For the people who think rice cake is an iconic Korean food, I admit that but that doesn't mean Chinese people can't make rice cake. Cuisines are related to all different cultures all over the world. I respect that. Rice cake has many different shapes, and versions all over China. We call it Nian Gao (年糕). Nian means the end of the year, and also refers to the Chinese new year holiday, which is around the time when rice matures. When we harvest lots of rice, we will celebrate it by making rice cake (as one of the significant food for the Spring Festival). To make it more pretty, we will make it in different shapes, such as fish, dragon, and peach (these 3 things represent wealth, position, and longevity) Also, in almost every province, people make rice cake by grinding rice into powder, steaming it, and pounding it after. They just have different names. Example: In Yunan province (云南省), it is called Erkuai (饵块), which is made with pure rice. They also have a version that is made with pure glutinous rice called nuomi baba (糯米粑粑). They have been making rice this way for thousands of years. Here are some examples from other provinces: 甜粄 (Chaoshan style)， 糍粑 (Hunan style, my mom's hometown)， 脚踏糕 （Shanghai style, and the areas around Shanghai. This type of rice cake is made of partial glutinous rice and jasmine rice), 白粿 (Fujian style)...
I had rice cakes in Chinese restaurants before I ever had the Korean preparation. And truthfully I like Chinese style better. Tteokbokki is very sweet. I love the very savory Chinese versions with meat or seafood, and lots of wok hei.
Yes rice cake is not a only Korean food. Japan also have it in a few different way and style. But you made a Korean version of rice cake . Especially this version is most common Korean traditional duk recipe and use it in few different dishs... if you love food and making it . If you love China as much as I love Korea and other Asian cultures ... please stop copying other country traditional food and making it as if it's Chinese. That only make Chinese look bad . You are not the only one claims Korean food as Chinese.... China have a lot of food to impress whole world ... think about that .😎✌
@@annchovy6 next time replying to anyone ... go to Chinese market and see if they have this Korean rice cake .😁😁😁 I live near China town in Los Angeles.... no Chinese answer that they have a such a food ... 😂😂😂😂😂😂😂
This is the best rice cake recipe I ever found !!! I saw many recipes using glutinous rice flour but they all turned out tasting like a savory mochi so I almost gave up after trying over and over again. Then I found one using regular rice flour but it wasn't really what I was looking for (even though it was much better then the other trys). Then I found your recipe which included combining the two types of rice flour in a 1:3 ratio (which I really like) and my rice cake finally tured out like store bought ones after many failures and a lot of money spend. But anyway thanks for this great recipe now I never have to buy 16€ rice cakes from the asian market again 😭.
Rice cakes aren't just a Korean thing. I'm Hmong American, a tribe of hill people in China, Laos, Vietnam, Thailand, etc. We have rice cakes that we make with rice and/or corn. It's called ncuav in Hmong. I remember my grandma would fry it in a pan and serve it with a side of maple syrup. She now has a machine to make rice cakes for her!
Hmong american here, I have never had ncuav but then again my mother isnt as traditional as her mother. Though that being said, i dont think my grandma had ever made or heard of ncuav. Thanks for the knowledge, ill ask my mother now.
I tried it after buying it at a grocery store(Trader Joe’s). I prepped it incorrectly, so it didn’t come out as expected. I’ll try it again(correctly this time!)…
Hi Mandy, I've just made my way back around to this video. I have learned some things since that may help. For the second variation, you might be able to use a cheese press to remove the water from blended rice. You can set the pressure and walk away. This will save those who suffer from arthritis any further stress. I hope that tip helps. ✌🏽
Exactly! I have extreme Rheumatoid Disease and use a soy block press. My hands are my enemy but I love making my own Korean and Chinese food without additives.
@@kellyb8237 I think I know that as a business graduate and as such I also know that is rather expensive to buy if you eat it daily. The money l save by making my own go towards takeaway when I don't feel like cooking but that's just me and your reply is quite uncalled for.
I had no idea these were so simple & straightforward & I'm thankful you shared the tip about the Kitchenaid. I too, have arthritis in my hands (and wrists), but I might try it since I can use the mixer.
