BÁNH TRUNG THU XÔI XÉO THỊT KHO chuẩn XÔI THỊT Hiệu Ông NÔ có gì hot ?// Dinology

Hello everyone, welcome back to DinoLogie. For those who are new to the channel, this is Vũ Dino and I'm the owner of DinoLogie. This is a YouTube channel about lifestyle and food in the kitchen. Today, we're back to Dino's kitchen with an extremely expensive dish. Do you know why? Because last week, I made a video about trying strange Chinese food. But to be honest, I failed a bit in finding strange Chinese food. After that, Ms. Giang from Giang's channel made a video about finding strange Chinese food. And one of the flavors that she discovered that I found extremely interesting was sticky rice cake. And I was very sorry because in Vietnam, there is only one place that sells sticky rice cake. I didn't have time to buy it and I didn't have time to try it. So yesterday, I was determined to make that cake again. And in the process of thinking, I was stupid. I didn't have the ingredients and I didn't have the cake to eat, so I tried to make it again. And in the end, I had to guess. And I had to guess by going on Facebook. After that, I looked at the cake and I guessed the ingredients. After that, I was determined to make it again. And of course, there was a certain difference from my side. And yesterday, I made that dish successfully. And today, I will make it again with you. Of course, with a little change and adjustment, to make the cake become perfect and easy to make and eat. And yesterday, I made a recommendation for Ms. Giang and Mr. Chi to eat. And everyone also has some comments. And today, let's do it together and eat together. And I hope that this will be a wonderful Chinese cake for everyone in the Chinese New Year this year. And it's a long story. Now, let's do it. If you want to eat, you have to go to the kitchen. And to analyze the sticky rice cake, at first, I sat and thought, why can I make a Chinese sticky rice cake? What is the characteristic of sticky rice cake? It is the part of sticky rice cake that I made in the sticky rice cake clip. If you like Dino's sticky rice cake clip, you can watch it again. Because that is one of the dishes that I am very proud of. That sticky rice cake is very special. One point in that sticky rice cake is that it has onion fat. So when we eat sticky rice cake, we just need to add fat and fried onion. It has created 70-80% of the taste of sticky rice cake. So the soul of the sticky rice cake is definitely in that part. The part of the sticky rice cake must be different from the part of the sticky rice cake. So when making the part of the sticky rice cake, I usually make it dry and powdery. So when I cut it, it's like I'm making steamed cake. It's a little bit powdery. However, when you make a Chinese cake and it's powdery like that, it will be broken and the structure of the cake will not be stable. When I bite a piece of cake, it becomes powdery like that, not good. That's why I thought yesterday and I was determined to make it a little bit more flexible. In addition, when you combine a salty dish, that is sticky rice cake. Combined with Chinese cakes, how do all the ingredients come together? You can remember that our mixed cake has a lot of meat. And the Chinese cake even has chicken cake, frog cake, braised pork cake. So why can we put those salty dishes in the cake? It must have a degree of connection from the skin to the filling. So I thought for a long time and I was determined to make the filling a little sweet. When it's a little sweet, it will be connected to the cake. And the filling, as far as I know, the filling that Ms. Giang has eaten, there is minced meat, there is shrimp paste. And I think that's not enough because all Dino's dishes have to be very sticky. If you eat Dino's sticky rice cake again, you will see that it is very sticky, right? So when it's sticky like that, I'm determined that its salty filling has to have a lot of toppings like my style. It has to have sausage, it has to have shrimp paste, and finally, it has to have a piece of braised pork. And the braised pork in the Chinese cake sounds really delicious. But I will think of a way to make the braised pork in the Chinese cake not taste bad. That's enough introduction about the dish. Now let's get started. Here I have about 300 grams of green beans that have been peeled. Of course, you can use whole green beans, but I usually use green beans peeled, so the soaking time is faster. I will pour a little hot water here. The water drops to about 80 degrees, and I will soak the green beans for at least half an hour, along with half an hour of salt. When you soak the green beans like that, when you cook the green beans, it will be smoother and will not be rusty. And I will leave my soaking time here. In general, if you have a lot of time, you will soak for about 1 hour, then the green beans will be very easy to handle. And next, because I cooked yesterday, so I have a lot of experience. I advise you to prepare the braised pork, because the braised pork will take a lot of time to be able to put in the cake. For the braised pork, I will choose a piece of pork belly, which is really delicious. I only take a small piece, because we don't have too much meat when making cakes. We will cut this piece of meat, which has less fat. Please note that yesterday I made the cake, and I received comments from everyone that my meat yesterday was a bit too much fat, because I did it according to the standard, which is normal braised pork, so it has too much fat. If you eat it, it will be greasy. So today I have gained experience, I choose a piece of meat that is just fat. And for each piece of meat, I will cut it into about half like this. Today I plan to make 10 cakes, each cake will be a piece of meat like this. 2, 4, 6. Alright, I will weigh it again for 10. With each piece of meat, I will cut it smaller, because yesterday my piece of meat was also very big. You cut it like this. Cut it like we grill the burnt meat. Please sympathize with me, I use it to chop the chicken too much, so it has a lot of scratches. Next time, I will order it and have a new knife. And here is the piece of pork belly. I cut it like this, and yesterday, people said that the fat was too much, so today I have to braise the meat according to a new method, which is to make it like grilled meat. I will put it in here, let it release less fat, then I will braise it. It's a bit different from my usual way of braising, but when we put the meat in the cake, we have to pay a lot of attention, because the fat is too much, even though some people will find it delicious, but some people will find it disgusting and greasy, so I will make the fat release less here. And of course, braising meat cannot be without water. I will put 2 tablespoons of sugar here, 3 tablespoons of sugar. And because one more point, that is the braised meat that is put in the cake filling, we also have to make it sweeter, so that it looks like a cake. Otherwise, it will look like we are eating a salty dish. You pay attention to the meat when you put it straight into the pan, don't add any spices, because you will let it release fat naturally. If you add sugar or spices in this part, it will burn the meat before the fat is released. And you have to be careful not to burn the meat. There. Wait for the fat to release a little, then we will start braising. And you pay attention to the meat, we will braise it a little bit drier than usual, because we put the meat in the cake filling, so the drier it is, the longer we will leave it, otherwise the cake will be easily broken. On this side, the sugar is starting to melt. We are also about to finish the caramel dish. Here, do you remember which brand I used to make? The sugar has to melt, and then it turns brown. It's the brown color of the wing of the wing. There. Here, do you see the wing? Exactly, if you are afraid of comparing with the wing, you can compare with the color of honey. Honey is a little darker. Then we will add water, and pour it right in. See, the fat has already melted a part. I pour water in here. Then I add a little onion, to make the meat fragrant. With this place, about 200 grams of meat, I will add about 2 teaspoons of fish sauce. 2 teaspoons and a half. And add a little water. You just leave the water, it's okay. Then we will braise the meat. This is the right part of braising the meat. You just braise as usual. And yesterday, people said that it would be more reasonable to add a little pepper. So today, I will do as you say. Add a little pepper, but just enough. Otherwise, it will be like a salty dish. When I make this dish, I am confused whether it is like a salty dish or not. For me, I am a person who likes traditional Chinese cakes. This time, I decided to try a new dish. I am very excited because I did not expect that when we try two different traditional dishes, sticky rice and Chinese cakes, the combination is also very wonderful. And here, I will braise the meat for about 1 hour with low medium heat. When the meat is really soft, we will continue. And now, it's time to deal with the green part that I told you took a lot of time. And this is after being soaked. And I washed it again because the first time I soaked it, I felt it was a bit sour. So after soaking, I will wash it again. And then I will put it in the thermomix to cook. Thermomix, of course, for me, it is a super expensive and super versatile cooking machine. So I know that not everyone has a thermomix like that. So if you don't have a thermomix, you can cook the dough as usual by adding water to the surface of the dough like this, like cooking rice. I will put about 1, 2, 3, 4 tablespoons of sugar, half a teaspoon of salt, and about a teaspoon of corn syrup. The corn syrup will make the dough more flexible. And then I will put it on the machine to cook. Here, I will let it cook for about half an hour at the highest temperature. And I will turn the knife back and then set the speed to 1.5 to cook the dough while rotating. Actually, with this machine, I do it very conveniently. It means that I cook the dough here and I don't have to worry about it anymore. And with the fact that I keep rotating and cooking hot like this, the dough will become a mixture like a green dough that we make into a cake. When the dough is almost ready, we will take a spoon to beat it to make it smooth and then put it on the pan until the dough is really flexible. Then we are successful. And here, I have a machine so I just wait like that. And next, we will move on to a very interesting part, which is the crust. Today's crust is extremely simple, just like all traditional cakes. So if you are a master of this Middle Eastern cake, let me show you how to make it. Ok, let's get to the simple part. First, we will have the sugar. This sugar is specially made for baking. You can buy it in many baking shops. Actually, there is a way to make it, but I just buy it for convenience. I will use about 160ml of sugar. Every time I freeze some baking stuff, it is very uncomfortable. It sticks to the box, to the freezer. Then it will be a few milliliters short. So every time I freeze some. Next is the yolk of an egg. About a scoop of baking soda. About 30ml of cooking oil. And then I will beat this wet part up. Ok. Then I will prepare about 300g of flour. However, you will pour the flour in a way ... Oh, here it starts ... Here it starts to pour, it starts to boil. I will have to remove this lid. To let the steam rise gradually. We need this dough to be crumbly, so we won't let it be too sticky. And of course it's crumbly, but the dough has to be soft. So try to be careful. Here I start to add the flour. You add the flour in an even way. Every time I make cakes, I feel very nervous, guys. I am very confident when I make salty food. But every time I make cakes, I am also nervous. Like the first time, until the 100th time, I am still as nervous as the first time. You just slowly add the flour and beat. Yesterday I made a cake that I was extremely excited about. So today I hope there will be no accident. You knead until you feel dry enough to knead by hand. Then you will stop using a whisk and knead by hand. There, the whisk is starting to fall out. I start to use my hands to feel the stickiness of the flour. It's pretty sticky. I will add more flour. So I have put all 300 grams of flour in here. Here, it's starting to be pretty good. I will start to pour it out. I will knead it on the table. And this, every day we will have an egg that is big, small, different. Every day we will have our frozen food. It sticks to a lot of things or sticks to a few things. So you have to try to adjust it flexibly. Here I see it's a little sticky. So I will add a little more flour to adjust the stickiness of it. I'm starting to feel it's good enough. It doesn't stick to my hands anymore. This time it's definitely okay. Okay. And after you feel that it's good enough and doesn't stick to your hands anymore, you will start to put this dough in a box or a food bag to let it rest for 45 minutes before we move on to the next step. So today, I'm satisfied with this state. Then I will wrap it in a food bag so that it doesn't dry out any more. And then I let the dough rest for 45 minutes. And we'll be back with the dough after 45 minutes. And back to our dough, you see that the dough is getting more and more cooked, right? I will wait until it reaches a certain degree of ripeness. Then I will start to grind the dough. However, I feel that it is not yet cooked, so I will add a little more water. You have to wait until it's really cooked before you add water. If it's not cooked yet and you add water, the dough will not be cooked and it will be very rough. So you have to make sure that the dough is cooked before we move on to the next step. And now you see that the dough is almost cooked. And after the dough is cooked, I start to turn the knife upside down to make the knife turn. Then I will increase the speed of the camera. I will cook and grind to make the dough extremely smooth. That is the wonder of my machine. And I don't have to care too much about it. And after I feel that the