Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
As promised, here are the recipes for the steamed rice cakes. I have had great success with these and I hope you all will too. The procedure for each flavour is basically the same and is only listed in detail with the first recipe. Variations, if any, are indicated in the succeeding recipes. Make one or make all four flavours! From top left, clockwise: putong ube, putong mascobado, putong pandan, and putong queso. PUTONG UBE (makes about 30 - 36 mini muffin sized puto) 1 cup rice flour 1/2 cup cake flour 3 teaspoons double acting baking powder 1/2 cup sugar 1/4 teaspoon salt 1/2 cup coconut milk 1/2 cup + 2T evaporated milk 100 grams grated ube 1/2 teaspoon McCormick ube flavour 2 tablespoons melted unsalted butter pinch of violet food powder (if desired), no more than 1/8 tsp. In a medium bowl, sift dry ingredients together. Add in the wet ingredients and mix just until combined. Do not overmix. If you want a darker purple shade, add in the violet food powder to finish off. Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel. Grease puto molds or mini muffin pans then scoop puto batter into molds, 3/4 full. Decrease heat to medium then steam puto for 20 minutes. Let cool slightly before removing from the molds. PUTONG MASCOBADO 1 cup rice flour 1/2 cup cake flour 2 1/4 teaspoons double acting baking powder 1/2 cup packed muscovado sugar 1/4 teaspoon salt 1/2 cup coconut milk 1/2 cup + 2T evaporated milk 2 tablespoons melted unsalted butter **Combine coconut milk, evaporated milk, and muscovado sugar in a small saucepan. Place over low heat and mix gently until sugar is dissolved. Do not boil. Set aside to cool before using. Alternatively, put liquids in a microwave-safe container. Heat for about 45 seconds. Stir in the muscovado sugar until it is dissolved. PUTONG QUESO 1 cup rice flour 1/2 cup cake flour 2 1/4 teaspoons double acting baking powder 1/2 cup sugar 1/4 teaspoon salt 1/2 cup coconut milk 1/2 cup + 2T evaporated milk 2 tablespoons melted unsalted butter Pinch of yellow food powder, if desired Small chunks of or finely grated cheddar cheese **After filling molds with batter, top with a few cheese chunks. Do not put too much! PUTONG PANDAN 1 cup rice flour 1/2 cup cake flour 2 1/4 teaspoons double acting baking powder 1/2 cup sugar 1/4 teaspoon salt 1/2 cup coconut milk 1/2 cup + 2T evaporated milk 2 tablespoons melted unsalted butter 1/2 teaspoon pandan paste OR 1/2 teaspoon clear pandan extract and a pinch of green food powder If you ever get to try these recipes, I would greatly appreciate some feedback. Let me know if you liked it or not and if there is anything else I can do to improve on the recipes. Thank you and enjoy!
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
Nigella Lawson's Rice Pudding Cake, as seen on the BBC2 series Cook, Eat, Repeat, is a comforting, British take on the Italian classic, torta di riso.
Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
These rice cakes only have two Chinese characters for its description, 燒餅, and the best translation for it would be 'grilled rice cake.' What the simplicity of the name doesn't tell you unfortunately is what truly makes these grilled rice cakes so special – it uses glutinous rice flour instead of regular rice flour, which produces a mochi-like texture. Grilling or frying these mochi-like cakes give them an extra layer of flavour and texture compared to traditional steamed mochi.
This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.
Crack out your muffin tin and basmati rice for a miniature recipe of tahchin, a traditional Persian rice cake perfumed with saffron and stuffed with chicken.
There are many variations of Filipino bibingka. This recipe is for soft and fluffy bibingka baked in banana leaves. It is slightly sweet and flavored with coconut milk and banana leaf.
Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
If ever there is a cake that is truly Filipino inspired, it would be this! Puto Cake is a bigger, softer, and lighter version of Puto topped with salted eggs and cheese.
Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
A super simple, delicious recipe for spicy Korean rice cakes!
Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It's something I used to eat on the streets of Korea after school. My version uses anchovy stock, which combines beautifully with the spicy sauce and soft rice cakes.
There are many variations of Filipino bibingka. This recipe is for soft and fluffy bibingka baked in banana leaves. It is slightly sweet and flavored with coconut milk and banana leaf.
This Vegan Cheese Tteokbokki features chewy Korean rice cakes smothered in a flavour packed cheese sauce. Comforting, quick and easy to make making it the perfect dish for lazy nights in!
A fantastic pre-, mid-, and post-snack for your next ride. Find out how to make one of these delicious rice cakes.
This Vegan Cheese Tteokbokki features chewy Korean rice cakes smothered in a flavour packed cheese sauce. Comforting, quick and easy to make making it the perfect dish for lazy nights in!