I love all these base ingredient recipes like this, making noodles and dumpling wrap skins. I never thought to make my own. It’s more convenient buying the package but satisfying to make your own
I love your recipes and your videos. I feel like a friend is holding my hand through these. You make it so accessible, and you're so reassuring. Thanks for another great one!
Thank you for this recipe! I love rice cakes but they're expensive and hard to find in my country. I usually have to make a trip to the fancy korean grocery store to find them. Now I can make them myself!
yeah, they're expensive indeed. but i don't have a steamer or a Kitchen Aid mixer to save my arthritic hands so it's going to be difficult for me to make these from scratch, sadly
Thank you so much for this recipe!!! I made this recipe using jasmine and short-grain glutinous rice twice already. The flavor and texture were great and delicious!!! I will try it with medium grain rice and short-grain glutinous rice next time.
I really want to try both of these! Love the ability to use a mixer, as I do have arthritis in my hands. I also have several recipes that require this ingredient! LOVE your videos.
I'm from Indonesia, we also have rice cake but we add ground fresh coconut flakes into the dough We usually eat it with fermented black sticky rice, the combination between salty rice cake and sweet fermented rice is just awesome
Thank you so much for this recipe! I absolutely love rices cakes, sweet and savory, but I live 45 minutes drive away from any Asian markets (a pretty good Filipino one, in this case). I’m excited to try making them. Btw, I bought your wok & just used it today. It worked great and I’m looking forward to building up the nonstickiness with continued use
Mandy, thank you so much for all the effort and can-do spirit you infuse into your cooking. I am excited to try my hand at these as I have always wanted to try them. You are an inspiration 👩🍳🥰
I just bought a Kitchenaid stand mixer so will use that to make this. I have arthritic hands too so I'm glad I don't have to pound the rice dough. Thanks for the video!
Thank you for your tipps. Today I will do this the first time and my "horror" was to beat the dough (I have arthritis too). It's fine that it goes with a food processor and dough hook too 🙂
The recipes I’ve seen usually use short grain but not glutinous rice. I tried a version with short grain rice and sticky rice and it was a bit softer than the ones made with all short grain rice. I like rice cakes to be nicely chewy and bouncy. I wonder what texture your ratio produces. I blend the rice with water and then just let it drain in cheesecloth/nut milk bag for a few hours. No need to squeeze! The mixer really helps!
Omg, these look amazing! I've had the frozen Korean Rice Cakes from the Asian shops in London - they were really good in a stir fry with gochujang sauce. Looking forward to seeing your future recipe with these!
Thank you for sharing with us all. Love rice cakes! You make every recipe so easy to follow. I can't wait to try your version. There are so many different kinds.
THANK YOU ALWAYS FOR YOUR RECIPES!!! I've enjoyed egg drop soup and lo mein so much after your videos, and will eventually find the time to try many of the rest! I Appreciate You and your willingness to email a fan once in a while!
I bought a soy milk press years ago, makes projects like these a breeze. No need to squeeze the nut milk bag. You just have to spin the handle which is much easier and doesn't require much elbow grease.
Mandy, I'm a patreon supporter and have been for a few years as I really love you and your style and you're very explanatory videos. I've made many of your recipes. I just wanted to say that I love your new kitchen and your sound system is great. I like the lighting and look forward to the future videos. We will keep supporting you from your friends in Southern California 👍
My 2 older daughters love rice cakes. One just fries them gently in a bit of butter, while the other loves them Korean chili paste style. I like them stir fried. I’d love to see your recipe. I also have RA in my hands so I’ll be using my kitchen aid. I’m going to make it both ways presented here, except I’ll use my quern instead of the blender.
