Hi Aimee, i tried your recipe and it was perfect the first time. Soo so fluffy. The second time i made it was dry. So i wonder, when i read some of the comments here regarding how their dough became so dry and not runny like yours... i think this is the answer. On my second attempt of making it, i used SWEET RICE FLOUR, so i thought it will work cause the difference is the sweetness i guess. But i was wrong, it came out totally dry, not runny at all. So i figured out maybe some of you guys also used the wrong ingredient. It has to be RICE FLOUR. NOT Sweet Rice flour nor Glutinous Rice flour. Only USE RICE FLOUR. SO, on my 3rd attemt of making it, it was perfect again. Im surprise how BIG the difference was by using different flours. So i hope this comment would help answer some of your questions. Thanks Aimee, its a very good recipe.👍👍👍
I love your tutorial, it’s so exact and thorough. Perfect for someone like me, who is insecure of my cooking ability so I stop short 0f attempt. Thank you so much Aimee❤️.
I can tell this is the best tasting rice cake and thank you so much for sharing this wonderful recipe. I want to make it sooner I am salivating yum yum yum!
Aimee, just a suggestion, put a cheese cloth on your cover as if your wrapping the cover from inside to outside of the cover, so it will not fall, make a knot on top, this will prevent the water from dripping into the rice cake. I will try your recipe, it looks yummy. Thanks for sharing.
I Aimee, first of all, thank you so much for this recipe! I used 1.5 ounce cups for these rice cakes. They rise beautifully, but after 12 minutes, the toothpick still came out with dough sticking on it. I kept on trying for every two minutes until a total of 18 minutes with the same result. I decided it should be done by now, so I took them out. I noticed that the center was dense. Is it supposed to be that way? Also, because I used a bamboo steamer, I skipped the step that you opened the lid to let the vapor out away from the dough. A second question is, when it was still warm, it was soft. But by the time I served it, it was hardened. Should I microwave it before I serve it? If so, for how long?
Thank you for sharing! I followed your recipe and it turned out dense, not as fluffy and light as I like. The part where I mix the flour and water turns out dry and I added more water 1 Tbsp at a time (total of 3 Tbsp water which is close to the amount removed) is this why my dough is dense? Please advise
I am excited to try this out. I've watched your video a couple of times to prepare. I'm looking over your written notes, in the helpful supplies, why do you list all purpose flour and bread flour? These are needed in this recipe, correct? Hope you can help clarify.
DARLING AIMEES COOKING , HELPFUL HINTS , TO " AVOID " STEAM FROM GETTING INTO YOUR STEAMED CAKE , COVER THE PAN WITH CLEAN SMALL TOWEL AND THE LID ON TOP OF IT .
Hi Aimee. I tried this recipe, but it came out really dense and heavy. Do you know why that possibly was the case? I was wondering if I steamed for too long or if my mold trays were too deep. Just wondering why it could be so dense and tough compared to it being light and fluffy/spongy. Thank you.
Hi Aimee. Can you proof the batter in an Instant Pot (yogurt function) to cut down the proofing time? If so, how long would you recommend proofing the batter in the Instant Pot? Thanks!
Mrs. Jane. I am sorry. I try to reply as soon as I can but there are a lot of comments. I do what I can. I try to answer questions first. Hope you understand. I appreciate you being a subscriber, I do. ❤️❤️
Hi Aimee, i have tried all your recipes and they always turn out well except for this. i don't know what i did wrong but the bottom of my rice cake was a bit hard. it cracks right on the middle and the half is soft. the taste is perfect for me. help =(
Hi Aimee, love the recipe and I have one question tho. Should it taste sour or sweet because I did another recipe and the rest time was long as well but the end result was sour tasting, to sour for my taste.
