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Poto or Guam rice cake Guam recipes poto Guam poto recipes

From - Posted: Sep 24, 2011 - 361,096 views
Cooking | Poto or Guam rice cake Guam recipes poto Guam poto recipes | Poto or Guam rice cake Guam recipes poto Guam poto recipes
Poto or Guam rice cake Guam recipes poto Guam poto recipes
Poto or Guam rice cake Guam recipes poto Guam poto recipes
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Poto is a steamed rice cake usually made with tuba on Guam. There are many variations across the Pacific. Without tuba, you have to make do. Different countries spell it as potu or puto. Hope you enjoy my video on how to make poto.This how to make poto recipe video was created to promote the cookbook, Remember Guam. Exact measurements are in the video. A handful of recipes from Remember Guam, as well as many other recipes, are available at PaulaPaula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books! Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.To learn more about Paula, visit
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PUTO Filipino Steamed Rice Cake Liz Kreate RECIPE

Using Rice Flour & plain flour, this is a recipe of my favorite Filipino snack. About this Channel - 3 cups Rice flour 1 cup Plain flour 40 ml. or 8 tsp. Baking powder 34 cup Sugar 1 tsp. Salt 3 cups Milk 1 cup Water 1 tbsp. Vanilla Essence 13 cup Oil Aniseed or Cheddar Cheese for topping Makes 24 regular muffin mouldMore Liz Kreate Recipe - me on Facebook - https:www.facebook.comLizKreate?ref=hlJewelry Making Tutorials - to Find Gold and Gems - the Budgie -
254,829 views | Jun 14, 2013


Steamed Rice Cake - This is a video on how to make steamed rice cake. This cake is also known as banh bo, cow cake and bak tong gou (white sugar cake). It takes several hours to make this cake. Please "Favorite" this video, write a comment and tell others to support Miki's Pantry on YouTube. Thank you!-------------------------------------Music: - Build It© Miki's Pantry 2013
435,763 views | Oct 09, 2013

Garaeddeok long cylinder shaped rice cake 가래떡 English Caption 영어자막

http:www.maangchi.comrecipegaraeddeok Ingredients: 2 cups of short grain rice flour ½ ts salt ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer 1 ts sesame oil* If you want to make your own homemade rice flour, check this out. Directions: Making rice cake with a microwave:Combine the rice flour, salt, and boiling water in a bowl. Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes. Mix the rice cake dough with a rice scoop or wooden spoon. Re-cover with the plastic wrap and cook for another 2 minutes. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. Making rice cake with a steamer:Combine the rice flour, salt, and boiling water in a bowl. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven. Prepare the rice cake for ddeokbokki:Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake. Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other. Prepare the rice cake for ddeokguk (rice cake soup):Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes. Let them cool at room temperature for several hours, then slice diagonally into thin discs. Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.
833,163 views | Jan 17, 2013

Banh Bo Steamed Rice Cake – Banh Bo Hap – COW CAKE – Steamed Honeycomb...

CLICK HERE 4 FULL RECIPE!!!! How to make rice cakes also known as banh bo, which translates to COW CAKES. This Asian dessert is a rice cake that is also available in our Vietnamese Food & Drinks and Vietnamese Dessert Playlists, so you can bookmark, favorite, and add more desirable videos to your collection! For recipe language translation, visit http:yummies4dummies.blogspot.com201301how-to-make-steamed-rice-cakes-cow-cake.html and click on "Select Language".OTHER VIETNAMESE FOOD YOU MAY LIKE: Steamed Pork Buns - Banh Bao (Bao) : http:youtu.bejDq-7EBnSsY?list=PLM5... Vietnamese Crepes - Banh Xeo: http:youtu.bee5UlAF4gkEg?list=PLM5... Pandan Honeycomb Cake - Banh Bo Nuong La Dua: http:youtu.beubSfvus-GLI?list=PLM5... Vanilla Honeycomb Cake - Banh Bo Nuong: http:youtu.beGqW4OsQRCMc?list=PLM5...Y4D SOCIAL MEDIA: YOUTUBE: FACEBOOK: http:www.facebook.comYummies4Dummies INSTAGRAM: http:instagram.comyummies4dummies BLOG RECIPES: PINTEREST: https:www.pinterest.comyummies4dummies TWITTER:!TinaPhamY4D GOOGLE+: 4 MORE VIDEOS: & Cooking Directions for Bánh Bò - Cow Cakes Estimated Servings: 30 small cakesStep 1: Prepare flour mix2 cups rice flour ¼ cup tapioca flour 1 ¼ cups water ½ teaspoon salt 1 teaspoon active dry yeast 1 ½ teaspoons baking powderWhen making steamed rice cakes start off with by pouring all of the ingredients into a bowl and mix them together. Then cover the mixture and set it aside to let it rest for 1-2 hours.Step 2: Make sweet cream¾ cup coconut cream 1 ½ cups sugar ¼ cup water 1 teaspoon vanilla extractAdd all your ingredients in a small pot and turn your stove on medium low. Then stir all of the ingredients together until the sugar completely dissolves. Remove the mixture from the heat when it is warm but not boiling. Finally allow it to cool off completely at room temperature.Step 3: Color the cowsYour favorite food colorsPour the sweet cream into the flour mixture and mix it up. Then divide the mixture into however many colors you would like your cow cakes to be. Add your food colors into the different containers and stir them up. Finally allow them to rest for 1 hour before steaming.Step 4: Steam the cakesWater for steamingMake sure to fill the bottom compartment of your steamer with water ¾ of the way up. Place the top compartment over the bottom compartment and add the small bowls or a muffin tin on the top compartment of your steamer. Cover your steamer with a lid and turn your stove on high. When the water comes to a boil and steams up, pour the colorful mixture in the bowls or muffin tin. Cover the steamer with a lid and steam the cakes for about 10-15 minutes or until they are spongy, fluffy and the tops erupt. ***IMPORTANT: Make sure to wipe the water off your steamer lid every 2-3 minutes of steaming to prevent it from falling into your cakes or tie a kitchen towel on the inside of your lid to absorb the water. This will prevent your cakes from being too wet and having the wrong consistency.Enjoy!MAIN RECIPE WEBSITE: http:www.yummies4dummies.comThe viewer proceeds to use the techniques in this video at their own risk and does not hold the producer(s) or anyone associated with this video responsible for any damages, losses, or injuries. All information is provided on an "as is" basis and for general informational purposes only. Please be safe and always use caution. For more information on terms of use, please visit
371,443 views | Jan 19, 2013

今晚食乜餸 白糖糕

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152,772 views | Oct 25, 2013

Steamed white sugar sponge cake Bak Tong Gou 白糖糕

Please add me as your friend on facebook: www.facebook.comwantanmien 請加我成為您的朋友在 facebook 上: www.facebook.comwantanmienYou can find more recipes and information on my website: 請去我綱頁: 你會找到很多不同的食譜和大家分享Chinese and english recipe instructions below:材料: 1. 200 ml 水 = 6.76 fl oz 2. 75 克糖 = 2.6 oz 3. 100 克先濾粘米粉 = 3.5 oz 4. 34 茶匙乾發子做: pot 放入200 ml 水, 75 克糖和 100 克粘米粉拌勻.我的爐有9 個熱度 起初中火 (5 度) 煮 2 分不停拌勻, 2 分後改低些 ( 3 度) 煮4 分不停拌勻, 4 分後改 ( 1 度) 拌1 分, 關火. 留意會結硬塊, 離火拌鬆 (溶) 後再回已關火熱爐上拌 3 分不停拌勻, 見像杏仁糊狀態杰和拌器留痕線, 濾過一次, 沒有粒, 攤凍.2 分後 34 茶匙乾發子加入 1 湯匙暖水拌勻, 蓋面 10 分鍾. 10 分後用膠板把乾發子料倒入已將近凍粉料拌勻, 放保鮮紙蓋面待發 6 小時, ( 放在溫室不要有陽光晒的地方). 如天氣冷多 1至 2 小時6 小時後, 蒸盆放油紙和攃油底和邊, 倒入粉料在蒸盆, 蓋布在蒸蓋下, 大火蒸 20 分, 用竹簽試熟否. 取出攤凍後才切, 刀攃些油才切, 會粘刀.蒸籠 size: 8" x 6" H Ingredients:1. 200 ml water = 6.76 fl oz 2. 75 gram white sugar = 2.6 oz 3. 100 gram rice flour, sieved = 3.5 oz 4. 34 tsp dry yeast, add 1 tbsp warm waterSteamer basket: size: 8" x 6" H
290,244 views | Apr 11, 2010

