This recipe is from my nutrition education teacher. She gave me a permission to upload this recipe here.After the 2nd microwave, if the mixture is too soft and not hardening, microwave again. When you see it start to rise, it's a sign that the dough is ready. Recipe by Rurina

Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup. It seemed wasteful and a bother to buy sugar syrup just to use a small amount, so I combined a bunch of recipes to come up with another way of making it.If flour streaks from the shiratamako still remains at Step 4, heat for a bit longer. Recipe by Mia

based on the recipe - Summer Rice Pudding

Do you know that sticky rice flour have lots of advantages over regular flour?Why dont bake one and serve this delicious cake with tea?

Pohulpohul Cake or Itak Pohulpohul is a traditional Batak snack, which comes from Tapanuli. Shaped like a fist knuckles, similar to Itak Gurgur because the shape is made with quite simple tools --- namely the fingers of your fist, which is why it is called "pohulpohul" (which means 'fist').There is little difference between Pohulpohul and Gurgur, among others : Pohulpohul only uses flour, unlike Gurgur which is mixed with grated coconut. Pohulpohul is steamed before serving, but Gurgur can be directly eaten after it is created. Pohulpohul cake contains nutrients, such as Carbohydrates, Protein, Vitamin B (B1, B2, B3, B6), Iron, Calcium, Fat, Omega 3 and Fiber.Pohulpohul is often brought as a souvenir for the family who comes to visit for a customary speech, for example to discuss marriage plans for men and women both parties. Of course, pohulpohul is only the 'companion' of the main souvenirs which is usually in the form of food 'weight' of the carp.Pohulpohul's shape follows the silhouette of a fist, and the fingers are used in forming the pohulpohul. Rice flour is the main ingredient so it becomes solid and the flours complement each other; it is a symbol of how the customary talks between the two sides (paranak and parboru) that takes place. In the process is characterized by dialogue and negotiation, there occasionally are words thrown that pierce or offend. However as in pohulpohul, where the flour are complementary and mutually self compacting --- presumably expected so the words that have sprung up in the customary speech, complementary and mutually condense with no other aim than to enhance the indigenous celebration being prepared.

Celebrating Chinese new year with these sweet, chewy and little gooey air fryer pastry-wrapped rice cakes. They are a must to welcome the new year!

This is for my children, who love strawberry daifuku. Whenever I make ordinary ohagi rice cakes, I make these too.- Small, round and not so sour strawberries are good for this recipe. I often use saga-honoka, beni hoppe or amaou strawberries.- Make sure to wrap the bean paste or dough thinly. Otherwise, it will turn into a massive rice cake. - Refer to "My Precious Ohagi"to see how to make the bean paste filling, etc. The amount of rice is more than usual because you're using it to make ohagi. If you reduce the amount, it will be difficult to cook in the rice cooker. If you use it all for strawberry ohagi, it should make around 30. Recipe by Keyua

Today I’m sharing a cozy, sweet treat that’s perfect for breakfast, snack time, or just whenever you need a little comfort—Red Bean Glutinous Rice Cake (红豆糯米饼)! Soft, chewy, and filled with sweet red beans, this recipe is super easy to make in just one pan. Pour the batter, add the beans, and in about 10 minutes, you’ll have a golden, delicious cake ready to enjoy.

Modelating the cake with the spoons

So simple ingredients but so delicious. It's all about the art of moisture to make the flour turn into the texture of sponge cake.

with mandarin oranges-and-coconutbased on the recipe - Summer Rice Pudding 1990

It looks like a croquette but it is filled with three layers; sweet potato, rice cake and yam. The rice cake is a Chinese traditional food that is eaten during happy occasions.