CHINESE STICKY RICE CAKE
A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.
Provided by Mom2MMJ
Categories World Cuisine Recipes Asian Chinese
Time 3h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
- Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.2 g, Cholesterol 25.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 13.9 g
CHINESE RESTAURANT-STYLE STICKY RICE
I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. NOTE: This recipe doesn't claim to be authentic sticky rice, just a convenient method of utilizing the white rice in your pantry to make rice with a sticky consistency.
Provided by Chef PotPie
Categories White Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
- Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
TET STICKY RICE CAKES
Bánh Chung are sold at Viet markets and delis, but making them yourself guarantees high quality and is a great way to take part in an ancient Vietnamese tradition. An intersection of cooking, art, and engineering, the cakes come together in an ingenious way, and it is remarkable how so few ingredients create such meaningful and tasty food. See Feasts for the New Year, page 259, for more information on the tradition surrounding the cakes. While some people wrap the cakes free-form, I prefer using a simple homemade wooden mold (see Note for details) to produce beautiful cakes with straight edges, believing that since the ingredients are modest, the presentation matters. The process is surprisingly easy: the mold is lined with bamboo leaves and then banana leaves, the edible ingredients are added, the package is closed up, and the mold is removed, so the cake looks a little box. The cake is then securely wrapped in foil and boiled for several hours. The instructions for these cakes come from my mother and her friend Mr. Lung, who decades ago wrote an extensive article on the subject. When we left Vietnam, Mom carried the piece with her so she could replicate bánh chng here. The ingredients are available at Chinese and Vietnamese markets. Dried bamboo leaves are bundled up in plastic and are usually near the dried mushrooms. Be sure to select a fatty piece of pork for the best flavor, and bright green banana leaves for beautiful color.
Yield Makes four 5-inch-square cakes; each cake serves 4 as a main course for breakfast or lunch, or 6 to 8 as part of an elaborate meal
Number Of Ingredients 11
Steps:
- The night before, soak the rice and bamboo leaves. Put the rice in a large bowl and add water to cover by 2 inches. Place the bamboo leaves in a large roasting pan and add water to cover. Put a plate on top of the leaves to keep them submerged.
- The next morning, drain the rice in a colander and then return it to the bowl. (It will have swollen to more than 8 cups.) Gradually mix in the salt, sprinkling it over the rice and using your hands to distribute it well.
- Cut the pork into pieces the size of a deck of cards, about 3 inches long, 2 inches wide, and 1/2 inch thick. If you are using pork leg, each piece should have some fat and skin. Add the fish sauce, pepper, and pork to a bowl and mix well. Let marinate for 30 minutes.
- Meanwhile, drain the bamboo leaves. Follow these directions, which will make sense when you assemble the cakes: Take each leaf and fold it lengthwise along the spine (dull side out) and then in half crosswise. Measuring from the center fold, use scissors to cut the leaf to measure 4 3/4 inches; unfolded, the trimmed leaf is 9 1/2 inches long. Use a ruler or one of the inner edges of the wooden mold (which is 5 inches long) as your guide. Rinse the trimmed leaves and set aside with the banana leaves.
- To cook the pork, in a large skillet, heat the oil over medium heat. Add the meat in a single layer and all the marinade. Cook, turning once, for about 2 minutes on each side, or until the pork is just cooked through. Transfer to a plate. Divide it into 4 equal portions and set aside.
- Fill a 12-quart stockpot half full with water and bring to a boil over high heat. Lower the heat and cover to keep hot.
- To make each cake, put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface, with a short side closest to you. Place the mold on the center of the foil. You will need 4 bamboo leaves to form the frame-corners and edges-for the cake. Working on one corner at a time, fold a bamboo leaf lengthwise (dull side out) along the spine and then in half crosswise. Crease the center fold. To form a 90-degree corner, simply unwrap the leaf and bring the lower center crease up to meet the spine. The leaf now looks like an upright corner of a paper box. Place the folded bamboo leaf into one of the corners of the mold, with the ends pointing toward (or touching) two of the walls. Repeat with the remaining 3 bamboo leaves, going in one direction around the mold and overlapping the leaves as you go. When you are done, the leaves will look like a picture frame. Push the leaves down into the corners to make sure they are snug and flush. Straighten any slouching leaf.
