Rice cakes
By 20021114476
@20021114476 (691)
Philippines
October 14, 2008 4:39am CST
In Asia, rice is staple and there are several kinds of preparations for it. Rice cake is one of it. In the Philippines alone, there are many varieties which usually dependent on the area. Supposedly, any other ingredients that is abundant in a certain place make these varities different from one another. Please share here the rice cakes you know. Whether you eat it or read about them in magazines, It doesn't matter so long as you know what its being called and what does it look. If you know how its being made, please include it to your response. I will be happy reading from you.
2 people like this
7 responses
@daijean11 (211)
• Philippines
2 Nov 08
i'm a japanese fan(but i'm a filipino)..i have watched an anime(daa! daa! daa! or UFO baby) and "mitarashi dango" was always said by the cat(wanya) there. well, mitarashi dango i just a type of dango.
*Dango is a japanese dumpling made from mochiko(rice flour)
for more details go to http://en.wikipedia.org/wiki/Dango
@20021114476 (691)
• Philippines
2 Nov 08
Hi! Have you taste one already? Im also interested with that. I hope I can taste that too.
@daijean11 (211)
• Philippines
2 Nov 08
well, a relative of mine made it but just the dangos(rice balls) she just put it to the lugaw(porridge) with sago(do they call it pearls?), ube(purple yam), langka(jack fruit) and many more. and it's really yummy.. and dangos go with any sauce you like. you just have to know how to make dangos.
..so if you want to know how to cook it go to http://hungerhunger.blogspot.com/2007/09/mitarashi-dango.html
@daisychinese (302)
• China
27 Oct 08
i think i have seen and eaten a lot of kinds of rice cake. it can be cooked in many different ways.
The rice cake can be fried, or cooked as other food tomake a dish. It also can be eaten without add other things.
@20021114476 (691)
• Philippines
7 Nov 08
I have heard of one rice cake which is fried but I never taste one. Isn't the rice absorbing the oil?
@daisychinese (302)
• China
10 Nov 08
maybe we did not mean the same thing. rice cake in Chinese can mean two things, for me, one is called Nian Gao, the other is called Da Gao.I am not sure what is the differences betewwn them, but them really not one same thing. Korean maybe know it better~
@Buchi_bulla (8298)
• India
14 Oct 08
You did not mention whether it is sweet cake or any cake. In India one IDLY is very famous and throughout India we make it. It is for breakfast. Since it is boiled, even sick persons can eat it. It goes with side dish chutney and sambar. Idly is made out of rice and black gram in the proportion of 3:1, soaked for 4 hours, groud little coarsely and salt added. Let the mixture be of semi-liquid consistency. Keep this mixture for four hours or six to ferment. Then you can pour this mixture in idly set, or any shaped vessel and cook in cooker for 10 minutes without putting weight on the cooker, i.e. the vapour should go freely through the weight placing screw on the top of the cooker. Your idly ready. For chutney, you grind coconut, fried gram, salt and green chilli. This is a great combination and no confusion. Try my friend and you will thank me for all your life.
@20021114476 (691)
• Philippines
15 Oct 08
It sounds delicious. I hope I can eat some of it. Thanks for the response.
@ishralene09 (2260)
• Philippines
14 Oct 08
Yeah, rice is a staple food. Good thing other people shares their knowledge...
For me, the few that I know of is the ampaw, and then puto. Can you please share some too? Even I don't know that much about rice cakes in the Philippines. Thanks.
@20021114476 (691)
• Philippines
15 Oct 08
I know a few really. They are: suman(I saw a cookbook with dolmades on it and the picture suggest that its the same though I still dont inspect the ingredients and the manner of cooking), kuchinta(a little smooth small cupcake-like), biko(I have read a history book that says the word biko is of chinese origin and I suppose that the rice cake of that name to is chinese in origin), and more. There is a term in the philippines that refers to the mixture of glutinous rice and ordinary rice(Galapong). I know that anything made from galapong is delicious.
@AltheGreat2430 (2716)
• Philippines
14 Oct 08
Hey there! I use to help my mom in making rice cake. We call it "bibingka". Of course there's poto, sapin-sapin, and many other variety of rice cake. Also the place where I grew up is called "The Rice Cake Capital of The Philippines" Cainta, Rizal. They make a lot of varieties of rice cake. And they are all delicious. 
I love eating them all. lol. I almost tried them all. 
I love eating them all. lol. I almost tried them all. @20021114476 (691)
• Philippines
15 Oct 08
To any non-Filipino out there who might read from this discussion, for you to relate on the filipino rice cakes mentioned here, I'll explain it one by one. Poto or Puto is usually like a cupcake(though there is on type which is often seen in a party-puto in bilao) in size and appearance and it often have a chunck of cheese above. Sapin-sapin is a flat rice cake usually in bilao(a flat basket-history books says that the term is of chinese origin) with banana leaves(it is common in the native table to see banana leaves coz it is used early in history and still as practised by some as a dish) and the most distinguishing aspect is the colors of the layers(at least or usually three layers-violet, red and white).
@chibiXpudding (340)
• United States
14 Oct 08
Yes, I know :D
I love rice cakes! But i think they are prepared differently in Taiwan than in the Philippines.. But usually Rice cakes are a must for Chinese New Year's and Mid-Autmn Festival, in my family, at least :)
But sadly, I do not know how they are made
Even though im in usa now i eat rice almost everyday!
And I like it that way ^_^ Its healthier!
@20021114476 (691)
• Philippines
15 Oct 08
Thanks for the response. I think that you are refering to Tikoy. In the philippines, we call the round chinese rice cake that way though I dont know whether its from mandarin, fukien or cantonese. They say cantonese it the popular chinese language used in the philippines by the chinese immigrants. Anyway, all I can say with tikoy is that its too stick yet I like it. By the way, we cook it in the frying pan as it is coated in scrambled egg.
@20021114476 (691)
• Philippines
15 Oct 08
Hi again friend. I forgot to tell you that there are several flavors available in the philippines and I dont know if they already export it to other country. Among the flavored tikoy in the philippines, I like Ube flavored tikoy the most. Ube is a crop and I think its called purple yam in english. And, oh! Wait! There's more. There is also a chocolate flavored tikoy and I think that its from the tablea which is also famous in Binondo(Manila's chinatown).
