Guizhou Rice Shake (冰浆)
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- čas přidán 2. 06. 2024
- Bingjiang! A... Guizhou rice milkshake? An Anshun horchata? This modern classic is a fantastic way to top off a spicy meal, and pretty easy to boot.
0:00 - Where Bingjiang comes from
1:00 - The difference between Bingjiang and Horchata de Arroz
1:53 - Preparing the sticky rice
2:42 - Milky Cucumber Bingjiang
3:35 - Making a Brown Sugar Syrup
4:00 - Mango Bingjiang
5:24 - Other types of Bingjiang?
SOURCING
Not too much going on for this one, but you will need long grain glutinous rice (长糯米):
Amazon: www.amazon.com/Thai-Sticky-Ri...
Weee: www.sayweee.com/en/product/Ri...
For the syrup, the optional dried rose:
www.amazon.com/TIAN-HU-SHAN-C...
www.sayweee.com/en/product/Bi...\
For the mango bingjiang, choose a very ripe mango.
PREPARING THE STICKY RICE
If your rice cooker has a sticky rice function, feel free to use that. Alternatively, soak the rice for a half hour, then cook in the rice cooker together with ~10% more water than your rice cooker calls for.
Note that this is not a general technique for cooking sticky rice - because we're blending this all up, the rice texture simply doesn't matter as much as it would for, say, Lo Mai Gai.
In the video, we cooked 100g of sticky rice - good for about three bingjiang. Feel free to scale up according to the number of bingjiang that you're making.
TO MAKE THE SYRUP:
* Jaggery, slab sugar (片糖), or dark brown sugar, 120g
* Water, 240g
* Dried rose buds (玫瑰花茶), ~5
Melt the sugar into the water, and cook it down over a medium flame, ~10 minutes. Add the optional rose buds, and cook that down for ~5 minutes more, until syrupy.
CUCUMBER AND MILK BINGJIANG
Per Bingjiang:
* COOKED sticky rice, 60g. Remember that this is the quantity of cooked rice. So like... once your rice is done cooking, break out the scale and portion out this 60g per shake.
* Milk, 60g
* Milk powder (奶粉), 1 tbsp
* Cucumber, 60g. Peeled and chopped.
* Ice, 240g
* Sugar, 1.5 tbsp
ฺBlend together all the ingredients except the sticky rice, ~1 minute. Add the sticky rice, blend for ~30 seconds more. For each shake, top with
* Toasted (or roasted) peanuts, chopped, ~1/2 tbsp
* Toasted sesame seeds, ~1/2 tbsp
* Syrup from above, ~1-2 tsp
MANGO BINGJIANG
* COOKED sticky rice, 60g. Remember that this is the quantity of cooked rice. So like... once your rice is done cooking, break out the scale and portion out this 60g per shake.
* Mango, 120g. Chopped.
* Ice, 240g
* Sugar, 1.5 tbsp
ฺBlend together all the ingredients except the sticky rice, ~1 minute. Add the sticky rice, blend for ~30 seconds more. For each shake, top with
* Toasted (or roasted) peanuts, chopped, ~1/2 tbsp
* Toasted sesame seeds, ~1/2 tbsp
You can also use the syrup from above if you like, though we prefer the mango version with just nuts. For an inauthentic twist (hey, it's only a 25 year old dish anyway), you could also try drizzling over a bit of coconut cream as well.
__________
Video of the Horchata making is courtesy of the always excellent Carmen8a:
• Agua Fresca de Horchat...
That picture of the Aqua Fresca stand is courtesy user Gzzt over on Wikipedia.
Video of the bingjiang shop making their syrup is courtesy 贵奇食足. Fantastic video on Bingjiang for those that understand Chinese:
www.toutiao.com/video/6956568...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Jak na to + styl
Hey guys, a few notes:
1. Just a reminder again that the 60g of rice per shake is COOKED rice. So like... cook up 100g worth of long grain glutinous rice, which should be roughly 180-200g after cooked, then portion it out to that 60 gram per shake. Hope that's not overly confusing!