- Next, line the mold with banana leaf. Place a piece of banana leaf so that one of its short sides is flush with the inner wall of the mold that is closest to you; the banana leaf should cover the bottom and extend above the mold on the far wall. Place a second piece of leaf in the reverse direction. The 2 pieces will overlap each other on the bottom. Equal lengths of leaf should extend above the mold on the far and near walls. Then arrange a third piece of leaf, with a long side closest to you, evenly across the bottom of the mold, so that short lengths of leaf extend above the right and left walls. All 4 walls of the mold are now lined. Use your fingers to tuck the leaves into the mold.
- To add the edible ingredients, first scoop up 1 cup of the rice and pour it into the mold. Use your fingers to push some rice toward the outer edges. Add 1/2 cup lightly packed mung bean, pouring it into the center. Center a portion of pork on top. (If you are using pork leg, position the fat and skin in the center, so that at serving time, everyone gets an equal amount. You may need to tear or cut some of the fat from the meat to create an equal distribution.) Top with another 1/2 cup lightly packed mung bean. Finish with 1 cup rice. The mold will look very full. Push some of the rice to the sides and corners.
- Cover the top of the cake by folding in the side flaps of banana leaf, then fold the side farthest from you down, and finally fold over the side nearest you. Press down firmly on the cake with your hand to distribute and compact the ingredients. Once the top is relatively flat, put one hand on top of the cake to hold it in place while you gently pull off the mold with the other hand. Temporarily keep the mold on your lower arm while you fold the top flap of foil down, and then fold the bottom flap up and over. This should keep the cake in place enough for you to remove the mold from your arm. Then, as if wrapping a gift , fold in the sides to form a foiled-covered square box. Pick up the cake and gently tap the sides against your work surface to make sure the elements are set. Put the cake aside. Repeat to make the remaining 3 cakes. Save or discard left over rice.
- Tie each cake together with kitchen string. Since the rice expands during cooking, don't tie too tightly. Th e string should not make an impression in the foil. (See illustration, page 264.)
- Return the stockpot of water to a boil. Add the cakes, stacking and/or standing them up. To keep the cakes from floating, place an empty saucepan on top to weight them down gently. Return the water to a boil and cook, uncovered, for 7 hours. To maintain the boil, keep a kettle of boiled water on the stove to replenish the water as needed; it is okay if the water occasionally simmers. As the cakes cook, they will expand and gain weight. Every 2 hours, rotate the cakes so they will cook evenly. When the cakes no longer float, about midway through the full cooking time, remove the saucepan and continue boiling.
- Use tongs to transfer the cooked cakes to a baking sheet, placing the best-looking square side down. Put another baking sheet on top and center a 14- or 15-ounce food can on each cake to weight it down. (Eager people let the cakes cool for only 1 to 2 hours before unwrapping and eating.)
- The next morning, remove the foil, wipe off stray bits of rice, and then wrap each cake in plastic wrap. For display purposes, you may tie colorful ribbon (red symbolizes good luck) around each cake. The cakes may be kept at room temperature for 3 days, beyond which they should be stored in the refrigerator, where they will last for a week. They may also be frozen for up to 3 months (see Note for information on how to refresh frozen cakes).
- There are two ways to enjoy bánh chung: soft , which allows you to appreciate fully the pale green color and ethereal flavor of the banana leaf, or fried into a delicious crispy pancake. Regardless of which method you use, serve the cake with sugar for lightly dipping the pieces. It sounds odd but is quite nice.
