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椰汁砵仔糕 Little Pudding Cake

17 Feb

Coconut Little Pudding Cake or Put Chai Ko is a snack originating from Hong Kong.   It’s a palm sized pudding cake served in a porcelain bowl/aluminum cup or with two bamboo sticks.   I made two different variations of Put Chai Ko, one with brown sugar with azuki beans, and the other one with white sugar and azuki beans.

 

Ingredients:

  • 8 tablespoons of Rice Flour 粘米粉
  • 1.5 tablespoons of Tapioca Starch 太白粉
  • 1.5 tablespoons of Water Chestnut Flour 馬蹄粉
  • 2 tablespoons of Sugars (brown sugar or white sugar)
  • 1 can of coconut milk
  • 1/4 cup of water
  • 1 cup of Red Beans

Directions:

  1. Cook red beans wtih 2 cups of water for 30 min.  Turn off the stove. Cover for 30 min. Then repeat process for two times or until the beans are soft.
  2. In a saucepan, stir in coconut milk and sugar, until melted.  Turn off the stove and let it cool down for 15 min.
  3. Stir in Rice Flour, Tapioca Starch and Water Chestnut Flour to the sugar mixture.
  4. Apply oil to the muffin pan.  Pour in the flour mixture.
  5. Place muffin pan in steamer.  Steam for 2 min.  Add Azuki beans on top.  Steam for another 8 mins or until the puddings are set. Remove from steamer and let puddings cool down.
  6. Remove with two bamboo sticks.



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9 responses to “椰汁砵仔糕 Little Pudding Cake

  1. Jung

    February 17, 2011 at 4:15 pm

    What a cool site! You actually made all these?

     
    • thejanechannel

      February 17, 2011 at 4:23 pm

      Yes Jung! I made everything posted on this website =)

       
  2. connie

    July 25, 2011 at 10:48 pm

    i loved those

     
  3. Ms Chan

    April 7, 2012 at 8:56 pm

    How many grams is 1 can of coconut milk?

     
  4. Bish Chan

    April 25, 2012 at 8:17 pm

    Can you substitute with water or soy milk if you don’t like coconut milk? I know the tapioca starch gives it a certain jelly quality but what role does the waterchestnut flour play?

     
    • thejanechannel

      May 1, 2012 at 9:07 pm

      Hi Bish –
      Hope this is not too late. You can substitute coconut milk with water and the Water Chestnut flour can increase the ”elasticity” for the cake – ”bouncier”.
      Jane

       
      • Bish Chan

        May 7, 2012 at 12:03 pm

        Thanks for your reply. I will definitely give it a try as i just found the pack of chestnut flour and i am not too keen on coconut. I’ll let you know how it goes.

         
      • thejanechannel

        May 8, 2012 at 4:23 pm

        Sounds great!! :)

         

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