For RA, You should avoid white rice/ flour, white potatoes, white sugar and nightshade veg such as tomatoes, eggplant, peppers. I buy the brown rice cakes from Korean Supermarket
I've seen rice cakes in a lot of recipes but this is the first time I've seen them made. The interesting ones have a stamp on them. I think maybe for holidays. You should put This stamp "红龙" on them 😅👍🐲💞
Thank you for sharing both recipes in this video! I tried so-tteok-so-tteok once when I lived in a big city. Now I'm living in a small town and there is no teok ready to buy. Made only with glutinous rice flour and it got all gooey and sticky, as you said xD It was delicious nonetheles xD
Thank you for sharing this recipe. I saw these originally on the Dianxi Xiaoge channel when her family took soaked rice to a mill to be pounded. They looked so good, but I was unsure how to turn her process for baba into a rice cake I could eat. I think I would like to try these the way she sometimes serves her family, warmed over a charcoal fire and smeared with fermented red tofu!! Thank you so much for this recipe. I love your channel.
Thank you! Glutinous rice and potato starch are gut healing foods (leaky gut is at the root of most auto-immune diseases) and have excellent glycemic index. I have extreme Rheumatoid Disease and deformed hands, so use a soy block press. My hands are my enemy but I love making my own Korean and Chinese food without additives.
🥺omg it reminds me of my childhood before five, about 22 yrs ago. my grandma took me to a local rice cake factory near another village. My hometown used to be in a country side. It was in December I think, the factory was busy making rice cakes. My grandma encouraged me to add some paint on the rice, which she meant a New Years wish. I thought it immoral so I didn’t 🤔 I remember I watched Huangmei opera several times at that village and I hardly know how there looks like now and I’m overseas 😭
Well, this is very exciting. I thought of your wrist the whole time. I do hope it was a good day for you to do that. I have a few questions. Is there a texture difference with these two methods? Off the top of your head, could you share some variations? Could I throw in some black rice(the one that is more purple)? Some matcha? etc. Could you slice these thin, dehydrate them and do the deep fry thing to make crisps with them? I feel like there are many possibilities here. Which is super cool.
Is there a texture difference with these two methods? No, the texture is the same. I have never tried black rice but I think It will work. You can add matcha. I don't recommend slice them thin and make crisps with them because tapioca starch performs better than rice flour - th-cam.com/video/NveRI8lfe00/w-d-xo.html
I’ve always done this the lazy way: glutinous rice flour then add water until it comes together. Then I’ll roll it into shape and boil them. But I’m interested to try the flavours and textures of these recipes.
the way you make it produces “glutinous rice dumplings” (having a soft gooey cotton candy texture and usually serves in a sugary soup) which is regarded as a dessert. the MIX FLOURS version here produces a harder and chewier gummy bear candy texture, and usually serves in savory dishes like stir fry or meat soup. hey, give it a try and you'll notice the difference. see which one you like better.
I have never had rice cake. I only watched your video because I like your channel. I have cooked other foods from your channel, I'm just not a fan of rice. I would try rice cake if someone else made it, I'm happy to try new foods so long as they don't contain shrimp, I'm deadly allergic to that tasty food. I might not mind it if I hated it...
Yeah, me without a KitchenAid and with arthritic wrists, I won't be making these. But thank you for showing us the method, Mandy! I love these and maybe some day I can make them at a friend's house (who has a KA) or something. I look forward to your stir-fried rice cakes recipe.
hello, Lisa, why not try using your feet instead to do the kneading? you can put the steamed dough in a couple of large kitchen sip lock bag, and then stamp hard on it with your heels to flatten it. repeat folding and stepping a dozen of times will do.
Hi Mandy! I had never in my life heard of these rice cakes until I started watching you, and others here on TH-cam! I did find some frozen ones in my Asian Market - so unusual! I have some in my freezer now, so I'd really appreciate your stir fry recipe soon! Thank you - such an interesting process to watch! =]
Thanks for the recipe, it's being added to my collection of your recipes. I got my wok yesterday so I hope to be using it a lot. As for the rice cakes often wondered how they were made, so now I know-how. Thanks for your wonderful show. Do you have any grilling recipes or any more hot pot ideas?
