Description
Natural Farm Organic
🚚 The Fastest Delivery Time : It takes 2-3 days.
🐝 Supplier / Place Of Origin：Homegrown Foods / Made In Hong Kong
🌱 About the Producer / Supplier：
Wendy has been engaged in organic retailing in Hong Kong for 20 years. Her elder brother runs an organic farm (Andy's Farm) in Tai Tai Tong Village, Mui Wo, Lantau Island. The products include: figs, watermelons, horn peppers, coffee, bananas, longans, lemons, dragon fruit, aloe vera, and sweet potatoes. Seedlings, taro, cherry tomato, temporary fallow, orange, paradise fruit (in transition), wolfberry (in transition), roselle (in transition), tomato, leafy vegetables, pumpkin, zucchini. My sister runs an organic vegetable stall in Tsing Yi Market. The products are sold at: Farm Direct Sales, Tsing Yi Market, Tai Po Farmers Market and Gold Coast Farmers Market. In addition, they supply fresh honey in So Kwun Wat. Their products have their own characteristics. They have been in business for many years and have won the support of the neighbors to this day.
🌱 Supplier Products：
🛍 Product Information：
Rice cake, known as Tianbo in Hakka dialect, sweet rice cake (Tailuo: tinn-kué) in Quanzhang dialect and Chaoshan dialect, is a traditional delicacy and New Year’s food popular in East Asian New Year.
Binomial Name：
Chinese Name：年糕
Other Names：Rice Cake | Nian gao
Product Description：sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake".[3] While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year".
Rice cake, known as Tianbo in Hakka dialect, sweet rice cake (Tailuo: tinn-kué) in Quanzhang dialect and Chaoshan dialect, is a traditional delicacy and New Year’s food popular in East Asian New Year. It is popular in various parts of East Asia, such as: Mainland China, In Hong Kong, Macau, Taiwan, Japan, the Korean peninsula, and some overseas countries where Fujian and Cantonese people live together, such as Indonesia, Malaysia, Singapore, etc., in Chinese, rice cake and "nian gao" are homophonic, which means rising year by year.
Variety：Chinese rice cake
north
Rice cakes in northern China can be steamed or fried and are mainly sweet. Beijing rice cakes include red date rice cakes, mince rice cakes and white rice cakes made from glutinous rice or yellow rice. In Shanxi, it is customary to make rice cakes with yellow rice flour (called cake noodles in Jin dialect), deep-fried, and filled with bean paste or jujube paste. In Hebei, it is customary to add jujubes, red beans, mung beans, etc. to steamed rice cakes. In Shandong, rice cakes are steamed with red dates and yellow rice. Northeastern rice cakes are mainly steamed from sticky sorghum rice and beans.
Fujian
The white cakes in Fuzhou, Ningde and Putian are similar to the common rice cakes in Taiwan. In addition, there are taro cakes, nine-layer cakes, japonica rice, white eight cakes, sugar cakes, etc. Fuzhou people only call the sweet sugar cakes rice cakes, and do not call them rice cakes. There are categories such as brown sugar cake and white sugar cake.
Fujian rice cake is made by adding white sugar or brown sugar to glutinous rice flour and rice flour, sometimes adding peanuts, red dates, red beans, etc., then kneading it into a dough, and then steaming it on rice cake leaves.
Fujian rice cakes in southern Fujian are "sticky cakes". They are naturally amber in color and are mainly used for festivals and gifts. They are made from glutinous rice and taro. They are usually sliced and fried before being eaten. They can also be wrapped in egg juice, or starch or sweet potato flour. Fried food.
Guangdong, Hong Kong, Macau
Whole traditional Cantonese rice cake
The rice cakes made by overseas Chinese in Hong Kong, Macau, Guangdong, and many other places are also orange-red, brown-red, and amber-colored sticky cakes. They are sweet and have a shiny surface. They are mainly made by mixing glutinous rice flour, sugar, and peanut oil and steaming them. Before eating, slice it into slices and fry it over slow fire until tender. Traditionally, the rice cake is dipped in egg paste and starch and fried until golden brown. Rice cakes are often used to make offerings to the gods during worship.
