is not fresh. N I may have over cook it. I will try again n keep u updated.
@@beautyqueen3244 No worries 😀 Good that you're not giving up 👍
The water can change fresh coconut water,more delicious
That’s a terrific suggestion 👍😃
I think you are cooking Rice Cake or you can call rice cake as bak tong gou?
I just made this and the middle of my BTG didn’t rise or cook the same. Any tips?
Hmmm... if the yeast is fresh there’s 2 things that went wrong.
1. Didn’t ferment long enough, how long did you ferment?
2. Steam it a longer checking ever so often.
Did you put a chopstick in the middle to test for doneness? What kind of pan did you use? Could be done but if you used a wider pan to steam it will not look same as mine.
Don’t give up, it took me 3 tries to work out the subtle issues 😄
@@WallyCooksEverything it tasted great still so I’m not mad! I did use a bigger pan than you so that could be it, I’m gonna try to make it again with a smaller pan next time ! Thank you so much
😂 No I didn’t think you were mad. Hey if it came out okay with the pan you were using keep using it. No need to use exactly what I use 😊
Can you add coconut milk instead of oil.
Hi 😀 You can try flavor wise it’ll taste good. But the oil is necessary for moistness. Without the oil it will have a drier texture.
I need help. I tried multiple times and mine is not rising when steaming.. Yeast is tested and flour too.. Fermented for 3 hrs. Still failed.. Need help. Any idea?
Hello 🙏 What kind of rice flour are you using?
@@WallyCooksEverything I am using the same one that u are using. Thailand Poduct, Erasan Brand,red package..
Rice Flour
Farine De Riz Blanc
BÔT TÈ TINH KHIÊT
Okay, here's what I recommend. Steam a small batch. Do you have a rice bowl? Fill it about 3/4. Small batch like this should cook quicker.
Because it is possible your stove is not hot enough. So it can not completely steam the batter.
@@WallyCooksEverything I did this one already. This is what i am thinking before. I steam small cup, it is not rising.It is wet and soggy.
@@tunacatcher2003 hmmm if wet and soggy it means undercooked. You can try steaming longer time. My fire is rather hot so my steam time and yours will vary.
Oh no! What happens to the BTG if I use glutinous rice flour instead of regular
I found my regular rice flour ! False alarm!
It’ll probably end up stickier cause “glutinous” rice flour is used to make mochi 😊
I have tried this twice now (following the instructions explicitly) and have not been successful. I don’t know what I’m doing wrong, everything looks exactly like what’s in the video - fermenting to big bubbles, etc.) but after steaming it, it turns a light brown color and without the honeycomb texture.
Hi Robin, hope you are well. I think try using a different type of yeast.
Thanks for your reply. I will try that.
No problem Robin, let me know how it comes out. And good on you for not giving up 🙏
Steam rice rolls next?!!
I've tried, I got the steam rice roll down, but I have to work on the sauce 😆 Hopefully next week I can upload a video on it.
Can I have the receipe please?
@@catherinelee8388 hello, sure thing. I’ve been lazy and haven’t time to update with recipe. Will do it later on today. I’ll let you know when it’s up too ✌️
@@catherinelee8388 sorry for delay again. Ingredients are listed in description box now. Enjoy making this and let me know how it turned out for you 🙏
@@catherinelee8388 莫咯
👍👍👍🙏🙏🙏
in the past in thailand they(chinese) sold "pa tong go" with "iw ja kuey"
thai people can easily pronouned ptg.
so, pa tong go means ptg and ijk. i think the buyers "point to" what they want and said i want this.
nowaday i cant find ptg in bkk. or phuket but we have ijk all around thailand.
may i ask you? what is your nationality and why you live in thailand? thanks
this is my first time with your channel.
my suggestion : you should put big thai language or flag in the cover picture of thai dish. thai watchers love to watch foreigner do thai things.
Yes my Thai friend in Bangkok says he used to see Bak tong goh in Bangkok a long time ago.
I am Chinese but I was born in the US. I am married to a Thai so I have family here.
My wife says the same thing about adding Thai subtitles too. Maybe for my next Thai dishes I’ll add Thai subtitle 😃
@@WallyCooksEverything thanks for your reply.
