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Kakanin
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, ja, 米粉, komeko, ko, 쌀가루, ssal-garu, vi, bột gạo, th, แป้งข้าวเจ้า, paeng khao chao, lo, ແປ້ງເຂົ້າຈ້າວ, pèng khao chao, km, ម្សៅអង្ករ, msau ângkâ, my, ဆန်မှုန့်, hcan hmun, ms, tepung beras, tr, pirinç) refers to flour made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jian Dui
''Jiandui'' (, common misspelling ) is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls (). Depending on the region and cultural area, ''jian dui'' is known as ''matuan'' () in northern China, ''ma yuan'' () in northeast China, and ''zhen dai'' () in Hainan. Origin The origins of ''jian dui'' can be traced back to the Tang dynasty as a palace food in Chang'an, known as ''lüdui'' (). This food item was also recalled in a poem by the Tang poet Wang Fanzhi. With the southward migration of many peoples from central China, the ''jian dui'' was brought along and hence became part of southern Chinese cuisine. Across Asia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pink Seolgitteok Cake
Pink is the color of a namesake flower that is a pale tint of red. It was first used as a color name in the late 17th century. According to surveys in Europe and the United States, pink is the color most often associated with charm, politeness, sensitivity, tenderness, sweetness, childhood, femininity, and romance. A combination of pink and white is associated with chastity and innocence, whereas a combination of pink and black links to eroticism and seduction. In the 21st century, pink is seen as a symbol of femininity, though this has not always been true; in the 1920s, pink was seen as a color that reflected masculinity. In nature and culture File:Color icon pink v2.svg, Various shades of pink File:Dianthus.jpg, The color pink takes its name from the flowers called pinks, members of the genus ''Dianthus''. File:Rosa Queen Elizabeth1ZIXIETTE.jpg, In most European languages, pink is called ''rose'' or ''rosa'', after the rose flower. File:Cherry blossoms in the Ts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fa Gao
Fa gao (), also called Fat pan (發粄; fa ban) by the Hakka, prosperity cake, Fortune cake, Cantonese sponge cake, is a Chinese steamed, cupcake-like pastry. Because it is often characterized by a split top when cooked, it is often referred as Chinese smiling steamed cake or blooming flowers. It is commonly consumed on the Chinese new year. It is also eaten on other festivals, wedding, and funerals by the Hakka people. Symbolism The name of cake, fagao, is a homonym for "cake which expands" and "prosperity cake" as "fa" means both "prosperity" and "expand" and gao means "cake". The Hakka calls the "top split" of the fa ban "xiao", which means smiling which resembles a sign of a coming fortune; therefore, the bigger the "top split", the better. Preparation The cake is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening), sugar or another sweetener; it is then steamed (instead of baked) on high heat until the top splits into a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qingming Festival
The Qingming festival or Ching Ming Festival, also known as Tomb-Sweeping Day in English (sometimes also called Chinese Memorial Day or Ancestors' Day), is a traditional Chinese festival observed by the Han Chinese of mainland China, Hong Kong, and Macau, and by the ethnic Chinese of Taiwan, Malaysia, Singapore, Cambodia, Indonesia, Philippines, Thailand, Vietnam and Panama. It falls on the first day of the fifth solar term of the traditional Chinese lunisolar calendar. This makes it the 15th day after the Spring Equinox, either 4, 5 or 6 April in a given year. During Qingming, Chinese families visit the tombs of their ancestors to clean the gravesites, pray to their ancestors and make ritual offerings. Offerings would typically include traditional food dishes and the burning of joss sticks and joss paper. The holiday recognizes the traditional reverence of one's ancestors in Chinese culture. The Qingming Festival has been observed by the Chinese for over 2500 years, althou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Mugwort
Chinese mugwort is a common name for several plants and may refer to: *''Artemisia argyi ''Artemisia argyi'', commonly known as silvery wormwood or Chinese mugwort, is a herbaceous perennial plant with a creeping rhizome. It is native to China, Korea, Mongolia, Japan, and the Russian Far East (Amur Oblast, Primorye). It is known in C ...'' *'' Artemisia verlotiorum'' {{Plant common name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qingtuan
''Qīngtuán'' ( 青糰) or ''Tsingtuan'' is a form of dumpling that is green, originating from Jiangnan but common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. This is then usually filled with sweet red or black bean paste. The exact technique for making ''qingtuan'' is quite complicated and the grass involved is only edible in the early spring, so it is typically only available around the time of the Qingming Festival , with which the dumpling has become associated. Nowadays, Qīngtuán sold in most convenience stores in China are made of glutinous rice mixed with matcha. It also has more diverse fillings, such as rousong or salted egg yolk. Much of the ''qingtuan'' consumed in China is prepared and consumed as street food from local vendors. Origin The tradition of eating qingtuan at Qingming Festival evolved from the ancient Chinese Cold Food Day (one or two days before Qingming Festival). The custom on Cold Food Day is tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmanthus Cake
Osmanthus cake (Chinese: 桂花糕;pinyin: guì huā gāo) is a traditional sweet-scented Chinese pastry made with glutinous rice flour, honey sweet-scented osmanthus and rock sugar. It has crystal clear, sweet, and soft waxy characteristics. History Sweet-scented osmanthus cake originated in China during the Ming Dynasty. Though its exact origin is unclear, folk tales have it that the poet Yang Shen dreamed of visiting the moon in order to take the imperial exam. In the dream, he saw a magnificent palace and a huge and sweet-smelling osmanthus plant. He picked it and brought it back with him to earth. Toward the end of the Ming Dynasty, a peddler from Xindu named Liu Jixiang was inspired by this story to collect fresh osmanthus flowers. He extracted their essential oils, strained them over sugar and mixed them with glutinous rice to produce the familiar form of the sweet we know today. It is now a Xindu specialty. See also * List of pastries * Dim sum *Chinese desserts Chin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nian Gao
''Nian gao'' (年糕; also ''niangao''; ''nin4 gou1'' in Cantonese), 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". 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". The character 年 is literally translated as "year", and the character 糕 (''gāo'') is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". ''Nian gao'' (年糕) also has the exact homonym for "sticky cake" (粘糕); the character 粘 (''nián''), meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Ritual Bronzes
Sets and individual examples of ritual bronzes survive from when they were made mainly during the Chinese Bronze Age. Ritual bronzes create quite an impression both due to their sophistication of design and manufacturing process, but also because of their remarkable durability. From around 1650 BCE, these elaborately decorated vessels were deposited as grave goods in the tombs of royalty and the nobility, and were evidently produced in very large numbers, with documented excavations finding over 200 pieces in a single royal tomb. They were produced for an individual or social group to use in making ritual offerings of food and drink to his or their ancestors and other deities or spirits. Such ceremonies generally took place in family temples or ceremonial halls over tombs. These ceremonies can be seen as ritual banquets in which both living and dead members of a family were supposed to participate. Details of these ritual ceremonies are preserved through early literary records ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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