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Starter for Bok Tong Go (Chinese steamed rice cake)?

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Starter for Bok Tong Go (Chinese steamed rice cake)?

toranky | Dec 20, 2010 08:19 PM

Hi everyone,

I'm new here and this is my first post. I apologize in advance if this should be under another section. I suppose I'm fairly new to cooking and one of the simpler things I thought of starting with was bok tong go. I've been wanting to attempt to make it for a while and I found this recipe online. I even found it mentioned in an old thread here on Chowhound. Thought I'd give it a try. :)

http://archives.starbulletin.com/2003...

The instructions mention saving part of it for a starter for the next batch, which sounds like a good idea, but there aren't any instructions on how to use it. I tried googling it, but I see lots of irrelevant topics or the article being quoted in the results. I thought I'd try googling how to use a starter, but that's pretty vague (I got results about starter fluid and using a starter fertilizer, haha). Anyway, I thought the closest I've come to it was starters for bread dough -- I thought maybe the concept would be similar (if it is, I also don't have any experience with baking my own bread yet).

Has anyone tried this before or would maybe have any advice on how to use it? I guess I don't need to use one for next time, but I thought this would be good to know anyway. Also, something else I just thought of: if I don't portion part of it off for a starter, do I have to make any adjustments to the rest of the recipe to make up for the portion I'm keeping?

Thanks!

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