Meow 蒸蛋糕 Easy Steamed Cake Recipe redo with eng sub

免焗蒸蛋糕食譜 (蒸しパン) 2 eggs 3Tbsp sugar 2Tbsp milk 2Tbsp oil 3Tbsp condensed milk 23cup all purpose flour 2tsp baking powder1) lightly beat the eggs, add in sugar, milk, oil, and condensed milk one by one. Make sure you stir together before adding the next ingredient. 2) mix together flour and baking powder. Add to the egg mixture and gently stir until just combined. *is okay to have some lumps, you don't want to over mix the batter, or else the cake will not be spongy!~ 3) steam in hot boiling water for 10-15mins (depends on the size of your cake pan, you may want to adjust the time a bit)Q: how to store?:o A: wrap it tight with plastic wrap, store it in the fridge (it should be fine within a couple of days) heat it in microwave for 15sec when u wanna eat, or steam it again for 5mins
315,705 views | Aug 20, 2013

Cassava Cake

Cassava cake is an easy and delicious recipe. It is made with cassava or yucca root combined with coconut milk. It is commonly served as a dessert or snack in the Philippines. In this video, we demonstrate the procedure for making cassava cake. Come cook with us today. For the full recipe, please visit: http:cooknshare.comrecipecassava-cakeMusic by: Kevin Macleod
332,963 views | May 15, 2012


Filipino recipes - Cook n' Share how to make puto http:www.filipinocooking.netrecipeputo-with-cheeseMusic by Kevin MacLeod
71,292 views | Jul 03, 2012

How to Make Rice Bibingka

Bibingka is rice muffins or rice cake. There are many different ways on how to make bibingka. But I am going to show you the bibingka that my Mom and I used to make when I was a young girl. Except, here... in this version, I've added eggs and vanilla extract. Basically, bibingka is made of ground rice flour, freshly squeezed coconut milk, sugar, and baking powder. On ours, we added anise seeds, if they're available. We baked our bibingka using a makeshift oven made of large tin can, split in half to make a drawer. (My dad would add a wooden handle to the bottom drawer for easier handling.) Bibingka would usually be baked in tin can rings, another home made gadget, lined with wilted coconut leaves. Hot coals or wood fire are placed at the bottom and top of the makeshift oven. The top coals give the bibingka a nice golden crust. BTW. Bake rice bibingka in a preheated oven at 400F for 30 minutes, or until toothpick comes out clean. For more information and recipe, please click here: http:yamanngmahirap.wordpress.com20110319how-to-make-bibingka
146,450 views | Mar 19, 2011

Puto Filipino rice cake! Learn how to make; EASY

We decided to attempt to make some putos. It was fun. Especially at one in the morning :)
213,584 views | Jan 07, 2010

Vietnamese Steamed Rice Cake Bành Bò Hấp

Colorful and tasty dessert 1 lb of rice flour 2 table spoon and 1 teaspoon of tapioca flour 2 cans 13.5 oz of coconut milk 2 cups and 6 table spoon of sugar food coloring of choice 1 bag of active dry yeast(14oz) 1 12 cups and 1 table spoon of cold water 2 table spoon of warm water
128,349 views | Nov 07, 2013

Steamed pork buns 찐빵만두 English Caption 영어자막

Full recipe: http:www.maangchi.comrecipejjinppang-mandu You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! The music is "두근두근" by Louviet.Yield: 16 steamed pork buns (6-8 servings)Ingredients: For dough: All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. For filling: Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms. See my site for pictures and descriptions of ingredients: http:www.maangchi.comingredientsDirections: Make the dough: 1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. *tip: watch the video to see how you can make your dough rise faster! 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: o 1 cup chopped onion o ½ cup chopped carrot o 1½ cup chopped zucchini o 1½ cup chopped green onions o 2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. *tip: using cheesecloth will make this easier. Wrap the chopped vegetables in cheesecloth and gently squeeze the water out. 4. In a mixing bowl, place: o 400 grams (14 oz) of ground pork o 1 ts soy sauce o 2 cloves of minced garlic o 1 ts sesame oil o ½ ts ground black pepper 5. Mix it by hand and set aside.Let's cook! 1. In a heated pan, add 1 tbs vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl. 2. Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked. 3. Put the pork into the bowl with the vegetables and mix it all up. Now let's make the buns: 1. Split the dough into 16 smaller pieces. 2. Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to prevent them from getting dried out. 3. Roll out each ball into a disk 4 inches (10 cm) in diameter. 4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it. 5. Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun. 6. Repeat with the remaining dough and filling, until you've made 16 buns. 7. Put 6-7 cups of water in the bottom of a large steamer and place each bun on the rack. *tip: Place cheesecloth or cotton cloth on the steamer rack before adding each bun.Baking cups also work well. When you place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed. 8. Wait for 20 more minutes to let the dough rise even more. 9. Bring to a boil over high heat, and steam for 20 minutes.Dipping sauce: 1. Combine 13 cup soy sauce, 2 tbs of vinegar, and 2 ts sugar in a small bowl. 2. Add some chunks of onion (½ cup), chunks of green chili pepper, and roasted sesame seeds. When the buns are cooked, turn off the heat and remove the lid to prevent water from the top of the lid from dripping over the buns.Serve with the dipping sauce, and enjoy!
1,104,767 views | Aug 15, 2010

