DISH OF THE WEEK: Steamed Rice Cakes at FONG ON

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I used to walk through Chinatown many times a week. And I knew that I wouldn’t have any trouble taking in Lunar New Year festivities. My only obstacles would be parades and the crowds.

Not the case this year.

So my memories of Chinatown and hopes for the future will have to suffice.

As for a memory: I recently visited the iconic Fong On for their classic homemade savory tofu pudding. I also picked up some of their delectable rice cakes to enjoy at home. And I wish I was still enjoying them right now.

Turns out these sweet spongy rice cakes are more popular than the savory tofu pudding – believe it or not.

They are known as baak tong gou in Cantonese and are very popular in southern China. I had never had anything quite like them before. And they were addicting.

Made from rice flour and yeast, they are fermented and steamed. They come in a number of different flavors like brown rice, matcha, and ginger. And for a very nominal fee, you can purchase a box with a few different options.

The most pleasurable thing about these is the texture. They are a bit jiggly, a bit sticky, a bit chewy and a bit spongy. Incredibly soft and fresh, they also have a hint of yeastiness that is intoxicating. I really enjoyed the ginger flavor which mellowed out the subtle sweetness and brought a warming spice to the party.

Now if only I had saved some to celebrate the Lunar New Year!!! Price: $5-$6