Sticky Rice Flour Cake with Ready-Made Soy Protein Stuffing & Tapioca and Barley Dessert, Part 1 of 2

“Hallo. Happy holiday season. We are cooking some food today, as usual. One by one. So to begin with, we cook first the dessert. I have the colorful tapioca sticks. It’s about 200 grams of tapioca sticks. You can buy them in Asian shops or maybe a supermarket even. So, this is the kind of tapioca you should buy. I’ll show you. It has different colors in it; green, red, pink, white, and yellow. Very cute. Kids will love them.

And we have 400 grams of dry barley. Barley is very nutritious, with a lot of protein. I soaked them in water for a while and washed them, and now that my water is boiled, I just put them in. This is sweet. The Tibetan people love barley very much. It’s kind of their staple food. They use it to eat as usual, for cooking, or they use it to make bread, barley bread. Very, very good. Very nice. You just put in as much water, like double the quantity of the mixture of barley and tapioca sticks. Just cover them. I did not measure the water, OK. We should learn to cook with instinct. […]”

“OK, while this dessert is cooking and simmering, we prepare something else. I’m going to make some sticky rice cakes, but not with the sticky rice, but rather with the sticky rice flour. They already made it into flour in a package like this. I will probably use about five or six hundred grams of sticky rice flour. In one pack like this, it’s about 400 grams. I also need a little black sesame for decoration because it is also very good. So in order to have that, we have to roast it. Roast the black sesame.

You know how to roast the sesame? It’s very simple. You put like 200 grams of black sesame into a pot like this. And you put it first on high heat, the highest point. And then, you have to stir it constantly. And then when the sesame begins to make a sound, like cracking, clack, clack like this, you turn it to medium heat and continue to stir it for around five minutes. And then you taste it. When it’s crispy and fragrant, then it’s done. Very simple. Sesame is very nutritious. You can also put them in a jar like this after it’s cooled off. You put them in a jar and save it for later use or you eat it every day with brown rice, or white rice, or red rice. With sesame, you can also grind it. You can also grind the sesame and eat it with any kind of food, even vegetables.

For sticky rice flour cake, we use ready-made flour, and we also have some of this, they call it vegan soy fiber shred. So it’s included textured soy protein fiber, pea powder, soybean oil, sesame, sugar, salt, and vegan seasoning. It’s all ready-made. You can buy them in an Asiatic shop. It’s made in Taiwan (Formosa). Vegan. And we need some water. So now we’re going to put the flour together in a mixing bowl. And we also need some boiling water. […]”