Bánh đúc is a Vietnamese steamed rice cake. It could be sweet or savoury. In Southern Vietnam, there is banh duc la dua (green pandan rice cake served with syrup) and banh duc tom chay (savoury one ...

(~17.6 oz) 1 bowl tapioca starch (100g) ( ~1 US cup) 1 package active/instant dry yeast 7g (~ 1/4 oz) ( eg. Fleischmann's) 400ml coconut milk (~ 13.5 Fl.oz.) 1 ½ bowl sugar (300g) (~ 1 ½ US cup) 2 bow ...

My family is from Vietnam and Hong Kong, so we celebrate by making nian gao, or steamed rice cake, from scratch. I can vividly recall my Vietnamese grandmother making bánh chưng, or savory rice ...

To serve, the steamed nian gao is often sliced, dipped in egg, and then pan-fried. In Shanghainese cuisine, chao nian gao, or "fried year cake," consists of savory, white non-glutinous rice cakes ...

It is made with crushed rice, which is then baked in special pans called Oadu. It is a steamed rice cake that is fluffy, light on the stomach, and has a sweet taste due to the addition of dry fruits ...

Using rice cake instead is an easy way out ... old days were unable to maintain their temperature in the simmering and steaming stages. This caused excess water content to remain and prevented ...