Cantonese fried rice cake
Rice cakes made by a traditional bakery in Hong Kong
Hong Kong style coconut milk rice cake, fried in a pan over slow heat until soft
In addition to sticky cakes, there is also a kind of "coconut rice cake" in Hong Kong. Coconut milk and coconut water are added, and white sugar is used instead of sugar to give it a milky white appearance. From this, the shape of a koi carp and the metaphor of "a carp leaping over the dragon's gate" were developed. Koi rice cake".
Carrot cake, taro cake, water chestnut cake, etc. are also used as rice cakes to celebrate the New Year.
Jiangnan
Shanghai shepherd's purse fried rice cake
The rice cakes in the lower reaches of the Yangtze River are white in color and have a light taste. They are made from a mixture of japonica rice and glutinous rice. The more glutinous rice, the softer the product, while the more japonica rice, the product is harder. Can be steamed, fried, sliced and stir-fried or boiled into soup. Common recipes include pickled cabbage and shredded pork soup rice cake, shepherd's purse fried rice cake, etc. Shanghai’s pork ribs rice cake is also unique. In some rural areas in the south of the Yangtze River, rice cakes are made using the pedaling method, and are called "pedaling cakes".
Japanese rice cake
Japanese rice cake is also called mirror cake. It is also popular in Japan to eat rice cakes when celebrating the New Year (the Japanese New Year was changed to the Gregorian New Year's Day after the Meiji Restoration). Rice cake soup is cooked and eaten on the morning of the New Year. Japanese rice cakes are white and tasteless. The traditional way is to put rice balls in large wooden barrels and beat them with a hammer. In Japan, mochi is a similar glutinous rice cake that is mainly eaten during the Japanese New Year.
Ryukyu rice cake
Ryukyu people eat a kind of cake called "Niantou (ナントゥ)" during the New Year. The Ryukyu Islands are famous for brown sugar, so Ryukyu people add brown sugar to the rice cake during the New Year. It is somewhat similar to the Minnan-style sticky cake. The year with miso added is called "Niantou". New Year Miso" (ナントゥンスー).
Indonesian food
In Indonesia, it is called kue keranjang or dodol Tionghoa or dodol Cina, the latter all meaning "Chinese dodol", an Indonesian rice flour dessert.
Kue keranjang was originally named nien kao or ni-kwee or annual cake or seasonal cake because they were made only once a year. In East Java, the cake is named kue keranjang because the wrapper is made from a bamboo basket with a small hole in the middle. In West Java, it is called Chinese cake because the origin of the cake is China, but some also call it Chinese cake because the producer is Chinese (called Tionghoa).
Korean rice cake
Korean rice cake soup with Korean steamed buns
Korean rice cake is a type of Korean rice cake. It is similar to Ningbo rice cake in mainland China, but the cooking method is different. It is usually eaten when boiling rice cake soup and frying kimchi. Korean rice cakes are also often cooked with Korean chili sauce to make spicy stir-fried rice cakes as a snack.
American dish
Chinese Americans eat cooked or fried rice cakes on Lunar New Year's Eve and New Year's Eve. In Hawaii, rice cakes are called gau and are a popular food during the Lunar New Year.
Supply Season：Supply during the Spring Festival
Storage Method：Pastries should be stored in the refrigerator and kept at a temperature of 4 degrees Celsius or below. Hot pastries should be reheated thoroughly before eating.
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：The correct way is to prepare the steamer first. After heating, pour the batter and steam in one go. The upper and lower layers of the rice cake will be more even. The correct way is to prepare the steamer first. After heating, pour the batter and steam in one go. The upper and lower layers of the rice cake will be more even. Steam for about an hour, and a bottom of beautiful rice cakes can be out of the oven.
Notes：
Dish：
🔸 Supplementary Information：
The ordering product is pre -ordered by the supplier one day. The supply depends on the delivery situation, or it will be shipped separately.
The ordering product is pre -ordered by the supplier one day. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Rice Cake
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