Skip to main content
logo
Food Advertising by

Steamed rice cakes with red bean



I adapted a recipe from Christine's Recipes to make these cute little steamed 'woon chai ko' with red bean.  However, I tweaked the recipe a bit by using palm sugar instead of brown sugar.










Spruce this up a bit with more syrupy kidney beans.  The touch up enhanced the look as well as the taste  .... 




Recipe for  Steamed rice cakes with red bean (adapted from Christine's Recipes)

Ingredients
    • 85 gm rice flour
    • 55 gm wheat starch flour
    • 110 gm palm sugar/gula melaka instead of brown sugar
    • 2  cups water
    • Canned kidney beans
    Method
    1. Add rice flour, wheat flour and 1/2 cup water, mix well.
    2. Bring to the boil, 1.1/2 cups water and palm sugar, stir till sugar has dissolved.  Quickly pour this into the flour mixture.  Stir while pouring to combine thoroughly.
    3. Scoop onto greased bowls, steam over high heat for about 13 to 15 mins.  Halfway through steaming, add some red beans on the surface and continue to steam till cooked through.
    4. Unmould the cakes when they're completely cooled.
    5. Serve with more syrupy red beans.
    6. Yield :  10  rice cakes.



    I'm submitting this post to  Muhibbah Malaysian Monday hosted by  3 Hungry Tummies.

     

Comments

  1. I like your steamer, makes it so easy to steam cakes. Where did you get that from? The rice cakes look very delicious with the lovely palm sugar.

    ReplyDelete
    Replies
    1. It's my Amway cooking pot, comes with this steamer plate and steel cups.

      Delete
  2. Ya ya I too was admiring your steamer, so convenient. I like the color of your cake too and the beans so plum and juicy. From Amway must be expensive lol! I bought my wok from Amway too....very lasting.

    ReplyDelete
    Replies
    1. I bought the Amway set long, long ago. Yes, very lasting!

      Delete
  3. the palm sugar is a great idea! That's a cute steamer. You have given me an idea - I'm going to use my madeline mold and steam some of these, :)

    ReplyDelete
    Replies
    1. Yea, maybe will look nice in madeleine moulds too.

      Delete
  4. I enjoy this kuih very much. Yours look really tempting. Btw, the white rice kuih you made, I found the name. They called it 'ham mai gou'. They used alkaline in the recipe.
    Kristy

    ReplyDelete
    Replies
    1. Yes, the 'ham gou' has lye water but I omitted it.

      Delete
  5. Hi Cheah, wow.. your steamed cake look so delicious but I'm eying on your steamer. LOL

    Nice picture too. Have a nice weekend.

    ReplyDelete
    Replies
    1. Thank you Amelia. I've had this steamer plate and cup set for years and now only I remember to put it in good use.

      Delete
  6. Is this called Putt Tau Koe as in HK? Looks good, Cheah.. you can finish them all? :))

    ReplyDelete
  7. I really have to try this...looks amazingly tasty
    Tasty Appetite

    ReplyDelete
  8. Glad that your family liked this snack.
    They look amazingly wonderful.

    ReplyDelete
  9. what a nice idea to add some kidney beans, sounds so nice to eat! so the steamer are from amway? like you said, must be very long time ago cos i never seen them before.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo