Welcome to another delightful culinary adventure, where we explore the rich flavors and textures of traditional dishes! Today, we are diving into the world of delicious desserts with a classic red bean and rice recipe that has captivated the taste buds of generations. Known as Red Bean Put Chai Koh or Sweet Rice Pudding, this mouthwatering delicacy is not only a treat for the eyes but also a symphony of flavors for the palate. Combining the earthy aroma of red beans with the comforting essence of rice, this recipe is bound to become a favorite in your dessert repertoire. So, let’s get started and uncover the secrets to making this perfect Red Bean Put Chai Koh!
Put Chai Koh (Sweet Rice Pudding) made with white rice has a soft and slightly chewy texture. It tastes much better than the version made with rice flour. Besides having cooked red bean as its filling, the rice pudding itself is cooked with red bean soup too, thus this dessert has a rich red bean fragrance.
Other White Rice Version kuih recipes : Steamed Rice Pudding (Chwee Kueh), Kuih Bengkang/Bingka Beras/Baked Rice Kuih, Classic Chinese Rice Cake (Bai Tang Gao)
CHINESE VERSION: 红豆砵仔糕 (白米版)
Red Bean Put Chai Koh (Sweet Rice Pudding-White Rice Version) | MyKitchen101en
Yields: 13
Ingredients for red bean filling:
- 50 g red bean (rinsed)
- 600 g plain water
- 1 tbsp light brown sugar
Ingredients for rice pudding:
- 100 g white rice (keep refrigerated and soak overnight)
- 40 g plain water
- 125 g + 200 g red bean soup
- 80 g light brown sugar
- ⅛ tsp fine salt
- 1 pc pandan leaf
Directions:
1 Red bean filling: Combine red bean and plain water in a sauce pot, bring to the boil, reduce to low heat, cook for about 45 minutes to 1 hour, until softened. Drain the cooked red bean, keep the red bean soup for cooking rice pudding. Add light brown sugar to cooked red bean, mix well.
2 Lightly coat small porcelain cups (volume: 55 ml) with cooking oil, then arrange in steamer rack.
3 Put some red bean filling into each cup.
4 Drain soaked rice, put into blender, add in 40 g of plain water, blend on high speed for 1 minute. Stop and scrap the sides with spatula, then continue blending on high for another 2 minutes until smooth. Add in 125 g of red bean soup, blend until combined.
5 Strain mixture into stainless bowl. Combine another 200 g of red bean soup, light brown sugar, salt and pandan leaf, bring to the boil, cook until sugar has dissolved. Add to mixture, mix well.
6 Bring ½ large pot of water to boil, turn to low heat, sit stainless bowl in hot water, cook mixture for about 45 seconds.
7 Transfer mixture to measuring cup. Put steamer rack with cups on steamer, pour in mixture until 90% full.
8 Steam over medium heat for 12 minutes.
9 Dip cups in icy-cold water until completely cooled.
10 Run plastic knife around the edge of the cup and take the Put Chai Koh out.
11 Insert 2 bamboo sticks into the Put Chai Koh. (Reminder: Put Chai Koh is more delicious if chilled for 1 hour before serving.)
The Bottom Line
Thanks for joining us on this delectable journey as we mastered the art of making the Red Bean Put Chai Koh. We hope you enjoyed learning about this delightful red bean and rice recipe as much as we did share it with you. With its unique taste and texture, this sweet rice pudding will undoubtedly leave a lasting impression on you and your guests. As you continue to explore and create new recipes, remember that the true magic of cooking lies in the passion and love you pour into every dish.
Before you go, we’d love to hear your thoughts! Please share your experience making this recipe or any variations you’ve tried in the comments section below. Your feedback is invaluable to us, as it helps us create better content tailored to your needs. Don’t forget to also share your Red Bean Put Chai Koh pictures with us on social media, and tag us using #MyKitchen101.
Until next time, happy cooking and may your kitchen be filled with the warmest of memories!
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Red Bean Put Chai Koh (Sweet Rice Pudding)-White Rice Version
Rate
Equipment
- 13 small porcelain cups (Volume: 55 ml)
Ingredients
Ingredients for Red Bean Filling:
- 50 g red bean rinsed
- 600 g plain water
- 1 tbsp light brown sugar
Ingredients for Rice Pudding:
- 100 g white rice keep refrigerated and soak overnight
- 40 g plain water
- 325 g red bean soup 125g + 200g
- 80 g light brown sugar
- ⅛ tsp fine salt
- 1 piece pandan leaf
Instructions
- Red bean filling: Combine red bean and plain water in a sauce pot, bring to the boil, reduce to low heat, cook for about 45 minutes to 1 hour, until softened. Drain the cooked red bean, keep the red bean soup for cooking rice pudding. Add light brown sugar to cooked red bean, mix well.
- Lightly coat small porcelain cups (volume: 55 ml) with cooking oil, then arrange in steamer rack.
- Put some red bean filling into each cup.
- Drain soaked rice, put into blender, add in 40 g of plain water, blend on high speed for 1 minute. Stop and scrap the sides with spatula, then continue blending on high for another 2 minutes until smooth. Add in 125 g of red bean soup, blend until combined.
- Strain mixture into stainless bowl. Combine another 200 g of red bean soup, light brown sugar, salt and pandan leaf, bring to the boil, cook until sugar has dissolved. Add to mixture, mix well.
- Bring ½ large pot of water to boil, turn to low heat, sit stainless bowl in hot water, cook mixture for about 45 seconds.
- Transfer mixture to measuring cup. Put steamer rack with cups on steamer, pour in mixture until 90% full.
- Steam over medium heat for 12 minutes.
- Dip cups in icy-cold water until completely cooled.
- Run plastic knife around the edge of the cup and take the Put Chai Koh out.
- Insert 2 bamboo sticks into the Put Chai Koh.
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Nutrition (per serving)
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