Add a teaspoon of almond extract to the rice flour solution for a bit of added sweetness and flavor.For the brown version of these puddings, use brown rock sugar, making sure to dissolve it in the hot water before adding it to the rice flour mixture.The top of the puddings might steam up looking smooth or slightly bumpy, but both are completely okay.Set the bowls/dishes in your steamer before pouring in the rice solution OR fill the bowls on a plate and carefully transfer the plate to your steamer using hot dish tongs.Whatever material dishes you use just need to be safe for heating/cooking.The recipe is based on using 3-inch dishes.The dishes you use can be fluted, not fluted, non-stick, foil, stoneware, glass.One might even call it "poor people food", but sometimes the humblest dishes can become some of the most loved and memorable. If these Chinese rice puddings don't instill a sense of nostalgia in you, but you are open to new experiences and trying traditional Chinese dishes, this is a really easy one to try! They're not the prettiest things, and the ingredients are simple and humble. Rice Cooker Chinese Sticky Rice (Loh Mai Faan) - A popular dish served at dim sum, it's easy to make at home and I show you how to cook it in your rice cooker!.Chinese Taro Cake (Woo Tau Goh) - Chunks of tender taro suspended in a rice flour cake and topped with delicious savory toppings, it's another dish usually served during Lunar New Year.Crispy Roast Pork Belly (Siu Yuk) - Tender juicy tasty pork belly with crispy skin, you'll love every bite and crunchful!.Buddha's Delight (Jai) - A vegetarian noodle dish that is loaded with delicious ingredients and is often served during Lunar New Year.Here are a few more nostalgic dishes you may just like: Looking for more traditional Chinese recipes? Alternatively, you can put the dishes on a plate, fill them, and then use hot dish tongs to transfer the entire plate to your steamer. Steam over low-medium heat for about 15 minutes.Įxpert Tip: You can place the empty bowls/dishes directly in your steamer and pour the rice flour mixture into them directly. Pour the rice flour mixture into the individual dishes or bowls, making sure to stir up the liquid before pouring in case there is settling. All of this takes about 5 minutes and it's ready to be go! Steam the Cakes Once all combined, it will have the look and consistency of milk. Pour the sugar water into the rice flour slurry, mixing with your chopsticks or whisk as you add it. I find chopsticks make great "beaters" for this, but a small whisk will also work (just be sure to get into the corners to get all the flour mixed in). In a larger measuring cup or bowl with a spout, combine the rice flour, tapioca starch, and mix thoroughly with some water until smooth and thickened. Doing this step ensures that there is sweetness with no grittiness in the final product. In a measuring cup or bowl, dissolve the sugar in just-boiled/hot water. That's it! And while that may not sound particularly tasty, don't write it off just yet! They are a favorite treat for many Chinese people and it might become one of yours, too! How To Make Them Make the Rice Pudding Liquid They are made simply from a mixture of rice flour, tapioca starch, sugar, and water and steamed. I made them in tart cups, but you can also use foil tart cups, small bowls, or even a muffin tin! They also don't need to be made in stoneware bowls specifically. The closest thing I can liken them to is jelly, but slightly firmer.and they don't come in fruit flavors! Thus translating the Chinese character name of 砵仔糕 literally means "bowl cake" or "bowl pudding".ĭespite the name, though, they aren't really like cakes or pudding as you might think. These rice puddings are called boot jai goh in Chinese, the boot jai referring to the stoneware bowls traditionally used to make them, and goh meaning "cake" or "pudding".
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |