Comments on: Steamed Rice Cake http://chowtimes.com/2008/02/10/steamed-rice-cake/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Sat, 07 Nov 2009 20:15:16 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: Blessed Homemaker http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-37536 Blessed Homemaker Fri, 30 Oct 2009 14:33:02 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-37536 Hi, I've made this sometime back but it was a flop. The texture is not fluffy at all but very kueh-like. I suspect it's due to my baking powder which is near expiry. I'm definitely going to try this again as we love this cake and this recipe doesn't require wine biscuit. Hi, I’ve made this sometime back but it was a flop. The texture is not fluffy at all but very kueh-like. I suspect it’s due to my baking powder which is near expiry. I’m definitely going to try this again as we love this cake and this recipe doesn’t require wine biscuit.

]]> By: Suanne http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-36570 Suanne Tue, 11 Aug 2009 18:38:05 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-36570 Hi Ilene, I have not try making this steamed rice cake in a larger size pan and have never added anything to it. Cooking is an adventure and you can always try adding new stuff to a recipe as long as the basic requirement is there. If you intend to make it in a larger pan, you might need to steam it longer like 30 minutes of so. Hi Ilene, I have not try making this steamed rice cake in a larger size pan and have never added anything to it. Cooking is an adventure and you can always try adding new stuff to a recipe as long as the basic requirement is there. If you intend to make it in a larger pan, you might need to steam it longer like 30 minutes of so.

]]> By: Ilene http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-36568 Ilene Tue, 11 Aug 2009 18:08:14 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-36568 Hi Suanne, I've been looking for a recipe to make for a friend's birthday - she is allergic to wheat, soy and dairy so this would be perfect. I was wondering if you've ever made it as a larger cake and also if you have ever added anything else to the batter? Like chopped dried cranberries, or chocolate chips? Hi Suanne,

I’ve been looking for a recipe to make for a friend’s birthday – she is allergic to wheat, soy and dairy so this would be perfect. I was wondering if you’ve ever made it as a larger cake and also if you have ever added anything else to the batter? Like chopped dried cranberries, or chocolate chips?

]]> By: Suanne http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-34690 Suanne Sat, 02 May 2009 22:42:32 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-34690 Hi Joan, you have to steam the cake covered. If you dont have a pot that is big enough to accomodate the muffin tin, you can steam the cake using paper cup lined small alumninium pie plate on a rack like what we did with the Ma Lai Ko cupcake (http://chowtimes.com/2008/10/24/ma-lai-ko-cup-cakes/). Hi Joan, you have to steam the cake covered. If you dont have a pot that is big enough to accomodate the muffin tin, you can steam the cake using paper cup lined small alumninium pie plate on a rack like what we did with the Ma Lai Ko cupcake (http://chowtimes.com/2008/10/24/ma-lai-ko-cup-cakes/).

]]> By: Joan http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-34689 Joan Sat, 02 May 2009 17:41:21 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-34689 Hi Suanne, Thanks a lot for your answer. When you said "Steam over rapidly boiling water for 15 minutes", does it mean that we put water in a big cooking pot and when the water is boiling, we put the 6 cups muffin tin on the pot uncovered (since the diameter of the pot is smaller than the muffin tin, the tin won't fall down into the pot) to let it boil? Or did u use a pot made especially for boiling that asian stores sell? Thanks once again! Hi Suanne,
Thanks a lot for your answer. When you said “Steam over rapidly boiling water for 15 minutes”, does it mean that we put water in a big cooking pot and when the water is boiling, we put the 6 cups muffin tin on the pot uncovered (since the diameter of the pot is smaller than the muffin tin, the tin won’t fall down into the pot) to let it boil? Or did u use a pot made especially for boiling that asian stores sell? Thanks once again!

]]> By: Suanne http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-34326 Suanne Mon, 06 Apr 2009 02:01:23 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-34326 Hi Joan, the double action baking powder that I use is of the brand Blue Ribbon, a product from USA. The container is red colour. On the label, it states "Blue Ribbon is a Double-Action baking powder which reacts in two stages instead of one. The initial rising action is triggered when the liquid is mixed with the dry ingredients. This is followed by the second rising, which is caused by the heat from the oven during baking. Blue Ribbon double action feature allows baking to be delayed a few minutes or several hours if the batter or dough is refrigerated." I know the Magic baking powder is the regular (single action) baking powder. I have not use Dr. Oetker baking powder before. Hi Joan, the double action baking powder that I use is of the brand Blue Ribbon, a product from USA. The container is red colour. On the label, it states “Blue Ribbon is a Double-Action baking powder which reacts in two stages instead of one. The initial rising action is triggered when the liquid is mixed with the dry ingredients. This is followed by the second rising, which is caused by the heat from the oven during baking. Blue Ribbon double action feature allows baking to be delayed a few minutes or several hours if the batter or dough is refrigerated.”

I know the Magic baking powder is the regular (single action) baking powder. I have not use Dr. Oetker baking powder before.

]]> By: Joan http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-34324 Joan Mon, 06 Apr 2009 00:15:52 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-34324 hi Suanne, Which kind of double acting baking powder did u use for this recipe? The baking powder that i found in the stores is "Magic baking powder", and the one that i have at home is a little bag called "Dr. Oetker baking powder", so i want to know if u have any idea whether i can use either one of these two baking powder since i have no idea if they are single or double acting baking powder. Thanks a lot! hi Suanne,

Which kind of double acting baking powder did u use for this recipe? The baking powder that i found in the stores is “Magic baking powder”, and the one that i have at home is a little bag called “Dr. Oetker baking powder”, so i want to know if u have any idea whether i can use either one of these two baking powder since i have no idea if they are single or double acting baking powder. Thanks a lot!

]]> By: bridges http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-32436 bridges Sun, 22 Feb 2009 07:43:05 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-32436 Hi Suanne. I came across your steam recipe two days ago. Im so glad I did! I tried your recipe today and quite pleased with the result. Thank you so much for this recipe especially your step-by-step guide. I've added your recipe in my blog (with your link) :) http://anovicebaker.blogspot.com/2009/02/steamed-rice-cake.html (Sorry. if this comment appeared for how many times in your website *lol* Everytime I submit my comment there's an IE error *sighs*). Hi Suanne. I came across your steam recipe two days ago. Im so glad I did! I tried your recipe today and quite pleased with the result. Thank you so much for this recipe especially your step-by-step guide. I’ve added your recipe in my blog (with your link) :)
http://anovicebaker.blogspot.com/2009/02/steamed-rice-cake.html

(Sorry. if this comment appeared for how many times in your website *lol* Everytime I submit my comment there’s an IE error *sighs*).

]]> By: Suanne http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-30050 Suanne Tue, 27 Jan 2009 21:45:53 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-30050 Hi Haley, I'm afraid I have not come across the Vietnamese version as described, therefore I cant make a comparison. Hi Haley, I’m afraid I have not come across the Vietnamese version as described, therefore I cant make a comparison.

]]> By: Haley http://chowtimes.com/2008/02/10/steamed-rice-cake/comment-page-1/#comment-30032 Haley Tue, 27 Jan 2009 16:43:43 +0000 http://chowtimes.com/2008/02/10/steamed-rice-cake/#comment-30032 I bought a similar cake at Vietnamese bakery and I think they were baked because it has a brown crust on the bottom. The cake is more chewy, darker color and heavier. Do you think it has the same recipe ? or what is the differences ? I bought a similar cake at Vietnamese bakery and I think they were baked because it has a brown crust on the bottom. The cake is more chewy, darker color and heavier. Do you think it has the same recipe ? or what is the differences ?

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