Hello Aimee, When I steamed mine, I put them in a bigger bowl, like the chén size, and steam it for much longer, about 25’. The top layer comes out just like your video, but the bottom layer is much thicker (the texture of the baked honey comb cake). I let the yeast work for 4 hrs, instead of three hours. Do you know the reason why the bottom of my cakes didn’t rise as good. Is it because the bowl is too big or I let the yeast work too long? And thank you so much for all the details video. ❤️❤️
Hi Aimee, I'm your new subbie from Toronto, April 15 ,2020. By the way I love your channel already. My ? is can I use a regular coconut milk in the same brand and how much in cup if it's not coconut cream? And for food coloring drops I have the paste instead? Thank you!😋
hi aimee, i decided to follow your recipe because the texture of your cakes looked so fluffy!! i followed your recipe to the T, including proofing in a pre-warmed oven! i poured the batter in one large cake pan because i saw other recipe videos doing that and that turned out fine. first problem was the batter after proofing, it was completely flat, there were no bubbles. i put it in to steam anyway. the cake came out dense and sticky (i steamed for 50 mins) :// the yeast did become bubbly in the bowl though...... could you tell me where i went wrong? thanks ^_^
Not sure what I did wrong with the batter but when I mix all the flours, baking powder, the yeast and the water, the batter was completely dry, not liquid like yours. I did the batter twice and both results were the same, Super dry 😔
@tnt ng that’s weird. It’s supposed to be a very watery recipe. I can’t see how it can be dry at all. Are you using the measurements exactly using the scale or cups/spoons?
@ lam le you’ll have to rest the batter longer. The more bubbles you see the softer the rice cake. However, if you leave too long it will smell yeasty due to all the fermentation. Traditionally, this smell is normal for the rice cake, however, I personally do not like it. So, to answer your question, leave the batter to rest a little longer but not too long to avoid the yeasty smell 😘
Refrigerate left overs, heat it up in the microwave just until warm and soft and they are good like new. I have had them stored for a few days before but these things go fast in my family, that’s why.
Hi Aimee, I attempted this recipe today. I used a food scale for measuring and followed your recipe to a T. I steamed for about 15 mins and the bottom half is dense. Also, the top doesn’t open up as a “bong.” I’ve tried this recipe 3x now and feel like giving up as it’s not coming out fluffy and light in texture. Thoughts? -Loanie
@loan Nguyen you might have to leave the batter to rest longer. It’s very important to see lots of bubbles in your batter after resting and before you steam, otherwise, it won’t get fluffy. It’s hard to say how long you have to wait to the the batter to that stage. Because we are using yeast, it’s might take longer or shorter depending on where you live, your kitchen environment, temp, etc....also, make sure your yeast is good. You might have to proof some to make sure it’s not dead.
Aimee's Cooking thanks so much for the quick response! There was lots of bubbles after I took it out of the oven after 3 hours. And my instant yeast doesn’t expire until Oct 2021. Seems like a simple recipe, but I can’t seem to get it right. Wish I could show you a pic of mine so you can see what I’m talking about.
Aimee's Cooking It is. But now, I’m wondering if it is due to my pot. The trivet placed inside the pot is only about a few inches from the bottom where the water is boiling. (As opposed to other pots with a traditional steamer tray that is higher and sits on top of pot near the lid) I’m wondering would this affect the density since it’s so too close to water source/bottom? Hopefully, my comment makes sense! Thanks for any feedback
@loan Nguyen it could be. How about the next time you pour the batter in don’t use too deep of a holder, maybe too much batter? Also, try not to stir it too much right before steaming. Try to retain the bubbles. Why don’t you steam the white ones first, omit the color for now, so you won’t have to mix the batter. Might just have to test it out. Dense Banh bo hap is a common issue for many people. Too many variables, hard to say. Also, steam on high heat. Mold must be hot before adding batter.