- To cut and serve a cake soft: Cut the cake into 8 equal triangular wedges (think of an asterisk). Because it is hard to cut through the sticky rice with a knife, Vietnamese cooks use a type of fibrous string. I substitute unflavored dental floss or linen kitchen string. (If the cake is firm from refrigeration, unwrap and cut with a knife. Reheat the pieces in a microwave oven until soft before serving.) To cut with floss or twine: Undo the plastic wrap, keeping it spread out underneath the cake. Remove and discard the bamboo leaves. Return the cake to the plastic wrap, open side up (as it was when you were assembling the cake). Peel off the top and side flaps of banana leaf, leaving them on the plastic wrap. Cut 4 lengths of floss or string each about 20 inches long and arrange them on the cake in the pattern of an 8-spoked asterisk: position 2 strands on the diagonals, 1 strand horizontally across the middle, and 1 strand vertically down the middle. One at a time, grab the ends of each strand and pull the strand down about 1/4 inch into the cake to secure it in place. Invert the cake onto a serving plate. (Use the plastic wrap to pick up the cake.) Peel off the plastic wrap and banana leaves. One at a time, grab each strand by its ends and pull it up through the cake toward the center, crossing in the middle and lifting it out of the cake. (You may have to pause midway to pull on other strands as you make the cuts.) When all the strands are removed, the cake will be cut into perfect wedges.
- To fry and serve a cake: Nicely cut wedges are not necessary if you are frying the cake. Use a knife to quarter the cake and then cut each quarter into 1/2-inch-thick slices. In a 10-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add half of the slices and fry, undisturbed, for about 6 minutes, or until the rice has softened. Use a spatula to press and mash the chunks to form a pancake and continue to fry for 5 to 6 minutes, or until the underside is crispy and golden. Flip the pancake with a quick and confident jerk of the skillet handle (or slide the pancake onto a plate and then invert it into the skillet). Increase the heat to medium-high and fry the second side for about 4 minutes, or until crispy and golden. Slide the pancake onto a plate, cut into wedges, and serve. Repeat with the remaining slices to make a second pancake.
- The wooden mold for these cakes is not commercially produced because people typically make the molds themselves. If you are not good at woodworking, do as I did and ask someone for help. The mold should have a 5-inch-square opening and stand 1 1/2 inches high. (For my mold, I bought a 30-inch-long piece of 3/4-inch-thick unfinished oak from a spare wood bin at a lumberyard.) My friend Mike Crane cut the wood into 4 pieces, 2 pieces that were 5 inches long and 1 1/2 inches wide and 2 pieces that were 6 1/2 inches long and 1 1/2 inches wide. Although nails would have held the pieces together, he used screws, drilling 2 holes at the end of each of the longer pieces. When he screwed the pieces together, he added a little glue for extra security. To finish the mold, he lightly sanded the edges.
- To refresh a thawed bánh chung, bring it to room temperature. Rewrap it in foil and tie it with cotton string as you originally did. Boil the cake in a large pot of water for 1 hour, adding water as needed to keep the cake submerged. Remove the cake and let cool for 1 to 2 hours before eating.
NIAN GAO (BAKED SWEET POTATO STICKY RICE CAKES)
Nian gao is a homonym for the Chinese phrase "nian nian gao sheng," which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled "The Way of Kueh." He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight.
Provided by Clarissa Wei
Time 2h
Yield 24 to 42 nian gao, depending on pan size
Number Of Ingredients 9
Steps:
- Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
- Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
- When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
- Heat oven to 350 degrees.
- Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
- Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
- Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
- Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
- These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.
More about "chinese sticky rice cake food"
CHINESE NEW YEAR CAKE (STICKY RICE CAKE 年糕)
From en.christinesrecipes.com
Estimated Reading Time 7 mins
STICKY RICE CAKE-LO MAI CHI | CHINA YUMMY FOOD
From chinayummyfood.com
5/5 (3)Total Time 55 minsCategory DessertCalories 156 per serving
- Add egg yolk, condensed milk and water in a wok. Heat it and mix well. Then, transfer it in a bowl and let it cool in the refrigerator.
CI BA-STICKY RICE CAKE | CHINA SICHUAN FOOD
From chinasichuanfood.com
Cuisine Sichuan CusineCategory DessertsServings 6Calories 292 per serving
- Soaking Wash grain rice and then soak with cold water overnight. In very hot summer days, place in a cooler place or fridge.
- Smashing Transfer the rice to a large bowl and then smash the sticky rice with rolling pin or smasher. If feel the rice is too sticky and hard to smash, wet the pin slightly.
- Shaping Transfer the smashed sticky rice to a lined rectangle container, lay another paper on top and flat well with any flat surface. Place in freezer for 2 hours.