2. I know that I was playing pretty fast and loose with the word, "Horchata", as drinks that carry the name can obviously be found all around the Hispanophone world. Atlas Obscura has a pretty interesting piece on the history of Horchatas: www.atlasobscura.com/articles/history-of-horchata . Being American, my exposure to Horchata was always the Mexican Horchata de Arroz, so that was where I was coming from regarding the introduction. In hindsight, I probably should've had a note in there acknowledging the existence of other sorts of Horchata - my bad.
3. Someone over on the Patreon was asking whether that original version of Bingjiang actually used milk or not. The answer is... probably we think? Bingjiang is one of those things with a super super murky origin story - there's very little out there that's solid. Basically, we know that it came out (1) in the mid 90s and (2) it was from Anshun, but what that very first version looked like is probably anyone's guess.
4. Once during testing, when we were lazy, we just grabbed a Bangkok street mango sticky rice and blended that with the requisite ice - also quite tasty. I definitely think that a bit of coconut milk might be a nice addition to the mango bingjiang.
5. Oh! Definitely do remember to toast your peanuts (if they're not roasted already) and sesame seeds (if you bought yours untoasted) - we decided to not show that in the video. That said, I was curious if y'all would prefer (1) we show smaller steps like this in the video (2) if you would prefer a supplementary video being linked as a card or (3) if we were correct in our assumption that you didn't really need to see the nut toasting process. So we did a little poll over on the community page - the results were 20%, 45%, and 35% respectively... so all of you were super unhelpfully split in your opinions haha.
6. I think in the future we may end up going with the plurality there and make little supplementary videos. They might be public, might be unlisted, I dunno. I'm sensitive to the frustration some people have when they want to cook something from a cookbook or a blog, and they "need to jump between like five recipes in order to cook one single dish". I dunno what's the best solution there - it feels like all the options have their downsides. Maybe I'll ask /r/cooking sometime too.
7. Regarding the ladle used when blending, remember to use a ladle that's much bigger than the blade of your blender, so that it can't go down all the way to the bottom and touch the blade. We only need something to help press the ice down as it gets quite thick.
Anyway, that's all for now. I'll edit some more in in a bit if I think of anything.
It would kill your viewing metrics but personally I'd prefer the additional bits to be added after the end of the main video with a "stick around at the end if you want to learn more about the common toppings for Binjiang and how to make them" reminder.
I think that would be the best solution from the perspective of a viewer but what that means for your channel idk.
Yeah I was about to say I'm pretty sure horchata as a concept started in either Africa or Europe and then was brought to the New World.
If we don't have easy access to dried rosebuds, will store-bought rose water work?
It's the main flavouring in Rose Turkish Delights and other desserts, so it's what we have in our shops around here.
The wonderful drinks that we humans make are just amazing. Bingjiang is amazing. I want to try it! Thank you so much for this lesson! I love the idea of cucumber being used. It is full of liquid and so refreshing! And that article about Horchata! I thought Horchata was Mexican or Latin American but it turns out to be Medieval European! And has traveled all over the world!! You could make a cookbook of just different Horchata recipes. I live in Japan and we still make barley tea (called Mugi-cha/麦茶) all spring and summer long. Chilled in the refrigerator and drunk with no sweetener or milk or anything. I drink about 700cc every day! No sweetened iced tea for me. I do believe that in South Korea, barley tea is also drunk warm/hot in the winter.
that mango sticky rice version sounds so good.
While there probably is no relationship between horchata and bingjiang, there is a link between China and Mexico: the Philippines. During the Colonial Era, there was a lot of exchange between these islands and Mexico, as they were both Spanish colonies. And, while rice is common in Spanish cuisine, horchata in Europe is made from tiger nuts rather than rice. This is not meant to contradict anything you said in the video, especially since bingjiang is a recent innovation.
Another fun fact is that during a certain era of Chinese history (I’m not sure of the exact years), the silver peso was a common denomination in circulation. As I understand it, the Chinese ruling class at the time imported silver from Mexican and South American mines. Of course I don’t know the precise reasons for this, and it likely wasn’t widespread across all of China. Still a fun connection!
@@aidanwarren4980 It had do with the quality of the silver. It was pretty much the global standard into the 20th c.
As enunciated by many Pinoy chefs, Filipino cuisine in itself is already fusion.
You have a new mission: Make Gui-mex a thing. Give us Huaxi Beef tacos, or enchiladas made with Zao Lajiao as the sauce base, or Laziji made with serano/tomatillo/poblano roasted chili paste.
