Grain Cakes with Macadamia Cream

 

Traditional White Sugar Rice Cake (白糖糕 bai tang gao) with Just Rice + Sugar + Water and Yeast

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How to make: British Cycling’s rice cakes

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Crave-Worthy Stir-Fried Sticky Rice Cakes Recipe Easy Chinese Comfort Food | HONEYSUCKLE

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ASMR SUPER CREAMY RICE CAKES | 까르보나라 떡볶이 | RECIPE + EATING SOUNDS (No Talking)

Video taken from the channel: FoodieLicious ASMR


 

Team Recipe: How to Make Rice Cakes

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Korean Rice Cakes and Cheese Recipe | Cheesy Tteokbokki Recipe

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Easy Healthy Snack Recipes to To Try Today with Rice Cakes | by Erin Elizabeth

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Steam Rice Cake Recipe Easy recipe

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How to make: British Cycling’s rice cakes

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Crave-Worthy Stir-Fried Sticky Rice Cakes Recipe Easy Chinese Comfort Food | HONEYSUCKLE

Video taken from the channel: Honeysuckle


 

ASMR SUPER CREAMY RICE CAKES | 까르보나라 떡볶이 | RECIPE + EATING SOUNDS (No Talking)

Video taken from the channel: FoodieLicious ASMR


 

Team Recipe: How to Make Rice Cakes

Video taken from the channel: EF Pro Cycling


 

Korean Rice Cakes and Cheese Recipe | Cheesy Tteokbokki Recipe

Video taken from the channel: Simply Mamá Cooks


 

Easy Healthy Snack Recipes to To Try Today with Rice Cakes | by Erin Elizabeth

Video taken from the channel: Erin Elizabeth


INGREDIENTS 4 thick Multigrain Rice Cakes 3 tsp Macadamia Nuts 1 tbsp Water 1 tsp Maple Syrup ½ tsp Nutmeg 1 cup Raspberries. INGREDIENTS 4 thick Multigrain Rice Cakes 3 tsp Macadamia Nuts 1 tbsp Water 1 tsp Maple Syrup ½ tsp Nutmeg 1 cup Raspberries. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.

Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. Pour into a greased and floured 9-in. round baking pan. Process flour, nuts, baking powder, and salt in a food processor until finely ground. Combine egg yolks, vanilla, and remaining 1/2 cup sugar in a large bowl.

Stir in flour mixture until fully combined. (Mixture will be stiff.). To make the dairy-free nut cream she serves over her delicious grilled zucchini ribbons, Alyssa Gorelick thickens macadamia milk with xanthan gum, available at. Microwave S’mores Mug Cakes. LIVE CLASS. Today @ 9PM EST Eggplant and Vegetable Rice Coconut Custard Trifle with Vanilla Bean Whipped Cream and Tropical Fruit with Macadamia Nuts.

Recipe. Shop in store. Mega Lifestyle Store and Café Bar Shop 23, 100 Don McKinnon Drive Northridge Plaza, Albany Map Ph: (09) 447 3508 for the retail store only. Monday to Friday: 7.00am to 6.00pm Saturday: 8.00am to 5.00pm Sunday: 9.00am to 5.00pm Cafe Bar serving daily till store close.

Take a 360° Virtual Tour. Rice cakes are essentially rice and air and thus don’t boast an impressive nutrient profile. One plain rice cake made from brown rice offers.

Find macadamia nut ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Caramel Macadamia Nut With Hazelnut Cream $ 65.00 – $ 136.00. Select options Add to wishlist Go Edible Rice Picture $ 17.00.

Select options Add to wishlist Go to wishlist $ 5.00 – $ 26.00. Read more Add to wishlist Go to wishlist Quick View. Read more.

Special Request. Cake Sizes Layers Servings Per cake; 8 Inch Round: 3 Layers: 8.