dough is quite smooth, I will start to slow down. Just leave it at 2.5 and then I will reduce the temperature to about 100 degrees. And I just leave it until the dough is soft and dry enough to make a cake. And it's smooth, right? Extremely smooth. To make this green bean filling, I don't know how long it takes to boil a pot. I sweat a lot. And now I just let the machine do it. Great! Next, do you know what is missing? Sticky rice without fried onions cannot be called sticky rice. And if you want to have delicious fried onions, you have to fry onions at home. And if you want to fry onions at home, you will definitely have to become a skin fried onion. I know the most famous skin fried onion but I am also a skin fried onion with experience. Ok, the oil is boiling. I don't want to talk anymore. I have prepared a lot of onions here. I have to prepare about 10 onions here. I will put it in when the oil is boiling. However, after I put the onions in, I will reduce the heat. Just enough. Because if you let it boil too long, it is very easy to burn the onions. We will fry it calmly, slowly, until the onions become dry. Do you see the water? Oh, the smell of onions is so good. It seems that I put a little oil today. I have to be patient. Until the onions become dry. I have to wait a little longer. A few more experiences have been drawn out. That is, you should not put onions all at the same time. If you put too much, it will not cook evenly. It seems that this part is more cooked. I will start to pour the parts that I feel more cooked. After the onions are all cooked, you will pour the oil and onions separately. The spatula is divine. Next, I will use this pan. To save space, I will fry the sausages. I will use about 2 sausages. I will set the fire to medium low. Fry with sausages only. Sausages will smell better and the filling will taste better. Today, Dino's Mid-Autumn Banh Xeo is a Mid-Autumn Banh Xeo with sausage and braised pork. It sounds very meaty, right? But that's my style. And now, after the onions and fat are like this, we will bring the onions and fat to this side to continue. Back to our dough. As I said from the beginning, the green dough goes with the onion fat. Now the onion fat is already there. I will add a little. I will add 3.4% of the onion fat. 3.4% Why is it 3.4%? You will find out later. Stay tuned. Don't change the channel. Then you will know why it is 3.4%. It is very convenient. There is a hole here. I can put the onions in. Next, I will add the oil to fry the onions. The smell of onions is very strong. I will add a little. The green dough will be too wet. Then I will use this reverse rotation. I will speed up. Because when you rotate in the opposite direction, it will not tear the onions apart. I just mix it more evenly. That's it. I will leave it for another 4 minutes so that the green dough and onions are more compact. Here I can smell the green dough. It smells great. I guess 70% is the smell of green dough. I will come back here. Oh, my sausage is already crispy. I will turn off the stove. The ingredients are almost ready. See you in a few minutes. After a while in the machine, it looks like this. Very firm and very flexible. I still keep a little onion here to make the filling later. When the green dough comes out and it is really cold, we can roll the cake. I have been steaming for about an hour and a half. You can see that the steam is very firm now. But this is not enough to make the cake. I will increase the heat and stir it evenly so that the water will evaporate. Because I will not let the steamed cake be too wet. When you use high heat, remember to leave the pan open so that it is easy to burn. The drier the meat is, the longer we leave it. The water is running out. I will stir it a little more to make it a little drier. Basically, when you make a cake, you have to do everything dry to keep it for a long time. Now I'm trying to make a piece of bean to divide it here. See you when the ingredients are ready. It's too hot. Now all the ingredients are ready. And now let's do it. Here I have 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 1, 2, 3, 4, 5, 6, 7, 8, 9, 11 11 pieces of bean. 1, 2, 3, 4, 5, 6, 7, 8, 9 There are only 9 pieces of flour. So the situation is that I will leave the filling. Every time I weigh it, it's not right. Well, it's okay. We still have to do it by hand. First, I will take a piece of bean. This bean smells like onion. It's like sticky rice, but it's more flexible than sticky rice. When you make sticky rice, you still remember to add more flour. With this bean, I tried to make it flexible. Eating with the cake, it will have a connection. And with a bean like this, it's like a bowl like this. And then I will put a little bit of bean. Next, I will put a little bit of fried onion. Next, a little bit of sausage. And finally, of course, a few pieces of braised pork. Here, meat sticky rice. First, I haven't cut the filling properly, so there may be too much filling. But I think I can do it. It's okay, guys. I've closed the filling. There. This is a piece of filling of Chinese rice cake, meat sticky rice, exactly like Dino. After closing the filling, try to make the filling round. And try not to let the filling get too close to the crust. If it's not heavy enough, we will have a problem. Next, I will put the filling here. And we will return to the cake crust. I made the cake crust firmly. Yesterday I made it quite dry, but today I feel it's fine. After making the cake crust, you will try to flatten it out and make a round plate like that. I promise you that I am not a skillful person. I still have to mention that. If you think I'm not skillful, please comment and suggest me. I will try to improve. I try to make the bottom thinner. And the crust will be thicker. Why? Here, I will explain to you. After I wrap it, I will flatten the crust until it closes the crust. We will not make it big, we will use a rolling pin to flatten it out and close it like a dumpling. I will not do that. You just use your thumb to push it up until the crust is closed. I will press the green bean inside to push it in. I will use my index finger to push it up until it's closed. The crust is a bit wet. I didn't do it well yesterday. It needs to be closed. Can you see it? Keep calm. After closing it, the top part will be the crust and the bottom part will be the crust. If you want it to be more perfect, you can use a bowl of water to wet your hand and rub it on the crust. The crust will be flattened. Just a bit of water. The best way is to take care of this part. The bottom part is a bit wrinkled. It's okay. It's done. Basically, I have made a dumpling like this. We will repeat the process until we run out of ingredients. Now I will focus on finishing this part. See you guys after I finish it. When you divide the dough, it's easy to dry out. The more dry it is, the more wrinkles it will have. So try to put the dough in front of the fan because it's too hot. You should put the dough in an airtight container. When you take it out, make sure it's airtight. The water in the dough will evaporate very quickly. The top part should be smooth and the secret is you have to be patient. A friend of mine taught me how to make Chinese dumplings. At first, I just made dumplings because I was not good at making dumplings. The filling and the wrapper were all wrinkled. Especially the filling and the wrapper have the same softness. But the secret is you have to be patient. Every time you move your finger, just pull the dough up about 1mm. Don't try to finish it too quickly. Because when you finish it too quickly, you will lose your speed. If you lose your speed, the dumplings will be ugly. That's the price you have to pay. So try to be calm. This is also a skill to practice patience. After each dumpling, I feel like I'm doing a little better. That's it. Here. You see, ugly dumplings and beautiful dumplings. One thing to note when making dumplings I will do it like this. Just fold your hands. It's not as heavy as clay. The bottom will be the thinnest and the top will be thicker. As far as I remember, this is called a dumpling shape, right? Then it will be a bowl like this. These are the last two dumplings. I will put it here. Because the bowl is thicker, I don't need to adjust the bottom anymore. I just squeeze it like this. In general, at first, when we look at this, we want to close it immediately. We want to close it, right? But the secret is never in a hurry. You have to take your time. Take your time. The potatoes will be soft. And here, the dumplings of Hanoi. Hanoi is not in a hurry, guys. The last dumpling is also done. And I realized that the more you do this, the more skillful you will be. The more you get used to it, the more beautiful it will be. Be patient, it will be closed. Of course, the bottom is not very beautiful yet. But there is my holy water. I will close it again. The top is pretty good. Here are my 9 dumplings. The dimensions are not even at all. There are some like this, like this, like this. These are the ones I made later. And these are the first ones I made. You can see that later, the perfection will also increase. And now it's time to close the dumplings. I like simple dumplings. I don't like many words, so today I will just close the dumplings in the shape of a flower. Of course, at home, what shape you like, it's up to you. When we close the dumplings, we will use a plastic