Hong Kong Style Nostalgic Steamed Rice Pudding (Put Chai Ko)

Ingredients

• 100 g Rice flour (Main batter ingredient)
• 15 g Tapioca starch (Adds a chewy texture)
• 160 ml Water (For mixing the flour slurry)
• 200 ml Water (For boiling sugar syrup)
• 40 g Dark brown sugar (Provides deep color and aroma)
• 40 g Slab sugar (Source of traditional flavor)
• Red beans (As needed, pre-cooked until soft)
• Cooking oil (For greasing the containers)

Steps

1. 1

   Prepare Red Beans: No soaking required. Place red beans in a pot with water and boil for about an hour until the texture becomes soft.

2. 2

   Prepare Flour Slurry: Combine 100g rice flour and 15g tapioca starch in a bowl. Pour in 160ml water and stir until smooth and lump-free.

3. 3

   Make Sugar Syrup: In another pot, pour 200ml water and add 40g dark brown sugar and 40g slab sugar. Heat until the sugar is completely dissolved.

4. 4

   Mixing (Scaling): Immediately pour the piping hot sugar syrup into the prepared flour slurry, stirring constantly as you pour to mix evenly.

5. 5

   Prepare Molds: Apply a thin layer of cooking oil to the inside of the small pudding bowls (or molds). Add a suitable amount of softened red beans.

6. 6

   Steaming: Pour the mixed batter into the bowls. Place them in a steamer and steam over high heat for about 10 minutes.

7. 7

   Check and Fix: If the center is sunken or undercooked, steam for a bit longer. If there is a small hole in the center, you can fill it with red beans.

8. 8

   Cooling: Allow the rice pudding to cool completely before unmolding and serving.

Notes

Dark brown sugar is used to give the finished product a deeper, more attractive color; if only slab sugar is used, the color will be lighter. Tapioca starch provides a chewier (Q-bouncy) texture compared to wheat starch. It is normal for a small indentation to form in the center during steaming; you can simply fill it with red beans.

Nutrition per serving

• Dessert
• Afternoon Tea
• Hong Kong Cuisine
• Nostalgic Snacks
• Steamed Dish
• Vegetarian