Put Chai Ko 砵仔糕 – A Nostalgic Steamed Treat

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Put Chai Ko – classic Hong Kong steamed pudding

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砵仔糕是什麼？| What is Put Chai Ko?

This Put Chai Ko (Red Bean Pudding) recipe shares one of Hong Kong’s most nostalgic childhood street snacks. Soft, bouncy, and lightly sweet, it was once sold by street hawkers in little porcelain bowls. You’d lift it out with two bamboo sticks and take that first warm bite — a simple joy from the past.

Although the method seems easy, there’s a little trick: pouring boiling sugar water into the rice flour batter helps suspend the red beans, so they don’t all sink to the bottom.

缽仔糕，是我小時候最愛的街頭小吃。那時候在街角常看到婆婆擔着擔子，一聲聲叫賣着一個個小缽仔糕。

有白色與啡色之分，我小時候愛吃的是白色那種，滑身清香。後來只剩啡色賣，我們總是會挑紅豆最多的那個才買。吃的時候要用兩支小竹簽，把整塊吉起來，一口一口吃掉，是屬於那個年代的快樂。

做法簡單，但要讓紅豆浮起不沉底，記得一定要「滾糖水撞粉漿」，這一刻最重要！

Ingredients 材料介紹

To make this nostalgic Hong Kong-style red bean pudding, you’ll need just a few pantry staples. The key ingredients include:

Rice flour（粘米粉）
Made from finely milled rice, this flour gives Put Chai Ko its classic soft and bouncy texture. Do not substitute with glutinous rice flour, as it will turn sticky instead of chewy. 粘米粉是由白米磨成，能做出傳統缽仔糕的煙韌感，不可用糯米粉代替，否則會變黏爛。
Wheat starch（澄麵）
A refined starch extracted from wheat, used to add translucency and smoothness to Chinese puddings and dumpling skins. 澄麵是從小麥中提煉出來的澱粉，常用於中式點心如蝦餃皮、糕點，能增加滑度與透明感。
Corn Starch (粟粉）
Commonly used as a thickener in Western cooking, it can also be added to increase firmness. It can replace wheat starch, but the texture will be slightly less chewy. 粟粉在西式料理常用作勾芡，中式點心中也可用來增加糕體的挺身度。可代替澄麵，但口感會較硬身少許。
Rock sugar or brown sugar（冰糖或黃糖）
Traditionally used for their mellow sweetness and rich flavor. You can use Chinese slab sugar (片糖) for deeper color. 中式做法常用片糖，味道濃郁，顏色偏深；也可用冰糖或黃冰糖替代。
Cooked red beans (Adzuki Beans）（熟紅豆）
Water（清水）

Some versions use white sugar for a lighter-colored pudding, while others use Chinese brown sugar (片糖) for a richer flavor and color.

Tips Before You Start｜製作前貼士

Cooking the red beans
I use a pressure cooker with a 5:1 water-to-bean ratio (500ml water to 100g red beans). Cook for 15 minutes, then release the pressure.
我使用氣壓鍋煮紅豆，水和豆比例是 5:1，煮 15 分鐘後排氣。

Alternatively, you can simmer the red beans on the stove over medium heat
for 30–45 minutes, until they’re soft enough to crush between your fingers.
若用傳統煮法，中火煮至紅豆能輕易壓碎即可。

The key technique – hot syrup “shock”
Boiling sugar syrup is poured directly into the flour mixture. This “blanching” method helps create a better texture and keeps the red beans suspended evenly.
將滾糖水撞入粉漿是傳統「川燙法」，不但讓口感更爽滑，也能防止紅豆沉底。

FAQ 常見問題

砵仔糕可以用什麼糖？

可以用片糖、白砂糖、冰糖或椰糖，不同糖會影響顏色與風味。

砵仔糕要放紅豆嗎？

不一定。紅豆是傳統做法，也可以不加紅豆，做成原味版本。

可以用氣炸鍋或焗爐蒸嗎？

建議使用傳統蒸鍋，效果最穩定。若用蒸焗爐可試試蒸焗模式。

Put Chai Ko 砵仔糕（Hong Kong Steamed Rice Pudding）

bonnie.yveskitchen

缽仔糕，是我小時候最愛的街頭小吃。那時候在街角常看到婆婆擔着擔子，一聲聲叫賣着一個個小缽仔糕。有白色與啡色之分，我小時候愛吃的是白色那種，滑身清香。後來只剩啡色賣，我們總是會挑紅豆最多的那個才買。吃的時候要用兩支小竹簽，把整塊吉起來，一口一口吃掉，是屬於那個年代的快樂。

Put Chai Ko is a classic Hong Kong steamed rice pudding, traditionally served in small bowls and often topped with red beans. Soft, chewy, and gently sweet, it’s a nostalgic treat from the streets of old Hong Kong.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 33

Course Dessert

Cuisine Hong Kong Classics

Servings 2

Ingredients

材料 Ingredients（約 18 隻小砵仔）

粘米粉 Rice Flour：140g
澄麵 Wheat Starch：30g
粟粉 Cornflour：30g
水 Water：200ml

糖漿 Syrup

片糖 Brown Cane Sugar：120g
清水 Water：400ml

紅豆 Red Bean Topping（可選 Optional）

紅豆 Adzuki Beans：100g
水 Water：500g
（使用壓力鍋如 Ninja 約煮 15 分鐘，備用）

Instructions

做法 Instructions

準備紅豆：將紅豆與水同煮至軟身，可用壓力鍋煮約 15 分鐘。放涼備用。
混合粉類：將所有粉類（粘米粉、澄麵、粟粉）篩入大碗中，加入 200ml 清水，拌勻至無粉粒。
煮糖水：將片糖與 400ml 水煮至糖完全溶解。
製作粉漿：將熱糖水慢慢倒入粉漿中，一邊倒一邊攪拌，避免結塊。
蒸製：準備蒸盤或小瓷碗，掃油。先放紅豆（如使用），再倒入粉漿至 7–8 分滿。
蒸約 20 分鐘，或至完全凝固。放涼後可脫模。

Prepare red beans: Cook with water until soft (about 15 minutes in a pressure cooker). Let cool.
Sieve all flours into a bowl. Add 200ml water and mix well until smooth.
Cook brown sugar with 400ml water until fully dissolved.
Gradually pour hot syrup into the flour mixture while stirring continuously.
Grease small bowls or tins. Add red beans if using, then pour in batter to about 70–80% full.
Steam for about 20 minutes, or until fully set. Let cool before unmolding.

Notes

Yves Tips～

紅豆預煮小技巧
我用氣壓鍋煮紅豆，水豆比例 5:1，煮 15 分鐘再排氣。若用普通煮法，紅豆煮至能壓碎即可。Pressure cook red beans (5:1 water-to-bean ratio) for 15 mins, or simmer on stove until soft enough to crush.
不沉底的秘密
將熱糖水倒入粉漿中，是讓口感更爽滑、紅豆不易沉底的關鍵。Pouring hot syrup into the flour mix (“hot shock” method) improves texture and keeps red beans suspended.
想做白色版本？
可將部分水改用椰漿，或以白砂糖代替片糖。For the white version, use coconut milk or white sugar instead of brown sugar.

Keyword Put Chai Ko 砵仔糕

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