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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. 

Ingredients:
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

Directions:
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


8 comments:

  1. looking at these reminds me of those hkg drama shows where they always feature this kuih! nice one though! is water chestnut starch the same as water chestnut powder?

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  2. Mel, looks very delicious and the texture looks perfect. Have a nice day.

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  3. Oh yes, always see them eating this on a stick like lollipop :)

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  4. Lena, yes the water chestnut starch is the same as water chestnut powder.

    Amelia & Wendy,
    Thanks for your comments. Its all because of the HK drama series that prompt me to makes this 砵仔糕 !

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  5. Oh red bean! I'm always craaaaazy about red bean sweets. I've never had this HK style pudding. Or maybe I might have tried in a restaurant but not with red bean for sure. Otherwise I'd remember this goodie!!! Absolutely love this!

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  6. Hi Mel,
    Love your blog and these cute red bean puddings!
    You're a passionate baker and I would love to invite you to join World Homebakers Alliance. :)

    My mission is to
    - Unite every passionate homebakers in this planet.
    - Making them the preferred choice (compare to factory products) by the consumers.

    Please join us and improve homebaking.

    http://homebakers-alliance.com/

    You can share your recipe with us here or even join the crazy experiment contest. :)

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  7. HI, I DON'T HAVE CHESTNUT FLOUR OR WHEAT STARCH AND TAPIOCA STARCH, CAN I STILL MAKE IT WITH GLUTINOUS RICE FLOUR, CORN STARCH AND RICE FLOUR ONLY ?

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    Replies
    1. Hi Im not very sure if you used different flour to make this steamed cake, the texture might be different and I cant say the taste would be the same. If you love to try this, may be you can browse another site that make this similar steamed cake but using different ingredients. Here it is http://travelling-foodies.com/2014/01/03/poot-zai-gou/

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