MANDY... thank you !!) Rice cakes of all kinds have double in price in our area and I would imagine everywhere... one thing I think I made mistake when I tried making my own long time ago is when it's time to cook them.?!? Fresh made ones don't require long to cook at all.. when I cooked mine they all turned to a goo and were not edible.. I ruined them and I gave up trying to make my own.. like you showed they were good to eat freshly made w honey.. but a mess when cooked for more than a couple of min,, I had made instant Jjajamen Ramen.. relatively short cook time but obviously too long for fresh rice cake. 💝💝👍🥰
Hi. Ni hao. Do you have another recipe for rice cake? The one that is sweet, round, 9 to 10+ inches in diameter, and it is Cantonese style. It comes in different flavors and colors, usually brown or white.
Dear mrs Mandy, thank u so much for this delightful dessert. May i know whether this is the Hakka version of rice cake to eat with dipping sauce or fry with eggs n meat. Thank u
Mandy, I love rice cakes, I had them for the first time in Queens. Thanks for the video! This is how I imagine a lovely cooking teacher 😊. Thanks for the subtitles and I'm subscribe. ❤
For the people who think rice cake is an iconic Korean food, I admit that but that doesn't mean Chinese people can't make rice cake. Cuisines are related to all different cultures all over the world. I respect that.
Rice cake has many different shapes, and versions all over China. We call it Nian Gao (年糕). Nian means the end of the year, and also refers to the Chinese new year holiday, which is around the time when rice matures. When we harvest lots of rice, we will celebrate it by making rice cake (as one of the significant food for the Spring Festival). To make it more pretty, we will make it in different shapes, such as fish, dragon, and peach (these 3 things represent wealth, position, and longevity)
Also, in almost every province, people make rice cake by grinding rice into powder, steaming it, and pounding it after. They just have different names. Example: In Yunan province (云南省), it is called Erkuai (饵块), which is made with pure rice. They also have a version that is made with pure glutinous rice called nuomi baba (糯米粑粑). They have been making rice this way for thousands of years.
Here are some examples from other provinces: 甜粄 (Chaoshan style)， 糍粑 (Hunan style, my mom's hometown)， 脚踏糕 （Shanghai style, and the areas around Shanghai. This type of rice cake is made of partial glutinous rice and jasmine rice), 白粿 (Fujian style)...
I had rice cakes in Chinese restaurants before I ever had the Korean preparation. And truthfully I like Chinese style better. Tteokbokki is very sweet. I love the very savory Chinese versions with meat or seafood, and lots of wok hei.
Yes rice cake is not a only Korean food. Japan also have it in a few different way and style. But you made a Korean version of rice cake . Especially this version is most common Korean traditional duk recipe and use it in few different dishs... if you love food and making it . If you love China as much as I love Korea and other Asian cultures ... please stop copying other country traditional food and making it as if it's Chinese. That only make Chinese look bad . You are not the only one claims Korean food as Chinese.... China have a lot of food to impress whole world ... think about that .😎✌
@@aereeyi8304 How did she make a Korean version of rice cakes when all she did was show how to make the rice cake to use for later?😂🙄
@@annchovy6 next time replying to anyone ... go to Chinese market and see if they have this Korean rice cake .😁😁😁 I live near China town in Los Angeles.... no Chinese answer that they have a such a food ... 😂😂😂😂😂😂😂
@@aereeyi8304 I’ve been to lots of Chinese supermarkets and they sell plenty of rice cakes. Sounds like a you problem.
This is the best rice cake recipe I ever found !!! I saw many recipes using glutinous rice flour but they all turned out tasting like a savory mochi so I almost gave up after trying over and over again. Then I found one using regular rice flour but it wasn't really what I was looking for (even though it was much better then the other trys). Then I found your recipe which included combining the two types of rice flour in a 1:3 ratio (which I really like) and my rice cake finally tured out like store bought ones after many failures and a lot of money spend. But anyway thanks for this great recipe now I never have to buy 16€ rice cakes from the asian market again 😭.
Rice cakes aren't just a Korean thing. I'm Hmong American, a tribe of hill people in China, Laos, Vietnam, Thailand, etc. We have rice cakes that we make with rice and/or corn. It's called ncuav in Hmong. I remember my grandma would fry it in a pan and serve it with a side of maple syrup. She now has a machine to make rice cakes for her!