Hi Aimee, i tried your recipe and it was perfect the first time. Soo so fluffy. The second time i made it was dry. So i wonder, when i read some of the comments here regarding how their dough became so dry and not runny like yours... i think this is the answer. On my second attempt of making it, i used SWEET RICE FLOUR, so i thought it will work cause the difference is the sweetness i guess. But i was wrong, it came out totally dry, not runny at all. So i figured out maybe some of you guys also used the wrong ingredient. It has to be RICE FLOUR. NOT Sweet Rice flour nor Glutinous Rice flour. Only USE RICE FLOUR. SO, on my 3rd attemt of making it, it was perfect again. Im surprise how BIG the difference was by using different flours. So i hope this comment would help answer some of your questions. Thanks Aimee, its a very good recipe.👍👍👍
That sounds very likely. Thank you for the great info. And you’re so welcome ❤️❤️
Eden Chiong , thanks for sharing the tip
I love your tutorial, it’s so exact and thorough. Perfect for someone like me, who is insecure of my cooking ability so I stop short 0f attempt. Thank you so much Aimee❤️.
I can tell this is the best tasting rice cake and thank you so much for sharing this wonderful recipe. I want to make it sooner I am salivating yum yum yum!
Yummy ! Thank you for sharing this recipe.
Beautiful thankyou for sharing ❤️
Very nice and yummy, thanks for sharing
Look delicious..beutiful cuty rice cake..thank you for recipe.
You’re welcome ❤️
Thank you for your recipe. I made them many times n great success 🙏
Yay!! ❤️
So Georgeous....I will try your recipe. Thanks for sharing...
You’re welcome 😉
First time try this recipe very successful, Thanks for yr recipe
You’re welcome ❤️❤️❤️
T y for the recipe looks yummy 🙏🙏❤️💕❤️🙏🙏
You’re welcome ❤️
Mmmmmm yummy delicious
Aimee, just a suggestion, put a cheese cloth on your cover as if your wrapping the cover from inside to outside of the cover, so it will not fall, make a knot on top, this will prevent the water from dripping into the rice cake. I will try your recipe, it looks yummy. Thanks for sharing.
Thank you for your input. 😘
Thank you for sharing madam
I Aimee, first of all, thank you so much for this recipe!
I used 1.5 ounce cups for these rice cakes. They rise beautifully, but after 12 minutes, the toothpick still came out with dough sticking on it. I kept on trying for every two minutes until a total of 18 minutes with the same result. I decided it should be done by now, so I took them out. I noticed that the center was dense. Is it supposed to be that way? Also, because I used a bamboo steamer, I skipped the step that you opened the lid to let the vapor out away from the dough.
A second question is, when it was still warm, it was soft. But by the time I served it, it was hardened. Should I microwave it before I serve it? If so, for how long?
I like the texture of your bánh bò , is the one I’m looking for 😋😋😋😋
Thank you!! Enjoy!! ❤️
Tq for sharing.
You’re welcome!! ❤️
look so good yummy
Thank you!!
Aimee, very meticulous instruction! I will definitely try the recipe.Thank you young lady.
@quynh nguyen thank you!! Let me know if you have any questions. Hope you like the recipe. Enjoy!! ❤️
Thank you for sharing! I followed your recipe and it turned out dense, not as fluffy and light as I like. The part where I mix the flour and water turns out dry and I added more water 1 Tbsp at a time (total of 3 Tbsp water which is close to the amount removed) is this why my dough is dense? Please advise
I want to buy some to eat.
Terima kasih amy...from malaysia
Thank you !!! Very detailed. I’ll definitely try this for our next family gathering.
@emgaimt thank you!!! Good luck keep me updated. Will always be available for questions ❤️❤️❤️
Clear instructions and good presentation. I will try it this weekend.
Thank you for sharing!
You’re welcome!! Enjoy 😉
Very Good👍👍👍
Thank you!!
Excellent ! Thank you very much!!!
@lan hua thank you 🙏😘
Hi Aimee that 4 tbsp water (1cup) it should be 1/4 c for that 4 tbsp water. Please verify is that the right measurement.
