Showing posts with label HK bowl rice pudding. Show all posts
Showing posts with label HK bowl rice pudding. Show all posts
Thumb Up to Department of Health of Hong Kong!

I was surprised tonight to find out the recipe from Department of Health, thus I would like to share with all of you.

Glutinous Rice Pudding with Red Beans (10 pieces)
(Source of recipe: dietitian of the Department of Health)
Rice flour 75 g (2/3 cup)
Brown sugar 60 g
Red bean 2 tbsp (dried)
Dried tangerine peel 1 pc
Water 4 cups (960 ml)
Vegetable oil 1 tsp

Rinse and soak the red beans for about an hour. Put the red beans and dried tangerine peel in 3 cups (720 ml) of water and boil under low heat for about an hour until soften. Drain the red beans and discard the tangerine peel.
Mix the flour with ½ cup (120 ml) of water to form a batter.
Boil ½ cup (120 ml) of water and then add in the sugar and boil until it dissolves.
Add in the sugar water to the batter and mix well. Add in the red beans and oil and mix thoroughly.
Prepare 10 small bowls in a steamer. Evenly pour the mixture into each bowl and steam under high heat for about 20 minutes or until the puddings are cooked.

source from:

Recipe contributed from Baking With Mi

Recipe : 
A) 100g Rice Flour 粘米粉
22g wheat starch 澄粉/澄麪(無筋麪粉)
10g water chestnut flour 馬蹄粉
125g water

B) 95g sugar
300g water

1) Combine Ingredients (A) together, it will become a flour paste (consistency: runny)
2) Bring Ingredients (B) together, make sure sugar has dissolved
3) Slowly mixing in 2 into 1, technique: tempering. (consistency: slightly thicken batter)
4) Pour into ramekins and steam them under high heat for 15-20 mins or until cooked (Mine took about 12 mins, because I have a commercial stove (much more powerful than regular home stoves))
5) Cool the puddings down and remove them from ramekins by using a toothpick.
6) Enjoy them!

If you comfortable with above and you can try the other different recipes as following:

Recipe 2 :
25 g Rice Flour 粘米粉
75 g Tapioca Starch 木薯粉
70 g Sugar
150 g Water
150 g Coconut Milk
Red beans

Method is similar to the above

Recipe 3 :
80 g Rice Flour 粘米粉
20 g Tapioca Starch 木薯粉
70~80 g Brown/Red Sugar
300 g Water
Red beans

Method is similar to the above

Put chai ko (HK Bowl Rice Pudding), the name we say it in Cantonese meaning that a rice pudding made inside the mini bowl., it is a  sweet glutinous rice pudding with red beans most of the time. Milk was not popular and rice is the main diet for Chinese society, so rice pudding will not contain any milk product.
It is a popular snack in Hong Kong. The pudding cake is palm size and is sweet in taste. Unlike western type pudding, it is spongy and chewy, and can hold its molded shape outside of a bowl. Traditionally, the hawker inserts two bamboo skewers into the cake to turn it out and the eater holds the skewers to consume.

The cake is made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Most of the time, red beans are added for better flavour. The batter is poured into porcelain bowls and steamed until cooked through. Then it is let cooled and served at room temperature.  But nowadays, most Put Chai Ko are sold in plastic bags. Modern innovations of this traditional snack have introduced new flavours such as pumpkin and green tea.

Reference : Christine's Recipes
缽仔糕【經典香港小食】Steamed Rice Cup Cake with Red Beans

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