We're sitting on a culinary gold mine here.
We've been playing with Gui-Mex at home for a while now, right now we have fermented tomato sour soup pozole, fermented rice pancake with Oaxaca cheese and Guizhou chili dip, soft braised spicy intestine taco, braised Roman beans with fermented mustard as a dip for tortilla chips.
@@ChineseCookingDemystified Duuuudeee if you made a decent number of recipes vegetarian, and included ingredients easy to source from an large American metropolis, I'd buy the heck out of that recipe book! I think the market is there. I myself use a tonne of 'Chinese' inspired dishes with 'taco-style' breads and cheeses, burrito etc, and that's the fusion whose time has come! Like legit, I'd buy my own recipe dinners for 9 bucks if somebody made them and sold them.
@@ChineseCookingDemystified is honestly pay to watch those recipes in video format
@@ChineseCookingDemystified Salsa Macha is a Mexican-Chinese fusion of chili oil and native ingredients that might be of interest to you. Also there's one Chinatown in Mexicali that has been around since the early 1900s, so maybe there's a cantonese-spanish cookbook or two out there that might be a solid source of inspiration?
@@shirish93 I’d totally buy that receipt book too.
Made this with cucumber and mint from my garden and holy shit I’ve never felt more refreshed.
I think cooking the roses in the simple syrup might cause it to lose some of the floral flavor and taste vegetal instead. I learned that the best time to add botanicals to a simple syrup is after making the base syrup, while it is cooling down to below a temperature where the botanicals get cooked out. So it is more of an infusion basically
Alternatively, I think adding rose water (if your local grocery store also carries Middle Eastern stuff) could work in lieu of rose buds.
@@LuckyDragon289 it will probably take longer to cook if added water to it but i never use rose water so i dont know wil the rose water burnt first
@@owenaja4589 Rose water (and rose syrup) are VERY strong. So strong that if you use too much it can make desserts taste like you added rose perfume to the dish. My guess is you're looking for just a hint of rose and not the syrup to taste like a mouthful of roses. So a little rose water isn't going to thin it much.
@@Kalithrasis rose water is very light and subtle you would need a lot of it
If I remember correctly, there's a Venezuelan beverage confusingly referred to as "chicha" (a name that in Latin America typically refers to fermented corn drinks) that has a similar cooked rice base and chewy consistency, typically topped off with cinnamon and condensed milk. Another case of culinary convergence.
Confirmed as a native from Caracas Venezuela ;) czcams.com/video/0ogpwaVqW0A/video.html
That's correct. We Venezuelans make chicha with rice.
@@danielcordero901 Only the cardboard container ones branded 'El Chicherito'.
@@johnnychang4233 negativo, salir del cole y ver el chichero afuera era fijo.
@@iliananunez1869 En mi parroquia eran el raspadero y las obleas los que tenian sus puestos fijos a la salida del recreo y del colegio 😉
Different cultures can sometimes have surprisingly similar things in common despite being thousands of kilometres apart. I once had a chat with my friend from Venezuela about food, and at some point, I found that there is something similar to Thai sticky rice and mango in Venezuelan cuisine.
When I visited Chiang Mai I went to the Cowboy Hat Lady's stand. She makes amazing stewed pork, and it's served with a spicy vinegar sauce and dark, tangy greens. It felt very much like the eastern NC pork BBQ I grew up eating. Chiang Mai, like my home town, is also famous for its pork rind snacks :)
Tried it. Didn't have cucumbers on hand so I used a small apple. Turned out great! Thanks for the recipe.
I smell a food trend in a year or so. :D
Mango sticky rice shake does have a very nice ring to it. Considering the Philippines has superior mangoes (I SAY SO!) then I wonder how it'll taste like with our fruits :D
All hail Philippine mangos!
You're 100% correct, "sticky rice milkshakes" are going to explode in popularity following this video. especially in the vegan food scene. This recipe fills a huge hole in dairy free desserts in the United States (and maybe other regions too).