List of related literature:

In a large bowl, whisk together the almond flour, granulated sweetener, protein powder, poppyseeds, lemon zest, baking powder, and salt.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

Combine the almond meal, brown rice flour, sesame seeds, nutmeg, and optional cardamom in a medium bowl.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
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Combine dry ingredients: / cup Rice FLOUR, / cup AMARANTH FLOUR, 1’/, cups ROLLED Oats, 1 TB minced CRYSTALLIZED GINGER, 2 tsp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
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THE PROBLEM This Italian favorite, typically made with almond paste or ground almonds plus sugar, a little flour, butter, and eggs, is a sweet, dense, almost pound cake-like cake.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
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America’s Test Kitchen, 2014

VELVET CAKE—One-half cup butter, one and one-half cups sugar, yolks of four eggs, one-half cup milk, one and onehalf cups flour, one-half cup cornstarch, four level teaspoons baking powder, whites four eggs, one-third cup almonds blanched shredded.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
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In a small bowl, use a fork to stir together the almond flour and baking powder, then add the butter and continue stirring with the fork until a crumbly mixture

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
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In a large bowl, whisk together the almond flour, granulated sweetener, protein powder, cardamom, baking powder, and salt.

“Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion” by Carolyn Ketchum
from Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion
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The objective of this chapter is not to give a list of recipes for these cakes, but a special biscuit in some Mediterranean regions is almond cake made of ground almonds, sugar, egg yolk and whisked egg white, cinnamon and lemon peel, baked at 170°C for about 35 min.

“Almonds: Botany, Production and Uses” by Rafel Socias i Company, Thomas M Gradziel
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In a separate medium-sized bowl, whisk together the almond flour, baking powder, and salt, then cut in the butter.

“Keto Comfort Foods” by Maria Emmerich
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Add the almond flour, rice flour, ginger, cinnamon, baking powder, allspice, and salt to a large bowl, and whisk very well until mixed thoroughly.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
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Time Incorporated Books, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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66 comments

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  • I have to try this. My mother in law does this with a yeast sour that she shares with friends, but I wouldn’t make this enough to justify using a sour. But this should work nicely. I think my grandma did it this way, I recall her grinding rice with water for this and other things.

  • Omg I love rice cake. My mom makes it every time I come home to visit. Too bad the Asian supermarket by where I live is awful so I can’t make this.�� I’m still hoping I can make some Asian dishes this year and introduce it to my baby since this will be the first time we’re not traveling back to NYC for Lunar new Year with my family.

  • Hi, we called that “PUTO “. That is my favorite in my childhood times. Thank you for sharing i have an idea how to make it.����Subbed…me too okay��

  • This is genius! I shared the link with a coworker who’s Korean and she’s going to give it a whack this weekend…with her own spin of course…

  • I’d tried but failed and was advised to get the rice flour written in red @ 3 elephants 水磨粘米粉 yet i still failed. It came out like starch. Can anyone help?

  • Omg I love rice cake. My mom makes it every time I come home to visit. Too bad the Asian supermarket by where I live is awful so I can’t make this.�� I’m still hoping I can make some Asian dishes this year and introduce it to my baby since this will be the first time we’re not traveling back to NYC for Lunar new Year with my family.

  • Seeing these adorable babies on my favorite You Tube channels are killing me! My kids are grown and I want to go back in time and do it all over again. It makes me yearn for a grandchild!

  • hi. u mean if i want it to have the sour taste after the cake is done steaming, i let the cake sit in a warm temperature for another 6 hrs? am i right?

  • della serie ci ficco dentro tutto quello che mi è rimasto in frigo e dispensa, viene da sboccare solo guardando la preparazione….

  • I love Asian food that’s my favorite food to eat. I make a version of egg rolls and I learned from a Korean friend when my husband was in the service. I’ve never made dumplings but would love to. I watched how you cooked yours but how do you know for sure that the pork is cooked on the inside?

