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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

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