Steamed Rice Pudding in Bowl 砵仔糕

I made another Chinese traditional dessert this weekend, Steamed Rice Pudding in Bowls 砵仔糕. Usually they are available in two colours, white or yellow and a choice of with red beans or plain.

Here is the recipe:

Ingredients (Yellow):

• 1 cup rice flour
• 2 tbsps glutinous rice flour
• 1 1/2 tbsps Tang flour
• 2 cups water
• 120g brown sugar
• 1/2 cup red beans (cooked until tender)

Ingredients (White):

• 1 cup rice flour
• 2 tbsps glutinous rice flour
• 1 1/2 tbsps Tang flour
• 1 cup water
• 1 1/8 cups coconut milk
• 120g sugar
• 1/4 tsp salt

Method:

Yellow:

1. Mix rice flour, Tang flour and glutinous rice flour. Add 1 cup of water and mix into batter.
2. Cook brown sugar in 1 cup of water until it dissolves. Add 2 tbsps of the batter and mix well. Set aside to let cool. Add the remaining batter and mix well.
3. Grease small bowls, Steam for about 5 minutes. Pour in the batter and add red beans. Steam for 15 minutes.
4. Run a bamboo stick around the inner side of the bowl and then put the bamboo stick through the centre of the rice pudding. Serve.

White:

1. Mix rice flour, Tang flour, glutinous rice flour and salt. Add coconut milk and mix into batter.
2. Cook sugar in 1 cup of water until it dissolves. Add 2 tbsps of the batter and mix well. Set aside to let cool. Add the remaining batter and mix well.
3. Refer to the step (3) and (4) of the previous recipe.
   

Cooking Tips:

Steam the small bowl in advance can emit out the steam and produce navel-shape at the centre.

I made these!