  • Oh heeeeell no, baby I loved the sound but that meal doesnt look good. Btw im Happy that you enjoyed It but It just… Carbonara And rice cakes… It’s weird

  • omg sorry i’m late ��❤��but i love that sound it’s so satisfying and i think that food will be my favorite for now… i think����❤��

  • Good day, Ma’am. How are you? I just tried this recipe, and it did not turn out at all the way I expected. First watching your video I thought maybe adding the corn starch to the chicken marinade was making your wok stick. I still believe that to be the case, because I got the same result. Also I think it should be mentioned that the rice cakes should not sit for more than a couple of minutes after draining the water from them otherwise they stick very bad. I should have scrapped the dish after the chicken started to stick, but I pressed through. To make a long story short, the final product was a gooey sticky mess. The good news is IT STILL TASTED GREAT!!! My advice would be to add the corn starch (mixed with 1/8 cup of water) as one of the final steps.

  • I feel kinda silly right now but I have no idea what rice cakes are. I only know of those circular crunchy cardboard rice cakes �� I will have to keep an eye out for some Korean/Shanghai rice cakes now because they look really interesting.

  • Made a vegan version of this using mushrooms as the meat and it was so tasty! Love the texture of the rice cakes though I either need to soak them for a longer time (I did about 1 and a half hours in hot water) or use more liquid when cooking (I used about 1.5C to 200g rice cakes)… I have half a bag leftover so excited to experiment I’ve NEVER used this ingredient before and your video was a great help in gauging how to prepare it ��

  • Rice flour is not very fine, is it ok? Or maybe there is another type of rice flour? Is it ok to use the one that is not very fine in texture? Thanks

  • These are great!:) I´ve made them several times now, I also tried them without meat and different veggies, my favorite mix was mushrooms, carrots and green asparagus. I think I got a bit addicted to rice cakes:D

  • I love rice cakes but this recipe is WAY too salty. I would add less salt. Also I would add less oyster sauce or none at all. It makes the sauce really strong which overpowers some of the vegetables.

  • Thank you for sharing this recipe. I am dying to try it but I can’t find yeast in the nearby store where I live plus the line is so long to get in. I will try to use baking powder instead and I will cut the measurements in half so that if I fail I will not waste so much of the ingredients. Take care

  • We used to cook this and we call it “puto” with combination of “dinuguan” ��

    Pls support also my channel. Smal utuber here.. Thanks sub me too.

  • I tried 2 times making this accordingly but still failed.. not sure why even I steam for 1.5hrs and not the same as per the final outcome from video

  • Hilarious adorable that little one is on camera today. I wish some of that food. That little one is very lucky!!!! You look very natural with your daughter!!!!

  • That was nice! In my hometown, roasted pork is an old tradition for Christmas and NewYears, but it’s being replaced with turkey over the years. Roasted lamb is also a common meal on holidays.

  • Good day, Ma’am. How are you? I just tried this recipe, and it did not turn out at all the way I expected. First watching your video I thought maybe adding the corn starch to the chicken marinade was making your wok stick. I still believe that to be the case, because I got the same result. Also I think it should be mentioned that the rice cakes should not sit for more than a couple of minutes after draining the water from them otherwise they stick very bad. I should have scrapped the dish after the chicken started to stick, but I pressed through. To make a long story short, the final product was a gooey sticky mess. The good news is IT STILL TASTED GREAT!!! My advice would be to add the corn starch (mixed with 1/8 cup of water) as one of the final steps.

  • This is the authentic way of doing “Rice Cake” as I have known when I was a kid back in the Philippines (we called it “Putong Puti”). There are many variations of cooking you will find in YouTube but this is the one that I love ��and I miss but now I can copy, cook & enjoy it myself.. thanks to @MyKitchen101en for sharing ����������

  • I’e tried other recipes. Yours is the best! This definitely tastes like what we have in Hawaii. Mine had some holes in the center section but not along the outside circle. What did I do wrong? Also,the ones that are sold in Hawaii are taller in height. Would it work if I double the recipe and still use the 7 inch pan? How long should I steam it?

  • This is genius! I shared the link with a coworker who’s Korean and she’s going to give it a whack this weekend…with her own spin of course…

  • it looks sooo good! I’ll probably try this with tofu as my protein! i think there would be a lot of people (me included) who would really enjoy more vegetarian/vegan recipes too!

  • These are great!:) I´ve made them several times now, I also tried them without meat and different veggies, my favorite mix was mushrooms, carrots and green asparagus. I think I got a bit addicted to rice cakes:D

  • I love Asian food that’s my favorite food to eat. I make a version of egg rolls and I learned from a Korean friend when my husband was in the service. I’ve never made dumplings but would love to. I watched how you cooked yours but how do you know for sure that the pork is cooked on the inside?

  • Followed the recipe, turned out soggy (i used a bamboo steamer). Looks good though, i must have done something wrong somewhere.
    Would the vessel/bowl sizemdepth matter? Or maybe i should steam a little longer..

  • Oh heeeeell no, baby I loved the sound but that meal doesnt look good. Btw im Happy that you enjoyed It but It just… Carbonara And rice cakes… It’s weird

  • I made this recipe and it was not very good. The cake was sweet but did not have that little sour tang that one usually gets when you buy this to eat. The cake was dense and did not have big holes or air pockets. This tells me that the batter needed more time to sit. I did not boil water to dissolve sugar. There is enough water to dissolve the sugar without having to boil. Do you have to boil the water to heat up the rice flour batter or something? Maybe this was a problem. Some recipes call for the batter to be ‘cooked’ before steamng. Finally, the recipe does not tell how long to steam the cake. It just says to steam until cooked. I had to look at other videos to get an idea of how long to cook the cake. So I decided to make this again. Based on other videos, I decided to boil the water when dissolving the sugar, then add the syrup to the batter. The cake did turn out better…many air pockets in cake, so I do have to retract that part of my earlier comments.

  • How do you suggest reheating them? In the past, leftover rice cakes have all either gotten really soggy on me, or dry in the middle:(

  • I definitely need to put this on my list of recipes to try. My favourite Asian comfort food is Hainanese Chicken Rice, but this recipe is so much faster!
    My Motherand one sister-in-law are both Malaysian. My favourite Chinese New Year thing to do is have a Steamboat or Yum Cha.

  • Omg… yummy I love buckets of bukchoy and the mushrooms ��… do you know how to make the center of the moon cakes ��? Or to make a mood cake?

  • Covid-19 Circuit Breaker along with a CNA tv program on cooking oils has discouraged me from buying cooked food and snacks. Your recipe popped up at the right time for a simple snack. Was that instant yeast if not, what type did you use?

  • Is a thing even mixed if you don’t say mixmixmix? I don’t think so ��. My husband and son will love this they’re the meat eaters in the family and we’ll definitely try it soon!

  • Mama, if you have a rice cake recipe. I would love, love, love to see how that little bundle of goodness is made. Thank you
    Sorry I may not be pronouncing it correctly. Those soft rice logs. My mouth was drooling…

  • i love the energy in your video. tried the recipe, i would have preferred to cook the rice cake for longer, and it was a little salty.

  • Hi…I am Koes from Jakarta. I did enjoy to eat n make this *apem in Ind*. But with the such of ingredients in this video you use sugar 150gr for 280gr rice flavour…is it sweet enough for the result? The recipe I used to cook 180gr sugar for 280gr rice flavour. Wud you advise please…. Since I need to make less than…

  • This looks amazing, but is there any way to get around the oyster sauce? I have a shellfish/crustacean allergy & even traces of something like oyster sauce can get me in trouble. I know I’ll lose some of the distinctive flavor if I sub in more soy sauce, but I wondered if there were vegans or vegetarians who had a favorite substitution, maybe?

    Also, her collection of bowls just gets more awesome all the time! ��

  • The result I have is not the same. The crumbs (verticle holes) is very fine, the color is not as white and the cake is not so translucent. Can you advise how can i improve? Thanks

  • You pour hot water into the batter and then dry yeast? Don’t you kill the yeast at high temperatures?the picture of the cake looks hard to me.