frame, and at home, you can use a wooden frame and many other frames. However, when you put the dough in the frame, you have to pay attention to holding the dough tightly. If there is too much dough in this, it will not have a sharp flower shape. So you have to choose how to fit. Remember to put the shorter part of the cake on top. And then apply a little flour under the table. And put the cake on. Gently push the frame out. And here I get a cake out. So I will fold it all over the cake. OK. I think the part of closing the frame is the most fun. Because it's quite easy. So in a family, if you make a mid-autumn cake, maybe I will match the part of closing the frame. OK. Maybe you don't want to see me close the frame anymore. And see you guys after I finish closing the frame. And finally, it's done. I have some experience for you. Don't put the cake in the frame with heavy hands. I was a little heavy-handed just now, but this cake is so soft. It's OK. Now I'm going to put the cake in the oven. Before putting the cake in the oven, you need to preheat the oven to 190 degrees. Preheat first. Then we will bake twice. The first time we will bake for 10 minutes. Then we will take the cake out to cool it down. Then we will squeeze the water out. Then we will take the egg yolk to cover the cake. Then we will bake for another 10-15 minutes. It depends on the hardness of the cake you want to eat. And now it's time to put it in the oven. Wow. The oven is already hot. And now we will put the cake in the oven. You put both the top and bottom heat. And I will put the cake in the oven and wait 10 more minutes. Then we will meet again. Guys, I was so sad when I heard the phone ringing. So I was a little bit scared. But I still took it out in time. And after I took it out, I will use a sieve. You can use water to sieve it. But I have a sieve. It's smoother, so I use it to sieve the cake. Sieve the cake. And my sieve is also from Evian. It's a sieve. There's only water in it. I sieve it once and let the cake cool down a little bit. And then I let the cake cool down completely in about 10 minutes. And I will bake it for the second time. Yesterday I baked it a little bit young, today I baked it a little bit old. You have to watch it very carefully. And now I'm going to make the cake more yellow by using egg yolk. There are two egg yolks in here to oil and water. And I beat it really well to make it wet like this. And I should use a smaller sieve. But I only have this one. So I have to bear with it. I will sift it like this. Oh, what a pity! It would be much better if the cake was well-baked. Suddenly I have a phone call. Oh my god! After a while of hard work, I have finished sieving the cake. It will be like this. And now the cake is ready to be put in the oven. OK, the second time. I will watch it very carefully because this time we only bake it for 5-10 minutes at 180 degrees Celsius. See you guys after 7 minutes. Because the last time was a little early. Enough time, guys. And now I will take the cake out. It looks pretty good, guys. Because in general, the cake is golden. And the parts that I was worried about were just a little slanted. It's just a little slanted. The cake is pretty solid. And now I have to let the cake rest here until the cake is completely cool. It means at least in about 1 hour to 2 hours the cake is completely cool. Then we will move on to the next part. See you guys at a very important time in today's video which is the moment of truth. And today, by chance, I have not eaten my dinner yet. So after eating a full dinner, we will try the cake. And I told Hương earlier that today's cake will be sticky rice, braised pork, and sausage. Hương just came back from Hanoi, right? Let's see if it's like sticky rice in Hanoi. Oh, it's the first time I've seen sticky rice in a cake like that. No, it's not sticky rice. It's just the taste of sticky rice like sticky rice that I often cook. Here you go. This is braised pork, sausage, and rice noodles. Can you see it? The filling is quite thin and the filling is flexible. Now let's wait for Hương to see the result. Let me try it first. How is it? It's quite interesting, guys. This is like the taste of sausage but it's not as dry as we eat outside. The meat is still juicy and it's not as tough as the sausage that we usually eat. It's dry and tough. But this one is still juicy and flexible. It's delicious. Does it taste like sticky rice? It's like braised pork. No, it's not. It's like sausage. Okay. Now I'm going to eat my part, guys. Because this is the first time that I eat the rice noodles. I think it's because the rice noodles are different. What is yellow? It's green bean and scallion oil. But you don't make it