Nice
super duper delicous
Thank you!! ❤️
Never had them with the coconut sauce before...I bet that takes it to another level! :)
Yes, Hubby won’t eat it without the sauce
Yummy 😋😋😋😋
Hi Aimee! Thanks for this beautiful helpful video! Do you think it’s ok to use silicon mini muffin cups instead of the little bowls?
Yes you can 😁
How come mine don't bloom like yours? There are lots of bubbles from the coconut solution, however the cakes are flat.
Very nice video see you again my friend
Thank you!!
I am excited to try this out. I've watched your video a couple of times to prepare. I'm looking over your written notes, in the helpful supplies, why do you list all purpose flour and bread flour? These are needed in this recipe, correct? Hope you can help clarify.
Those links are just my frequent used items. You just need to follow the instructions above that.
That is gorgeous ❤❤❤
New subscriber here. ✅✅👋😊
Where can you find these small glasses to steam them in?
Chi oi, em làm xong rồi. they rise perfectly chi! Love it! Thanks so much for the recipe
You’re welcome em!!!! Yay!! Super excited it came out good for you👏👏👏. Enjoy ❤️❤️❤️
🥰🥰🥰
DARLING AIMEES COOKING , HELPFUL HINTS , TO " AVOID " STEAM FROM GETTING INTO YOUR STEAMED CAKE , COVER THE PAN WITH CLEAN SMALL TOWEL AND THE LID ON TOP OF IT .
@cynthia Rothschild7777 thank you so much for the tip 😘😘❤️🤗
Hi Aimee,
Thanks for the clip.
Can you please tell me what is the “powdered sugar”? Is that also called icing sugar? Are they the same?
Thanks 😍
Yes, it’s the same 😉
Thanks Aimee. 💞💞💞
Hi Aimee. I tried this recipe, but it came out really dense and heavy. Do you know why that possibly was the case? I was wondering if I steamed for too long or if my mold trays were too deep. Just wondering why it could be so dense and tough compared to it being light and fluffy/spongy. Thank you.
literally had the same problem as you :(
the batter was flat and not bubbly as well, right?
Same here! My dough is not liquid like shown its dense mixing it! I'm here to see if anyone have the same problems
merci beaucoup
You’re welcome ❤️
Hi Aimee. Can you proof the batter in an Instant Pot (yogurt function) to cut down the proofing time? If so, how long would you recommend proofing the batter in the Instant Pot? Thanks!
Should work 🙂
Hi Aimee, will these be good if made the night before or best to make the day of? Looks so yummy! Thank you!
They taste best right away. You will need to heat it up slightly in the microwave if it’s the next day.
Can you make the batter and leave it overnight and steam the next day vs waiting 3 hours before steaming the cakes ?
Will smell very yeasty if left overnight. At least it is for me. You can try. I might just be more sensitive to the smell.
Aimee's Cooking thank you for the tip! I will avoid the overnight method! I hope my cakes turn out like yours 😊
Good luck!
my came out great but have a bitter taste. I think it might have something to do with the powdered sugar.
Hi Aimee can we substitute coconut cream with milk or just water?
You can but it won’t taste the same. Should still be delicious. Also, it might be a little thinner so adjust the flour as needed.
I used water or pandan water. Its delicious
I love your English.but the way you measured them im not kin it spelled a lot.but totally GOOD.GOOD luck.live it.
You didn't reply I will unsubscribe you not being fair.
Mrs. Jane. I am sorry. I try to reply as soon as I can but there are a lot of comments. I do what I can. I try to answer questions first. Hope you understand. I appreciate you being a subscriber, I do. ❤️❤️
Hi Aimee, i have tried all your recipes and they always turn out well except for this. i don't know what i did wrong but the bottom of my rice cake was a bit hard. it cracks right on the middle and the half is soft. the taste is perfect for me. help =(
Tried it but it’s too sweet for me. I will decrease on the sweetness on my next batch.