I still believe in Australian Mango supremacy
@@MistressShoue selfishly i hope not, what tends to happen when food outside the US becomes popularized is often you have white people claiming they "discovered" it
@@EpicvidsKetti08 I'm going to hide under a pillow in shame. Australian mango is... not that much to be proud about LOL. We only have a small variety of mangoes here with a very narrow taste/texture profile, which I lament about constantly. There's only one variety with 'tart' profile I tried at a food show 10+ years ago. I saw it in the markets a year after but you can't see it nowadays because it was not too popular (tart and expensive). Sweet and tart flavour is the best for the summer heat IMHO.
oh so kinda like arroz con leche which is a popular hispanic dessert!
I tried the cucumber version and can confirm it’s really delicious and refreshing. I didn’t bother with the syrup and just used maple syrup instead, and the flavors worked great together.
I could imagine this topped with kinako powder and kuromitsu would be delicous.
100% will make this! I would do it right now if i had any sticky rice.
Ive never heard of a brown sugar and rose combo but it sounds legendary.
I’m going to make this. These will be my mods: sub coconut or oat milk for the milk and milk powder (I’m lactose intolerant), keep the cucumber or might try watermelon (i live in the South USA), use molasses and rose water to make my syrup and keep the rest the same. Not sure if you called for any salt but i might put a tiny pinch in to amp up the sweetness. I didn’t get to try this on my travels to Beijing, so I’ll try it now! Sounds better than horchata IMO!
I second this. I never had horchata, but rice with cucumber in a drink? I got to try this!
Love the use of the term convergent evolution here with culinary discoveries across continents. Beautifully said.
wow, this looks delicious! i'll definitely be trying out the mango one, mango sticky rice is bar none my favorite dessert, and i love smoothies, so having my favorite dessert in smoothie form is just a little world-changing!
Always enjoy these. I've learned so much from you guys :)
This looks like a great summer breakfast.
I could see using maple syrup, strawberry, blackberry, blueberry... so many different seasonal fruits. Definitely need to give this a try!
非常感谢您的食谱，味道肯定很美味
Thank you for featuring another Chinese treat from another province we haven't heard or seen. Please these types of recipes and videos.
everything u both make is good but this looks SO GOOD
I thought I had given up on cooking rice, but I may need to keep trying in an attempt to make this. As an American I really enjoy rice pudding (though not an inherently American snack) so this looks like a natural extension.
This looks doable, going to ty it. Please do more dessert videos. Thanks for sharing this.
I can't wait to try this one,the idea is so cool and we have rice based deserts in India as well but no drink that I can think of. I'll try doing the syrup with gulkand,a sweet Indian rose preserve.
awesome. definitely making this!
This looks delicious! I'd love to try making this with coconut milk and pandan extract.
That mango one looks so good!
As a Hispanic mutt who’s grandparents grew up in Asia, I’m so so so excited to try this
Looks sooo delicious 🤤
Culinary convergent evolution.... it's my first time hearing that. love it!
Best Chinese channel...
So glad to see a video about my hometown food. Guizhou is not as famous as other big cities but we definitely have tons of yummy food
One of my favourite deserts of all time is black sesame ice cream, I imagine a black sesame bingjiang would be similarly awesome, and this seems really easy to make at home.
Omg this looks DELICIOUS
Bingjiang! A... Guizhou rice milkshake? This looks interesting! I've never seen trying out this drink before, this reminds me of a kind of smoothie that we drink for our favorites. Well, we know boba a tea-based drink that originated in Taiwan in the early 1980s there are chewy tapioca balls in the bottom, and matcha is known as green tea but is not only used for tea, it comes in various recipes.
This looks interesting but it looks good that I can give it a try when I come to China. Can you tell me even more about this drink? I will love to hear from you! Great video!
As a long time lover of horchata, I need to try this
I would never have thought to combine cucumber and rose but now that I've seen it, it seems like such an obvious pairing!
i love horchata and mango sticky rice, so yeah im making this
Are we gonna get more beverage recipes soon? It would be amazing to see cheese tea from HeyTea and I hope they open one here in America one day!
After moving to Thailand I also found myself craving some HeyTea cheese tea sometimes (never thought I would, lol). Maybe I could start looking into that, it's been three months since I had their taro cheese tea and I'm starting to miss it, lol.
I ate a similar sort of dish served in a Persian restaurant in Israel which used chilled cooked rice and sweetened with rosewater/syrup
thank you so much for the accidentally vegan version with mango (T_T ) looks delicious! 🔥✨ Can you make food from other cities in China like a special series? I would like to know about truly mapo doufu from Chendu or meals from Hangzhou. (maybe temple food, too)
That technique of smashing the ice inside the blender with a ladle... if my mom see me do it, I feel like hearing her screaming and then sobbing for her poor blender
I laughed so hard when he said "...the standard Bingjiang technique..."
That looked so savage 🤣
It looks so good! As a fan of smoothies, I really need to try this! :)
Do you think the sticky rice could be made ahead of time and frozen/thawed instead of freshly cooked?
I keep small bags of cooked sticky rice in the freezer. When I need to use it, I just sprinkle a generous amount of water on it, cover in a bowl, then microware it directly, comes out as good as fresh.
Given the tendency of most smoothie/shake places in the US to use frozen fruit, and frozen fruit's convenience factor in a home setting here, I wonder how those would work with the fruitier styles of bingjiang. Something like swap the fresh fruit with equivalent weight of frozen fruit, but reduce the ice by 1/4 or something?
Yeah, you can totally swap some ice with frozen fruit, just keep the ice to liquid ratio similar for the same final consistency.
By the texture I would actually compare it more to arroz con leche rather than horchata. Although the former wouldn’t be blended just boiled
I just made this today! YUMMM!!!! I gotta try mango next!! I used rose water in it too! Yassssssssssss imma get addicted to this so fast! 🤣🤣🤣😭😭😭
Culinary convergent evolution is my new favourite term.
I have to try these
The videos just keep getting better and better! --Bryce and Rebecca (couple's comment)
Huh, just by looking at the title, I thought this was going to be a laozao drink. This is even easier than I expected. I'll need to give this one a try
My Chinese reading/writing is rubbish, but I did recognize the first character of 冰浆 is the same as the famous... 冰淇淋
All the milkshakes I've tried are cloyingly sweet. Definitely trying out the mango version when I can.
Horchata was popularized in Valencia (Spain) and it's made from tiger nuts (chufa), but the real origin is from north africa. When it was sent to america by the spanish, because there wasn't tiger nuts, or at least was not that common, they started to do horchata with almonds and rice. Spaniards nowadays are not usually aware of this and when they find horchata made with something different than tiger nuts they laugh at it and say that that beverage is not horchata. So it's not that strange that someone saw it, or tried it, and made their own version.
If you'd like it to be more like mango sticky rice, then you can reduce some coconut milk with a bit of salt and sugar until it's coats-a-spoon thick and drizzle it over the top. Be careful though, if you use too much heat and the coconut starts to boil then the fat and water molecules will break apart, then you'll end up with an oily mess.
nice one, gotta try it :>
I'm wondering if the mango version will be popular in Thailand? As you said, it's mango sticky rice in drinkable form, and definitely more portable and Instagram-friendly.
I haven’t been a big horchata fan but that “mango sticky rice” version - that’s a big yes. Can I still steam my sticky rice (bamboo and a white cloth) and will I need to cook it any longer or otherwise compensate for the extra water you put in the rice cooker? Oh yeah - how about a few coconut milk ice cubes? Thanks so much!
Yeah well. Yesterday I made Tortilla soup with liaochoi and doubanjian. THE DREAM OF GUIMEX LIVES!!!
This is not actually a coincidence that the drinks are related ? There is an almond drink named "rosata" made in places with Persian influence by a technique that is almost identical. I did some digging and that drink got too latin America in a rice version via Spain but they got it form the East ( obviously I'm not sure if China specifically but the technique is running around in the area of Asia )
I can't wait to try it in guizhou omg. Can I add coconut milk as a milk replacement?
No idea this was a thing. Learned something new today. Gotta try this when i eventually get to visit Guizhou and running away from all the fishwort "salad".
My first thoughtthat this is a weird drink. Then I remember Vietnamese has yogurt and black fermented sticky rice. And it so gooddd
Hi! Is the rice cooker optional? I'm in Laos and we use the kind of sticky rice steamer basket for sticky rice, I've never tried doing some in the rice cooker and I am wondering if this will change the texture too much?
Totally. In Guizhou it'd actually be steamed as well
@@ChineseCookingDemystified Thanks a lot! Looks forward to try the mango ones first.
