Rediscovering an 80-Year-Old Family Recipe for Rice Cake
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Gooey, chewy, and fluffy all at once, sweet rice cakes are a popular snack across southern China, often eaten as a dessert or afternoon pick-me-up. And this family in New York has been making them for over 80 years.
Paul Eng is the third-generation owner of Fong On, but when he took over the business in 2017, there was one problem: he didn’t know the recipes. So he had to learn everything from scratch and in the process rediscovered his family’s legacy.
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Producer: Gavin Huang
Videographer: Eric Jenkins-Sahlin
Editor: Joel Roche
Mastering: Victor Peña
Music: Audio Network
![SECRET 🤫 EASY way to make Korean Rice Cakes from scratch [Rice Cake for🌶TteokBokki] 가래떡 정말 쉽게 만들기](http://i.ytimg.com/vi/N1ZRz5WDt1I/mqdefault.jpg)
Thank you for uploading this video. I want to share a little story here. No biggest.
Paul's (the owner of Fong On) grandparents were our family sponsor when we first migrated to the U.S. almost a half century ago. Our grandma took us to visit them at their flat in Chinatown upon our arrival. Although I don't remember much detail of the visit, I will never forget their kindness and gentle smile. I know for sure, we couldn't make it to the states without their sponsorship. We owe Paul's grandparents a great debt of gratitude for their support and encouragement.
What a beautiful story. You should call up the restaurant and tell him you saw this video and tell him you posted your story in the comments.
That is very sweet.
Lol. That's the most Chinese thing, add a cup of this, a spoon of this, and just a little bit of that. You can never inherit exact recipes from Chinese parents cause they don't even know it. Lol, that's why it tastes a bit different depending on the person making it.
My wife is a good cook. She says that good cooks cook for others. You adjust the amounts to suit the person who will eat the food. Hence exact measurements dont work unless you run a food franchise. To be consistent in franchise cooking, even the ingredients have to standardised.
I think the best way to describe rice cake is that its a sponge cake without any dryness at all.
It is fun to eat, good tasting and also gluten-free (!)
I call it a soothing, cooling balm for your mouth but in the form of a dessert.
And not soggy.
No
Looks kinda nasty
I just had one as a dessert after dinner tonight. And I can tell you this - describing bak tong go as a sponge cake that is not dry, which people would think makes a wet sponge cake, is not an entirely accurate description. It is moist yet paradoxically fluffy. Paradoxical because a thing can only be fluffy when it is dry, yet here is bak tong go defying this law of physics. And the flavor is just so light and delicate. It is like a soothing, cooling balm for your mouth but in the form of a dessert.
Souffles are moist and fluffy. Marshmallows are moist and fluffy.
@@violetviolet888 bak tong go is neither of those and yet could be described as that. It's so funny lol
Bean paste that doesn't fall apart is what I described the texture
More akin to jello but much more structure to it. A bit chewy, fluffy and squishy with a bit grainy texture and a hit of sourness and very moist and most importantly, not overly sweet.
Admits he made a legit business from watching youtube
My guyy
Me too! When I heard he saying this I thought: this is a honest biz man.
The original location shut down I was devastated. I didnt know they open a brand new place. I'm so very excited. Cant wait for covid to be over to visit NYC Chinatown again!!
I am so glad the family tradition continued. Your original store was a staple of my family Sunday visits to the grandparents in Chinatown and childhood visits after Chinese school for soy milk or herbal drinks. It is not only a staple for my family but every Chinese friend's family as well for drinks, silken tofu, or steamed rice cakes for ancestral visits. I hope you guys are staying strong and staying safe during COVID. I wish they could include your store location in the description to support your efforts.
You'll know when a 白糖糕 is good is when they grind their own rice!
Exactly!
It amazing when family recipes get past down the family line. its like they are reincarnated in these recipes. I wish I could try this like yesterday lol
Omg hope they are still open. I need to add to my foodie bucket list.
The word you're looking for is pudding, rice cake is like a pudding.
Rice cake in the Philippines is very popular too, we call it "Puto". We cook the ground rice flour ove hot coal oven in a Banana leaf, the traditional style.
Except puto is more bland.
@@kauilanikim2199 Not really you can make it sweet if you like.
@@grizelque I have never met any Filipino who made it sweet. And it's dry af.
@@kauilanikim2199 You have more filipinos to meet then.
@@jaunie8217 nope. Hawai'i has a strong Filipino community. They're all bland and dry AF compared to Japanese and Chinese rice cakes.
I grew up with Fong On, on Mott Street originally and my folks used to purchase rice paste (white and sweet) to make various pastries. Yes I remember the white rice cake, and sandwiched with roast pork is also totally delish 😋. Spoked to David and reminised about a certain delivery "boy", Charlie. Fong On has delish tofu desserts also, relocated on Division Street, Allen.
