Tuesday, January 13, 2015
Hong kong Style Rice Cake Pudding - 香港街边 砵仔糕
Recipe: yields 8 small puddings
80 g rice flour
10 g wheat flour (deng mian fen)
10 g corn flour or tapioca flour
70 g brown sugar ( I used Taiwan brown sugar so that the finished product turns out very dark)
300 ml water
50 g red bean - washed and soaked in water for at least 4 hour or over night, and boiled until the beans split open a little.
1) Combine all the flours together into the bowl. Pour in 120 ml water and whisk until there is no flour lumps. The mixture should be quite thin. Set aside for later use.
2) Boil brown sugar with the remaining water (180 ml) on medium heat. Once the sugar is melted, pour into flour mixture, stir constantly as you pour. Transfer the mixture into the measuring jug.
3) Pour batter 3/4 full into each mould in the steamer (see tips). Then add some of the beans. Steam them on high heat for bout 15 - 20 minutes. To test whether they are cooked, just insert a skewer in the middle of the pudding comes out clean. Remove from heat, cool them on the wire rack.
When cool, remove from moulds and serve.
Set up a steamer . Lightly grease the moulds or small bowls you will use for the puddings and steam for a while.