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Red Bean Put Chai Koh White Rice Version

Red Bean Put Chai Koh (Sweet Rice Pudding)-White Rice Version

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.

Rate

4.80 from 5 votes
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Prep Time 1 hour 20 minutes
Cook Time 12 minutes
Soaking Time 8 hours
Total Time 9 hours 32 minutes
Course Dessert
Cuisine Cantonese
Servings 13 servings
Calories 68 kcal

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.
    Red Bean Put Chai Koh White Rice Version
  • Lightly coat small porcelain cups (volume: 55 ml) with cooking oil, then arrange in steamer rack.
    Red Bean Put Chai Koh White Rice Version
  • Put some red bean filling into each cup.
    Red Bean Put Chai Koh White Rice Version
  • 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.
    Red Bean Put Chai Koh White Rice Version
  • 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.
    Red Bean Put Chai Koh White Rice Version
  • Bring ½ large pot of water to boil, turn to low heat, sit stainless bowl in hot water, cook mixture for about 45 seconds.
    Red Bean Put Chai Koh White Rice Version
  • Transfer mixture to measuring cup. Put steamer rack with cups on steamer, pour in mixture until 90% full.
    Red Bean Put Chai Koh White Rice Version
  • Steam over medium heat for 12 minutes.
    Red Bean Put Chai Koh White Rice Version
  • Dip cups in icy-cold water until completely cooled.
    Red Bean Put Chai Koh White Rice Version
  • Run plastic knife around the edge of the cup and take the Put Chai Koh out.
    Red Bean Put Chai Koh White Rice Version
  • Insert 2 bamboo sticks into the Put Chai Koh.
    put chai koh

Video

Notes

Put Chai Koh is more delicious if chilled for 1 hour before serving.

Nutrition (per serving)

Calories: 68kcalCarbohydrates: 16gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 29mgPotassium: 66mgFiber: 1gSugar: 7gVitamin A: 1IUCalcium: 13mgIron: 0.3mg
Keyword put chai koh, sweet rice pudding
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