Guizhou Rice Shake (冰浆)
Bingjiang! A... Guizhou rice milkshake? An Anshun horchata? This modern classic is a fantastic way to top off a spicy meal, and pretty easy to boot.
0:00 - Where Bingjiang comes from
1:00 - The difference between Bingjiang and Horchata de Arroz
1:53 - Preparing the sticky rice
2:42 - Milky Cucumber Bingjiang
3:35 - Making a Brown Sugar Syrup
4:00 - Mango Bingjiang
5:24 - Other types of Bingjiang?
SOURCING
Not too much going on for this one, but you will need long grain glutinous rice (长糯米):
Amazon: https://www.amazon.com/Thai-Sticky-Rice-Sweet-Lbs/dp/B000F2VESU/
Weee: https://www.sayweee.com/en/product/Rice-King-Thai-Sweet-Long-Grain-Rice-Bag-/70953
For the syrup, the optional dried rose:
https://www.amazon.com/TIAN-HU-SHAN-Culinary-Aromatics/dp/B08XMC69T6/
https://www.sayweee.com/en/product/Big-Green-Organic-Dried-Rose/34567
For the mango bingjiang, choose a very ripe mango.
PREPARING THE STICKY RICE
If your rice cooker has a sticky rice function, feel free to use that. Alternatively, soak the rice for a half hour, then cook in the rice cooker together with ~10% more water than your rice cooker calls for.
Note that this is not a general technique for cooking sticky rice - because we're blending this all up, the rice texture simply doesn't matter as much as it would for, say, Lo Mai Gai.
In the video, we cooked 100g of sticky rice - good for about three bingjiang. Feel free to scale up according to the number of bingjiang that you're making.
TO MAKE THE SYRUP:
* Jaggery, slab sugar (片糖), or dark brown sugar, 120g
* Water, 240g
* Dried rose buds (玫瑰花茶), ~5
Melt the sugar into the water, and cook it down over a medium flame, ~10 minutes. Add the optional rose buds, and cook that down for ~5 minutes more, until syrupy.
CUCUMBER AND MILK BINGJIANG
Per Bingjiang:
* COOKED sticky rice, 60g. Remember that this is the quantity of *cooked* rice. So like... once your rice is done cooking, break out the scale and portion out this 60g per shake.
* Milk, 60g
* Milk powder (奶粉), 1 tbsp
* Cucumber, 60g. Peeled and chopped.
* Ice, 240g
* Sugar, 1.5 tbsp
ฺBlend together all the ingredients except the sticky rice, ~1 minute. Add the sticky rice, blend for ~30 seconds more. For each shake, top with
* Toasted (or roasted) peanuts, chopped, ~1/2 tbsp
* Toasted sesame seeds, ~1/2 tbsp
* Syrup from above, ~1-2 tsp
MANGO BINGJIANG
* COOKED sticky rice, 60g. Remember that this is the quantity of *cooked* rice. So like... once your rice is done cooking, break out the scale and portion out this 60g per shake.
* Mango, 120g. Chopped.
* Ice, 240g
* Sugar, 1.5 tbsp
ฺBlend together all the ingredients except the sticky rice, ~1 minute. Add the sticky rice, blend for ~30 seconds more. For each shake, top with
* Toasted (or roasted) peanuts, chopped, ~1/2 tbsp
* Toasted sesame seeds, ~1/2 tbsp
You can also use the syrup from above if you like, though we prefer the mango version with just nuts. For an inauthentic twist (hey, it's only a 25 year old dish anyway), you could also try drizzling over a bit of coconut cream as well.
__________
Video of the Horchata making is courtesy of the always excellent Carmen8a:
https://www.youtube.com/watch?v=EF5fC4qylJk
That picture of the Aqua Fresca stand is courtesy user Gzzt over on Wikipedia.
Video of the bingjiang shop making their syrup is courtesy 贵奇食足. Fantastic video on Bingjiang for those that understand Chinese:
https://www.toutiao.com/video/6956568405377974791/
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
0:00 - Where Bingjiang comes from
1:00 - The difference between Bingjiang and Horchata de Arroz
1:53 - Preparing the sticky rice
2:42 - Milky Cucumber Bingjiang
3:35 - Making a Brown Sugar Syrup
4:00 - Mango Bingjiang
5:24 - Other types of Bingjiang?
SOURCING
Not too much going on for this one, but you will need long grain glutinous rice (长糯米):
Amazon: https://www.amazon.com/Thai-Sticky-Rice-Sweet-Lbs/dp/B000F2VESU/
Weee: https://www.sayweee.com/en/product/Rice-King-Thai-Sweet-Long-Grain-Rice-Bag-/70953
For the syrup, the optional dried rose:
https://www.amazon.com/TIAN-HU-SHAN-Culinary-Aromatics/dp/B08XMC69T6/
https://www.sayweee.com/en/product/Big-Green-Organic-Dried-Rose/34567
For the mango bingjiang, choose a very ripe mango.
PREPARING THE STICKY RICE
If your rice cooker has a sticky rice function, feel free to use that. Alternatively, soak the rice for a half hour, then cook in the rice cooker together with ~10% more water than your rice cooker calls for.
Note that this is not a general technique for cooking sticky rice - because we're blending this all up, the rice texture simply doesn't matter as much as it would for, say, Lo Mai Gai.
In the video, we cooked 100g of sticky rice - good for about three bingjiang. Feel free to scale up according to the number of bingjiang that you're making.
TO MAKE THE SYRUP:
* Jaggery, slab sugar (片糖), or dark brown sugar, 120g
* Water, 240g
* Dried rose buds (玫瑰花茶), ~5
Melt the sugar into the water, and cook it down over a medium flame, ~10 minutes. Add the optional rose buds, and cook that down for ~5 minutes more, until syrupy.
CUCUMBER AND MILK BINGJIANG
Per Bingjiang:
* COOKED sticky rice, 60g. Remember that this is the quantity of *cooked* rice. So like... once your rice is done cooking, break out the scale and portion out this 60g per shake.
* Milk, 60g
* Milk powder (奶粉), 1 tbsp
* Cucumber, 60g. Peeled and chopped.
* Ice, 240g
* Sugar, 1.5 tbsp
ฺBlend together all the ingredients except the sticky rice, ~1 minute. Add the sticky rice, blend for ~30 seconds more. For each shake, top with
* Toasted (or roasted) peanuts, chopped, ~1/2 tbsp
* Toasted sesame seeds, ~1/2 tbsp
* Syrup from above, ~1-2 tsp
MANGO BINGJIANG
* COOKED sticky rice, 60g. Remember that this is the quantity of *cooked* rice. So like... once your rice is done cooking, break out the scale and portion out this 60g per shake.
* Mango, 120g. Chopped.
* Ice, 240g
* Sugar, 1.5 tbsp
ฺBlend together all the ingredients except the sticky rice, ~1 minute. Add the sticky rice, blend for ~30 seconds more. For each shake, top with
* Toasted (or roasted) peanuts, chopped, ~1/2 tbsp
* Toasted sesame seeds, ~1/2 tbsp
You can also use the syrup from above if you like, though we prefer the mango version with just nuts. For an inauthentic twist (hey, it's only a 25 year old dish anyway), you could also try drizzling over a bit of coconut cream as well.
__________
Video of the Horchata making is courtesy of the always excellent Carmen8a:
https://www.youtube.com/watch?v=EF5fC4qylJk
That picture of the Aqua Fresca stand is courtesy user Gzzt over on Wikipedia.
Video of the bingjiang shop making their syrup is courtesy 贵奇食足. Fantastic video on Bingjiang for those that understand Chinese:
https://www.toutiao.com/video/6956568405377974791/
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
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