Don't be fooled into thinking that making the three-flavor tofu skin is easy; even though it looks similar to what he made, the taste could be worlds apart.
The three-flavor tofu skin, as the name suggests, has tofu skin and the three-flavor diced ingredients as essential components, while the glutinous rice just needs to be steamed correctly — as long as it's not raw or over-steamed mushy rice, the taste should be about the same.
The ingredients for the three-flavor diced mix are provided on-site, the difference lies in personal seasoning.
Chefs with heavier tastes and those with lighter tastes might produce very different flavors.
Another important aspect is the grinding level of the rice slurry.
The slurry contains not just raw rice but also mung beans and other things. If it's not soaked long enough, it can't be ground finely and may leave a grainy texture that the naked eye can't easily see.
