DAFANG (China) — For 15 years, Mr Wang Shilong has been making and selling ciba, a traditional Chinese cake made from pressed sticky rice, in Dafang, a remote town in southwestern China. His ...

Once it’s steamed, he pounds the cooked sticky rice into a paste, and then presses it into moulds before letting the cakes rest. “We usually need about 150kg of rice to make ciba every day ...

The history of Chinese sticky rice cake dates back 2,500 years, at least according to one legend. As the story goes, there was once a military general and politician named Wu Zixu, ...

Chinese rice cakes, or niangao, are made from pounded rice and have a sticky, chewy texture. Niangao ’s origin story may date back to as many as 2,500 years ago to Suzhou during a chaotic period ...

Inside Toan's house on Tue Tinh Street, relatives gather to help make the cake. Every year, the family makes about 6,000 cakes to sell. For the entire week, nearly a dozen of his relatives have helped ...

“To be perfectly frank,” Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, “I rarely make dumplings anymore.” Given the high quality of ...

450g sticky rice flour (available at Asian grocers) 450g block of water-cane sugar (available at Asian grocers) 450ml water. 1 tablespoon coconut (optional) ...

Ancient Chinese legend tells the story of a great leader who protected his people with a wall made from bricks of starchy, sticky rice. The wall later saved the people from starvation.

Return the wok to the stove over high heat. Add the remaining 1 tablespoon (15 mL) vegetable oil and heat for 5 seconds. Add the broccoli and stir-fry for about 1 minute.