Mung Bean Rice Crepe Recipe | Kanom Tua Pab | ขนมถั่วแปบ
Kanom tua pab, or Mung Bean Rice-Crepe, is made from glutinous rice flour, filled, and coated with steamed mung bean and shredded coconut.
Kanom is a Thai word for dessert or snack, and tua pab is a type of bean like snow bean. The shape of the dessert is similar to tua pab bean and that where the name came from.
???? Dad's Chinese New Year Cake: Nian Gao with Red Bean (紅豆年糕)
Watch Daddy Lau teach us how to make nian gao with red bean, also known as nìhn gōu or Chinese New Year Cake. This video includes our family's nian gao recipe as well as the symbolism and traditions behind this classic Lunar New Year dessert.
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
-----
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? LINKS MENTIONED ????
Steamer:
Cake Pan:
Food Scale:
Our Taro Cake Recipe:
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
Red Beans:
Glutinous Rice Flour:
Regular Rice Flour:
Coconut Milk:
Jujubes / Red Dates:
Sesame Seeds:
- Sesame Oil:
- Light Soy Sauce:
- Dark Soy Sauce:
- Rice Cooking Wine:
- Chili Oil:
- Hoisin Sauce:
- Premium Oyster Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
???? MY CAMERA GEAR! ????
- My Workhorse Camera:
- My Lens for Wide Shots:
- My Lens for Detail Shots:
- My Macro Lens:
- My Main Light:
- My Light Softbox:
- My Camera Slider:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
⏲ CHAPTERS ⏲
00:00 - Intro
01:18 - What equipment will you need for nian gao?
01:54 - Boil red bean
02:46 - Background on red beans
03:27 - Create cake batter
03:49 - On glutinous rice flour
04:26 - Why regular rice flour?
04:43 - Continue creating cake batter
06:05 - Oil the cake pan
06:43 - Start steaming the nian gao
07:33 - Finish steaming, how to tell if it’s cooked enough?
08:20 - Decorating a nian gao & Chinese symbolism
09:18 - Cool nian gao overnight
09:51 - Preparing the nian gao for eating
10:50 - Meal Time!
11:09 - On the symbolism of walnuts
11:46 - On the symbolism of red dates
12:22 - Other toppings, ingredients
12:51 - On the different types of brown sugar
14:02 - Lau family stories about red bean
16:29 - Red bean cake symbolism
17:14 - How to store and reheat nian gao
18:16 - How my parents used to keep leftovers
20:52 - How my dad used to make rice flour with my grandma
24:30 - What are the differences between glutinous and regular rice flour?
24:52 - How to adjust if you want to make a smaller cake?
26:06 - How to adjust the texture of the cake?
26:59 - Cam says “Happy New Year!”
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Easy Mung Bean Mooncake Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? THE MOONCAKE PRESSER -
???? PRINTABLE RECIPE -
Mung bean cake (绿豆糕) is easy to make and has an interesting taste and texture. When you take a bit, the cake will melt in your mouth and leave a nutty, milky taste on your tongue. You can also treat it as the easiest mooncake.
INGREDIENTS
200 g (7 oz) of skinless mung beans (Amazon Link -
300 g (1.25 cups) of water
56 g (1/2 stick) of unsalted butter
100 g (8 tbsp) of sugar
63 g (3 tbsp) of honey (Amazon Link -
1/4 tsp of salt
INSTRUCTION
Soak the skinless mung bean overnight, Then rinse under running water and drain thoroughly.
Add the well-drained mung beans and 1.25 cups of water into a nonstick pot. Then bring to a simmer over medium heat. Switch the heat to the lowest and simmer for 20 minutes. If you use skin-on mung beans, the pastry will have a dark green color, and it will take 1.5 hours for the beans to turn soft.
Use a rubber spatula to smash the cooked mung beans until nice and smooth. If you are using the skin on mung beans, you will have to use a blender to crush the beans because the skin is a bit tougher.