Yes, please adjust to your preference. 🙂
Powder sugar ?Never heard of that
Hi Aimees, I tried to make it today, the steam cake came out great but it is bit sweet. The powder sugar can be less than 1 cup.
Yes, you can adjust down to your liking.
Thank you for using American measurements...cups, tbsp instead of by gram r miligram.
You’re welcome
Hi Aimee, love the recipe and I have one question tho. Should it taste sour or sweet because I did another recipe and the rest time was long as well but the end result was sour tasting, to sour for my taste.
Sweet. It’s not yeasty at all because of the decreased resting time. I hate that smell too.
Thank you Aimee, I will definitely try it!
You’re welcome 😉
Hello Aimee,
When I steamed mine, I put them in a bigger bowl, like the chén size, and steam it for much longer, about 25’. The top layer comes out just like your video, but the bottom layer is much thicker (the texture of the baked honey comb cake). I let the yeast work for 4 hrs, instead of three hours. Do you know the reason why the bottom of my cakes didn’t rise as good. Is it because the bowl is too big or I let the yeast work too long?
And thank you so much for all the details video. ❤️❤️
Yes, might be.
What steam pot you use? Can you share amazon link. Thanks.
I bought mine at the local Asian store.
ive been looking for what these were called for over a decade. had some at a party once. gonna make these this week
Hi Aimee, I'm your new subbie from Toronto, April 15 ,2020. By the way I love your channel already. My ? is can I use a regular coconut milk in the same brand and how much in cup if it's not coconut cream? And for food coloring drops I have the paste instead? Thank you!😋
@aileen langley thank you for subscribing!! Yes, coconut milk is fine. Same amount. Paste coloring is fine as well.
@@AimeesCooking hi more fun watching.can I use all purpose flour?
Mary Jane I’ve seen steamed wheat flour cakes. I wonder if there needs to be other modifications of the recipe to switch out the rice flour. 🤔
Sorry, I have never tried all purpose flour before
Hello Aimee, is powdered sugar castor or icing sugar?
10x icing sugar or confectioners sugar 😉
hi aimee, i decided to follow your recipe because the texture of your cakes looked so fluffy!! i followed your recipe to the T, including proofing in a pre-warmed oven! i poured the batter in one large cake pan because i saw other recipe videos doing that and that turned out fine.
first problem was the batter after proofing, it was completely flat, there were no bubbles. i put it in to steam anyway. the cake came out dense and sticky (i steamed for 50 mins) ://
the yeast did become bubbly in the bowl though......
could you tell me where i went wrong? thanks ^_^
Yes that happended to me to.
it kinda looks like puto bungbong but without the bungbong
If you want, add on a little roasted sesame seed would be much better.
I’m using Instant yeast, so do I skip the proofing step?
Still need rest to let the yeast ferment.
It looks beautiful. But is it a sugar cake or a rice cake ? You put more sugar then rice.
it's a very watery batter, so overall not that sweet
Not sure what I did wrong with the batter but when I mix all the flours, baking powder, the yeast and the water, the batter was completely dry, not liquid like yours. I did the batter twice and both results were the same, Super dry 😔
@tnt ng that’s weird. It’s supposed to be a very watery recipe. I can’t see how it can be dry at all. Are you using the measurements exactly using the scale or cups/spoons?
I had the exact same problem using cups
It happen to me too using cups, it was dry. I did it again using the scale, no issue with the dryness.
Did you figure it out? I don't have a scale
I have been working but will try it this weekend. It puzzles me too.
Can v use B. soda instead. Yeast
I have not done that.
What products did you put in to change the color ?
pandan extract for the green, a drop of food coloring for the others.
I tried this yesterday, it rose very nicely on the top but bottom is so dense, do know what I did wrong?
