Rice & soybean steamed cake | Qhia ua Ncuav phom | Everything Hmong

[@EverythingHmong]

If you like, you can skip the teaspoon of salt. Salt usually goes with sugar in dessert. Yog koj tsis rau ntsev los yeej tsis ua cas. Nws tsuas yog qab zib zog xwb.

[@shoualo3067]

Thank you for the recipe!

[@phouayang4244]

Thank you for the recipe. I love eating this so much but don’t know how to make it. I’ll make it once Im done with my chicken diet.

[@EverythingHmong]

I made many times before, but with this measurement, it tasted better than before. You may add more sugar if you like sweet. My mom said, this tastes a bit sweet for her, but just perfect to my taste.

[@angelofgod7386]

I love this eazy to follow recipe, I watch many long complicated ones.

[@EverythingHmong]

Thanks for watching.

[@BreeM3359]

do we need to let the rice dough rest for 1hr before cooking it?

[@hthor1825]

Why did u steam twice?

[@EverythingHmong]

cook in pan is semi-cooked only, steaming is when the cake really cook. Brown in pan is option.

[@shouavang2156]

Kuv ua qab thiab npaum tiam sis tso ntsev rau ces qab ntsev ces tsis qab lawm

[@EverythingHmong]

Koj rau ntsev ntau zaug npob. Tsis rau ntsev Los yeej tsis ua case li. Sim dua xwb os.