It’s amazing the ability of food to bring you back in time to simple times surrounded by loved ones and everything was ok, it really brings history to life and able to enjoy something people from times past we’re enjoying it’s really like magic , keep up the great work
> ancient chinese recipe
> family heirloom
> iconic hipster business owner
> historic ethnic appeal
Its boiled rice powder people
With sugar in it
I’m sorry why would the owner even pronounce baitanggao in both mandarin and Cantonese when he literally pronounced both in Cantonese 😂😂 I just got second hand embarrassment
Very nice legacy =) My Lola's favorite dessert from the Chinese bakery was this steamed white rice cake. It always was cut into triangles and had a very unique texture. Whenever, I see it or get it from a bakery; it always reminds me of my Lola
hi jessica. would you share your recipe? i've tried so many recipes on youtube and on google searches and none have worked out right. some too doughy and some have no flavor.
I have been to this place oh my God their rice cakes are amazing !!! ❤️❤️❤️❤️
In Asia, their take on rice cakes are delicious desserts or savory foods...in western part of the world, their take is a dry, bland, diet food...loool
WALKED FROM PARK PLACE #1 Subway train station/stop to Division Street to arrive @ the ULTIMATE DESTINATION ....FONG ON !!!
this is a perfect pair with dinuguan and palabok yum!!
ABSOLUTELY THE BEST (Coconut) P U T O ❤❤❤❤❤ i LOVE THiS stuff !!!
Ok I was waiting for the recipe! 💯🤦🏻♂️
This is an amazing steam cake. Cheap to make, savoury to eat.
Wonderful when chilled, all jiggly and sweet, with airy bubbles that dance on the tongue. It's a fun dessert.
Please kindly explain why white rice cake is yeast but brown rice cake is not yeast based. Thanks
I MISS THIS!! I never see this anymore 😩
It’s called Baaktonggou by my grandpa
It’s one of his favorite dessert snack.
Every time I eat it It's like eating my childhood. Also it's taste reminds me like I'm tasting or smelling alcohol, like just hints that it is there but sweet.
and I'm not able to taste this awesome stuff :( so sad.....and hungry
"But its all delicious".. he said the main point, that is enough to describe this rice cake.
1:01 Sorry, but I can not find anti-grav rice
oh ! white sugar puff! i eat it almost in daily basis! but in hong kong instead of NY. 白糖糕，正呀喂
The vietnamese mix it with coconut milk to give it a rich unique flavor. We call it "cow cake", why? I have no idea.
Vietnam>China.
I went to New York and stopped by this exact shop. For some reason it looked familiar when I started watching the video. Their tofu was awesome and very unique, and their rice cake was different from others. It was homemade, so my family and I bought the brown sugar one and white sugar. I rlly love this shop and people should try it when they come to New York.
that looks delicious. here in the Philippines we call it puto.
I stopped in a few months back and I asked what is the rice cake. When they showed it to me I was like OH MY GOD THEY HAVE 白糖糕!!!!!!
OMG THIS WAS MY FAVORITE AS A KID
YUMM!
I grew up with the tofu and white sugar cake from Fong On and it is still my go-to place today.
omg! my grandpa has been making baitanggao all my life--makes me really want to preserve the recipe for future generations
Tracy Wang You must.
Please make a recipe 😩 all the TH-cam recipes do not taste like the real thing
The first you need to make a rice cake is to have rice.
Not sure if I had these rice cakes the chewy texture sounds similar to squishy mochi. Either way I want try both rice cakes they look so delicious.😋😍
We also have that here in the philippines brought in by chinese immigrants in the 1800s. We call it puto, yeah it sounds like a bad word for some languages but it is what we call it. Anyway we eat it for snack or breakfast coupled with soya milk. They also come in a variety of toppings like strips of cheddar cheese, or slice of salted egg etc. They also come in a rainbow of colors, some are infused with purple yam, some with pineapple, durian and strawberries
Bought a box of EACH style & type of P U T O White Sugar, Brown Sugar, no sugar ? & GiNGER AND COCONUT $36 Not Bad at All Am very 😊 happy w/ the staff & quality & variety of product Highly Recommend i Give Fong On the HIGHEST PRAISE AND RATING ACROSS THE BOARD FOR PRODUCT SERVICE PRICING ETC and TWO THUMBS UP !
I remember eating this from the manapua truck 😍😍😍
You have to be from Hawaii because only we call it manapua 🤙🏾
0:50
it's called baaktonggou in Cantonese
or in Mandarin it's baaitonggou
or in Vietnamese it's baaktonggou
or in English it's baaktonggou
This makes me want to cry!! When Fong Inn Too closed I was devastated! I LOVE the white rice cakes. No one else does it like they did. And now to know the legacy lives on… I’m so thrilled!! I didn’t know!! I live under a rock, I guess. Thank you so much.
Rice cake, along w/pork hash & manapua(aka char siu bao) is ubiquitous in Hawaii Chinese restaurants & manapua trucks!-lol...Manapua trucks were the "Original" food trucks....