Thanks for helping us with Cantonese food cravings by the way!
You might be able to buy gulkhand at an Asian or Indian or MiddleEast store in bigger cities in America to get a rose jam substitute, it's basically the same thing I believe.
I need to try this so bad
I'm wondering if a good substitute for sticky rice could be the rice we use here for rice pudding? 🤔
If you live in a colder country where mango is only sold unripe, try to find frozen mango at your local Asian or African grocery store.
Curious if you know what difference it would make if you used a more standard rice like Jasmine, still cooked with more water to mimic that sticky rice texture. I don't have any sticky rice on hand (but plenty of regular eating rice) but I'm super down to try this!
So funny story, when I first tried to make horchata I used cooked rice and it turned into a thick rice smoothie. I think normal jasmine may be blended into a paste easier than sticky rice, so if you want to use jasmine, cut back on the blending time so that the grain keeps better. But sticky rice does have a better texture for sure.
Dios Mio - I need to try this! There's definitely not a correlation to Horchata other than they both use rice. Different methods and different drinks. Though, one must wonder what a little canela and cherimoya might do in the bingjiang. Could be that Chi-Mex crossover you're looking for...
If you have access to, and can afford one, a Vitamix blender does an excellent job pulverizing pretty much anything.
how good would this be with lemon or lime? I love sour fruity snakes but I feel you'd need to compensate with more sugar. maybe you could substitute the milk/fruit with lemonade/limeade?
So… American smoothies need a bunch of bananas and a bunch of sugar… but the syrup in the milk version and sugar in the mango version don’t count? I have never added straight sugar to any smoothie… very confused.
I normally use a inverted cup blender, would putting everything all at once in the blender, noting the rice is added after the ice and fruit are blended, be much of a problem?
just curious, probably going to just make it myself soon either way.
This would be so good with coconut water panda and coconut cream!
If you come to Spain I'll treat you to the best chufa horchata ever
What do you think about using rose flower water in place in the sugar syrup?
I always thought a huge part of china was lactose intollerant. So im always a bit confused when i see milk in stuff. Maybe this actuall number is much lower or are things like this only drunk by a few. With the more fruit /rice based ones being more common
I'm pretty sure it's because a lot of milk/cheese dishes aren't dietary staples - IIRC, many people that are 'lactose intolerant' can still consume up to 1-2 glasses of milk per day without issue. I'm guessing that there might be a severity bias among people in the west that're diagnosed with lactose intolerance? Like, theoretically 36% of the United States is lactose intolerant (and 72% of Italy!) but it sure doesn't *feel* like one out of every three people you meet can't eat dairy - I'd imagine that even in the west, a lot of people are out there that are running around without the enzyme lactase, but still consume dairy on the regular.
Anecdotally, Steph enjoys dairy products quite a bit, but they make her feel 'full' quite fast. Like, if I make a really cheesy mac n' cheese, her portion is ends up being like... five large spoonfuls.
likely mild lactose intolerance that is merely stomach painful instead of diarrhea
I've lived in a few East Asian countries, and I've never met someone who claimed to be lactose intolerant --- point being I'm sure there's a mild intolerance, but it's not pronounced enough to dissuade people from engaging in dairy. It's not like you eat a piece of cheese and start breaking out in hives. Try prying the Taiwanese away from their milk tea...
@@ChineseCookingDemystified That statistic and the severity bias of lactose intolerance has weirdly, and weirdly predictably, been used by white supremacists.
I don’t know why they do it either. Just because one can effectively break down a specific sugar (lactose) without discomfort does not make one superior. It just means they produce the enzyme lactase in good amounts.
@@chrisc7265 traditional milk tea uses corn syrup solids and not dairy, though
i wonder if you can cook the sticky rice with coconut milk instead for the mango version, just go full mango sticky rice on that one
We did blend a mango sticky rice with ice straightup, they're good~
IS THE LIME used to make corn MASA the same ingredient used to made ASIAN noodles
Guimex. Legendary idea
have you ever thought of topping the mango bingjiang with coconut milk, thai style?
I really wanted to see Stephs reaction to an horchata.
Can you guys do for food videos?
what if you added coconut milk to the mango version to mimic the experience of eating mango sticky rice? 😃
would coconut milk be appropriate to replace the dairy milk?
