Ad
related to: chinese sticky rice cake recipe
Search results
Results From The WOW.Com Content Network
Nian gao (Chinese: 年糕; pinyin: niángāo; Jyutping: nin4 gou1), sometimes translated as year cake[1][2] or New Year cake[1][3][4] or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as " rice cake ". [3] While it can be eaten all year round, traditionally it is ...
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly ...
Ti-hoeh-koé. Ti-hoeh-koé (Chinese: 豬血粿; pinyin: zhū xiě guǒ; Pe̍h-ōe-jī: ti-hoeh-koé or 豬血糕; zhū xiě gāo; ti-hoeh-ko), also known as pig's blood cake, is a blood pudding served on a stick as street food in Taiwan. Its alternative name is black cake. It is made with steamed pork blood, sticky rice and then coated in ...
Mushroom Fricassee. Three types of mushrooms — cremini, hen-of-the woods, and chanterelles — soak up a Champagne vinegar and thyme dressing after a hot roast in the oven. This recipe is ideal ...
Num ansom is associated in Khmer culture with a banana leaf-wrapped steamed counterpart, the num kom. The cylinder shape of the num ansom represents a phallus, symbolizing Shiva, the masculine principle of God, while the pyramid shape of the num kom symbolizes the Uma, his consort. In popular Khmer culture, the cakes represent the two heads of ...
Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients. [1 ...
Put chai ko (Chinese: 缽仔糕 or 砵仔糕; Cantonese Yale: buht jái gōu) is a popular snack in Hong Kong. [1] It is a rice cake made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls and steamed until cooked through.
The cakes have to be rotated constantly in the oven to prevent burning. Bánh dẻo (sticky rice mooncake) is easier to make than bánh nướng. The crust and filling are pre-cooked. The crust is made from roasted glutinous rice flour, pomelo blossom water or vanilla and simple syrup.