HONG KONG RICE PUDDING CAKES! | SNACKS FROM MY PAST 'PUT ZAI GO' 缽仔糕

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk provides creaminess.

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened mashed beans

Black bean paste offers a similar texture with less sugar.

Prepare banana leaves by cutting them into squares and steaming them briefly until pliable.

Mix rice flour and water in a bowl until smooth and lump-free.

Add sugar and salt to the rice flour mixture, stirring until dissolved.

Incorporate coconut milk into the mixture, blending well.

Divide the mixture into two bowls; add red bean paste to one and pandan extract to the other.

Layer banana leaves in a steaming tray, then pour the red bean mixture into one half and pandan mixture into the other.

Steam the tray over boiling water for 30-40 minutes, or until set and firm.

Remove from heat and allow to cool slightly before slicing into squares.

Serve warm or at room temperature, garnished with extra coconut milk if desired.

Cooking Techniques

Spice Level:

Allergens