To those of us who grew up in Hong Kong, " Put Chai Ko" - Red Bean Rice Flour Pudding, was one of our favourite childhood foods. Even just talking about it now inevitably brings back lots of nostalgic feelings and fond memories.
The pudding only requires the most basic ingredients and uses the simplest steaming method. The flavour was ever so pure and slightly sweet. Walking by one of those stalls on the way home after school, on the days when I didn't have any pocket money left, just looking at them gave me a feeling of comfort.
The other day my daughter and I were discussing what food she could prepare for her own Chinese New Year party this year. Suddenly, the thought came to my mind that she could make the small Red bean rice flour pudding as a dessert or as snacks for her guests.
It's most suitable for her because it's easy enough for her to manage on her own and will almost certainly go down a treat.
( 每份做 8 碗 - 我用不同顏色的原蔗糖各做 1 份，所以共做了 16 碗 )
- 黑原蔗糖 Dark Muscovado 100g / 或 淺啡原蔗糖 Light Muscovado 100g
- 粘米粉 100g
- 澄麵粉 25g
- 紅豆 50g + 糖 10g
- 開水 185 ml
- 沸水 250ml
Red Bean Rice Flour Pudding
( Each portion makes 8, I used both sugar to make 8 puddings each, a total of 16 )
- 100g Dark Muscovado sugar / or 100g Light Muscovado sugar
- 100g rice flour
- 25g wheat starch
- 50g red beans + 10g sugar (any type)
- 185ml tap water
- 250ml boiling water
8 small pudding bowl
- 紅豆洗淨蓋著用沸水浸 3 小時，冲洗後置小煲中，加水剛蓋過面，大火滾開後用小火煮 2 小時左右至稔；瀝去水份，趁熱加進 10g 糖 ( 任何 ) 拌勻，備用。
- 蒸籠底部注水燒開。與此同時，每個小布甸碗內塗油，預切 8 塊方型鋁箔紙大小可蓋過碗面 ( 不在圖內 ) 。
- Wash red beans and soak in boiling water, cover for 3 hours; rinse then put in a small pan, add enough water to just above the beans, bring it to the boil and simmer over low heat for about 2 hours until soft.
- Fill the bottom of steamer up with water and bring it to the boil. At the mean time, oil each small pudding bowl, cut 8 small square piece of foil big enough to cover the top of the bowls (not in the photos).
- Mix rice flour and wheat starch in a large bowl, add tap water to mix and stir into a smooth batter.
4. 把粉漿過篩。將原蔗糖用沸水煮溶，快速加進粉漿拌勻。紅豆分 8 份均勻放在碗內。
(我的圖不是 8 碗，因為一層蒸籠放不下，後來我分了兩層蒸，每層 4 碗)
4. Strain the batter through a sieve, boil to dissolve the Dark Muscovado or Light Muscovado sugar in
the boiling water, add it to the batter and stir to mix up quickly. Share the red beans
equally in the 8 pudding bowls (There aren't 8 bowls in the steamer in my photos, as it
didn't have enough room in a single tier, so I end up Separated them into 2 tiers to steam,
each has 4 bowls.
5. 粉漿倒進量杯內再均勻地注入 8 個已放紅豆的碗中，蓋上鋁箔紙，水滾後放在蒸籠上
蓋著用大火蒸 45 分鐘。
著，最少等 4 - 6 小時後才用鋒利小刀沿碗邊劃一圈，輕輕把糕取出。
5. Pour the batter into a measuring jug and fill each bowl up with the same amount of batter,
cover with the foil, place on top of the boiling steamer, cover and steam over high heat for 45
6. Take out the steamed puddings, gently remove the foil, take care not letting the water
drop back onto the cake. Leave to cool completely before cover them with kitchen paper or
clean tea towel. Wait at least 4 - 6 hours before using a small sharp knife to cut around the
edge, carefully take the cake out.
- 為了令糕身較爽滑和剔透，材料中加進了少許澄麵粉。我這個食譜配方要蒸 45 分鐘才熟 ( 揭開鋁箔紙查看時，表面無糊狀)，用竹籤剌進抽出時看去仍有少許黏糊不要緊，待放涼後用布蓋著數小時後 ，糕身自然變得乾爽和恰到好處。
- If you can't find any Dark or Light Muscovado sugar, can use the Chinese cane slab sugar instead, but the colour will not be as nice.
- The added wheat starch helped to keep the texture and appearance of the steamed cakes taste and look lighter. This recipe needs to steam the pudding for 45 minutes ( check by open up the foil to see if the top is dried up ), then leave to cool before cover with kitchen paper or clean tea towel to let the inside of the cake firm up nicely.
- You can make a bit more and keep them in the fridge for a few days, take them out from fridge a few hours before you need and serve them at room temperature, or you can eat them cold.
Why don't we all make some "Put Chai Ko" for our family and friends this Chinese New Year ? All we need to do is to present them nice and elegantly, give these little gems a little make over; then we can turn them from rustic street snacks into homely family desserts or puddings！