What is the machine brand name and where did she buy it?
Maple syrup? Thats so interesting yet odd to me, did she use that as a substitute for another type of syrup she couldn't find in the US?
Hmong american here, I have never had ncuav but then again my mother isnt as traditional as her mother. Though that being said, i dont think my grandma had ever made or heard of ncuav.
Thanks for the knowledge, ill ask my mother now.
Correct. Rice cakes seem to be a recent discovery by Koreans. But ppl in south china and south east Asia have been eating it for a millennium or more.
I tried it after buying it at a grocery store(Trader Joe’s). I prepped it incorrectly, so it didn’t come out as expected. I’ll try it again(correctly this time!)…
I'm a visual learner . Nice step by step to these rice cakes. And really
enjoyed learning how to make it from rice.
Hi Mandy, I've just made my way back around to this video. I have learned some things since that may help. For the second variation, you might be able to use a cheese press to remove the water from blended rice. You can set the pressure and walk away. This will save those who suffer from arthritis any further stress. I hope that tip helps. ✌🏽
Exactly! I have extreme Rheumatoid Disease and use a soy block press. My hands are my enemy but I love making my own Korean and Chinese food without additives.
This is a life saver as I love rice cakes and I can make them myself rather than spending a great deal of money on frozen ones
Munoz,b .Cgtcn
You're paying for the raw rice, labor of person and electricity to process it. I rather buy frozen from supermarket and spend time relaxing.
@@kellyb8237 I think I know that as a business graduate and as such I also know that is rather expensive to buy if you eat it daily. The money l save by making my own go towards takeaway when I don't feel like cooking but that's just me and your reply is quite uncalled for.
@@RoseDawsonworld Ew you graduated business and have to eat these daily?
@@elborrador333 your comment is the perfect example of useless talk. You don't know me and don't know what I eat and how often so don't pretend to
I had no idea these were so simple & straightforward & I'm thankful you shared the tip about the Kitchenaid. I too, have arthritis in my hands (and wrists), but I might try it since I can use the mixer.
I love all these base ingredient recipes like this, making noodles and dumpling wrap skins. I never thought to make my own. It’s more convenient buying the package but satisfying to make your own
I love your recipes and your videos. I feel like a friend is holding my hand through these. You make it so accessible, and you're so reassuring. Thanks for another great one!
Mandy, you're amazing. I had no idea rice cakes could be made so easily. I thought they were all factory-made. Thank you so much for this video.
Thank you for this recipe! I love rice cakes but they're expensive and hard to find in my country. I usually have to make a trip to the fancy korean grocery store to find them. Now I can make them myself!
yeah, they're expensive indeed. but i don't have a steamer or a Kitchen Aid mixer to save my arthritic hands so it's going to be difficult for me to make these from scratch, sadly
Thank you so much for this recipe!!!
I made this recipe using jasmine and short-grain glutinous rice twice already. The flavor and texture were great and delicious!!! I will try it with medium grain rice and short-grain glutinous rice next time.
I bought some once! The amount of plástic wrapping and the price are the reasons I didn't buy any more! Ill try your recipe, thanks!
I was looking for a rice flour recipe to make my own cakes and you answered just about every question, and no microwave either ^.^ Thank you!
I'm intrigued n impressed by your skills in making foods that require so much labour n love! You are such a gem...for Chinese cuisine!❤️❤️❤️❤️❤️❤️
Thank you for sharing this! It will save a lot of money and freshly made rice cakes will be much more delicious.
I really want to try both of these! Love the ability to use a mixer, as I do have arthritis in my hands. I also have several recipes that require this ingredient! LOVE your videos.