sweet, right? I just make it sweet. This is salted rice cake. It's very delicious. It's delicious. I just want to chew it. At first I thought it was green bean and scallion oil. It's sweet. But it's salted rice cake. I should have brought a bottle of tea. Or I would have ordered the milk tea right away. There's no tea in the rice cake. And I've eaten it all. To be honest, I'm very satisfied after making this cake. Firstly, some of you have tried it for the first time. And this is your first time. It's good, right? You can sell this cake, right? Yes, I can. I'll order some for my friends. I'll give you some money to think about it. Normally, how much do people sell this cake? Normally, people sell it for 50,000-30,000 VND. But I sell it for 200,000 VND. What? Why do you sell it for 200,000 VND? It's so hard to make this cake. I'm still sweating. Is it expensive? No, it's not. The ingredients are not special. It's green bean, braised pork, some sausages, fried onion fat to soak the green bean. How many days can you keep it? I'm confident that I can keep it for 2 days or 3 days. If you keep it in the fridge, you can keep it for a week. If you don't, you can keep it longer. The ingredients are still fresh. That's why the taste is special. If you make it dry, it will become a normal cake. Thank you for your comments. I'll make some comments for my friends. Goodbye and see you in the next videos. If you follow me, please tag me on Instagram. I'll re-share with you and I believe you can make more delicious and beautiful moon cakes. If you're new to my channel, please click subscribe and I'll be back on Wednesday and Sunday. Goodbye and see you again. Remember to watch all the behind-the-scene videos. I don't edit anything. Hello Dino. I received your moon cake. This is the first moon cake that I received this month. I'll try it now. I don't know if I should eat it all. I'm on a diet now. This is moon cake. It's sticky rice cake. There's sticky rice inside. It looks like potato filling. It's new. Sticky rice cake. It tastes good. It's good. The filling is very soft. It's delicious. Thank you, Dino. I don't know if anyone else received it. I give this moon cake 9 out of 10. Dino sent me 2 moon cakes. It's sticky rice cake. Dino just made it. Wow. It's very sticky. I'll try it now. It's sticky rice cake. I usually eat chicken pâté sticky rice cake. I don't know if there's chicken pâté inside. Wow. It's sticky. It looks like this inside. It smells like sticky rice cake. Green bean. Fried onion. It looks like I'm eating sticky rice. It's good. Wow. Thank you, Dino. I don't know how to review a food review. I rarely eat salty filling cake. I usually eat sweet filling cake. But this cake makes me feel familiar. It's filled with meat. There's ham inside. There's corn. There's corn. It makes me feel familiar. It's like a food that my mom or auntie makes for me. But my auntie usually makes braised food. So it's usually salty compared to my taste. I just ate Dino's. I don't like salty food. Especially when you make salty food like this. It's usually greasy. I can't eat a lot. But this one I ate it in the morning. It's good. It's not greasy. I can eat 2 pieces. I have a business trip tomorrow. So I don't have a chance to send you the finished cake. So tonight, I invite you and Giang to eat first. Because the next day, when I film the video, you won't be here. You should eat more. You just ate it. Now you have to eat it again to film the reaction. Let's eat. While Giang is eating, look at this. There's a piece of fat here. I'm so sick of it. It's your version of sticky rice. Sticky rice and fat. What's wrong? This is your idea after watching my video about sticky rice mooncake. And you want to follow your own version. To be honest, I ate a piece first. When I ate the first piece, I was cut into a piece with a lot of meat. There's no fat. It's so good. Why can't I eat a piece? A piece of fat is like a mooncake. I feel different. But I still think that this piece of fat will make the mooncake delicious. But in my opinion, I prefer the piece with more meat. I don't chew it. The green part is everywhere. Because there's only a piece of meat in my teeth. The size of the piece of meat is a little big. Okay. The mooncake is delicious. The green part is also very soft. The mooncake is delicious. But the smell of fried shallot is a little stronger. But the smell of fried shallot is a little stronger. But the smell of fried shallot is a little stronger. But the smell of fried shallot is a little stronger. But the smell of fried shallot is a little stronger. But the smell of fried shallot is a little stronger. But the smell of fried shallot is a little stronger. It's a little stronger. Okay.