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Thursday 20 October 2011

紅豆砵仔糕 Hong Kong Style Red Bean Pudding

I'd been not to myself lately and hence been lazy trying out new recipes. And so just day by day, just browsing on others beautiful food they have posted.  And when you are this lazy mood, sometimes it is good too viewing other bloggers posting their beautiful dishes, kuih, and cakes, it definitely will perks you up a bit and get you move right back to your track.

Those who have visited to Hong Kong might have tried this Steamed Rice Cake with red beans in it.  Well, I've been to Hong Kong but unfortunately I have not try this steam pudding before.  And if you are one person who like to watch Hong Kong TVB series, you may have come across this well talked about "Put Chai Koh" at times in the episodes.

This 紅豆砵仔糕 Hong Kong Style Red Bean Pudding / Put Chai Koh
adapted from here. 

100g rice flour
30g wheat starch
20g water chestnut starch
25g glutinous rice flour
60g raw brown sugar
50g dark brown sugar
2 cups water
Cooked Red beans

1.  In a large bowl, combine rice flour, wheat starch, water chestnut starch and sticky rice flour.
2.  Place the raw brown sugar and dark brown sugar with water in a saucepan and bring to boil till the
     sugars completely dissolved. Stir into flour mixture little at a time (divide a few times to stir in).
3.  Sieve the mixture into a pouring jug.
4.  Place small bowls onto steaming rack and let heat up with water. Bring water to a boil, pour mixture into
     small bowls, quickly add red beans. Cover and steam for about 20 minutes.
5.  Let cool for a bit. Use bamboo skewers to remove the pudding from bowl.

I am submitting this to
Aspiring Bakers # 12 : Traditional Kueh (October 2011)
hosted by SSB of Small Small Baker