On the topic of horchata-like beverages: there’s an Agua Fresca (is that the singular? Always seen it as aguas frescas, and thought of that as the plural) that’s made with oatmeal.
agua fresca is indeed the singular
@@NeonSonOfXenon Gracias!
Agua Fresca is indeed the singular. Just translates to fresh water
Would short grain glutinous rice still work as a substitute?
Didn't expect this. a crossover with horchata and you used rose syrup. Using rose as a flavoring in sweets is super common in Iranian cooking.
what would the ice ratio be if you’re using frozen fruit?
Does this area of China use roses in cooking often? I've not seen roses yet in cooking in this context so that's interesting
Rose petals and bubs are used in desserts in southwest China, like one of the most famous pastry in Yunnan is a puff pastry with rose jam and/or ham stuffing (鲜花饼).
@@ChineseCookingDemystified ah interesting! Particularly the rose jam and ham
Rosewater is a common flavoring in Middle Eastern desserts, as well.
@@kimchiteagames That one I have seen before. hm, I wonder if greek cooking is similar since it can have some similarities.
Older western European cooking used similar, like orange water and whatnot, a fair amount at one point in time, I think it stopped being as much a thing in around the 1700's about.
@@wilhelmseleorningcniht9410 I forget which video it was in, but Glen And Friends' Old Cookbook Show, he discusses flavorings & extracts in desserts before vanilla became commercially viable enough to be mass produced & affordable, and afterwards a lot of flavors in Western desserts are just kinda flattened out to vanilla.
Could this be made with a stick blender?
o-ho-ho if this is boba-esque, I am DOWN for trying.
Very similar to arisi paayasam but blended together, I see. Is newer rice better or aged rice? Also, can i cook the rice in the milk like we do for paayasam?
What is the recipe for Paayasam?? Sounds interesting too!
@@Pammellam well paayasam is a class of dishes. Rice or lentils or semiya (vermicelli) cooked in either sweetened milk or a jaggery based syrup.
The 'arisi paayasam' I'm talking about involves cooking rice down in milk and sugar until the rice breaks down in the milk and the milk reduces to a creamy consistency. It's usually made with aged short-grain or long-grain rice. Then it's flavored with crushed cardamom and garnished with nuts (usually cashews, but almonds are also very tasty) and raisins fried in ghee.
@@GirishManjunathMusic Thank you for the explanation! It sounds very interesting. And yummy!
@@Pammellam they are very tasty and very easy to make. Just requires near constant stirring.
I'm curious about your claim that rice is less caloric than sugar. Aren't they both basically 100% glucose, but in different arrangements?
100g cooked rice is like 97 cal, while 100g sugar is like 387 cal, sugar is almost four times the calories than rice. I think you may be thinking about GI index, which to be fair, rice is not the lowest.
No, sugar, much like HFCS, is basically pure sucrose, AKA a roughly 50-50 blend of glucose and fructose.
Any idea how to replace the peanuts as a topping? I feel like other nuts won't be quite the same, but I'm allergic 😅
Are there nuts you aren't allergic to? The peanuts are just a "classic" topping. I would think you could sub in anything you wanted, or eliminate the nuts entirely.
Feel free to play fast and loose! There's a ton of different options for toppings in Guizhou - dried fruits are another popular choice. While peanuts/sesame seeds are the go tos for bingjiang shops re nuttiness, I don't see any reason why this also wouldn't be delicious with chopped cashews (or whatever nut you enjoy - pistachios might be nice with the cucumber/milk one!)
@@billh230 thankfully I'm only allergic to peanuts, though many are packed in facilities that can't guarantee against cross contamination
@@ChineseCookingDemystified thanks for the quick reply! Those sound like some good ideas. Maybe ill try some soon!
They’re are a lot of Chinese living in Mexico and have been since the mid 1800s.
How well would a plant milk work to make this vegan? Something like coconut milk?
I’m not vegan, but it seems to me that coconut milk would be just fine! The flavor would change a bit, but it sounds good to me!
Milk and cucumber? 😳 wow that’s unusual
Any reason this wouldn't work with Japanese-style, short-grain sticky rice?
That’s softer but sure, that’ll also work