  • I really love your videos. You are so down-to-earth and family oriented. Your little girl is getting so big and More adorable everyday. My granddaughter missed you too she kept asking me “nana, where is busy bees?” I can’t wait to show her the video when she gets home.

  • Mama, if you have a rice cake recipe. I would love, love, love to see how that little bundle of goodness is made. Thank you
    Sorry I may not be pronouncing it correctly. Those soft rice logs. My mouth was drooling…

  • omg sorry i’m late ��❤��but i love that sound it’s so satisfying and i think that food will be my favorite for now… i think����❤��

  • If I wanted to pack these out on a long ride, or for a long distance race, how long would they be safe out of the fridge? I want to make them but I’d be carrying them in my jersey or bento box for a few hours, is that ok?

  • Its the first time, that I’ve seen something like this looks really good though:)

    Could someone tell me what this tastes like? Is it just sweet or do you taste the rice?

  • My mixture was still sticky in the middle and it didn’t have the honey comb texture. (The top looked normal though) Do you know where I could have went wrong?

  • Hello from Nairobi Kenya,thank you for sharing this fantastic recipe my late mum use to prepare for us.I made an attempt today following your guidelines but it turned out a little under cooked n not firm…where did I go wrong. Thanks

  • i saw this on your instagram story and i was so excited:):) this looks so yum! i made bibimbap last night and a vegetable pancake it was so delicious!

  • Hola hermosa, se ve tan delicioso, tengo que probarlo y la version de Mac & cheese esta deliciosa. Amo todas tus recetas. Espero que estes disfrutando mucho tu dia ��������

  • Just wondering, do you children speak Korean or Spanish? Does your husband speak Spanish? And do you speak Korean? I love how you blend the two cultures in food.

  • della serie ci ficco dentro tutto quello che mi è rimasto in frigo e dispensa, viene da sboccare solo guardando la preparazione….

  • Wow its like filipino white rice cake that we always eat as breakfast and snack and your cooking skills is amazing i love to watch more i hope we can stay in connected see you

  • Deokguk actually doesn’t have dumplings, the korean rice cake dish that does have dumplings is dukmandoo �� otherwise I’m excited to try this recipe! You always make Chinese dishes so much easier!

  • Hilarious adorable that little one is on camera today. I wish some of that food. That little one is very lucky!!!! You look very natural with your daughter!!!!

  • Hola hermosa, se ve tan delicioso, tengo que probarlo y la version de Mac & cheese esta deliciosa. Amo todas tus recetas. Espero que estes disfrutando mucho tu dia ��������

  • The sounds are perfection ���� btw this is the first time ever that I see this recipe �� ( and I’m so very glad because of that lol) I’ll definitely try it!! Thank you for learning me a new thing in life lol keep going barbie �� love you

  • Made a vegan version of this using mushrooms as the meat and it was so tasty! Love the texture of the rice cakes though I either need to soak them for a longer time (I did about 1 and a half hours in hot water) or use more liquid when cooking (I used about 1.5C to 200g rice cakes)… I have half a bag leftover so excited to experiment I’ve NEVER used this ingredient before and your video was a great help in gauging how to prepare it ��

  • The sounds are perfection ���� btw this is the first time ever that I see this recipe �� ( and I’m so very glad because of that lol) I’ll definitely try it!! Thank you for learning me a new thing in life lol keep going barbie �� love you

  • The sounds of your asmr is so satisfying ugh
    And that rice cake looks soo yummy
    Btw would you mind telling me what mic you use for your videos?
    Im interested in asmr but idk where to start
    Thank you:)

  • I feel kinda silly right now but I have no idea what rice cakes are. I only know of those circular crunchy cardboard rice cakes �� I will have to keep an eye out for some Korean/Shanghai rice cakes now because they look really interesting.

  • That was nice! In my hometown, roasted pork is an old tradition for Christmas and NewYears, but it’s being replaced with turkey over the years. Roasted lamb is also a common meal on holidays.