rice cake
Rice cakes are cakes made from rice that are widespread, especially in Asia, and are often eaten on special occasions. Both grainy and mashed rice form the basis for this.
In Japan the most famous are called mochi , in China they are called Niangao , in Singapore cheww kueh and in India Idli . There are numerous variants in the Philippines and Vietnam . The rice cakes can be both sweet and savory. They differ from rice pudding in that they have a firmer consistency. In some Asian countries, rice cakes are eaten for breakfast .
China
In China, the Japanese mochi correspond to the niangao for the Chinese New Year . They are available as sweet or savory cakes, and sometimes they are enriched with cream and cinnamon . Simpler rice cakes are called zongzi in China . They are made from glutinous rice and sodium carbonate prepared, wrapped in bamboo leaves, tied up and served with honey or sugar. There are different types of preparation. In the rou zong version , the rice cakes contain pork or ham, as well as mushrooms, soy sauce , sugar, pepper, garlic or shrimp .
Philippines
There are numerous varieties of rice cakes in the Philippines, and each region has developed its own specialties. The most important variants are:
- Puto : These small rice cakes are made from rice flour ( galapong ) and are slightly sweet. For the preparation, the rice is soaked overnight and then ground in large mortars . Every city and region has its own recipes. The cakes filled with meat are called puto pao . Especially for Christmas there is puto bumbong made of purple rice, which is steamed in bamboo tubes and eaten with grated coconut and brown sugar. On Christmas Eve there are in San Fernando Putong salot with anise plus panara , one filled with vegetables and pastries. Also known are Manapla puto from Manapla , which are attenuated in banana leaves. Puto maya is actually not a cake, but a dessert made from glutinous rice cooked in coconut milk .
- Suman is a sticky rice dessert that is often eaten with a syrup made from sugar and coconut, but also with chocolate sauce or ripe mangoes . It often takes the form of a cake when steamed in a pan.
- Biko is a large rice cake made from sticky rice that is cooked with coconut milk and then sprinkled with roasted coconut flakes.
- Cuchinta is a rice cake with a more jelly- like consistency that is cooked with sugar in a lye to give it a light brown color.
- Bibingka is made from rice flour, coconut milk, sugar, eggs and baking powder . The dough is baked in a mold in a clay oven. The cake is sometimes eaten with a topping of water buffalo cheese, boiled duck eggs and butter. Otherwise you eat grated coconut with it. In the nine days before Christmas, Bibingka with ginger tea is sold in front of the churches .
- Sapin-sapin ( sapin = layer) is a layered dessert made from rice flour, coconut milk and sugar. A round shape is used, each layer is colored differently. The cake is then cut into slices.
Hawaii
In Hawaii the rice cakes are called butter mochi . They are made from rice flour, sugar, butter, eggs and coconut milk. The term mochi is Japanese, but based on the recipe, cultural historians tend to assume a Filipino influence. There are different variations of this cake, in which, for example, sweetened bean paste, yam paste or cocoa powder are added. Ice cream mochi became popular in the 1990s , which is likely originally invented in California . To do this, an ice ball is wrapped in a layer of glutinous rice and frozen together with it; this creation is available in a wide variety of flavors.
See also
- Onigiri (rice balls with a loose consistency)
swell
- ^ Rice as Food. In: Solomon H. Katz: Encyclopedia of Food and Culture. Volume 3, Scribner et al., New York et al. 2003, ISBN 0-684-80567-7 .
- Alan Davidson: The Oxford Companion to Food. 2nd Edition. Oxford Univ. Press, Oxford 2006, ISBN 0-19-280681-5 .