@ lam le you’ll have to rest the batter longer. The more bubbles you see the softer the rice cake. However, if you leave too long it will smell yeasty due to all the fermentation. Traditionally, this smell is normal for the rice cake, however, I personally do not like it. So, to answer your question, leave the batter to rest a little longer but not too long to avoid the yeasty smell 😘
I had the same results. I let it rest in the oven with a 3 hour timer. But bottom came out dense and did not blossom up like a flower on top :(
How do you store these? How long will they stay good for? Thank you in advance!
Refrigerate left overs, heat it up in the microwave just until warm and soft and they are good like new. I have had them stored for a few days before but these things go fast in my family, that’s why.
Thank you! I made them and they look so pretty! Thank you for the easy step by step video!
You’re so welcome!! Enjoy! 🙂
New subscribers here, glad I found your channel! I noticed your powered sugar is HEB brand🙂. I'm in Tx too!
@mokiepoet Welcome, thank you for subscribing. Yay!!! Hello fellow Texan🤗. Can’t you tell I like to shop there lol 😂😉
Chao chi, hom nay em lam banh bo theo chi ngon lam, nhung khi an nghe mui yeast, lam sao de khong con mui nay. Cam on chi nhieu.
@ Gia Nguyen đừng nên để bột nghĩ lâu quá. 😉
What is thickening agent
Thickening agent
-1.5 tsp tapioca mix with
-2 tsp water
It’s meant to help thicken up the coconut solution
Chi ơi, bánh bò in the making following your recipe. Wish me luck🤞🤞
Good luck em😉😉😉
Where can I get the confessional sugar?
Powdered sugar can be found at any local stores 😉
12:30
4tbsp water is not 1 cup, 1 cup = 16tbsp
Hi Aimee, I attempted this recipe today. I used a food scale for measuring and followed your recipe to a T. I steamed for about 15 mins and the bottom half is dense. Also, the top doesn’t open up as a “bong.” I’ve tried this recipe 3x now and feel like giving up as it’s not coming out fluffy and light in texture. Thoughts? -Loanie
@loan Nguyen you might have to leave the batter to rest longer. It’s very important to see lots of bubbles in your batter after resting and before you steam, otherwise, it won’t get fluffy. It’s hard to say how long you have to wait to the the batter to that stage. Because we are using yeast, it’s might take longer or shorter depending on where you live, your kitchen environment, temp, etc....also, make sure your yeast is good. You might have to proof some to make sure it’s not dead.
Aimee's Cooking thanks so much for the quick response! There was lots of bubbles after I took it out of the oven after 3 hours. And my instant yeast doesn’t expire until Oct 2021. Seems like a simple recipe, but I can’t seem to get it right. Wish I could show you a pic of mine so you can see what I’m talking about.
@loan nguyen is the batter runny like mine?
Aimee's Cooking It is. But now, I’m wondering if it is due to my pot. The trivet placed inside the pot is only about a few inches from the bottom where the water is boiling. (As opposed to other pots with a traditional steamer tray that is higher and sits on top of pot near the lid) I’m wondering would this affect the density since it’s so too close to water source/bottom? Hopefully, my comment makes sense! Thanks for any feedback
@loan Nguyen it could be. How about the next time you pour the batter in don’t use too deep of a holder, maybe too much batter? Also, try not to stir it too much right before steaming. Try to retain the bubbles. Why don’t you steam the white ones first, omit the color for now, so you won’t have to mix the batter. Might just have to test it out. Dense Banh bo hap is a common issue for many people. Too many variables, hard to say. Also, steam on high heat. Mold must be hot before adding batter.
Sorry another question lol can I double the recipe?
Absolutely 😉
Thanks again!
You are welcome 🤗
very similar to Filipino Rice cake called puto.
Yes, it’s slightly similar.
Are you Vietnamese, Emmy?
Yes
Quincy 70654g
Ľ
Full of CARBS
verly Gestiada - And your point is? If you’re on a KETO diet, you are on the wrong channel! 😁
@@RedSnake351 hahahaha good point 👍👌