Indonesia call that "kueh apem" 👍👍
How about ginger combined with maple syrup flavor? Pandan and coconut with srikaya sauce might taste good as well!
If you could mind can I ask exact recepe thank u God bless
Want to destroy someone's moral and will to fight?
Give'em one of these sticky rice pizza slices. Immediate results.
I love it, I always eat in Hong Kong 🇭🇰
how to discover an 80 yr old family recipe if you won't even share it?, but good free marketing though.
in malaysia we call it 'apam beras'
Anyone from Kerala wondering if this is like vellappam?
Hi, do you have a channel with these videos but without music? Much like the Peaceful Cuisine channel kind of vibe...
I would love to taste the rice cakes. If I ever win the lottery I'm going to different places tasting food I've seen on TH-cam haha
This is so true tho... the people who likes the white ones wouldn't like the brown and vice versa.. 😁i like the white ones.. and here where i live there are pink ones.. same version of the white only with pink colouring.. while the brown ones if i'm correct they use brown sugar...
Philippines rice cake or rice puto is no any baking or yeast,it's only eggs and vinegar ang rice laon or stock rice soak with water before milling
Oh we have the same thing here..its called 'apam cina". So its originated from china. Hence the name..
I like the white one...its sooo yummy...i try to cook this ..smile . Be safe ..from manila girl
Looking for how to make the smooth layered white rice cake with the brown top layer sprinkled with sesame seed.
Yummy! It doesn't look like they ship, sadly.
白糖糕recipe is not science thing,it is magic:)
oh my gosh... this dessert make me missed my grandma so much. we both love this. I would always get her this when I visit her.
They are delicious with coconut milk
I am cantonese but the mandarian way you say like rice cake sounds more cantonese
I've. Ate. That. When. I. Was. 6. Years. Old
Family is strong! 💪 Wanna taste that ‘legacy’.
It’s street food in Asia
my man def don't speak much mandarin lol
the good stuff. would like to try different flavors.
rice cake in cantonese direct translate is white sugar cake
I was looking for your secret recipe☺
I need to know where this place is ... what's the address. I'm hungry for one. of each I have to see what tea I'm on. white or brown.. I have to know.. I just have to know.. 😋👍👍👍👍 They look amazing.
They’re at 81 Division St in Manhattan Chinatown. I’ve passed by a few times and they seem to be doing well. Try both! The white one has a yeasty flavor sort of like bread and the brown sugar is sweet like caramel.
We Filipinos also eat this back home.
In Vietnamese this is called banh bo
Make yam/ube flavour please
Yummy! I guess really want to try rice cake.Im an avid fan of korean and chinese traditional food.
By the look of those rice cakes it looks ok
Ohhhhh du ablo une recette du Benin et Togo !😉
Hoping you do teach the measurement of thw ingredients. Looks good but not good for us to determine how this works for us. Sad😢
It's their secret recipe and they will not teach you. I think your best to go to is check the rice cake recipes on TH-cam.
Nice 👍👍
Rice cakes are staple quick snack n go, on the run in Hawaii. In Chinatown, 95% of Chinese restaurants/shops have their own interpretation of...white, brown, W/B combo...
Are they the same as Idli`s ?
I miss your rice cakes I grew up walking distance from Chinatown. I know your store and your rice cakes. I love the white ones.
It looks delish, I'd love to try one!! By car, I'm not too far from Chinatown in Flushing, Queens NY-think I will check it out....
OMG Only way I'll be able to try this, is if I make it myself..... LOVE Mochi daifuku and want to try Rice cakes and Soup dumplings SO BAD!!!!!🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰
.... Kelupis is that u?
he looks like one of the guys from mythbusters
I traveled all the way from los Angeles to have these rice cakes. Truly an amazing experience to eat a slice of these. I felt like that scene in ratatouille! All of life slowed down and i felt peace! They were out of the matcha so looks like I will be going back soon!
PLEASE-I WANT SOME NOWWWWWWW. Fragrant bok tong goh...so far away
There not rice cake... that’s white sugar cake...
He says when the recipe is 97 percent rice
It is akin to Jello but has more structure. It is semi sweet, savory, moist with a bit of oil, a hint of sourness, fluffy from all the yeast holes with a bit of chew. Delightfully refreshing for summer days. Best eaten when made fresh from the steamer and barely gets to room temperature. It gets stale and grainy and hardens when refrigerated. I find it best when reheated gently with just boiled water with the burner off and let it sit for 10-15 minutes in a gentle steamy environment.
Where is the recipe?
apam
holy crap i haven’t had rice cake since i was maybe 10 years old… i didn’t even like them that much but now i’m craving some
Oh my ABC ❤️. Loved this as a kid! Childhood memories! Our family name is Ng too! 👍
What is the name.of the yeast in the white version of the cake? My family calls is piang yok.. But i don't read or speak Chinese and want to know if it is available in toronto canada. Pls msg me if u know.