Comments on: Baked Chinese New Year Cake http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Fri, 04 Jul 2008 21:00:12 +0000 http://wordpress.org/?v=2.5.1 By: Jamie http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5894 Jamie Wed, 19 Mar 2008 15:03:06 +0000 http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5894 Thanks Suanne, You're always so great about responding quickly. I'll make a note about using the soup only on my next attempt. I love your website...I check it daily!!!! Thanks Suanne, You’re always so great about responding quickly. I’ll make a note about using the soup only on my next attempt. I love your website…I check it daily!!!!

]]> By: suanne http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5888 suanne Wed, 19 Mar 2008 04:55:04 +0000 http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5888 Hi Jamie, I think it should be 1 1/2 cups of soup alone because the one we made with 1 1/2 cups including the beans was also firmer than the plain one. Yes, we have to cut it right away due to time constraint. Hi Jamie, I think it should be 1 1/2 cups of soup alone because the one we made with 1 1/2 cups including the beans was also firmer than the plain one. Yes, we have to cut it right away due to time constraint.

]]> By: Jamie http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5879 Jamie Tue, 18 Mar 2008 22:17:12 +0000 http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5879 Thanks for the recipe. I tried making this over the weekend and I think using the entire package of glutinous rice flour might have been too much because my edges were super tough. Do you think it's because I used a cake round versus a foil one like you used? Also, I tried it with the red bean soup instead of the coconut milk. When you wrote in the recipe a cup and a half of the soup, is that a cup and a half of just the liquid or does that include the beans too because my batter was more of a dough versus silky smooth like yours. Help. My family liked the flavor, but it didn't look as pretty as yours and I think I'd like to try and make it again for next year's New Year. Lastly, we didn't cut into it till a few hours later versus just right out of the oven. Is your picture above just after it's out of the oven? Because mine shrunk to be about 3/4 of an inch in height after cooling. Sorry for the bajillion questions. Thanks! Thanks for the recipe. I tried making this over the weekend and I think using the entire package of glutinous rice flour might have been too much because my edges were super tough. Do you think it’s because I used a cake round versus a foil one like you used? Also, I tried it with the red bean soup instead of the coconut milk. When you wrote in the recipe a cup and a half of the soup, is that a cup and a half of just the liquid or does that include the beans too because my batter was more of a dough versus silky smooth like yours. Help. My family liked the flavor, but it didn’t look as pretty as yours and I think I’d like to try and make it again for next year’s New Year. Lastly, we didn’t cut into it till a few hours later versus just right out of the oven. Is your picture above just after it’s out of the oven? Because mine shrunk to be about 3/4 of an inch in height after cooling. Sorry for the bajillion questions. Thanks!

]]> By: Jennifer http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5565 Jennifer Sun, 09 Mar 2008 19:01:55 +0000 http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5565 This is a lot like the Filipino cake I make every so often called Bibingka, except I don't use red bean soup or coconut milk or eggs, it just calls for regular milk. I've made Butter Mochi (a Hawaiian dessert that is similar) before and it calls for eggs and coconut milk and it's a lot richer than the Bibingka is. I'm a bit fascinated with cakes made from glutinous rice flour! This is a lot like the Filipino cake I make every so often called Bibingka, except I don’t use red bean soup or coconut milk or eggs, it just calls for regular milk. I’ve made Butter Mochi (a Hawaiian dessert that is similar) before and it calls for eggs and coconut milk and it’s a lot richer than the Bibingka is.

I’m a bit fascinated with cakes made from glutinous rice flour!

]]> By: RobynT http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5550 RobynT Sat, 08 Mar 2008 17:43:24 +0000 http://chowtimes.com/2008/03/08/baked-chinese-new-year-cake/#comment-5550 Wow, I hve never seen the baked version before. I never even knew there was one. Very cool. I need to tell my mom about this. She is Cantonese, second-generation. She makes this with a microwave recipe; it is like the steamed, but softer (and easier). Wow, I hve never seen the baked version before. I never even knew there was one. Very cool. I need to tell my mom about this. She is Cantonese, second-generation. She makes this with a microwave recipe; it is like the steamed, but softer (and easier).

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