Add sugar, honey, salt, and unsalted butter into the mung bean paste. Stir over medium-low heat for 15 minutes to evaporate excess moisture.
When the mung bean paste becomes nonstick, remove it to the side and let it cool to lukewarm. Make sure you cover the mung bean paste so it doesn't form a hard skin.
Divide the mung bean paste into 12 pieces. Roll each piece in between your hands and shape it into a round ball.
Put the mung bean paste into a mooncake presser. Gently press it down onto a clean cutting board with steady pressure. Stay there for a few seconds to establish the shape. Then release it. You will get a pretty, exquisite pastry. Enjoy!
Rainbow rice cake (mujigaeddeok:무지개떡)
How to make this beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website.
I'm going to introduce a beautiful Korean rice cake today. It's called mujigae ddeok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is rainbow rice cake, it is usually made with only 3-5 different colored layers. That's why this rice cake is sometimes called colorful rice cake (색떡, saekddeok).
In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white.
This rice cake is made on special occasions like a baby's 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn't care much about time and effort. : ) You may wish this while you're rubbing the rice flour with your palms:
I wish my baby becomes healthy, smart, and a good, warm-hearted person!
I wish my parents have healthy and long life!
To show my love for my lovely husband (or wife) !
Leave a comment and let me know what you wish when you make this!
Cooking time: 1.5 hours
Ingredients:
A 2 pound package of frozen rice flour, sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.
Directions:
1.Thaw out frozen rice flour package and put it into a large bowl.
2. Sift the rice flour.
3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
4. Place the 8 inch cake ring in the center of the rack.
Brown layer (the bottom layer):
1. Place 1 cup of rice flour in a medium sized bowl. Add 1 ts cocoa powder, a pinch of salt, 2 tbs of white sugar, and 4 ts of water.
2. Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms.
3. Put the mixture into a sifter and sift into the center of the ring.
4. Flatten out the mixture so it sits level in the ring.
*tip: a business card works well
Green layer:
1.Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar, and 1 ts mugwort powder (ssukgaru).
*tip: you can replace mugwort powder with green tea powder
2. Put 2 tbs of water and 1 drop of green liquid food coloring into a small bowl and mix well.
*tip: Use a chopstick to get a very little amount of the food coloring
3. Add the green water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.
Yellow layer:
1.Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
2. Put 1tbs lemon juice, 1 tbs water, and 1 drop of yellow liquid food coloring into a small bowl and mix well.
3. Add the yellow water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.
Pink layer:
1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
2. Put 2 tbs water and 1 drop of hot pink (fuchsia) liquid food coloring into a small bowl and mix well.
3. Add the pink water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.
White layer (the top layer):
1. Place 1 cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs white sugar, and 4 ts water.
2. Mix it up and press out any wet lumps by rubbing the lumps gently between your palms.
3. Put the mixture into a sifter and sift into the center of the ring.
4. Flatten out the mixture so it sits level in the ring.
Now let's garnish!
1.On the top of the cake place 5 dried cranberries to make flower petals. Put a few pine nuts in the center.
2.Cut a dried apricot into a thin strip, and place it as a flower stem.
Finally, let's steam it:
1.Close the lid of the steamer and bring to a boil for 30 minutes over high heat.
2. Turn down the heat and simmer another 5 minutes.
3. Take out the rice cake and let it cool down. Serve with tea or coffee.
How To Make Steamed Rice Cake/Naly’s Lao Kitchen.
Steamed rice cakes:
Ingredients:
2 cup warm water.
1 bag rice flour / 3 1/2 cups rice flour.
1 package yeast.
Second step.
1 cup water.
1 cup sugar.
1 can coconut milk.
1/2 tsp salt.
Ingredients mix well then Rady to steam. 40-45 minute.
Hope everyone enjoy with my YouTube video. thank for watching please Like & Subscribe 88: )