I halved everything and made 4 cakes, substituted the coconut oil for rice oil. It took a while to come together but with a lot of patience while kneading (and manipulation with a spatula), it worked! Thanks for the recipe. The texture reminds me so much of the nian gao my grandparents used to make. I freestyled the filling and made two cinnamon sugar cakes and two sesame sugar cakes. Definitely would try again.
Thank you for sharing this recipe and I'm so glad you love this bakery! It is so underrated and is my daily go to when I'm in HK. I haven't had the opportunity to go back but till then, your recipe will keep me happy.
Warning, this might gross people out. So I had forgotten I bought a plain siu beng at Pine House bakery (chain of Chinese bakeries in the Metro Vancouver, Canada). It was two days old so a little dry out on the edges. Since I knew it wouldn’t taste as good as fresh I decided to experiment. I grilled some halloumi cheese and ate it with the siu beng. As the cheese was very salty even for a halloumi, it balanced somewhat with sweetened rice cake . It would have worked better if the cake wasn’t as sweet but it was still enjoyable. Of course I would have never done this with the red bean filled version. That would be insane idea.
So excited to make these! There used to be a bakery called Sunny Deelites in my neighborhood that had these. They closed decades ago. My favorite ones were filled with a golden mung bean paste. Have been missing these since.
Gah! Had a bit of a failure. I was excited to try but I didn’t have any coconut oil so I subbed with ghee. Not sure if this is why but it is suuuuuuper sticky and couldn’t work with it all. I had a big pile of glue lol. Is it the ghee?
I halved everything and made 4 cakes, substituted the coconut oil for rice oil. It took a while to come together but with a lot of patience while kneading (and manipulation with a spatula), it worked! Thanks for the recipe. The texture reminds me so much of the nian gao my grandparents used to make. I freestyled the filling and made two cinnamon sugar cakes and two sesame sugar cakes. Definitely would try again.
I first thought this said Toasted GLORIOUS Rice Cakes but they are probably that too!
Time for a rename!
Thank you for sharing this recipe and I'm so glad you love this bakery! It is so underrated and is my daily go to when I'm in HK. I haven't had the opportunity to go back but till then, your recipe will keep me happy.
Warning, this might gross people out. So I had forgotten I bought a plain siu beng at Pine House bakery (chain of Chinese bakeries in the Metro Vancouver, Canada). It was two days old so a little dry out on the edges. Since I knew it wouldn’t taste as good as fresh I decided to experiment. I grilled some halloumi cheese and ate it with the siu beng. As the cheese was very salty even for a halloumi, it balanced somewhat with sweetened rice cake . It would have worked better if the cake wasn’t as sweet but it was still enjoyable. Of course I would have never done this with the red bean filled version. That would be insane idea.
So excited to make these! There used to be a bakery called Sunny Deelites in my neighborhood that had these. They closed decades ago. My favorite ones were filled with a golden mung bean paste. Have been missing these since.
Gah! Had a bit of a failure. I was excited to try but I didn’t have any coconut oil so I subbed with ghee. Not sure if this is why but it is suuuuuuper sticky and couldn’t work with it all. I had a big pile of glue lol. Is it the ghee?
Side note, I dusted extra grf so I could work with the dough and I seemed to cobble it together. It’s super sticky still!!
This is my faaaave. I used to always get them at Wing Lee when I worked in FiDi - I can’t wait to make them!