Cherry & Dennis Helper Habitat

Hong Kong Red Bean Put Chai Ko

香港紅豆砵仔糕

Hong Kong Red Bean Put Chai Ko — finished dish

Total time: 45 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Hong Kong put chai ko is a chewy steamed rice-and-tapioca cake set in small bowls with cooked red beans.

01

Ingredients

Main ingredients

160 g rice flour
80 g tapioca starch
160 g cooked red beans
500 ml water

Sugar syrup

140 g slab sugar
1 tsp cooking oil

Hong Kong Red Bean Put Chai Ko — ingredients

02

Tools

large bowl
whisk
small saucepan
small ceramic bowls
steamer

Hong Kong Red Bean Put Chai Ko — tools

03

Steps

Hong Kong Red Bean Put Chai Ko — Rinse excess syrup from the cooked red beans and drain

Step 1

Rinse excess syrup from the cooked red beans and drain

Rinse excess syrup from the cooked red beans and drain.

Hong Kong Red Bean Put Chai Ko — Use 300 ml water for the sugar syrup and reserve the rest for batter

Step 2

Use 300 ml water for the sugar syrup and reserve the rest for batter

Use 300 ml water for the sugar syrup and reserve the rest for batter.

Hong Kong Red Bean Put Chai Ko — Combine rice flour and tapioca starch in a large bowl

Step 3

Combine rice flour and tapioca starch in a large bowl

Combine rice flour and tapioca starch in a large bowl.

Hong Kong Red Bean Put Chai Ko — Whisk in the remaining cold water until lump-free

Step 4

Whisk in the remaining cold water until lump-free

Whisk in the remaining cold water until lump-free.

Hong Kong Red Bean Put Chai Ko — Heat the slab sugar and water until completely dissolved

Step 5

Heat the slab sugar and water until completely dissolved

Heat the slab sugar and water until completely dissolved.

Hong Kong Red Bean Put Chai Ko — Slowly pour hot syrup into the batter while whisking constantly

Step 6

Slowly pour hot syrup into the batter while whisking constantly

Slowly pour hot syrup into the batter while whisking constantly.

Hong Kong Red Bean Put Chai Ko — Lightly oil the bowls and preheat them in the steamer

Step 7

Lightly oil the bowls and preheat them in the steamer

Lightly oil the bowls and preheat them in the steamer.

Hong Kong Red Bean Put Chai Ko — Add red beans to each bowl and fill to eighty percent with batter

Step 8

Add red beans to each bowl and fill to eighty percent with batter

Add red beans to each bowl and fill to eighty percent with batter.

Hong Kong Red Bean Put Chai Ko — Steam on high for 25 to 30 minutes without repeatedly lifting the lid

Step 9

Steam on high for 25 to 30 minutes without repeatedly lifting the lid

Steam on high for 25 to 30 minutes without repeatedly lifting the lid.

Hong Kong Red Bean Put Chai Ko — Insert a skewer and confirm the batter is set and no longer runny

Step 10

Insert a skewer and confirm the batter is set and no longer runny

Insert a skewer and confirm the batter is set and no longer runny.

Hong Kong Red Bean Put Chai Ko — Remove and cool completely so the cakes become chewy

Step 11

Remove and cool completely so the cakes become chewy

Remove and cool completely so the cakes become chewy.

Hong Kong Red Bean Put Chai Ko — Release each cake around the rim with a skewer and serve

Step 12

Release each cake around the rim with a skewer and serve

Release each cake around the rim with a skewer and serve.

Common mistakes

Do not skip doneness and texture checks; prevent condensation dripping during steaming and keep frying oil at a steady temperature.

Tips

Measure accurately, portion consistently and keep raw and cooked utensils separate; cut smaller for children or older adults.