I'm from Indonesia, we also have rice cake but we add ground fresh coconut flakes into the dough
We usually eat it with fermented black sticky rice, the combination between salty rice cake and sweet fermented rice is just awesome
Thank you so much for this recipe! I absolutely love rices cakes, sweet and savory, but I live 45 minutes drive away from any Asian markets (a pretty good Filipino one, in this case). I’m excited to try making them. Btw, I bought your wok & just used it today. It worked great and I’m looking forward to building up the nonstickiness with continued use
Thank you for keep charing how things are made from scratch with as much info as possible ❤
Mandy, thank you so much for all the effort and can-do spirit you infuse into your cooking. I am excited to try my hand at these as I have always wanted to try them. You are an inspiration 👩🍳🥰
Didn't think to soak it and then grind it! I tried finely grinding the rice myself and had no luck.
Thank you!!
I just bought a Kitchenaid stand mixer so will use that to make this. I have arthritic hands too so I'm glad I don't have to pound the rice dough. Thanks for the video!
Thank you for your tipps. Today I will do this the first time and my "horror" was to beat the dough (I have arthritis too). It's fine that it goes with a food processor and dough hook too 🙂
The recipes I’ve seen usually use short grain but not glutinous rice. I tried a version with short grain rice and sticky rice and it was a bit softer than the ones made with all short grain rice.
I like rice cakes to be nicely chewy and bouncy. I wonder what texture your ratio produces.
I blend the rice with water and then just let it drain in cheesecloth/nut milk bag for a few hours. No need to squeeze!
The mixer really helps!
Ah, effort-saving tip, there!
And there's the old school way just pound cooked rice.
Omg, these look amazing!
I've had the frozen Korean Rice Cakes from the Asian shops in London - they were really good in a stir fry with gochujang sauce. Looking forward to seeing your future recipe with these!
@@NerdNest0 I’m not particularly worried about where these come from - it’s still good to have an idea of how to make them.
@@NerdNest0 Rice cakes aren't solely Korean you weirdo.
Truly a labor of love....
Thanks Mandy!!!
Your video is the best I found, explaining everything in detail. Thank you
And I've been paying 4 euros for small bags of rice cakes that are barely enough for 2-3 persons... Thank you so much!
Thank you for sharing with us all. Love rice cakes! You make every recipe so easy to follow. I can't wait to try your version. There are so many different kinds.
Your English is getting really good! Bravo!
THANK YOU ALWAYS FOR YOUR RECIPES!!! I've enjoyed egg drop soup and lo mein so much after your videos, and will eventually find the time to try many of the rest! I Appreciate You and your willingness to email a fan once in a while!
I bought a soy milk press years ago, makes projects like these a breeze. No need to squeeze the nut milk bag. You just have to spin the handle which is much easier and doesn't require much elbow grease.
Oh squeezing that cheesecloth must have hurt from your arthritis. Thank you SO MUCH for going through that for our benefit!
In India also we have a ricecake recepie which is called kozhukkattai... But it's sweet
What a sweet young lady. And a very good teacher as well.
I absolutely love tteokokki and been buying from many Asian markets but I'm goong to try and make my own from now on, thank you so much for sharing ❤
Mandy, I'm a patreon supporter and have been for a few years as I really love you and your style and you're very explanatory videos. I've made many of your recipes. I just wanted to say that I love your new kitchen and your sound system is great. I like the lighting and look forward to the future videos. We will keep supporting you from your friends in Southern California 👍
Thank you so much for the support. Means a lot to me.
I like your different hair style at the beginning of the video. Looks great.
I’ve been wanting to make tteokbokki so I’ll try to make the rice cakes to! Thank you for the lesson ❤
My 2 older daughters love rice cakes. One just fries them gently in a bit of butter, while the other loves them Korean chili paste style. I like them stir fried. I’d love to see your recipe. I also have RA in my hands so I’ll be using my kitchen aid. I’m going to make it both ways presented here, except I’ll use my quern instead of the blender.
For RA, You should avoid white rice/ flour, white potatoes, white sugar and nightshade veg such as tomatoes, eggplant, peppers. I buy the brown rice cakes from Korean Supermarket
Love it that you dont use a scale to divide the dough
This looks very doable! I'm going to give this a try!
I always wondered how they were made. I am going to try it this coming weekend. I love rice cakes. Haven't had them since husband got out of military.
Nice!!