STICKY RICE CAKE | MISS CHINESE FOOD
From misschinesefood.com
Category Homely
STEAMING STICKY CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SWEET STICKY RICE CHINESE NEW YEAR CAKE - HEALTHY WORLD CUISINE
From hwcmagazine.com
CHINESE STICKY RICE | CHEW OUT LOUD
From chewoutloud.com
CIBA: A CHEWY, STICKY CHINESE RICE CAKE | GOLDTHREAD
From goldthread2.com
10 BEST CHINESE RICE CAKE RECIPES - YUMMLY
From yummly.com
FRIED STICKY RICE CAKE WITH RED BEAN PASTE(ER DUO YAN ... - A DAILY …
From adailyfood.com
CIBA: A CHEWY, STICKY CHINESE RICE CAKE | SOUTH CHINA MORNING POST
From scmp.com
HOW TO MAKE THE STICKY RICE CHIFFON CAKE | MISS CHINESE FOOD
From misschinesefood.com
BAKED SWEET GLUTINOUS RICE CAKE RECIPE (LIAN GAO)
From allaboutami.com
CHINESE STICKY RICE CAKE - NIAN GAO/ 年糕 (VEGAN)
From theplantbasedwok.com
CHINESE STICKY RICE (LO MAI FAN) - COOKING THERAPY
From cooking-therapy.com
STICKY RICE CAKE, 3 WAYS - CHERRY BLOSSOMS & FEATHERS
From luciaandclara.wordpress.com
CHINESE STIR FRIED STICKY RICE CAKES (NIAN GAO) • STEAMY KITCHEN ...
From steamykitchen.com
12 EASY AND TASTY ASIAN STICKY RICE RECIPES - COOK LIKE …
From cooklikeasian.com
SICHUAN LEAF-WRAPPED STICKY RICE CAKES (YE’ER BA, 叶儿粑)
From redhousespice.com
YOTAM OTTOLENGHI'S VEGAN RECIPE FOR CELEBRATION STICKY RICE CAKE
From theguardian.com
CHINESE STICKY RICE CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
SWEET STICKY RICE CAKE - GIRL COOKS WORLD
From girlcooksworld.com
STICKY RICE CAKE — WHIP IT UP! - STORM-ASIA
From storm-asia.com
STEAMED RICE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CELEBRATING CHINESE NEW YEAR AT HOME: STIR FRIED RICE CAKE
From kidsonaplane.com
25 TRADITIONAL CHINESE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BAKED STICKY RICE CAKE WITH RED BEAN PASTE (红豆烤年糕)
From serves4.com
STIR-FRIED RICE CAKES (NIAN GAO - 炒年糕) - THE WOKS OF LIFE
From thewoksoflife.com
WHAT IS CHINESE STICKY RICE? (DO YOU LIKE IT)
From sonofchina.com
10 BEST CHINESE SWEET RICE DESSERT RECIPES - YUMMLY
From yummly.com
CRISPY PEANUT STICKY RICE CAKE | UNFAMILIAR CHINA
From unfamiliarchina.com
BAKED COCONUT STICKY RICE CAKE (CHINESE NEW YEAR) - CHRISTINE'S …
From en.christinesrecipes.com
STICKY RICE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE BBQ STICKY RICE CAKE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE, FAST: STIR-FRIED RICE CAKES WITH CHICKEN
From foodrepublic.com
GLUTEN-FREE STEAMED STICKY RICE CAKE WITH RED BEANS
From cooklikeasian.com
STICKY RICE LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE STIR-FRIED STICKY RICE CAKES (AKA “NIAN GAO”)
From clickncook.org
NIANBA (RICE CAKE) RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE NEW YEAR CAKE | SWEET STICKY RICE CAKE | 年糕
From raknife.com
STICKY RICE CAKE WITH RED BEAN PASTE - CHINA SICHUAN FOOD
From chinasichuanfood.com
STICKY RICE CAKE WITH BROWN SUGAR - | A DAILY FOOD
From adailyfood.com
HOW TO MAKE CHINESE STEAMED SWEET RICE CAKES - ONO HAWAIIAN …
From onohawaiianrecipes.com
CHINESE COCONUT STICKY RICE CAKE - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love