Mhm.

If you can imagine a rice base brownie come but fluffy and not hard.

Kind of like bread.

Kind of not like bread.

Kind of like cake, but kind of not like cake.

Uh, but it's all delicious.

Hi, my name is palling.

I'm the owner of Hang On.

It's a tofu slash rice cake shop here in Chinatown, New York Started in 1933.

Chewy, gooey and fluffy all at once.

Thes sweet rice cakes are popular snack across southern China, often eaten as a dessert or afternoon pick me up, and Paul Eng's family has been making them for over 80 years.

It's called back Goal in Cantonese are managed by Don't Go.

The first part of making rice cake is to have rice and so price right, because you need to soak the rice too soft enough to grind.

You can't just grind straight dry rice powder or else either burn or toast way, so killed.

Then we grind it in a wet grinder, meaning that it's grinding with water.

Running into the grinder on, and what comes out is basically a rice pace.

We had sugar, two rice paste to make it sweet.

Your standard rice cakes would be the white in the brown, so I expanded on it by doing the green tea and ginger flavor.

Okay, if you will, you have distinct followers of those cakes.

People were like brown rice cake did not like white rice cake.

People like right rights kids.

They're not like brown rice cake.

White rice cake is E space SA implemented.

Product has a east zing to it, and that's what makes it rise and fluffy.

The brown rice kick is not E space is more almost a cake.

Uh, that stuff with all ingredients mixed up, gets placed into a steam oven, which we esteem for roughly half of what comes out is these fluffy, uh, rice cakes.

Four years ago, when my father made the rice cake, he had a giant walk.

Okay, that was constantly boiling water.

And it was really, really excruciating hot because the steam was constantly going, especially in the summertime.

But in those days we only made two flavors white and brown.

But my brother's been ableto bring it up to the 21st century, and at the same time.

It's appealing to the younger generation and the hips.

The generation e did a lot of things over time over my life.

I've studied architecture.

ER became a musician.

I want to know where advertising agencies, where I design and art direction.

I was jumping around from professional profession because I was always wanting to reinvent myself.

This is the biggest challenge of my life.

My father, when I was growing up, he would always drop information cooking information for me.

That sort of sunk in, and I realized that he had taught me all the skills necessary for cooking.

But they have none of the science.

Not they would say way.

Use a cup of this.

And I'm like, Whoa, what was the cup in?

Eight ounces and they would say, No, it was a cup and I was like, What cup was It was that coffee cup that we kept on the side, so you know, they never had a measurement.

What I did was I took their basic recipe and then I compared it to YouTube.

Videos of the process is still our recipe, but I needed the science of but underpinned everything and to me The legacy is not the recipes.

The legacy is.

My grandfather wanted to do this business.

It was out of necessity.

He had a family of feet in China.

My father got into the business the same way.

The same with my brothers in the same with me.

It seemed like that was the actual legacy, had a good family business and had a family to support.

We're doing that.

That's how I came back into doing this.

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