I’ll try it this afternoon . Very cheap and versatile 🤙🏻
I've seen rice cakes in a lot of recipes but this is the first time I've seen them made. The interesting ones have a stamp on them. I think maybe for holidays. You should put This stamp "红龙" on them 😅👍🐲💞
Thank to show us how , now I will going to do it
Thank you for sharing both recipes in this video! I tried so-tteok-so-tteok once when I lived in a big city. Now I'm living in a small town and there is no teok ready to buy. Made only with glutinous rice flour and it got all gooey and sticky, as you said xD It was delicious nonetheles xD
Thank you so much!! I don't have an Asian market near me, so this is super helpful! ❤
Mandy you are cool and great chef…. THANK YOU ALWAYS.
Surely its took a lot of effort to make rice cake,but definetly gonna try this,thank you mandy for this recipes,❤️
Thank you for sharing this recipe. I saw these originally on the Dianxi Xiaoge channel when her family took soaked rice to a mill to be pounded. They looked so good, but I was unsure how to turn her process for baba into a rice cake I could eat. I think I would like to try these the way she sometimes serves her family, warmed over a charcoal fire and smeared with fermented red tofu!! Thank you so much for this recipe. I love your channel.
Thank you! Glutinous rice and potato starch are gut healing foods (leaky gut is at the root of most auto-immune diseases) and have excellent glycemic index.
I have extreme Rheumatoid Disease and deformed hands, so use a soy block press. My hands are my enemy but I love making my own Korean and Chinese food without additives.
This is great. Thank you for this recipe. I'm excited to try these 😊👍
🥺omg it reminds me of my childhood before five, about 22 yrs ago. my grandma took me to a local rice cake factory near another village. My hometown used to be in a country side. It was in December I think, the factory was busy making rice cakes. My grandma encouraged me to add some paint on the rice, which she meant a New Years wish. I thought it immoral so I didn’t 🤔 I remember I watched Huangmei opera several times at that village and I hardly know how there looks like now and I’m overseas 😭
Well, this is very exciting. I thought of your wrist the whole time. I do hope it was a good day for you to do that. I have a few questions. Is there a texture difference with these two methods? Off the top of your head, could you share some variations? Could I throw in some black rice(the one that is more purple)? Some matcha? etc. Could you slice these thin, dehydrate them and do the deep fry thing to make crisps with them? I feel like there are many possibilities here. Which is super cool.
Is there a texture difference with these two methods? No, the texture is the same.
I have never tried black rice but I think It will work.
You can add matcha.
I don't recommend slice them thin and make crisps with them because tapioca starch performs better than rice flour - th-cam.com/video/NveRI8lfe00/w-d-xo.html
@@SoupedUpRecipes ohhh, ok. Thank you for that insight. I appreciate it.
I’ve always done this the lazy way: glutinous rice flour then add water until it comes together. Then I’ll roll it into shape and boil them. But I’m interested to try the flavours and textures of these recipes.
the way you make it produces “glutinous rice dumplings” (having a soft gooey cotton candy texture and usually serves in a sugary soup) which is regarded as a dessert.
the MIX FLOURS version here produces a harder and chewier gummy bear candy texture, and usually serves in savory dishes like stir fry or meat soup.
hey, give it a try and you'll notice the difference. see which one you like better.
OMG this looks so good! I hope you will make more videos to show how you turn these rice cakes into different items.
Really looking forward to that stir-fried rice cakes recipe!!
Watching from Fresno, California and loving the written instructions! 🙏🏻🤙❤️😊🌷
Thanks.. I'm going to make them with a combo of glutinous rice and sushi rice... hope it works!
how do I cook with them from scratch :(
Wow thank you for the recipe. It look quite easy i will try to do it
Those would be so yummy! Especially With some kinako.
I use your wok all the time! Love you and this channel!!!!
It's Wednesday and it's Mandy Time! Thank you for teaching us various ways of making Rice Cakes. You are Amazing! 💜
Thanks Mindy. Have a wonderful day 💓
Thank you for sharing your recipe! I loved them.
