Traditional Chinese Rice Pudding - Put chai ko 缽仔糕
This steamed traditional Chinese rice pudding Put chai ko is typically made of rice flour is delicious and healthy perfect to eat. Sometimes I like to dressed up with a little shredded coconut or red bean paste. I have a deeply passionate love for this traditional rice pudding. It's a lovely and easy to make.

This is one of my favourite Chinese desserts when I was a kid and I always love to eat them for everyday lunch! Heehee!

(A)
40ml dark brown sugar (2 tbsp)
200ml hot water

Now, you get to measure out your hot water in 200ml and dissolve 40ml sugar into hot water.

(B)
40ml rice Flour 粘米 (2 tbsp)
20ml wheat flour 澄麵 (1tbsp)

Then, 40ml rice flour, and 20ml wheat flour.

Combine together in another bowl.

Mix in ingredients A into the flour mixture and strain.

Pour this solution into the moulds/small bowls and steam with high heat about 20 minutes until cooked.

Leave to cool.

You can remove and coat with coconut before serving.

Happy cooking and Good luck everyone!

Please note:
Temperature: hot water 85-90°c add in sugar.
let it run cold for a minute, get it exactly are best at about 80°c.

You can use -- (tapioca starch) 泰國生粉 instead of (wheat flour) 澄麵 - use a skewer inserted into the centre of the rice cake, they must be comes out clean.

Notes:
You can add one more cups of oats, it will extra flavour for you.
And You can use any kind of nut and raisins can be added if you like.

Yummy treats from Josephine's recipes
The Home of Fresh and Yummy Easy Cooking
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