Today I made BTG from another video and completely failed it... LOL. You're right it's tricky for first timer using yeast. Got the active dry yeast from Costco (908 g), now that I know it's enough for a life time. What's the diff between this and instant dry yeast? Didn't know that you can't use it after the expiration date so I brought 2 (yah 908gx2) thinking I need to use them like sugar. So my batter didn't bubble much after 4 hrs (recipe calls for 2 hrs) then steam 30min on High heat (didn't know that pot lids had big dreams to be a flying saucer). I chopstick test over 30 times was still sticky so I gave up. The supposed holely cake was from all the chopstick poking. You are correct with different burner can't just go heat (what the heck!). Watch so many videos and wish I came across yours first. You have the best detailed explanation and good useful tips. Going to try your recipe will give you an update when I'm done. After watching your video, I think it's becoz the yeast doesn't like the cold winter in Canada.
Hi HuaChenyu yes BTG is tricky at first. I’ve watched many BTG recipes and all work. However, from the videos I’ve watched they don’t account for temperature. And yeast is very temperature sensitive.
My background is in baking and some bread making so I know about yeast. Yeast like warm and yeah so a cold kitchen in Canada present a slight hurdle.
But that problem is easily solved. Just stick the BTG batter inside a microwave with a hot cup of water. The microwave is a great insulator.
Even for me in Thailand it is cool now so I can’t leave it on my kitchen counter. After I left my batter inside microwave it fermented perfectly.
For steaming you also have to account for size of the pan. I used an 8 inch cake pan. If your cake pan is smaller this would mean the center of BTG will take longer to cook properly. In any case use an 8inch to 9inch pan so batter isn’t too thick in the middle.
If you want you can send photos of after your BTG is fermented properly. You can send it to my Facebook direct message or Instagram by tagging me or also direct message. All my social media links are in description box.
When you take the time to watch my videos the least I can do is help you with my BTG recipe 👍😀
By the way, yeah that is a lot of yeast 😂 also instant yeast doesn’t need water. But I did it because it’s what I have on hand for demonstration.
Hi Wally, thank you very much for your reply. (Hua Chenyu is my fav singer. I go by Mags). I tried your recipe and it turned out perfectly. I'm so happy and my family is pleasant surprised. I'll be making more for the coming Chinese New Year. I end up using the dried yeast bcoz the instant yeast didn't foam. The hot water in microwave worked like a charm (I'll be using this method from now on). I only left it in microwave for about 2 hrs and 1 hr over warm water bcoz everyone waiting to use the microwave. Regardless it turned out real nice. I also grew up eating cantonese foods. So I'm looking forward to trying all your other recipes. Thanks again. You are Great! 👍👍👍👏👏👏🙂
Hey Mags, so glad you like it 👍 Try my lo Bak goh recipe if you’ve never made one before for Chinese New Years!
@@WallyCooksEverything Wow, the Lo Bak Goh, video is the best version ever 👍👍👍 You are thorough with explaining every step and made it easy understand and I love the tips of how to choose a good radish. I will definitely try try that recipe... Looks way better than my mom's version.. LOL. Thanks 😊
Holy moly! That is a lot of yeast. I am not sure if you knew, but you can put your yeast in an airtight container and store it in the freezer. It will keep for way longer than the expiration date if you keep it in the freezer. That way your yeast won’t go to waste. Just make sure you always test your yeast before using by combining 1/4tsp yeast, 1/4 cup lukewarm water (between 100-105 degrees) and a 1/2tsp sugar to see if it foams.
Hi wally
What’s up Thomas!? 😃 Hope all is well with you ✌️
Do NOT use Glutinous Rice Flour. The package should simply say Rice Flour. If you use GRF you’ll be making mochi. I should’ve brought this up way in the video.
Most people trying BTG for the first time might have difficulty in fermentation part of recipe. If you’re having problem and need some pointers you can send photos to my instagram account Wally Cooks Everything. Tag me or direct message whichever is best for you. I’ll get back to you as quickly as I can ✌️👍❤️ Good luck, have fun and don’t give up 💪
July 2022 Update
Hello all 😃 I noticed that lots of folks are still having a problem making bak tong gou at home. I want to see everyone succeed. So I’m planning to do a live stream right here on UA-cam. Where you can ask me questions on the spot. When will I be doing this live stream is a big question since I’m in Thailand and majority of my subscribers are in different time zones. Anyways I put up a community post on my channel where you can follow along for updates. If you’re really interested please subscribe to my channel to get notifications when the live stream will take place.
Even if the package says rice flour be leary, buy a brand that makes both styles and pick the one that says rice flour.... don't ask me how I know, but some packages are generic....
The water was not enough, the mixture after adding the syrup mixture was like a thick sludge, not watery as shown. I had to add an extra 100 ml of water.
Hello! Ahh, sounds like you used “glutinous” rice flour instead of regular rice flour. Glutinous rice flour gets thicker when mixed with liquid. It is used to make mochi.
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