Chinese Traditional Cakes, Very Healthy. Zero Fat

Huat Kueh, Fat Ko, Fatt Kou. Local chinese rice cakes. Beautifully made, delicious to eat foo chui yang
67,951 views | Nov 06, 2010

How to Make Ogura Cake ♥ 相思蛋糕 ♥

Recipe: http:kitchentigress.blogspot.sg201306ogura-cake-video-recipe.html If you want to bake a very fluffy cake but you don't have a chiffon pan, go for Ogura cake. Despite its name, Ogura cake isn't Japanese. It hails from Batu Pahat, which is in Johor, which is in Malaysia. My favourite flavour for the cake is coconut but orange is pretty good too. I also like coffee, pandan, lemon, rose, almond . . . . Oh dear, so many cakes, so little time. Gotta to eat harder! *stuff face with more cake*Cake Dos & Don'ts for Beginners: http:kitchentigress.blogspot.sg201401cake-dos-donts.html Cake FAQ: http:kitchentigress.blogspot.sg201312cake-faq.html
1,138,430 views | Jun 12, 2013

Bánh bò Vietnamese Steamed Rice Cake Cow cake

Click here for full written recipe (Bấm vào đây để xem cách làm bánh bò) ► GET MY COOKBOOK here: http:danangcuisine.comcookbook ► Items in my kitchen and pantry http:danangcuisine.comstoreSubscribe for more videos: http:goo.glupfRRUJoin me on other social media ● Instagram: http:instagram.comhelenrecipes ● Google+ ● Facebook: https:www.facebook.comdanangcuisine ● Twitter https:twitter.comHelenRecipesIf you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)Ingredients: 500g rice flour (~17.6 oz) 1 bowl tapioca starch (100g) ( ~1 US cup) 1 package activeinstant dry yeast 7g (~ 14 oz) ( eg. Fleischmann's) 400ml coconut milk (~ 13.5 Fl.oz.) 1 ½ bowl sugar (300g) (~ 1 ½ US cup) 2 bowl warm water (~2 US cup)Important note: **Do NOT use sweetglutinoussticky rice flour** **Do NOT use baking powder instead of yeast** ** For better result please use molds in small size and steam just 14 cup of the batter (60ml) for each cake **The cakes taste the best freshly steamed. They normally turn hard by cold weather. In that case, just microwave the cakes 15 seconds before serving (or steam again for 2-3 minutes). ______________________________ Vietnamesische Gedämpfte Bienenwabenkuchen Zutaten: (20-25 Kuchen) 500g Reismehl ** bitte kein klebriges Reismehl verwenden ** 100g Tapiokastärke 7g Hefe 400ml Kokosmilch 300g Zucker 450ml warmes Wasser Kokosmilch und Zucker in einem Topf leicht erwärmen bis der Zucker aufgelöst ist. Reismehl, Tapiokastärke und Hefe in einer Schale vermischen. Das Wasser hinzufügen und zu einem Teig verarbeiten. Diesen ca. 10 min gut durchkneten und dann das Kokos-Zucker-Gemisch hinzufügen. Alles mit einander verrühren bis der Teig sich aufgelöst hat. Etwa 1,5 h gehen lassen. Den Teig in die Förmchen füllen (~60ml per Kuchen) 10 - 15 min dämpfen. ____________________________ You can buy a food steamer here http:amzn.to14C8jasSoundtrack: Guitar Solo - "Em về tinh khôi" Vietnamese folk-song of the South: Cow Cake Folk-song
976,820 views | May 07, 2011


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