Thursday, 24 May 2007

Chinese Claypot Pudding ---Mini Put chai koh 砵仔糕

This is a Hong Kong street snacks which they steam it with claypot. It is tasty and nice to eat it when it is lightly warm and very easy to do. It cost 1.50 euro each but luckily I found a lots of recipes in internet. Now I can make it anytime and enjoy it anytime I want.

Source: Bluerain

100g rice flour
100g slab sugar
300ml water
some sweet cooked red beans

1. Cook the clean red beans till soft and add sugar to sweetened it. Set aside.
2. Sift rice flour in a big bowl. Add 100ml water and mix well.
3. Boil the slab sugar with the remaining 200ml water till dissolved. Pour into the rice flour batter, stir quickly and mix well.
4. Pour into greased mould and steam it over rapid boiling water for 20 minutes. If the batter is thick, add the red bean and steam but if the batter is very waterly add the red beans after 50seconds steamed.

1. The second version of put chai koh, I placed light brown cane sugar in stead of slab sugar and I add 2tbsp of cornflour which the result is softer and fragnant without rice flour smell.
2. You can use cake mould in stead of mini cake mould, remember to grease mould with some cooking oil to prevent sticking, you may get ugly put chai koh.
3. You need to prepare heat the steam before you do, after you pour hot syrup into the rice batter, steam immediately.
4. It taste better when it is warm, you can warm it with microwave too.


Anonymous said...

hey, thanks so much for your recipe! i tried it today but failed... T_T"

It came out very hard! Maybe I put too much flour??

QQ red apple said...

Do you follow the recipes? it is soft but would be a bit harder when it is cooled(overnight), you may warm it up in a microwave too. Greetings from qq

Happy Idiot said...

Thank you so much for sharing this recipe! I used to eat this all the time when I was in Hong Kong and I missed it.
Thanks again.

Anonymous said...

Thanks for the recipe! Mine sank when cooled down so it's more like put chai pancake, but tastes just right!

Ling Ling said...

Thanks for the recipe! Mine sank when cooled down so it's more like put chai pancake, but tastes just right!

QQ red apple said...

Hi Ling Ling,

Normally it won't be sank much, just a bit in the middle of put chai koh. Do you use a mini cup? Is it cooked or not cooked yet? If the batter is running, you might need to steam it longer than thick batter.

Greetings from QQ

Kenny said...

I improved the recipe a little.

Keep the total flour powder at 100g. It is nicer if you add in 2 tbsp of cornflour, then adding rice flour till 100g is reached.

Even better is if you add 2-3tspb of tapioca starch (太白粉) as well as the cornflour and then add rice flour till 100g is reached.

Also add in 50ml more water.

The result is much softer and the taste is much better.

I also reduced sugar to 80g due to personal taste. I used mostly brown sugar with a few tbsp of muscovado sugar to give it more depth.

However, i want to thank you for your recipe. :)

Kenny said...

Increase the water by 50ml. Incorporate 2 tbsp of cornflour and 2-3 tbsp of tapioca starch into the flour mixture (reduce the rice flour accordingly) and it is much softer and more tender.

Aim to make 4-5 out of the recipe. If you make less it means your containers are big and as it steams the rice flour sinks - the bigger it is the more pronounced the effect.

QQ red apple said...

Hi Kenny,

Thanks for sharing your new moderated recipes and your kindly experiences. Yes, this version put chai koh is a bit hard when it is cold, but it is soft when it is warm and you may rewarm it.
Actually I had never taste the originale of put chai koh, but my 'hong kong's friend did it for me before, she soaked the rice flour overnight and the result is bouncy and soft. Hihihi.. may be I should try both of the recipes.
It is quiet same likes malaysian kuih lompang and kuih kosui.

Thanks, regards from Rotterdam

Kenny said...

Oooh soaking the rice flour overnight is an excellent idea. That is likely imitating the traditional method of soaking the rice before grinding. I'm going to try that. Thank you for the suggestion. :)

kevin said...

i try the recipe. But after 1 hour in the steamer my put chai koh is still filled with a layer of water and when prick into it, it is still sticky.
Any idea what went wrong?

QQ red apple said...

Hi Kevin,

After 20 minutes steaming, remove the put chai koh out, let them cooled down in room temperature. May be it has been too long in the steamer which overcooked and became sticky. You may cover the top of steamer with cloth to prevent water dropping down, of there are some water on top of put chai koh, dropped out the water and let them cool down for awhile before consumed it. When it is warm, it might be à bit sticky. If tour put chai koh are bigger sizes, steamer it longer time.
Good Luck Kevin !!!

Regards, QQ Red Appel ^-^