rice cake is this thing that you came
and described if you can imagine a rice
base brownie it's kind of fluffy and not
hard kind of like bread kind of not like
very kind of like cake but kind of a lot
like cake but it's all delicious hi my
name is Paul hang I'm the owner of Fond
it's a tofu / rice cake shop here in
Chinatown New York started in 1933 chewy
gooey and fluffy all at once the sweet
rice cakes are a popular snack across
southern China often eaten as a dessert
or afternoon pick-me-up and Paul eggs
family has been making them for over 80
years it's called the octo go in
cantonese or mandarin by tonka the first
part of making rice cake is to have rice
and soak rice because you need to soak
the rice to soften up to grind
you can't just grind straight dry rice
powder or else of either burn or toast
we soaked it all tonight and then we
grind it in a wet grinder meaning that
it's grinding with water running into
the grinder and then what comes out is
basically a tri space
we add sugar to rice paste to make it
sweet your standard rice cakes would be
the white and the brown so I expanded on
it by doing the green tea and ginger
flavors you have distinct followers of
those cakes you know people will like
brown rice cake do not like white rice
cake people were like right right stick
do not like brown rice cake white rice
cake is a space is our mental product is
into it and that's what makes it rise
and fluffy the brown rice cake is not a
space it's more cake
that's Suffolk will fall ingredients
mixed up gets placed into us steam oven
which we steamed for roughly half what
comes out is these fluffy rice cake
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well years ago my father made the rice
cake he had a giant wok
okay that was constantly boiling water
and it was really really excruciating
hot because the steam was constantly
going especially in the summer time but
in those days we only made two flavors
the white and brown but my brother's
been able to bring it up to the 21st
century and at the same time it's
appealing to the younger generation and
and the hipster generation
I did a lot of things over time over my
life I studied architecture became a
musician I wanna know where I could find
advertising agencies where I did design
and art direction I was jumping around
from profession and profession because I
was always wanting to reinvent myself
this is the biggest challenge of my life
my father when I was growing up you
could always drop information cooking
information from me that sort of sunk in
I realized that he had taught me all the
skills necessary for cooking but had
none of the science none they would say
well we use a couple of this and I'm
like well what was the company announces
and they would say no it's a cup and I
was like what cup was it was that coffee
cup that we kept on the side they never
had a measurement what I did was I
I took their basic recipe and then I
compared it to YouTube videos of the
process it's still our recipe but I
needed the science but underpinned
everything and to me the legacy is not
the recipe the legacy is well my
grandfather wanted to do this business
it was an out of necessity he had a
family of feet in China
my father got into the business the same
way the same with my brothers are the
same with me it seemed like that was the
actual legacy I had a good family
business and had a family to support we
were doing that and that's how I came
back into doing this if you like that
video we have a lot more about Chinese
chefs
check out the links below and don't
forget to subscribe to go over it too
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