Show you how to make a quick, easy, delicious, and healthy Rice Cake recipe that takes less than 20 minutes to make! If you never tried Shanghai Stir-fried Rice Cakes (Nian Gao), you are missing out! It is chewy, savory, and super addicting. I love making Stir-fried Rice Cakes when I am busy but want a delicious and healthy meal packed with vegetables. We are making a vegetarian version today. However, you can also add any protein of your choice, such as chicken, pork, and beef! If you are looking for a vegetarian AND gluten-free recipe that is SUPER delicious, this is the recipe for you!
One of Korea's favourite (perhaps the most favourite) street foods, Tteokbokki. This vegan rendition is just as delicious and addicting.
Tteokguk (떡국) is a Korean rice cake soup made of sliced rice cakes in a savory broth that's garnished with eggs, gim (seaweed), and green onions. It's a traditional soup eaten during Korean New Year, called Seollal (설날), to mark gaining another year and good fortune.
This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you'd like it sweet or savory. Can be Gluten Free!
If you’re from the Pacific Northwest, chances are you love Ding Tai Fung’s delicious soup dumplings and unforgettable pan-fried Shanghai rice cakes. Now you don’t have to wait in those long lines to enjoy their rice cakes because my DTF-inspired recipe will show you how to make this addictive dish at home, very quickly and easily! This is also a great dish to eat to celebrate the upcoming Lunar New Year, as nian gao (or rice cakes) is an auspicious food to eat during the new year!
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
This is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. The Italians like to stud their rice cake with candied peel, bake it in a tin lined with breadcrumbs or crushed amaretti, and eat it cold; I sprinkle mine with nutmeg, and serve it warm, most frequently with a jewel-bright jam sauce. But it's also lovely with poached fruit and I can't help thinking it would be fabulous with a bit of golden syrup drizzled on top, too. I'm very happy to eat leftovers cold, should I be lucky enough to get them (very much recommended for breakfast) but first time out, I feel, it must be warm, by which I mean to indicate a gentle warmth, rather nearer room temperature than hot. This means the cake is still quite tender, so I should caution you against trying to remove it from its base. I'm afraid this is not always advice I take myself: aesthetic considerations lead me to risk ruination by slipping my comedy cake lifter — which is like a ping-pong bat fashioned into a kitchen utensil — under it so that I can transfer it to a serving plate with nothing to mar its simple beauty. For US cup measures, use the toggle at the top of the ingredients list.
This Chinese rice cake stir-fry is the best. The delightful glutinous Nian Gao heaven that is the rice cakes, tender slices of steak, the savory seared scallion and ginger, and the rich umami flavor of the soy and shaoxing wine makes this steak and scallion rice cake stir-fry the best!
Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
If you’re from the Pacific Northwest, chances are you love Ding Tai Fung’s delicious soup dumplings and unforgettable pan-fried Shanghai rice cakes. Now you don’t have to wait in those long lines to enjoy their rice cakes because my DTF-inspired recipe will show you how to make this addictive dish at home, very quickly and easily! This is also a great dish to eat to celebrate the upcoming Lunar New Year, as nian gao (or rice cakes) is an auspicious food to eat during the new year!
This non-spicy tteokbokki version called Gungjung Tteobokki is just as savory and delicious! The magic comes from the chewy Korean rice cakes infused with bulgogi and veggie flavors! A healthy quick eats that's sure to please many palettes, including the little ones!
There are many variations of Filipino bibingka. This recipe is for soft and fluffy bibingka baked in banana leaves. It is slightly sweet and flavored with coconut milk and banana leaf.
Gungjung Tteokbokki is one of Korean royal court cuisine originated from the royal palace in the Joseon dynasty. It is known as king's snack. Unlike to typical Tteokbokki (Korean spicy rice cakes), Gungjung Tteokbokki is not spicy but rather savoury.
Crack out your muffin tin and basmati rice for a miniature recipe of tahchin, a traditional Persian rice cake perfumed with saffron and stuffed with chicken.
There are many versions of the traditional Italian Easter dessert, Pasteria, featuring my favorite ingredient, creamy ricotta. This Neapolitan version uses arborio rice instead of the more traditional wheat berries – both signifying spring and rebirth. This delicious creamy version is like a gourmet rice pudding – the blend of rice, ricotta and cinnamon melt ...
Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan.
Sapin-Sapin is made of glutinous rice flour and coconut milk. Soft, chewy, and with latik topping, it's a colorful dessert that's tasty as it's pretty!
This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding.
Quick and easy to whip up, these chewy rice cakes are showered with shredded coconut and filled with just the perfect amount of sweetness.