Never seen these made! Thank you
Wow amazing video 😊 thanks my friend ❤️
Thank you for the recipe. I've been wanting to make these, but the other recipes I found used a microwave, which I don't own. I'll try your method :)
I have never had rice cake. I only watched your video because I like your channel. I have cooked other foods from your channel, I'm just not a fan of rice. I would try rice cake if someone else made it, I'm happy to try new foods so long as they don't contain shrimp, I'm deadly allergic to that tasty food. I might not mind it if I hated it...
Thank you! Very informative and helpful. I always enjoy your videos.
You're AMAZING! THANK U! I LOVE IT.
Yeah, me without a KitchenAid and with arthritic wrists, I won't be making these. But thank you for showing us the method, Mandy! I love these and maybe some day I can make them at a friend's house (who has a KA) or something.
I look forward to your stir-fried rice cakes recipe.
hello, Lisa,
why not try using your feet instead to do the kneading?
you can put the steamed dough in a couple of large kitchen sip lock bag, and then stamp hard on it with your heels to flatten it. repeat folding and stepping a dozen of times will do.
Hi Mandy! I had never in my life heard of these rice cakes until I started watching you, and others here on TH-cam! I did find some frozen ones in my Asian Market - so unusual! I have some in my freezer now, so I'd really appreciate your stir fry recipe soon! Thank you - such an interesting process to watch! =]
Thanks for the recipe, it's being added to my collection of your recipes. I got my wok yesterday so I hope to be using it a lot. As for the rice cakes often wondered how they were made, so now I know-how. Thanks for your wonderful show. Do you have any grilling recipes or any more hot pot ideas?
Thank you for sharing I’d love to listen how you explain ❤️
MANDY... thank you !!) Rice cakes of all kinds have double in price in our area and I would imagine everywhere... one thing I think I made mistake when I tried making my own long time ago is when it's time to cook them.?!? Fresh made ones don't require long to cook at all.. when I cooked mine they all turned to a goo and were not edible.. I ruined them and I gave up trying to make my own.. like you showed they were good to eat freshly made w honey.. but a mess when cooked for more than a couple of min,, I had made instant Jjajamen Ramen.. relatively short cook time but obviously too long for fresh rice cake. 💝💝👍🥰
Omg, I loooove Chinese rice cakes
I used a Mexican tortilla press, Works Great.
Great video. Nicely prepared and directed. 👍
At first, I read "Make Rice from Scratch" and was impressed, but this was equally good!
I look forward to trying this.
Wow, you're marvelous Mandy. The misteries of chinese cuisine revealed.
خیلی عالی بود بانو ،
سپاسگزارم که زیر نویس فارسی رو هم گذاشتید . من از ایران شما را دنبال میکنم❤❤❤
Have you ever try Panasonic wet grinder or just wet grinder by other brand names. Grind grains to smooth batter.
i cant wait to make this thank you so much for this video
Hi. Ni hao. Do you have another recipe for rice cake? The one that is sweet, round, 9 to 10+ inches in diameter, and it is Cantonese style. It comes in different flavors and colors, usually brown or white.
Another awesome video! Thanks Mandy!! 😁
Very delicious food anitamaa, always stay blessed my dear
Thanks for your recipe ❤❤
Dear mrs Mandy, thank u so much for this delightful dessert. May i know whether this is the Hakka version of rice cake to eat with dipping sauce or fry with eggs n meat. Thank u
I love the texture of rice cakes, but it looks like a lot of work to make from scratch! I'm lucky to live so close to Asian supermarkets.
What you did with the mixer reminds me of those Japanese men on the side of the road preparing mochi
Thanks for sharing I really love Korean foods
ดีใจจัง แอดมิน ใช้แป้ง จากประเทศไทย😊
Mandy, I love rice cakes, I had them for the first time in Queens. Thanks for the video! This is how I imagine a lovely cooking teacher 😊. Thanks for the subtitles and I'm subscribe. ❤
Arthritis is real. You got my like. Like if you agree.
Are these the same or different as Korean teokboki?
great video, as usual. thank you
Great show thank you for sharing
Gracias🙏!!!! Siempre bien explicado!!!!